from the publisher
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 Collard Green Ramen, 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 honour tradition yet be liberated to explore. Richards believes home cooks and chefs of all races and nationalities can inspire each other through personal wanderlust and experience, global cuisines, nature, and curiosity. Whether readers are new to Southern and soul food or call the South their home, they will be inspired to not only step outside of the box, but to happily, boldly walk away from it. That is exactly how cuisines evolve. And that is when cooks will truly begin to discover their own soulful cooking.
Why aren’t the recipes for this book available on ckbk?
We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.
Books which are part of ckbk's collection show one of these two logos:
Chef - Freelance Food Writer - Culinary Curator, Black Culinary History