SOUL A Chef’s Culinary Evolution in 150 Recipes
SOUL: A Chef’s Culinary Evolution in 150 Recipes by Todd Richards, published by Time Incorporated Books on May 22, 2018, is a first edition that spans 368 pages. This book presents a personal culinary exploration of soul food, challenging the notion that Black American chefs are confined to a single cuisine. Todd Richards showcases a variety of dishes that reflect his heritage while also embracing innovation, offering recipes that range from traditional favorites to modern reinterpretations.
Readers will find over 150 recipes accompanied by stunning photographs, highlighting the versatility of soul food for a new generation of cooks. The chapters are organized by featured ingredients such as collards, seafood, and beans, beginning with traditional recipes and evolving into creative flavor combinations and techniques. This edition invites both newcomers and seasoned enthusiasts of Southern and soul food to explore the rich culinary landscape that Todd Richards has crafted, encouraging a departure from conventional boundaries in cooking.
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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.
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