Homage
Recipes and Stories from an Amish Soul Food Kitchen
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- 15,99 €
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- 15,99 €
Publisher Description
James Beard Award Nominee
From renowned chef Chris Scott comes a first-of-its-kind, richly narrative cookbook that celebrates an under-explored foodway in the African diaspora: Amish soul food.
In HOMAGE, Chris Scott tells the remarkable story of his family over seven generations via comforting dishes and vivid narratives: From his enslaved ancestors to his great-grandfather, who migrated to Pennsylvania after the Emancipation Proclamation, to his own childhood in Amish country, and, ultimately, his successful restaurant career in Philadelphia and New York City.
In this tribute to those who came before him, Chris Scott shares 100 dishes born of a unique blend of Southern, German, and Dutch cuisines, including Chicken Fried Steak with Sassafras Country Gravy, Charred Radicchio Salad with Roasted Grapes and Shaved Amish Cheddar, and the ultimate Whoopie Pies.
Stunning photography evokes the rich history of these distinct cultures. HOMAGE is a must-have for home cooks who love JUBILEE and Carla Hall, who enjoy soul flavors or Midwestern food, or who are drawn to cookbooks with vivid storytelling, a sense of place, and a new point of view.
UNEXPLORED FOODWAY: One of the many unexplored foodways in the African diaspora, Amish soul food is a novel cuisine in the publishing world.
HOMAGE is a celebration of Black culture and food, and an exploration of a culinary region—one that has never before been highlighted in a cookbook.
…AND YET THIS IS A FAMILIAR CUISINE: The Great Migration from the South in the decades following the Civil War, combined with the strong influence of Dutch, German, and Scandinavian settlers over a wide swath of the United States, from New York and Pennsylvania deep into the Midwestern states, makes the recipes in the book new variations of familiar dishes. From collard greens to spätzle, country fried steak to German chocolate donuts, this is recognizable, delicious food that will resonate with anyone who enjoys Southern, soul, and German, Dutch, or Scandinavian cuisine.
Perfect for:
Fans of Chris Scott from his stint on Top Chef or via his restaurants in Brooklyn and NYC
Fans of soul food, Southern food, and/or German/Dutch food
Those looking for elevated comfort food
Foodies who collect regional or narrative cookbooks rich with history and visuals
People who bought NOTES FROM A YOUNG BLACK CHEF, SOUL, or VICTUALS
PUBLISHERS WEEKLY
Two cultures steeped in farming find rich common ground in this captivating tribute from chef Scott. The author, who was born in South Carolina and grew up with his grandmother in Coatesville, Pa., brings the Amish customs of his adolescence and the soul food of his antebellum ancestors together in recipes shaped by German and Dutch traditions. The canning of pickles and preserves is explored with seven sweet and seven sour treats including apple butter and rhubarb chow-chow. Filling breakfast choices include cheese grits with jerk pork, while a chapter of vegetable-forward dishes is full of inspired mash-ups like ham hock and bean terrine, and charred radicchio salad with cola-boiled peanuts and Amish cheddar. In a preface to a section of "hard times food," Scott nimbly points out the too easy trend of appreciating celebratory meals rather than the hardscrabble meals of the impoverished—"I get it: Fried chicken and waffles make a much louder noise than turkey necks and rice." And yet his turkey neck gumbo over rice shines, helped out by a jug of homemade dandelion wine. For more joyous times, church basement fare like lemonade buttermilk fried chicken are at the ready, as are dessert classics like Southern-inspired peach cobbler, and whoopie pies of Amish market fame. This hits the spot.
