![]() In the forward of the cookbook, VanTrece writes about her search for commonalities in food rather than differences. Many Southern culinary traditions that originated with enslaved people cooking in plantation kitchens are now iconic and revered, if not always credited correctly. The word “soul” in the title reminds us of the dueling descriptions of Southern food and brings us back to its roots in the kitchens of black cooks and families. And how about Duck Schnitzel with Sweet Potato Waffles? The schnitzel is likely a nod to the chef’s time living in Europe and elsewhere as an American Airlines flight attendant. The Italian rice balls called Arancini are stuffed with a whole oyster before frying. A grilled T-bone steak is draped with green tomato chimichurri, marrying the iconic Southern tomato with the uncooked Argentinian herb sauce. ![]() Her world travels imbue familiar recipes and each page drips with flavor mashups. where chicken and waffles, shrimp and grits, and banana pudding can’t be found.Ĭhef Deborah VanTrece of Atlanta’s Sweet Twisted Soul Cookhouse and Pours has managed to bring something new to the table with The Twisted Soul Cookbook: Modern Soul Food with Global Flavors. Dozens of Southern food cookbooks have been published in the last 20 years as the culinary traditions of the American South have migrated around the country. ![]()
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