Roots, Heart, Soul
Harpercollins (Verlag)
978-0-358-61267-4 (ISBN)
Across centuries and continents, the influence of West African food and culture draws a delicious family tree whose branches stretch into the Caribbean, Mexico, and the United States from coast to coast—from the deep South to the Wild West and all the roads in between. In this sprawling and evocative cookbook, acclaimed chef Todd Richards traces these shared roots and the journeys that connect them.
Researched and informative, this book takes you beyond the recipes, exploring the history behind these traditional dishes—and the people who created them—and how peoples of the West African diaspora shaped and changed American history as we know it today.
Including vibrant documentary photography, features throughout highlight interviews with chefs and luminaries, additional notes on ingredients and historical context, and expert chef’s tips. At the heart of the book are Chef Todd’s inspired recipes, including:
Peanut and Mustard Greens Soup with Ginger and Tomato
Haitian Oxtail with Beef Broth and Pikliz
Grilled Shrimp Mojo with Black Bean Puree and Toasted Rice
Grilled Quail Tacos with Mole Poblano
Scallion and Smoked Cheddar Cornbread Fritters with Red Pepper Honey
Peach Cobbler with Butter Pecan Ice Cream
Buffalo Style Frog Legs or Chicken Wings with French Onion Ranch Dressing
7-Up Cake
Chicago-Style Beach Spaghetti
BBQ Shrimp with Garlicy French Bread and Parsley Butter
Beignets with Espresso Powdered Sugar
From page to glorious page, Todd’s deep knowledge and vivid storytelling remind us that cooking and sharing food is a joyous way to connect with history, culture, and each other.
Chef Todd Richards is the culinary director of Jackmont Hospitality where he has overseen the development of chef-driven restaurant concepts such as One Flew South and Chicken+Beer in airports from LAX to Hartsfield-Atlanta. His 2019 book Soul was an IACP Cookbook Award winner. He gained the attention of critics and foodies alike when he helmed the kitchens at The Shed at Glenwood, the Pig and the Pearl, Rolling Bones Barbecue, White Oak Kitchen and Cocktails, the Four Seasons Hotel, the Ritz-Carlton, and the Oakroom at the Seelbach Hotel, which garnered the prestigious AAA 5 Diamond Award for restaurant excellence during his tenure. A native of Chicago, he has called Atlanta home since the early 1990s. Amy Paige Condon has co-written three bestselling cookbooks: The Back in the Day Bakery Cookbook, Wiley’s Championship BBQ, and Bress ‘n’ Nyam: Gullah-Geechee Recipes from a Sixth-generation Farmer. She also is the author of the biography A Nervous Man Shouldn’t Be Here in the First Place: The Life of Bill Baggs, about one of the most influential newspaper editors of the twentieth century that almost no one has heard of. Amy founded the Refinery Writing Studio in 2017 to help aspiring and establish writers develop their storytelling skills. She lives in Savannah, Georgia with her husband, three rescue dogs, and a pig named Gus.
| Erscheinungsdatum | 02.02.2024 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 202 x 254 mm |
| Gewicht | 1102 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| ISBN-10 | 0-358-61267-5 / 0358612675 |
| ISBN-13 | 978-0-358-61267-4 / 9780358612674 |
| Zustand | Neuware |
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