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In Delilah's Everyday Soul, chef Delilah Winder shares the Southern-inspired recipes that helped earn her the devotion of many, including television's Oprah Winfrey, the NFL's Donovan McNabb, and music's Patti LaBelle. Sharing more than 100 of her favorite recipes and the stories behind them, Delilah reaches back to her roots and forward to future generations of soul food lovers with her fun, eclectic recipes. For Delilah, Southern food comes from the heart and touches the soul. The recipes in Delilah's Everyday Soul are arranged by occasion and accented with special memories, tips, and suggestions for preparing and serving. They feature traditional soul food like Delilah's delectable fried chicken and strawberry lemonade, and also include more modern renditions of the fare, plus alternative ingredients for those who want to try healthier versions of the spectacular recipes.
A wildly inventive soul food bible from a two-time Chopped winner and the host of Snapchat's first-ever cooking show. Thousands of fans know Lazarus Lynch for his bold artistic sensibility, exciting take on soul food, and knockout fashion sense. Laz has always had Southern and Caribbean food on his mind and running through his veins; his mother is Guyanese, while his father was from Alabama and ran a popular soul food restaurant in Queens known for its Southern comfort favorites. He created "Son of a Southern Chef" on Instagram as a love letter to the family recipes and love of cooking he inherited. In his debut cookbook, Laz offers up more than 100 recipe hits with new takes on classic dishes like Brown Butter Candy Yam Mash with Goat Cheese Brülée, Shrimp and Crazy Creamy Cheddar Grits, and Dulce de Leche Banana Pudding. Packed with splashy color photography that pops off the page, this cookbook blends fashion, food, and storytelling to get readers into the kitchen. It's a Southern cookbook like you've never seen before.
This is a book emcompassing the various recipies that have been a staple throughout my child and adult life. It is a blend of many cultures spiced up in a southern way. Since the recipies take into consideration your use of spices may vary, season to taste is a constant theme throughout the book.
Southern Soul Food: Mom's Favorite Recipes is a delightful collection of recipes destined to produce real home-cooked "comfort food." Not only does the book present recipes that will delight your palate, it also includes a helpful guide to the ingredients used and an analysis of their health merits.
Mechel Cisco invites you into her kitchen where she shares heirloom recipes that bring back traditions, warmth and memories that make southern cuisine an American favorite. Cisco shares recipes that are a combination of hearty traditions and just plain "good eatin." From revealing secrets to turning out fluffy biscuits to giving us ideas for swapping out ingredients to accommodate a healthier meal, Cisco keeps southern cooking alive. You will also get tips on cooking and caring for cast iron as well as photography and memories of the south, old and new. This book is meant to not only warm the tummy but also warm the heart. The recipes found in this book have come down through Cisco's family for many generations. Cisco's roots can be traced back to the Revolutionary and Civil Wars and a proud military heritage. Some recipes have been passed down from mother to daughter and grandmother to granddaughter for over 200 years. This book is filled with humorous and touching tales as well as a history of southern food. Southern Roots is a must have for anyone who craves tradition and a return to southern comfort cooking. Mechel Cisco is a southern based artist, photographer and author. She started out writing as a poet, winning many awards then moved on to romance novels. With many years in the making, she compiled family recipes into a cookbook honoring her love of the south and southern history. Born and mostly raised in the south, she shares family heirloom recipes in a book celebrating the southern traditions. Cisco comes from a long line of great southern cooks. She makes her home in Atlanta Georgia and is the owner of Cisco Studios LLC. She continues to produce her artwork and photography and is always working on the next book.
There is a misconception that Southern Cooking consists solely of Creole and Cajun cuisine. However, both of these culinary styles have their roots planted firmly in Louisiana soil. Whereas Southern Cooking encompasses cuisine from all of the Southern states and is as varied and different as the regions that make up the South. Creole and Cajun dishes have a strong culinary connection to France, a nodding acquaintance to Africa, Spain, and Native America, and to a lesser degree the West Indies, Ireland, Germany, and Italy. Southern cooks, on the other hand, have always creatively dipped into the mixing pot of Native American, European, and African cuisine, learning from cultures that once fused together to make the South what it is today. In fact, African traditions have had a significant influence on the flavors and cooking methods of what we lovingly refer to as Soul Food. As cliche as it may sound, heart and soul have been put into many of these dishes. There is a deep-rooted history behind every recipe. A feeling that each one was prepared with love and effort in the hope that every mouthful will be savored and enjoyed by those who eat it. Although some dishes are enjoyed throughout the South, they'll vary depending on which state you are living. Take, for instance, ribs. In Texas, they make them spicy and saucy, while in Tennessee there's more rub and the sauce is on the side. Go to the Carolinas though, and the sauce has more of a mustard flavor. America is defined by the influence of those who helped to make her great, be they African, Native American, or European, and Southern Cooking is at the very center of that beating heart.
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.
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 cuisineÑsoul food, but Todd RichardsÕ 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 doesnÕt 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 doesnÕt 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 youÕre 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 RichardsÕ exploration of flavor combinations and techniques.