Soul Food: Classic Cuisine from the Deep South
“Soul food is just what the name implies. It is soulfully cooked food . . . good for your ever-loving soul . . . the shur-‘nuf kinda down-home cookin’ that I grew up on,” writes Sheila Ferguson. Abundant in flavor and variety—ranging from classics such as barbecued spare ribs, fried chicken, cornbread, and collard greens to less well known but equally sumptuous recipes suc...more
Paperback, 192 pages
Published January 12th 1994 by Grove Press
(first published 1989)
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I have many cookbooks but this is one of my favorites. It's a fun book to have even if you don't cook because the author has put in many family pictures with accompanying family stories...and what is family cooking all about except family? I'm not African American and I'm not from the South, but the enjoyment of this book knows no cultural barriers. I have fixed several of the recipes in the book and have had no failures (and for me that's something!). I love her personal comments as much as the...more
I liked this book a lot. It's part storytelling and part cookbook. It's worth reading purely for entertainment value as the author's anecdotes are fun and culturally enriching. The red beans and rice and biscuit recipes are good out of this book. Coleslaw is also killer. I simply don't want to make a lot of the recipes because they involve a lot of frying and saturated fat which I don't really need any more of, but that's not really the fault of the book. The pancakes and waffles from scratch ar...more
I don't use this book much, but only because I don't eat meat, and this book is authentic soul food, which mean EVERYTHING has pork, pork-fat, or bacon drippings in it. The recipies are fantastic, and the author throws just enough memories and stories before each section to add color without turning the book into one of those food-memoir hybrids I hate.