Features
Hardcover: 152 pages
Publisher: Stewart, Tabori and Chang October 1, 2003
Language: English
ISBN-10: 1584792892
ISBN-13: 978-1584792895
Product Dimensions:
9.4 x 8.6 x 0.7 inches
Shipping Weight: 1.9 pounds
Book Description
Soul food embodies the best of American cooking-it's tasty, homegrown, and redolent of the country's multiethnic history. In New Soul Cooking, the Food Network's Tanya Holland redefines this much-loved cuisine, introducing fresh and healthy ingredients, modern cooking styles, and global flavors. From Africa to the Caribbean, Brazil, and the American South, Holland shows how African flavors fused with existing cooking traditions created the basis for soul food. She combines this now traditional style with fresh flavor combinations and cooking techniques, to create soul food cooking for a new generation of home cooks and chefs.
The 90 delicious creations in New Soul Cooking-from Black-eyed Pea and Country Ham Chowder to Pecan-Crusted Boneless Chicken Breasts and Confetti Cornbread-reinvigorate the concept of soul food. Luscious color photographs of many of these dishes introduce new presentation ideas, reinforcing Holland's belief that a color palette is as important as a wonderful flavor palate.
About The Author
Tanya Holland is a regular host of the Food Network's Melting Pot Soul Kitchen. She began her career working in several New York restaurants, including two years as line cook at Bobby Flay's Mesa Grill. Today Holland is the co-owner and the creative force behind Le Theater, a multiethnic French restaurant in Berkeley, California.
Reader Reviews
Delicious, beautifully photographed, to die for food. This book raises the standard for soul food cooking to another level. Fine dining and comfort food have joined together in a marriage of gourmet love.
