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New Soul Cooking
Tanya Holland
其他書名
Updating a Cuisine Rich in Flavor and Tradition
出版Harry N. Abrams, 2003-10-01
主題Cooking / Regional & Ethnic / Soul Food
ISBN15847928929781584792895
URLhttp://books.google.com.hk/books?id=z6CWOQAACAAJ&hl=&source=gbs_api
註釋"'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.