Soul Cookbook Review

Soul Cookbook Review
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Title: SOUL: A Chef's Culinary Evolution in 150 Recipes
Author: Todd Richards
Published: May 22, 2018, Oxmoor House
No. of Pages: 368
Cover Price: $35.00 Hardcover, $16.99 Kindle



Love Soul Food? Almost everybody does, and Todd Richards has released an excellent cookbook, SOUL: A Chef's Culinary Evolution in 150 Recipes, which is full of fabulous recipes that are a bit different from the norm, but definitely mouthwatering. While there are dozens of excellent soul food cookbooks in print, this one is a cut above. Richards seems to be an expert on this subject – is passionate about it - and it shows. Each recipe has an introduction, usually with personal comments from the author, and these comments make the book personal so that readers can relate. Even for those who aren’t in the mood to cook, this book is a good read. And once read, even less passionate cooks will find themselves in the kitchen preparing soul food dishes.

Every recipe tried so far has turned out perfectly, from his simple recipe for cornbread to an excellent, but a little more involved recipe for Shrimp and Grits (a new favorite). Fried Chicken and Sweet Potato Waffles is hard to resist, and Richards’ Hot and Spicy Zucchini Slaw makes a perfect side dish to an outdoor party or backyard barbecue. Recipes in the queue include Red Beans with Smoked Sausage and Shrimp, Dad’s Smothered Potatoes, Curried Broccoli Salad with Peanuts, and Fried Green Tomatillos with Ancho Chile BBQ sauce.

Although there aren’t photographs for every recipe, there are photographs of most, and they are excellent; they also make it difficult to decide which recipe to make first.

Anyone who wants to prepare delicious soul food dishes should not be without this beautiful cookbook. It is well-written, has mouthwatering recipes, and includes fascinating information on the subject. Highly Recommended!

Special thanks to NetGalley for supplying a review copy of this book.





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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.