SOUL: A Chef's Culinary Evolution in 150 Recipes
Richards, Todd
ISBN 10: 0848754417 ISBN 13: 9780848754419
Published by Southern Living (edition First Edition), 2018
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About this Item
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It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Seller Inventory # 0848754417-11-1
Synopsis:
Amazon's Best Cookbooks of 2018
Publishers Weekly Best Books of 2018
Food52 Favorite Cookbooks of 2018
The Atlantic Best Cookbooks of 2018
Grub Street (New York Magazine) Best Cookbooks of 2018
James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.
Black American chefs and cooks are often typecast as the experts of only one cuisine—soul food, but Todd Richards’ food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn’t let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn’t shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you’re new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it.
The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards’ exploration of flavor combinations and techniques.
Publishers Weekly Best Books of 2018
Food52 Favorite Cookbooks of 2018
The Atlantic Best Cookbooks of 2018
Grub Street (New York Magazine) Best Cookbooks of 2018
James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.
Black American chefs and cooks are often typecast as the experts of only one cuisine—soul food, but Todd Richards’ food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn’t let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn’t shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you’re new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it.
The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards’ exploration of flavor combinations and techniques.
About the Author:
Todd Richards is a self-taught chef who paid his dues in numerous restaurant kitchens before becoming an executive chef who garnered national attention. He has two James Beard nominations for Best Chef in the Southeast, was an Iron Chef competitor, and was named one of “Four New Chefs to Watch” by Esquire magazine. He is the owner/chef of Richards’ Southern Fried at Krog Street Market in Atlanta.
"About this title" may belong to another edition of this title.
Bibliographic Details
Title: SOUL: A Chef's Culinary Evolution in 150 ...
Publisher: Southern Living (edition First Edition)
Publication Date: 2018
Binding: Hardcover
Condition: Very Good
Edition: First Edition.
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SOUL: A Chef's Culinary Evolution in 150 Recipes
Published by
TI Inc. Books, 2018
ISBN 10: 0848754417
ISBN 13: 9780848754419
New
Hardcover
First Edition
Seller: Sparrow Reads, Edgewood, NM, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: New. 1st Edition. Seller Inventory # 005263