SOUL: A Culinary Evolution in 150 Recipes

SOUL: A Culinary Evolution in 150 Recipes

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.

Title:SOUL: A Culinary Evolution in 150 Recipes
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    SOUL: A Culinary Evolution in 150 Recipes Reviews

  • Kyra Leseberg (Roots & Reads)

    Soul is Todd Richards's self-proclaimed "sermon about my Soul food" as he describes food as a religion of its own.Each chapter is organized by ingredient. The recipes at the beginning of chapters are ...

  • Kyle Robertson

    Todd Richards describes this book as a chef's culinary evolution in 150 recipes. The introduction paints a picture of a cultured childhood. Richards visited his father's family in Hot Springs, AR, and...

  • Mary

    Richards’ foundation is an African american culinary tradition upon which he builds a cuisine that explores how this tradition can work with other cuisines, but it also seems like what he is doing i...

  • Janet

    I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher --- James Beard Award-nominated Chef Todd Richards shares his personal culina...

  • patrick Lorelli

    Bless my Heart this is a truly different take on southern food. Being form southern Californian and raised Italian and married into a Mexican family. I have found myself enjoying many different types ...

  • April Harvey

    I love to cook and I really love to eat and so I am always on the lookout for new and exciting food ideas. This book was filled with so many beautiful pictures that my mouth was watering. The recipes ...

  • OutlawPoet

    Oh, this is a gorgeous and inspiring cookbook!Todd Richards takes soul food - with all its comfort and heartiness and adds refined and international touches that make it even more wonderful. Yet, each...

  • Lili

    From Netgalley for review:This book is a beautiful celebration of Soul food, taking the familiar ingredients and tastes and giving them a new and exciting look! There are a lot of books out there on f...

  • Gracie Gonzalez

    I saw this book and wanted it soooo badly but stopped myself from buying it. The next day, I went back to the store and just HAD to have it. First of all, the photography is INCREDIBLE. It made me wan...

  • Terri

    Gorgeous cookbook with easy to understand recipe instruction, gorgeous photos, and the best stories about the recipes. I pulled a few of the recipes to try on family - I also learned some important re...