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SOUL: A Culinary Evolution in 150 Recipes

4.22  ·  Rating details ·  58 ratings  ·  22 reviews
Amazon's Best Cookbooks of 2018 

Publishers Weekly Best Books of 2018

Food52 Favorite Cookbooks of 2018

The Atlantic Best Cookbooks of 2018

Grub Street (New York Magazine) Best Cookbooks of 2018

James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.

Black American chefs and cooks are often typecast as the experts of only one cu
Hardcover, 368 pages
Published May 22nd 2018 by Oxmoor House
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Kyra Leseberg (Roots & Reads)
May 29, 2018 rated it really liked it
Shelves: arc
Soul is Todd Richards's self-proclaimed "sermon about my Soul food" as he describes food as a religion of its own.
Each chapter is organized by ingredient. The recipes at the beginning of chapters are traditional and evolve into unique flavor combinations with the progression of his culinary skills. I especially enjoyed the featured menus and the playlist of songs included with each.
My favorite chapters (because bless my heart, I'm a GRITS - Girl Raised in the South) are collards and tomatoes. An
Kyle Robertson
Apr 30, 2018 rated it it was amazing
Todd Richards describes this book as a chef's culinary evolution in 150 recipes. The introduction paints a picture of a cultured childhood. Richards visited his father's family in Hot Springs, AR, and basked in the southern style of food. He talks about racial divides, as well as differences in customs regarding Catholicism and the Baptist faith. I live an hour and a half from Hot Springs, and I know exactly what Todd experienced when he was a young boy in this region. Everything we do in the Bi ...more
Jan 22, 2019 rated it really liked it
Richards’ foundation is an African american culinary tradition upon which he builds a cuisine that explores how this tradition can work with other cuisines, but it also seems like what he is doing is putting forward food that historically has not been valued like French or Italian to suggest that good food is found everywhere. What I take from this book, which may not have been Richards’ intention, is that good food, important food does not mean sophisticated or complex; it can, but simple, ever ...more

I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher ---
James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.
Black American chefs and cooks are often typecast as the experts of only one cuisine—soul food, but Todd Richards’ food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his
patrick Lorelli
Jun 13, 2018 rated it really liked it
Shelves: cookbooks
Bless my Heart this is a truly different take on southern food. Being form southern Californian and raised Italian and married into a Mexican family. I have found myself enjoying many different types of food. But I do not care how you make it and in this book spicy I just can’t eat collards. Other than that this is a fabulous book. The pictures are good and there are stories that go along with the chapters. The spicy slaw recipe is one that I will be trying as well as the grits, I do like grits. ...more
April Harvey
Jun 04, 2018 rated it really liked it
I love to cook and I really love to eat and so I am always on the lookout for new and exciting food ideas. This book was filled with so many beautiful pictures that my mouth was watering. The recipes are a combination of a "traditional" take on southern soul food and then Chef Richards spins your head with all the new ways to make them. I never, ever, ever would have considered using collard greens in ramen or on a sandwich. This is just one small example of how amazing this book was. I also lov ...more
Jun 01, 2018 rated it it was amazing
Oh, this is a gorgeous and inspiring cookbook!

Todd Richards takes soul food - with all its comfort and heartiness and adds refined and international touches that make it even more wonderful. Yet, each dish still retains everything that makes it comforting and homey.

The book is separated by star ingredients - whether it's onions or collard greens or tomatoes, etc. And these recipes make these ingredients sing!

My favorite recipe so far is the one for stuffed onions - something I would have sworn t
Jun 19, 2018 rated it it was amazing
From Netgalley for review:

This book is a beautiful celebration of Soul food, taking the familiar ingredients and tastes and giving them a new and exciting look! There are a lot of books out there on food from the south, being southern I have read a bunch of them, but few of them feel like a celebration of the culture and history that created this style of food, and I really appreciated that. Reading this book I felt as though I was transported back in time and a thousand miles to Atlanta where I
Feb 06, 2019 rated it it was amazing
I saw this book and wanted it soooo badly but stopped myself from buying it. The next day, I went back to the store and just HAD to have it. First of all, the photography is INCREDIBLE. It made me want to plate and style all of my favorite home-cooked classics, to elevate them like this book did.

The recipes are stunning. I’ve never been so inspired to try so many new things, namely meat cuts and animal parts I never think of buying. I was also so impressed with how many ways the chef uses “scra
Jan 25, 2020 rated it it was amazing
Gorgeous cookbook with easy to understand recipe instruction, gorgeous photos, and the best stories about the recipes. I pulled a few of the recipes to try on family - I also learned some important recipe techniques I didn’t know. I totally enjoyed.
Margery Osborne
Feb 20, 2020 rated it it was amazing
Shelves: cookbook
i thought this was great and i've cooked a number of the recipes especially collard greens and they're yum!
Ryan Juno
Sep 28, 2020 rated it really liked it
The organization threw me a lot. Great photos and progression of recipes. Enjoyed the authors voice through his writing.
Jun 23, 2018 rated it it was amazing
Oh my!
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Oct 03, 2018
Laura Paulisich
rated it it was amazing
Oct 23, 2018
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Oct 23, 2018
May 30, 2018 rated it it was amazing
I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. An immersive feast for the eyes, ears, stomach, and SOUL. Food history, playlists, stunning photos, mouthwatering recipes--this book has it all.
rated it it was amazing
Jul 29, 2018
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Jun 19, 2018
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Oct 22, 2018
roxi Net
Apr 04, 2018 rated it really liked it
I really enjoyed "SOUL". It was obvious -- even from the photos (beautiful!) -- that this is a deeply loved subject for the author. Historical descriptions of food (I didn't know collards were originally grown in the Americas), food facts, inclusion of songs playing on the radio of the time, (recipes + music!!! right up my alley), recipes I'd never heard of (sausage-stuffed onions), I could go on, and on! This is a great resource book to have on your shelf or give as a present.
rated it it was ok
Jan 28, 2019
Victoria Peipert
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Mar 31, 2018
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Aug 22, 2018
Cali Swango
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Jul 16, 2019
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Jul 11, 2018
Jul 02, 2018 rated it it was amazing
Shelves: amazon-reviewed
SOUL by Todd Richards is a free NetGalley ebook that I read in early June.

Beautiful, fresh, veritas photography and recipes based around 13 different core ingredients (roots, collards, and seafood, to name a few).  Even more adaptability is suggested through thematic menus (with dishes pulled from different chapters) and even a mood-based musical playlist.  Some of my favorite recipes include collard green ramen (as featured on the cover), collard waffles, strawberry-rum coolers, blueberry fried
Sandra R. H.
rated it it was amazing
Sep 06, 2018
rated it it was amazing
Oct 14, 2018
Sharon Simpson
Jul 09, 2018 rated it really liked it
I have been waiting for an ARC of this beautiful cookbook.

Soul is a glorious experience. I'm a Northerner born in Tennessee. One of the first things you learn is how to clean greens, shuck corn, and shell peas. While flipping through the pages of this book, I was seriously transported back to my childhood spending time at my Grandma's.

What I loved about the book? The composition of the chapters by specific foods - - collard greens, corn, etc. was refreshing. You can concentrate on a core food an
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