SOUL: A Culinary Evolution in 150 Recipes: A Chef’s Evolution in 150 recipes - Hardcover

Richards, Todd

Hardcover

ISBN 10: 0848754417 ISBN 13: 9780848754419

Publisher: Oxmoor House, 2018

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.
 

About this title

About the Author

Chef Todd Richards is a self-taught cook who paid his dues in countless restaurant kitchens before becoming an executive chef who garnered national attention. He was a James Beard nominee for best chef in the Southeast, an Iron Chef competitor, and named one of four new chefs to watch by Esquire magazine. He is currently executive chef at White Oak Kitchen & Cocktails in Atlanta and owner/chef of Richards' Southern Fried at Krog Street Market.

Edition details

• Publisher: Oxmoor House
• Publication date: 2018
• Language: English
• ISBN 10: 0848754417
• ISBN 13: 9780848754419
• Binding: Hardcover
• Number of pages: 368