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Soul Food: Recipes and Reflections from African-American Churches
by Joyce White
Available from Amazon
$19.00
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Features
Hardcover: 368 pages
Publisher: William Morrow Cookbooks; 1 edition February 11, 1998
Language: English
ISBN-10: 0060187166
ISBN-13: 978-0060187163
Product Dimensions:
9.5 x 7.7 x 1.3 inches
Shipping Information:
From Publishers Weekly
Intended to please a congregation of palates, these church-supper recipes possess a simplicity that suits the accompanying stories about their contributors. After sending forth a call for Sunday favorites to churchgoing folk in cities big and small, White, a freelance food writer, received scores of letters from Harlem and Tyler, Tex., and Biloxi, Miss., and Detroit. The responses embrace a range of dishes suitable for kettles, warming trays and big-handled spoons: Pineapple Cornbread; Fried Green Okra; Baked Chicken and Gravy; Salmon Croquettes; Love-Glazed (pineapple juice and brown sugar) Ham; Hush Puppies. Paprika is fairly ubiquitous; a cup of ketchup features in both Barbecued Shrimp and Neat Meatloaf. In the narratives accompanying these 150 recipes, the cooks are presented as busy, generous, hard-working and religiously devoted. One is "a poet, Sunday school teacher, legal secretary and meeting planner." Of another White wonders how she "has time to cook, considering the wide array of church activities and community projects that she is involved in." The book is more notable for its cultural trimmings than for its recipes. Some readers may find themselves longing for the company of just one lazy sinner with a booty of Italian sausage.
Copyright 1998 Reed Business Information, Inc.
From Library Journal
Food editor White brings together reminiscences and stories of African American women with 150 of their best recipes, including crab cakes, West African chicken, and lemon chess pie.
Copyright 1997 Reed Business Information, Inc.
Reader Reviews
This is a really practical book full of easily followed recipes, anecdotes and pictures. Those of us raised in the church know about the important role of those manning the pots. Not just anyone got to serve on the kitchen committee. No indeed. Only those accomplished cooks who knew how to "put their foot in it," were allowed to toil most church kitchens. I am glad to see that this author has drawn on the wisdom of these faithful chefs and was able to get them to share their recipes. I love to cook whenever we have big family gathering because we're all so busy now and spread out all over the East Coast. We don't always have the time to prepare these types of meals for ourselves on a regular basis, but for special occasions, this is one of my favorite books. I especially like the wheat bread recipe. One day when I'm feeling bold, I will move on the dinner rolls and angel biscuits. I enjoyed looking at the black and white pictures showing the cooks working and the parishoners enjoying the food. There is a lot of history in this book. You might just want to order two copies -- one for the kitchen and another for the coffee table.
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Soul Food: Recipes and Reflections from African-American Churches
by Joyce White
Available from Amazon
$19.00
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