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Soul : a chef's culinary evolution in 150 recipes

2018

Format:	Book
Author:	Richards, Todd (Chef) author.
Title:	Soul : a chef's culinary evolution in 150 recipes / Todd Richards ; foreword by Sean Brock.
Edition:	First edition.
Call Number:	641.59296073 R518
Publisher, Date:	New York, NY : Oxmoor House, 2018.
Description:	366 pages : illustrations (chiefly color) ; 26 cm
Summary:	Presents recipes inspired by the author's soul food roots, including such dishes as collard waffles, sausage-stuffed onions, smoked oysters on toast, oxtail potpies, and potato-crusted flounder. Rather than letting his heritage restrain him, Richards honors tradition while incorporating far-flung flavors and cultural influences that highlight a culinary evolution. The result is the reinterpretation of foundational recipes for a new generation of cooks. -- adpated from page [2] of cover
Contents:	Collards -- Onions -- Berries -- Lamb -- Seafood -- Corn -- Tomatoes -- Melons -- Stone fruit -- Eggs & poultry -- Pork & beef -- Beans & rice -- Roots -- Essentials.
Subjects:	African American cooking. Cooking, American -- Southern style.
Genre:	Cookbooks. Nonfiction. Cookbooks.
Notes:	Includes index.
LCCN:	2017960063
ISBN:	9780848754419 0848754417
OCLC:	1034027360
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Library Journal Review

In this Southern Living cookbook, James Beard Award-nominated chef Richards debuts an intimate take on soul food that pays homage to his family and ancestors. In ingredient-focused chapters (e.g., collards, onions, tomatoes, stone fruit), he precisely explains how to make exciting seasonal recipes such as collard green ramen, salmon croquettes with grits croutons and chive aioli, pineapple-glazed spareribs, and blueberry fried pies with meyer lemon glaze. Gorgeous matte photographs and expert food styling provide inspiration. VERDICT Expertly written and beautifully produced, this deserves a spot in most collections. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Publishers Weekly Review

Richards, a James Beard-nominated chef, brings the soul food spirit from his Richard's Southern Fried restaurant in Atlanta to this sensational debut cookbook. Richards explores the history of ingredients, and breathes new life into classic Southern fare. In a chapter on collard greens, for example, he corrects the common misconception that the green "came to the New World with the African slave trade." He incorporates collards into ramen, and the popular chicken and waffles become collard-laced waffles with smoky trout and maple hot sauce. Onions, the "backbone of Soul Cuisine," are stuffed with spicy sausage and wild rice, and sweet potatoes join curried cauliflower and crab in a rich gratin. Lovers of Southern cuisine will find grits, corn, shrimp, and peaches showcased, but in unexpected, delightful ways (grilled peach toast with pimiento cheese; and peach salsa, chicken liver pâté on zucchini bread). Richards's "no limits" philosophy pushes the cuisine beyond traditional expectations and celebrates the power of soul food. (May) © Copyright PWxyz, LLC. All rights reserved.

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