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Library | Item Barcode | Shelf Number | Status |
|---|---|---|---|
Searching... Batavia - Richmond Memorial Library | 34020003751649 | 641.5975 RICH | Searching... Unknown |
Searching... Niagara Falls Public Library | 34305005562817 | 641.5975 RICH | Searching... Unknown |
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Summary
Summary
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.
Author Notes
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.
Reviews (3)
Publisher's 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.
Booklist Review
Atlanta-based chef-restaurateur Richards deeply respects the noble history of soul food, the original cuisine of the South, born from an involuntary collision of cultures, and credits his mother, father, and grandmother for transmitting all the nurture and love that soul food embodies. Richards worked with such luminaries as Jacques Pépin, who disciplined him in other traditions. So now Richards reinterprets soul food, transforming it into haute cuisine. Collard greens become a pesto for poached oysters topped with caviar. Fried chicken gizzards receive an Asian inflection from kimchi made from ramps. Catfish, duly fried, get topped with artisanal hot sauce and cheese rice, made not with the usual Carolina variety but with upscale wild rice. Grits serve as croutons in salads. Richards organizes his complex dishes into menus, and with each, he recommends not only appropriate wines and beers but also a thoughtful selection of music.--Knoblauch, Mark Copyright 2018 Booklist
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.
Table of Contents
| Foreword | p. 9 |
| Introduction | p. 10 |
| Collards | p. 16 |
| Onions | p. 46 |
| Berries | p. 74 |
| Lamb | p. 98 |
| Seafood | p. 116 |
| Corn | p. 146 |
| Tomatoes | p. 168 |
| Melons | p. 194 |
| Stone Fruit | p. 214 |
| Eggs & Poultry | p. 244 |
| Pork & Beef | p. 262 |
| Beans & Rice | p. 286 |
| Roots | p. 316 |
| Essentials | p. 344 |
| Metric Equivalents | p. 358 |
| Index | p. 359 |