根心魂:美国非洲美食的故事、庆典和食谱 Roots, Heart, Soul: The Story, Celebration, and Recipes of Afro Cuisine in America

基本信息

Format:Hardback 272 pages

ISBN:9780358612674

Published:20 Feb 2024

Weight:504g

Dimensions:254 x 202 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

主厨托德·理查兹 (Todd Richards) 是詹姆斯·比尔德奖 (James Beard Award) 获奖者，《Soul》 的作者，他是您探索美洲西非侨民烹饪的指南，涵盖从奴隶贸易到大迁徙的历史，提供 100 多种令人垂涎的食谱和富有启发性的叙述。

跨越几个世纪和各大洲，西非饮食和文化的影响绘制了一个美味的家谱，其分支延伸到加勒比海、墨西哥和美国，从一个海岸到另一个海岸——从南方腹地到狂野西部以及其间的所有道路 。 在这本内容丰富、引人回味的烹饪书中，知名厨师托德·理查兹追溯了这些共同的根源以及将它们联系在一起的旅程。

这本书经过研究，信息丰富，带您超越菜谱，探索这些传统菜肴背后的历史——以及创造它们的人——以及西非侨民如何塑造和改变我们今天所知的美国历史。

包括充满活力的纪实摄影、对厨师和名人的精彩采访、有关食材和历史背景的附加说明以及专家厨师的技巧。 本书的核心是主厨托德的灵感食谱，包括：

•生姜番茄花生芥菜汤

•海地牛尾配牛肉汤和Pikliz

•烤虾魔酒配黑豆泥和烤米饭

•烤鹌鹑炸玉米饼配鼹鼠波布拉诺

•葱烟熏切达玉米面包油条配红辣椒蜂蜜

•桃子馅饼配黄油山核桃冰淇淋

•水牛风格青蛙腿或鸡翅配法式洋葱牧场酱

•芝加哥式海滩意大利面

•烧烤虾配大蒜法式面包和欧芹黄油

•甜饼配浓咖啡糖粉

从一页到一页，托德深厚的知识和生动的故事提醒我们，烹饪和分享食物是与历史、文化和彼此联系的一种快乐方式。

Chef Todd Richards, the James Beard Award–winning author of Soul, is your guide to exploring West African diaspora cooking in the Americas, spanning history from the slave trade through the Great Migration, with over 100 mouthwatering recipes and illuminating narratives.

Across centuries and continents, the influence of West African food and culture draws a delicious family tree whose branches stretch into the Caribbean, Mexico, and the United States from coast to coast—from the deep South to the Wild West and all the roads in between. In this sprawling and evocative cookbook, acclaimed chef Todd Richards traces these shared roots and the journeys that connect them.

Researched and informative, this book takes you beyond the recipes, exploring the history behind these traditional dishes—and the people who created them—and how peoples of the West African diaspora shaped and changed American history as we know it today.

Including vibrant documentary photography, features throughout highlight interviews with chefs and luminaries, additional notes on ingredients and historical context, and expert chef’s tips. At the heart of the book are Chef Todd’s inspired recipes, including:

•Peanut and Mustard Greens Soup with Ginger and Tomato

•Haitian Oxtail with Beef Broth and Pikliz

•Grilled Shrimp Mojo with Black Bean Puree and Toasted Rice

•Grilled Quail Tacos with Mole Poblano

•Scallion and Smoked Cheddar Cornbread Fritters with Red Pepper Honey

•Peach Cobbler with Butter Pecan Ice Cream

•Buffalo Style Frog Legs or Chicken Wings with French Onion Ranch Dressing

•Chicago-Style Beach Spaghetti

•BBQ Shrimp with Garlicy French Bread and Parsley Butter

•Beignets with Espresso Powdered Sugar

From page to glorious page, Todd’s deep knowledge and vivid storytelling remind us that cooking and sharing food is a joyous way to connect with history, culture, and each other.

作者简介

主厨 Todd Richards 是 Jackmont Hospitality 的烹饪总监，负责监督从洛杉矶国际机场到亚特兰大哈茨菲尔德机场的 One Flew South 和 Chicken+Beer 等厨师主导餐厅概念的发展。 他的 2019 年著作《Soul》荣获詹姆斯·比尔德奖。 当他掌管格伦伍德 The Shed、Pig and the Pearl、Rolling Bones Barbecue、White Oak Kitchen and Cocktails、四季酒店、Ritz-Carlton 和 Oakroom 的厨房时，他赢得了评论家和美食家的关注。 Seelbach 酒店在他任职期间因其出色的餐厅而荣获知名的 AAA 5 钻石奖。

艾米·佩奇·康登 (Amy Paige Condon) 与人合着了三本畅销食谱：《The Back in the Day Bakery Cookbook》、《Wiley’s Champion BBQ》和《Bress ‘n’ Nyam：来自第六代农民的 Gullah-Geechee 食谱》。 她还是传记《紧张的人不应该在这里：比尔·巴格斯的一生》的作者，该书讲述了几乎没有人听说过的二十世纪颇具影响力的报纸编辑。 Amy 于 2017 年创立了 Refinery 写作工作室，旨在帮助有抱负和事业有成的作家发展讲故事的技巧。

Chef Todd Richards is the culinary director of Jackmont Hospitality where he has overseen the development of chef-driven restaurant concepts such as One Flew South and Chicken+Beer in airports from LAX to Hartsfield-Atlanta. His 2019 book Soul was a James Beard Award winner. He gained the attention of critics and foodies alike when he helmed the kitchens at The Shed at Glenwood, the Pig and the Pearl, Rolling Bones Barbecue, White Oak Kitchen and Cocktails, the Four Seasons Hotel, the Ritz-Carlton, and the Oakroom at the Seelbach Hotel, which garnered the prestigious AAA 5 Diamond Award for restaurant excellence during his tenure. 

Amy Paige Condon has co-written three bestselling cookbooks: The Back in the Day Bakery Cookbook, Wiley’s Championship BBQ, and Bress ‘n’ Nyam: Gullah-Geechee Recipes from a Sixth-generation Farmer. She also is the author of the biography A Nervous Man Shouldn’t Be Here in the First Place: The Life of Bill Baggs, about the influential newspaper editors of the twentieth century that almost no one has heard of. Amy founded the Refinery Writing Studio in 2017 to help aspiring and establish writers develop their storytelling skills.