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Author: Kendra Lemar
Publisher:
ISBN:
Category :
Languages : en
Pages : 106
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Book Description
Ain't no food like Soul Food! Why spend all that money for expensive take out when you can make fine Southern Cuisine right in our Kitchen? Inside, you'll find recipes for: SPAGHETTI WITH PAPRIKA-PEANUT SAUCE BA-NA-NA-NA, STAYIN 'ALIVE" DESSERT IN A GLASS CRAZY DELICIOUS CAULIFLOWER SOUP POWERFUL OVEN SHAKSHUKA. CHICKEN SOUP TOM KHA GAI So stop lookin' and get cookin'!
Author: Kendra Lemar
Publisher:
ISBN:
Category :
Languages : en
Pages : 106
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Book Description
Ain't no food like Soul Food! Why spend all that money for expensive take out when you can make fine Southern Cuisine right in our Kitchen? Inside, you'll find recipes for: SPAGHETTI WITH PAPRIKA-PEANUT SAUCE BA-NA-NA-NA, STAYIN 'ALIVE" DESSERT IN A GLASS CRAZY DELICIOUS CAULIFLOWER SOUP POWERFUL OVEN SHAKSHUKA. CHICKEN SOUP TOM KHA GAI So stop lookin' and get cookin'!
Author: Kelly Johnson
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 0
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Book Description
Indulge in the rich tapestry of Southern cuisine with our captivating 50 Soul Food Recipes for Home Cookbook. Bursting with tradition, flavor, and love, this collection of recipes celebrates the deep-rooted culinary heritage of the American South. From crispy fried chicken to creamy macaroni and cheese, each dish embodies the essence of soul food, inviting you to savor every bite and embrace the warmth of Southern hospitality. Featuring timeless classics and innovative twists on beloved favorites, our cookbook is a culinary journey through generations of family recipes and regional specialties. Whether you're craving comforting collard greens, tender BBQ ribs, or decadent sweet potato pie, our cookbook offers step-by-step instructions and helpful tips to recreate authentic soul food dishes in your own kitchen. With each recipe crafted with care and passed down with pride, our Soul Food Cookbook is more than just a collection of recipes; it's a celebration of heritage, community, and the joy of sharing meals with those we cherish.
Author: Rafia Zafar
Publisher: University of Georgia Press
ISBN: 0820353655
Category : Social Science
Languages : en
Pages : 148
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Book Description
Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Recipes for Respect bridges this gap, illuminating the role of foodways in African American culture as well as the contributions of Black cooks and chefs to what has been considered the mainstream. Beginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses. Rafia Zafar addresses this error, highlighting the long history of accomplished African Americans within our culinary traditions, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, cooking, and serving. Whether revealed in cookbooks or fiction, memoirs or hotel-keeping manuals, agricultural extension bulletins or library collections, foodways knowledge sustained Black strategies for self-reliance and dignity, the preservation of historical memory, and civil rights and social mobility. If, to follow Mary Douglas’s dictum, food is a field of action—that is, a venue for social intimacy, exchange, or aggression—African American writing about foodways constitutes an underappreciated critique of the racialized social and intellectual spaces of the United States.
Author: Tadashi Ono
Publisher: Ten Speed Press
ISBN: 1607743531
Category : Cooking
Languages : en
Pages : 258
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Book Description
A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
Author: KYAC (Radio station : Seattle, Wash.)
Publisher:
ISBN:
Category : African American cooking
Languages : en
Pages : 40
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Book Description
Author: Rena Rossner
Publisher: Skyhorse
ISBN: 1628734639
Category : Cooking
Languages : en
Pages : 359
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Book Description
One weekend, a decade ago, author Rena Rossner was served a bowl of lentil soup at dinner. The portion of the Bible that had been discussed that week was the chapter in which Esau sells his birthright to his brother Jacob for a bowl of red lentil soup. Rossner was struck by the ability to bring the Bible alive in such a tactile way and decided on the spot to see whether she could incorporate the Bible into a meal each week. And so she has. The result, Eating the Bible, is an innovative cookbook with original, easy-to-prepare recipes that will ignite table conversation while pleasing the stomach. Every meal will become both a tactile and intellectual experience as the recipes enrich both the soul of the cook and the palates of those at the table. Every cook must glance at a recipe countless times before completing a dish. Often recipes involve five- to ten-minute periods during which one must wait for the water to boil, the soup to simmer, or the onions to sauté. It is Rossner’s goal to help enrich those moments with biblical verse and commentary, to enable cooks to feed their souls as they work to feed the members of the household and guests. From the zesty “Garden of Eden Salad” to the “Honey Coriander Manna Bread,” each recipe will delight the palate and spark the mind.
Author: Joyce White
Publisher: William Morrow Cookbooks
ISBN: 9780060187163
Category : Cooking
Languages : en
Pages : 368
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Book Description
When Joyce White moved to New York City from Alabama, she left small-town life behind and landed ajob as a food editor at a major women's magazine. Weekends, however, found her visiting churches in Harlem and Bedford-Stuyvestant, looking for a taste of home. Food has long been a part of the spiritual life of African-American churches, and what she found there, along with what she missed from home, was the comforting blend of cooking and fellowship that feeds both the body and soul. In this warm and joyful collection, White offers more than 150 recipes for the foods that worshipers look forward to after services, and she captures the spirit of these sociable meals with warm, conversational and occasionally poignant reflections from African-American churchgoers around the United States. "We don't just come to church service and leave," says a retired nurse who directs hospitality for a large church in Los Angeles. "Many of us stay here half the day. That way we get a chance to rub shoulders and see what is going on or going wrong with each other." From delicious renditions of classics such as Sugar-Crusted Biscuits to updated favorites such as Black Beans with Sun-Dried Tomatoes, as well as special fare for entertaining and Kwaanza, the pages of Soul Food are alive with the spirit and love of African-American churches -- and the terrific food to be found there.
Author: Booksumo Press
Publisher:
ISBN:
Category :
Languages : en
Pages : 78
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Book Description
Welcome to Southern Cooking. Get your copy of the best and most unique Southern recipes from BookSumo Press! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Southern foods. Southern Cooking 101 is a complete set of simple but very unique Southern recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Here is a Preview of the Southern Recipes You Will Learn: Red White and Blue Patty Easy Jalapeno Bites Pinto Beans Tennessee Sweet Honey Chicken Authentic Southern Corn American Dinner Rolls Cajun Spice Thibodeaux Gumbo Cajun Pasta Louisiana Boudin Cajun Pork Cajun Pinto Beans Louisiana Paella Hannah's Jambalaya Chicken with Milky Sauce Crispy Chicken Alabama Classical Fried Chicken Kansas State Fried Chicken How to Fry a Chicken Southern Style Simply Chicken And Gravy Much, much more! Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort! Related Searches: Southern cookbook, Southern recipes, Southern foods, Southern, southern cooking, american recipes, american cookbook
Author: Wilbert Jones
Publisher: Citadel Press
ISBN: 9781559723176
Category : African American cookery
Languages : en
Pages : 0
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Book Description
Proving that the down-home pleasures of soul food don't have to be synonymous with too much fat, cholesterol, sugar, and salt, Jones takes a second look at traditional African-American cuisine and shares contemporary versions of over 100 dishes prepared with leaner meats, egg whites, less (or no) oil, nonfat dairy products, and reduced sodium and sugar. Includes nutrition profiles for every recipe and menus for festive occasions.
Author: Allie Allen
Publisher:
ISBN:
Category :
Languages : en
Pages : 88
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Book Description
What are the differences between soul food dishes and Southern cuisine dishes? Not every Southern dish is soul food, but most soul food dishes are Southern. Where did soul food recipes come from? Soul food was traditionally made and served by African-Americans living in Southern states in the United States. "Soul" refers to the culture of African-Americans. What is soul food, really? Soul food is down-home, basic cooking that has been passed through generations. The types of food used in most soul food dishes include cornmeal, greens, beans and pork. In fact, pork is used in many ways when making soul food dishes, in seasoning stews and vegetables as well as in pickling and dehydrating pork rinds and similar foods. During the years when Africans were enslaved in the United States, they were not given much food to cook with, and what they got was not of high quality or nutritional. They adapted recipes brought by immigrants and added their own ingredients to flavor them as desired. Collard greens and fried chicken are common soul food dishes. You can make authentic soul food yourself. Turn the page and learn more...
