Research Catalog

Title

New soul cooking : updating a cuisine rich in flavor and tradition / Tanya Holland ; photographs by Ellen Silverman.

Author

Holland, Tanya

Publication

New York : Stewart, Tabori & Chang, c2003.

Items in the Library & Off-site

Details

Additional Authors

Silverman, Ellen

Description

159 p. : col. ill.; 24 cm.

Summary

• A collection of recipes for dishes inspired by the cuisine of the Caribbean, Brazil, and the American South.
• "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 95 delicious creations --- 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."--taken from front cover jacket flap.
• "'Soul food' is a term that was coined in the 1960s and refers to the foods common in African-American communities that connect people to their shared roots. This cuisine combines the staples that were used by many generations of cooks in the South of the United States, whose ancestors brought exotic ingredients from Africa to the New World, and the ingredients indigenous to America. New Soul cooking is my interpretation of soul food. The flavors of the American South, Africa, and Brazil are the basis of New Soul cooking. This book also incorporates influences from the Caribbean Islands of Jamaica, Guadeloupe, Trinidad, Haiti, and other smaller islands where many people are descendants of the Africans transported during the transatlantic slave trade from the 1520s to the 1860s. New Soul cooking uses the traditional ingredients associated with soul food, such as black-eyed peas, okra, and sweet potatoes, with the addition of other ingredients, such as pomegranate molasses and rice-wine vinegar, to create a global cuisine. I prefer to cook with seasonal and fresh ingredients, while applying both classic and modern cooking techniques. My culinary training in France, where many cooks and restaurants prepare foods from their own gardens, as well as a personal reflection on the more health-conscious way we eat today influenced much of my interpretation. Here you will find recipes with bold flavors, but little or none of the animal-fat content found in traditional soul food."--adapted from Introduction, pages 9-10.

Subjects

• Cookbooks
• Kochbuch
• African American cooking

Genre/Form

• Kochbuch.
• Cookbooks

Note

• Includes index.

Processing Action (note)

• committed to retain

Contents

Introduction -- The New Soul Pantry -- The Recipes. Appetizers, First Courses, Starters, Small Plates, Soups, Salads. Gingered yellow sweet potato soup ; Black-eyed pea and country ham chowder ; Baby spinach salad with lardons, Vidalia onions, apple dressing, and blue cheese croutons ; Pickled vegetable salad with crumbled goat cheese and peppercress ; Wilted watercress salad with sesame-ginger vinaigrette and oranges ; Virginia ham, Vidalia onion, and asiago tart ; Spiced molasses duck breast salad with figs, pecans, and bitter greens ; Jerked prawns ; Poached salmon-and-potato cakes ; Sweet potato blinis with bourbon-cured salmon and caviar ; Piri piri grilled shrimp with mango dipping sauce ; Island-spiced braised beef short ribs ; Cornmeal-coated fried oysters ; Pepperpot shrimp cakes ; Brown sugar and pineapple-glazed spare ribs ; Trinidadian beef pastelles in banana leaves -- Entrées, Main Courses, Big Plates, Dinner. Filé-crusted scallops with tomato and okra ragoût ; Steamed lobster in gumbo z'herbes sauce ; Creole marinated striped bass ; North African spiced salmon ; Benne-crusted mahi mahi with gingered cucumber relish ; Pan-roasted halibut with roasted beet tapenade ; Black cod in crab boil broth ; Blackened tilapia ; Cornmeal-battered trout ; Molasses-barbecued chicken ; Yassa chicken with carrots and leeks ; Pecan-crusted boneless chicken breasts with roasted garlic gravy ; Brazilian-spiced oven-roasted chicken ; Groundnut, chicken, and cabbage stew ; Mustard barbecued Cornish game hens ; Buttermilk and sage-soaked turkey breast ; Hot pepper and citrus-rubbed skirt steak ; Lamb chops with brandied peach chutney ; Hickory and maple-glazed pork tenderloin with apple cider sauce ; Jamaican curried oxtail ; Cornmeal crêpes with okra ratatouille ; Hominy, mushroom, and butternut squash stew ; Seasonal squash jambalaya ; Vegetable and red bean gumbo ; African peanut and root vegetable stew -- Sides ... Sides ... Sides. Peppered gruyère baked grits ; Vegetable dirty rice ; Corn and green onion fritters with roasted garlic and parsley dipping sauce ; Basmati rice and three-pea pilaf ; Yam rösti ; Haricots verts and Vidalia onion sauté ; Okra tempura ; Sweet potato salad ; Fig, pecan, and sausage cornbread stuffing ; Sweet corn pudding soufflé ; Yucca gratin ; Steamed collard greens with red onions and smoked turkey ; Sweet and sour mustard greens ; Spinach spoonbread ; Green cabbage and green onion slaw ; Chopped dandelion greens with red pepper, hazelnuts, garlic chips, and warm sherry vinegar dressing ; Yukon gold potato hash with bacon and bell peppers ; Fingerling potato salad -- Baked Goods, Desserts, Sweets, Biscuits. Watermelon sorbet with brown sugar tuiles ; Banana pudding napoleon ; Chocolate pound cake with orange-pomegranate custard sauce ; Chocolate bourbon cherry pecan squares ; Raspberry grit parfaits ; Gingerbread crêpes with caramelized apples and rum hard sauce ; Sweet potato cheesecake with candied pecans ; Mango tart tatin with Spice Island ice cream ; Lemon chess tartlettes ; Benne crescent wafers with spiced Georgia peach sorbet ; Pecan pain perdu ; Confetti cornbread ; Sweet potato and sage madeleines ; Buckwheat and chive griddle cakes ; Buttermilk biscuits ; Homemade yeast rolls ; Pecan shortbread -- Condiments, Relishes, Dressings, Vinaigrettes, Sauces, Rubs. Creole vinaigrette ; Green buttermilk dressing ; Dry Jamaican jerk spices ; New Soul hot red-pepper sauce ; Curried pear butter ; Spicy rémoulade ; Roasted tomato mayonnaise ; Piccalilli julienne ; Tropical salsa ; Roasted corn relish ; Jícama-papaya slaw ; Green chile harissa sauce ; Pecan, herb, and spinach pesto ; West African peanut sauce -- Suggested reading -- Metric conversion charts -- Index -- Acknowledgments.

ISBN

1584792892

LCCN

^^2003044901

OCLC

• 51810942
• SCSB-11484444

Owning Institutions

Harvard Library