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    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   Soul Food

       
     

    How to Cook dishes from the Soul Food tradition


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    Soul food is the traditional food of the African-American community in the southern United States. Although, soul food originated in the South, it can now be found in most African-American communities in the country, including all major cities.

    Some popular soul food recipes and dishes include:
    • Chitterlings (also known as "chitlins") - Slow cooked pig intestines. They are cleaned, then cooked by boiling or stewing, and then often battered and fried. They are usually eaten with vinegar and hot sauce.

    • Chow-chow - A spicy pickle relish made from mixed vegetables and served cold.

    • Country fried steak - A piece of beef steak coated with seasoned flour and then fried. It is usually eaten with white cream gravy, beans, and mashed potatoes. The dish is also sometimes known as "chicken fried steak", not because it contains chicken (it does not), but simply because the preparation method resembles that used for fried chicken.

    • Cracklins - Fried pork rinds.

    • Fried chicken - Chicken coated in seasoned flour and then deep-fried.

    • Fried fish - Fish coated in seasoned cornmeal flour and deep-fried. Catfish are most commonly used, but other fish can be used too.

    • Gumbo - This is a Cajun and Creole recipe that also been adopted into Soul Food. It is a soup made from meat or shellfish stock, bell peppers, celery, and onion. The soup also usually contains poultry, smoked pork, and local shellfish such as crab, crawfish or shrimp. Other items such as andouille (a sausage made from smoked pork, chitterlings, onions, wine and seasoning) and tasso (smoked pork shoulder) are often added to the recipe, which can give it smokey flavor.

      Shrimp gumbo

    • Grits - A thick maized-based porridge. It can be eaten with breakfast, or served with fish or meat at dinner.

    • Hog maws - Pig stomach sliced and cooked with chitterlings.

    • Hushpuppies - Deep-fried balls of cornmeal (maize) bread.

    • Johnny cakes - Fried cornmeal (maize) pancakes.

    • Oxtail soup - A soup made from beef tails.

    • Pig's feet - Slow-cooked and sometimes pickled. They are often eaten with vinegar and hot sauce.

    • Succotash - Corn, tomatoes and butter beans cooked in butter.
    Succotash



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    Soul Food Cooking DVDs

    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    Real Food Real Kitchens - Southern / Soul Food

    Directed by Craig Chapman

    OEG Media LLC
    Amazon Video (Food and Wine)

    Real Food Real Kitchens - Southern / Soul Food
     

    Real Food Real Kitchens - Lebanese Stuffed Eggplants and Bread Pudding

    Directed by Craig Chapman

    OEG Media LLC
    Amazon Video (Food and Wine)

    Real Food Real Kitchens - Lebanese Stuffed Eggplants and Bread Pudding
     

    Tiny Fried Chicken And Waffle

    Directed by Tastemade

    Tastemade
    Released: 2018-01-09
    Amazon Video (Food and Wine - Baking)

    Tiny Fried Chicken And Waffle
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    Flip My Food with Chef Jeff: Soul Food with Paula Deen

    Directed by Ted Eccles

    Total Content Digital
    Released: 2015-08-19
    Amazon Video (Family)

    Flip My Food with Chef Jeff: Soul Food with Paula Deen
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    Soul Food Cookbooks

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    Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul

    By Jenne Claiborne

    Harmony
    Released: 2018-02-06
    Paperback (224 pages)

    Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul
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    Product Description:
    Jenné Claiborne grew up in Atlanta eating classic Soul Food--fluffy biscuits, smoky sausage, Nana's sweet potato pie--but thought she'd have to give all that up when she went vegan.  As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul.
     
    The result? Her first cookbook, SWEET POTATO SOUL, offering 100 vegan recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. Jenné revives the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the cuisine in Bootylicious Gumbo and savory-sweet Georgia Watermelon & Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls.
     
    Along the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits--you've heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here's how to make them super tasty, too.
     
    From decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you'll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul.

    The Best Cook in the World: Tales from My Momma's Table

    By Rick Bragg

    Knopf
    Released: 2018-04-24
    Hardcover (512 pages)

    The Best Cook in the World: Tales from My Momma s Table
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    Product Description:
    NEW YORK TIMES BESTSELLER 

    From the beloved, best-selling author of All Over but the Shoutin', a delectable, rollicking food memoir, cookbook, and loving tribute to a region, a vanishing history, a family, and, especially, to his mother. Including seventy-four mouthwatering Bragg family recipes for classic southern dishes passed down through generations.


    Margaret Bragg does not own a single cookbook. She measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." She cannot be pinned down on how long to bake corn bread ("about 15 to 20 minutes, depending on the mysteries of your oven"). Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken and dressing, biscuits and butter rolls. Many of her recipes, recorded here for the first time, pre-date the Civil War, handed down skillet by skillet, from one generation of Braggs to the next. In The Best Cook in the World, Rick Bragg finally preserves his heritage by telling the stories that framed his mother's cooking and education, from childhood into old age. Because good food always has a good story, and a recipe, writes Bragg, is a story like anything else.

    The Simply Vegan Cookbook: Easy, Healthy, Fun, and Filling Plant-Based Recipes Anyone Can Cook

    By Dustin Harder

    Rockridge Press
    Released: 2018-02-06
    Paperback (262 pages)

    The Simply Vegan Cookbook: Easy, Healthy, Fun, and Filling Plant-Based Recipes Anyone Can Cook
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    Product Description:

    “Busy folks, rejoice! The recipes in The Simply Vegan Cookbook are accessible and doable, but never boring.”―Melissa D’Arabian, author and Food Network Host

    Forget about vegan cookbooks that require specialty ingredients and leave you unsatisfied. The Simply Vegan Cookbook takes vegan cooking to the tastiest level with easy, delicious recipes that are fun to make and a delight to eat. Creator and host of The Vegan Roadie, Dustin Harder has travelled over 110,000 miles―and visited every grocery store along the way― to find out which vegan foods are (and are not) accessible. Taking this into account, The Simply Vegan Cookbook provides healthful, balanced vegan meals using easy-to-find, affordable vegan ingredients.

    From greens and beans to grains and mains, The Simply Vegan Cookbook is the most comprehensive of vegan cookbooks to date. This vegan cookbook offers:

    • 150 recipes with two variations each, resulting in a total of 450 recipes
    • No more than 30 minutes of active time prep time per recipe
    • Cooking tutorials improve your skills for making vegan staples

    The Simply Vegan Cookbook gives home cooks what other vegan cookbooks don’t―vegan recipes that save time, money, and your sanity.

    SOUL: A Chef's Culinary Evolution in 150 Recipes

    By Todd Richards

    Southern Living
    Released: 2018-05-22
    Hardcover (368 pages)

    SOUL: A Chef s Culinary Evolution in 150 Recipes
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    Product Description:
    Garden & Gun's Best Books of 2018 (so far)

    Amazon's Best Cookbook of 2018 (so far)

    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.
     
     

    Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed

    By Bryant Terry

    Ten Speed Press
    Released: 2014-04-08
    Hardcover (224 pages)

    Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed
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    • Ten Speed Press
    Product Description:

    In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. 

    Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. 

    With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

    The Cooking Gene: A Journey Through African American Culinary History in the Old South

    By Michael W. Twitty

    Amistad Press
    Released: 2017-08-01
    Hardcover (464 pages)

    The Cooking Gene: A Journey Through African American Culinary History in the Old South
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    • Amistad Press
    Product Description:

    A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.

    Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

    From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

    As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    Illustrations by Stephen Crotts

    Peru: The Cookbook

    By Gastón Acurio

    Phaidon Press
    Hardcover (400 pages)

    Peru: The Cookbook
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    • Phaidon Press
    Product Description:

    The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country’s most acclaimed and popular chef, Gastón Acurio.

    One of the world’s most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.

    Acurio guides cooks through the full range of Peru’s vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world’s most popular culinary destinations into their own kitchen.

    Booze & Vinyl: A Spirited Guide to Great Music and Mixed Drinks

    By André Darlington

    Running Press Adult
    Released: 2018-04-17
    Hardcover (224 pages)

    Booze & Vinyl: A Spirited Guide to Great Music and Mixed Drinks
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    Product Description:
    The ultimate listening party guide, Booze and Vinyl shows you how to set the mood for 70 great records from the 1950s through the 2000s.

    From modern craft cocktails to old standbys, prepare to shake, stir, and just plain pour your way through some of the best wax ever pressed. Wickedly designed and featuring photography throughout, Booze & Vinyl is organized by mood, from Rock to Chill, Dance, and Seduce. Each entry has liner notes that underscore the album's musical highlights and accompanying "Side A" and "Side B" cocktail recipes that complement the music's mood, imagery in the lyrics, or connect the drink to the artist. This is your guide to a rich listening session for one, two, or more.

    Among the 70 featured albums are: Sgt. Pepper's Lonely Hearts Club, Purple Rain, Sticky Fingers, Born To Run, License to Ill, Appetite for Destruction, Thriller, Like a Virgin, Low End Theory, The Rise and Fall of Ziggy Stardust, Hotel California, Buena Vista Social Club, Back to Black, Pet Sounds, Vampire Weekend, and many more.
    Visit boozeandvinyl.com for more info.

    Women Food and God: An Unexpected Path to Almost Everything

    By Geneen Roth

    Unknown
    Released: 2011-02-08
    Paperback (211 pages)

    Women Food and God: An Unexpected Path to Almost Everything
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    • Women Food and God: An Unexpected Path to Almost Everything
    Product Description:
    No matter how sophisticated or wealthy or broke or enlightened you are, how you eat tells all.

    After three decades of studying, teaching and writing about our compulsions with food, bestselling author Geneen Roth adds a powerful new dimension to her work in Women Food and God. She begins with her most basic concept: The way you eat is inseparable from your core beliefs about being alive. Your relationship with food is an exact mirror of your feelings about love, fear, anger, meaning, transformation and, yes, even God.

    A timeless and seminal work, Women Food and God shows how going beyond the food and the feelings takes you deeper into realms of spirit and soul—to the bright center of your own life.

    Lectin Free Cookbook For Beginners: Healthy and Easy Lectin Free Recipes (Reduce Inflammation, Lose Weight and Prevent Disease) for Your Lectin-Free Lifestyle

    By Elisa Haley

    CreateSpace Independent Publishing Platform
    Paperback (80 pages)

    Lectin Free Cookbook For Beginners: Healthy and Easy Lectin Free Recipes (Reduce Inflammation, Lose Weight and Prevent Disease) for Your Lectin-Free Lifestyle
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    Product Description:

    Is a lectin free diet your thing?

    Do you want your diet to be purely lectin free?

    Do you want to access a diet plan without having the fears of lectins for yourself and your family?

    Do you want to master cooking in a short time with the most amazing and delicious recipes in a convenient way?


    The answer to all your questions is right here, you just need to turn over a few pages and its all solved for you!

    This book “The Lectin Free Cookbook For Beginners : Healthy and Easy Lectin Free Recipes (Reduce Inflammation, Lose Weight and Prevent Disease) for Your Lectin-Free Lifestyle” is specifically devised for people irrespective of their body shape, weight and height! With our previous works we have helped thousands like you out there, so for sure this is going to be fruitful for you too. The lectin free diet will have tremendous positive impacts on your health and will provide you with a better, nutritious and healthy lifestyle. These benefits include:

    • Removes and reduces inflammation.
    • Prevents diseases like rheumatoid arthritis, celiac disease, cardiac complications and even diabetes.
    • Removes toxins.
    • Aids a lot in weight loss.


    What is being offered in this book?

    • What actually are lectins?
    • What is wrong with Lectins?
    • Foods recommended eating
    • Foods recommended avoiding
    • Strictly Avoid These Foods
    • Advantages of Lectin free diets
    • Tips for beginners
    • Risks related to Lectin-free Diet Plan
    • Frequently Asked Questions (FAQs)
    • Lectin-free Recipes
    • And much more!

    With this book we provide you with 60 purely lectin-free recipes with easy to understand step-by-step instructions. We have devised it in a manner specifically for beginners so you can serve your loved ones and yourself with the most delicious and tasty recipes ever created! We offer your food from almost every category and for every occasion like Breakfast, Snacks, Soups, Salads, Poultry, Seafood, Dessert and much more!


    For further information, give a little more attention and scroll down, we guarantee you will enjoy understanding what we are providing you with!


    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More

    By Hsiao-Ching Chou

    Sasquatch Books
    Released: 2018-01-30
    Hardcover (256 pages)

    Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More
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    Product Description:
    Chinese soul food is classic comfort food you can't resist, and in this cookbook you'll find 80 recipes for favorites you can easily make any night of the week.

    Chinese food is more popular than any other cuisine and yet it often intimidates North American home cooks. Chinese Soul Food draws cooks into the kitchen with recipes that include sizzling potstickers, stir-fries that are
    unbelievably easy to make, saucy braises, and soups that bring comfort with a sip. These are dishes that feed the belly and speak the universal language of "mmm!" You'll find approachable recipes and plenty of tips for favorite homestyle Chinese dishes, such as red-braised pork belly, dry-fried green beans, braised-beef noodle soup, green onion pancakes, garlic eggplant, and the author's famous potstickers, which consistently sell out her cooking classes in Seattle. You will also find helpful tips and techniques, such as caring for and using a wok and how to cook rice properly, as well as a basic Chinese pantry list that also includes acceptable substitutions, making it even simpler for the busiest among us to cook their favorite Chinese dishes at home. Recipes are streamlined to minimize the fear factor of unfamiliar ingredients and techniques, and home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals. Any kitchen can be a Chinese kitchen!

    Sweetie Pie's Cookbook: Soulful Southern Recipes, from My Family to Yours

    By Robbie Montgomery

    Amistad Press
    Released: 2015-10-20
    Hardcover (224 pages)

    Sweetie Pie s Cookbook: Soulful Southern Recipes, from My Family to Yours
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    • Amistad Press
    Product Description:

    The beloved owner of the wildly popular Sweetie Pie's restaurant, and star of the OWN reality television show Welcome to Sweetie Pie's shares recipes for her renowned soul food and the lessons she's learned on the path to success.

    Growing up in Mississippi and St. Louis, Robbie Montgomery, the oldest of nine children, was often responsible for putting meals on the family table. Working side by side with her mother in their St. Louis kitchen, Robbie learned to prepare dozens of classic soul food dishes.

    Now, at seventy-two, Miss Robbie passes down those traditions for generations of fans to enjoy in Sweetie Pie's Cookbook. Robbie takes you into the kitchen to prepare her most favored meals—smothered pork chops, salmon croquettes, baked chicken—and tells you heartfelt and humorous stories, including amazing tales from her life at the restaurant and on the road as a back-up singer. Miss Robbie began her culinary career on the road—in the segregated America of the1960s, finding welcoming restaurants in small cities and towns was often challenging for African-Americans. When a collapsed lung prematurely ended her singing career, Miss Robbie returned to St. Louis, using her formidable cooking talent to open a soul food restaurant that would make her legend.

    Through her show and this special cookbook, Miss Robbie hopes to maintain the place of soul food cooking—its recipes, history, and legacy—in American culture for decades to come.

    Sweetie Pie's Cookbook includes 75-100 gorgeous color photos and an Index.

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

    By Tadashi Ono

    Ten Speed Press
    Released: 2013-11-05
    Hardcover (256 pages)

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
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    • Ten Speed Press
    Product Description:
    A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

    Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.

    In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

    Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.

    Soul Food: 31 Easy Recipes for Home Cooks ((Easy) Soul Food Recipes)

    By Kimberly Coleman

    Released: 2017-10-31
    Kindle Edition (88 pages)

    Soul Food: 31 Easy Recipes for Home Cooks ((Easy) Soul Food Recipes)
     
    Product Description:
    Award-winning lifestyle blogger (Mom in the City, Easy Soul Food Recipes) shares recipes and their background histories in this first volume of the (Easy) Soul Food Recipes series.

    Soul Food has a rich history in the Black American and Southern communities. This eBook draws on that history. Kimberly majored in History and Sociology at Columbia University with a focus on Women and African-Americans.

    Originally from Virginia, Kimberly shares a mixture of classic and healthier versions of soul food recipes. Some dishes (fried chicken, macaroni and cheese, etc.) are prepared in the traditional manner while others receive a lighter toucher (collard greens with turkey meat, “Not Too Sweet” sweet potato pie, and the like). All of the recipes are easy to prepare along with being “friend and family approved”. There truly is a little bit of something for everyone is this eBook that is filled with 31 flavorful soul food recipes!

    Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time

    By Adrian Miller

    University of North Carolina Press
    Paperback (352 pages)

    Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
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    Product Description:
    2014 James Beard Foundation Book Award, Reference and Scholarship
    Honor Book for Nonfiction, Black Caucus of the American Library Association

    In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.
    Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.

    The Cooking Gene: A Journey Through African American Culinary History in the Old South

    By Michael W. Twitty

    Amistad Press
    Released: 2017-08-01
    Hardcover (464 pages)

    The Cooking Gene: A Journey Through African American Culinary History in the Old South
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    • Amistad Press
    Product Description:

    A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.

    Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

    From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

    As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    Illustrations by Stephen Crotts

    SOUL: A Chef's Culinary Evolution in 150 Recipes

    By Todd Richards

    Southern Living
    Released: 2018-05-22
    Hardcover (368 pages)

    SOUL: A Chef s Culinary Evolution in 150 Recipes
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    Product Description:
    Garden & Gun's Best Books of 2018 (so far)

    Amazon's Best Cookbook of 2018 (so far)

    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.
     
     

    Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed

    By Bryant Terry

    Ten Speed Press
    Released: 2014-04-08
    Hardcover (224 pages)

    Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed
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    Product Description:

    In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. 

    Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. 

    With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

    Soul Food Cooking: Volume One: The Basics

    By B.V. Gray

    Released: 2018-03-19
    Kindle Edition (64 pages)

    Soul Food Cooking: Volume One: The Basics
     
    Product Description:
    35 Fundamental Soul Food Recipes

    Soul Food: Classic Cuisine from the Deep South

    By Sheila Ferguson

    Grove Press
    Paperback (161 pages)

    Soul Food: Classic Cuisine from the Deep South
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    “Soul food is just what the name implies. It is soulfully cooked food . . . good for your ever-loving soul . . . the shur-‘nuf kinda down-home cookin’ that I grew up on,” writes Sheila Ferguson. Abundant in flavor and variety—ranging from classics such as barbecued spare ribs, fried chicken, cornbread, and collard greens to less well known but equally sumptuous recipes such as sweet potato biscuits, grits soufflé, and wild fox grape wine—soul food is a truly American cuisine, originated in the deep South by slaves and later shaped and expanded by the rich diversity of African-American culture.

    In a book brimming with humor and vibrant personality, Sheila Ferguson presents 200 mouth-watering recipes, many of them part of her own family heritage. She explains the blend of African, Cajun, Creole, and other influences—such as gumbo and jambalaya—behind their enticing flavors, describing the meals of the slave quarters and elegant plantation houses and, along the way, passing on family anecdotes and kitchen secrets handed down from generation to generation.

    Some recipes, such as cornmeal griddlecakes, pigs’ feet, smothered okra and tomatoes, or brown suga’ pound cake, are old-fashioned country favorites. Others, such as sautéed scallops, vegetables seasoned with smoked turkey, and roast pheasant with wild rice stuffin’, are well suited to today’s more sophisticated palates. All are clearly explained, with an emphasis on the important details of preparation and ways to vary recipes to your own tastes. Through them you learn to use all of your senses in the style of the great soul food chefs, working by touch, taste, sight, smell, and even sound.

    But this is much more than a collection of recipes. Each dish is introduced by a brief narrative, written in Sheila Ferguson’s distinctive, eloquent cadence. And the book is prefaced by a glossary and general introduction that explains how the cuisine we know today evolved. Old family photographs and a series of stunning, set-piece color shots lovingly evoke the spirit of soul food and illustrate fifty of the book’s delicious dishes.

    This classic cookbook, embracing one of America’s richest regional cuisines, provides a rare combination of exciting, appetizing recipes and compelling reading to delight the soul of cooks and food-lovers everywhere.

    America's Restaurant Recipes

     
     


     
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