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A mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger.
In May 2012, bestselling author Alice Randall penned an op-ed in the New York Times titled “Black Women and Fat,” chronicling her quest to be “the last fat black woman” in her family. She turned to her daughter, Caroline Randall Williams, for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful—yet still indulgent—dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie. Soul Food Love relates the authors’ fascinating family history (which mirrors that of much of black America in the twentieth century), explores the often fraught relationship African-American women have had with food, and forges a powerful new way forward that honors their cultural and culinary heritage. This is what the strong black kitchen looks like in the twenty-first century.
- Hardcover: 224 pages
- Publisher: Clarkson Potter (February 3, 2015)
- Language: English
- ISBN-10: 0804137935
- ISBN-13: 978-0804137935
- Product Dimensions: 7.7 x 1.1 x 9.3 inches
- Shipping Weight: 2 pounds
Really read it before you judge
41 people found this helpful
I found this in review on yahoo food. It seemed intriguing. I used to work in an African-American school and the dean of students would sometimes bring in soul food and it was so ridiculously delicious that when I learned of this book, I thought I would try a soul food cooking spell. Since I’m working on eating more healthfully the premise seemed perfect. The first time through, I just skimmed the recipes. A lot of them where things that I already made in some form or another. A lot of what I as an outsider to the African American community think of as soul food wasn’t quite there and a lot of what was there didn’t seem to fit in with soul food (e.g. baba ghanoush). I skimmed the recipes back to front and a lot of the first recipes are kind of what I think of as non recipes (tequila ice was not a type of granita or something equally fascinating but pouring two finger of tequila over ice; there is another recipe for putting fruit in ice cubes). But then I really read the book, cover to cover and it made more sense. This is less about soul food or any other kind of cooking and more like the personal cookbook of this family, with the legacy of their many cooking styles all wrapped up inside of it.
One person found this helpful
Great recipes. Yes, it’s a little long winded and the anecdotes to actual recipes ratio leans too heavily towards the anecdotes. But the recipes are really good and simple but they come out amazing! I cooked the Spicy Pepper Chicken and I amazed my self. I’ve cooked a whole chicken before but it was never this easy and the results never this good.
SOUL AND SUBSTANCE
3 people found this helpful
I love the fact that this is a book with stories AND Recipes. The stories provide a background and history leading to the recipes in the book, in addition to their MEANING. I plan to make many, many recipes from this book and it looks great on the living room table. Dining as a family has been lost in recent years for many households. It is good to know that people can come together for meals and give their kids some good memories.
enchanting family history and wonderful recipes
One person found this helpful
I am looking forward to cooking most of the recipes in this book. I am also inspired to go through my grandmother’s recipe cards I inherited so I can preserve and creatively update her recipes. I was reminded how taste changes when I made a 40+ year old Julia Child quiche recipe for a family birthday last Sunday. It was delicious and I was willing to splurge on the cream, but my half asleep Sunday morning self added the entire teaspoon of salt that the recipe called for over-riding the flashing lightbulb in my brain warning that was too much salt. It was way too much salt for today’s palate, but probably not for 1970. The cream carried it off and guests wanted the left-overs, but next time less salt, less cream, and more milk will make the recipe delicious and more guilt free. Finally I have so many recipes I have been looking for. Greens without salt pork, a wonderful sweet potato, kale and black-eyed peas stew, gorgeous asparagus soup . . I can’t wait to start cooking.
In LOVE with this soulful book…
6 people found this helpful
This book is a beautifully woven story of food in history. This mommy/daughter duo did an amazing job of capturing in each story what it meant to cook during that era. The women, the food, the love shared and lost. I personally can relate to Joan’s love affair with cookbooks. I am a proud collector and love getting lost in these pages. It’s not only a cookbook but a history book full of deeply soulful stories. I can’t put this book down! Job well done ladies.
Soul Food Love teaches history, culture, revised recipes to celebrate family togetherness without overdoing it…in healthy way.
2 people found this helpful
Love it! Great recipes…..shared historical and cultural traditions….wonderful explanation of importance of food in our culture and ideas on redirecting the shared traditions in more healthy ways and in moderation….Our book club is reading and cooking from it next month! Can’t wait. Kudos ladies.
Best cookbook in my house.
One person found this helpful
I received a copy for Christmas. It is by far the best cook book I have. I bought a copy for a friend for her birthday as she had enjoyed several dishes that I have shared with her.