Cooking for the Culture
Recipes and Stories from the New Orleans Streets to the Table
Seiten
2023
Countryman Press Inc. (Verlag)
978-1-68268-745-1 (ISBN)
Countryman Press Inc. (Verlag)
978-1-68268-745-1 (ISBN)
An intimate celebration of New Orleans food and its Black culture from a born-and-raised local chef
Toya Boudy’s father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes—being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.
Toya Boudy’s father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes—being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.
Chef Toya Boudy is a New Orleans local and the author of Cooking for the Culture. She was crowned Best Home Cook by Hallmark’s Home & Family Channel in 2017, and she has appeared on Today, TLC, CBS, and the Food Network.
| Erscheinungsdatum | 25.01.2023 |
|---|---|
| Zusatzinfo | 100 full-color photographs |
| Verlagsort | Woodstock |
| Sprache | englisch |
| Maße | 211 x 262 mm |
| Gewicht | 1027 g |
| Themenwelt | Literatur ► Biografien / Erfahrungsberichte |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Geschichte / Politik | |
| Sozialwissenschaften ► Ethnologie | |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 1-68268-745-7 / 1682687457 |
| ISBN-13 | 978-1-68268-745-1 / 9781682687451 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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