“Soul food is just what the name implies. It is soulfully cooked food . . . good for your ever-loving soul . . . the shur-‘nuf kinda down-home cookin’ that I grew up on,” writes Sheila Ferguson. Abundant in flavor and variety—ranging from classics such as barbecued spare ribs, fried chicken, cornbread, and collard greens to less well known but equally sumptuous recipes such as sweet potato biscuits, grits soufflé, and wild fox grape wine—soul food is a truly American cuisine, originated in the deep South by slaves and later shaped and expanded by the rich diversity of African-American culture.
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Most Helpful Customer Reviews
37 of 38 people found the following review helpful:
5.0 out of 5 stars
Outstanding in every way,
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This review is from: Soul Food: Classic Cuisine from the Deep South (Paperback)
You might call this a "complete" book on authentic soul food cooking. Sheila Ferguson outlines the history and origins of soul food, and the importance it placed in the Southern home. She gives intriguing historical details, as well as mildly entertaining anecdotes of her family, and their traditions. Best of all, Ferguson has a wonderful sense of humor, and the delightful exaggerations of expressions are charmingly all in good fun. The recipes themselves are explained with breezy enthusiasm, and are carefully outlined, so that the novice on soul food cooking is led in all the right directions. Everything I've made has proved outstanding; the buttermilk biscuits recipe is the best ever - they were high, light and fluffy. And by the way: unlike many other Southern type cookbooks, which disappointingly advocate using only chemically altered, bland shortening in recipes, Ferguson freely uses lard, bacon fat and butter. It's unbelievable how much better, and lighter textured biscuits and pie crusts are with lard. The BBQ sauce is the best I've ever had, flavorful, rich and satisfying. It was good to know about how to cook greens, and Ferguson certainly espouses their value highly. When it comes to fried chicken one won't find a better guide than here: nothing is left to chance, and the cook won't go wrong following these pointed instructions. In short, this book "sold me" and then some, on soul food - highly recommended.
21 of 21 people found the following review helpful:
5.0 out of 5 stars
A Cooks Companion!,
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This review is from: Soul Food: Classic Cuisine from the Deep South (Paperback)
I have many cookbooks and this is one of my new favorites! My step-mom bought the last store copy as a Christmas present for my sister. After flipping through its pages, my step-mother and I decided we each MUST have this book...I ended up getting it for Christmas from someone else and now I'm buying it for my step-mom. With that being said, the best Red Beans and Rice recipe that I ever made, came from this book! The only way to make cornbread is by baking it in a cast iron skillet and although I have a great recipe of my own, Ms. Ferguson's recipe is superb!
17 of 17 people found the following review helpful:
4.0 out of 5 stars
damned authentic from what I ate as a chile!,
By A Customer
This review is from: Soul Food: Classic Cuisine from the Deep South (Paperback)
a white friend cooked up some great soul food. How'd you do this I demanded. she showed me the book. ALL my childhood favorites were in there, everyone I could think of to look up. I bought the book within the week.
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Inside This Book
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First Sentence:
Just imagine how important breakfast was for folks who worked from dawn to dusk, picking the cotton and plowing the fields, churning the butter and making the sausage, feeding the chickens and planting the rice...and on and on and on. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Aunt Peacie, Aunt Ella, North Carolina, Granddaddy Bert, Grandma Maggie, Aunt Odessa, Grandma Battle, New Orleans, New York, South Carolina, United States, Aunt Gussie, Uncle Boykin, Chocolate Cream Cheese Frosting, John Thorne, New Jersey, Seven-Minute Frosting, Spider Cornbread, Uncle Frankie, Long Island, North Philadelphia New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Just imagine how important breakfast was for folks who worked from dawn to dusk, picking the cotton and plowing the fields, churning the butter and making the sausage, feeding the chickens and planting the rice...and on and on and on. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Aunt Peacie, Aunt Ella, North Carolina, Granddaddy Bert, Grandma Maggie, Aunt Odessa, Grandma Battle, New Orleans, New York, South Carolina, United States, Aunt Gussie, Uncle Boykin, Chocolate Cream Cheese Frosting, John Thorne, New Jersey, Seven-Minute Frosting, Spider Cornbread, Uncle Frankie, Long Island, North Philadelphia New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 26
books:
See all 26 books this book cites
5
books
cite this book:
- Southern Food: At Home, on the Road, in History by John Egerton on 5 pages
- Spoonbread and Strawberry Wine by Norma Jean Darden on page 95, and Back Matter
- The African Heritage Cookbook by Helen Mendes on page 63, and Back Matter
- Soul Food: Classic Cuisine from the Deep South by Sheila Ferguson in Front Matter (1), and Front Matter (2)
- American Entertainment by Rh Value Publishing in Back Matter
See all 26 books this book cites
- Simple Abundance: A Daybook of Comfort of Joy by Sarah Ban Breathnach on page 300, and Back Matter
- Simple Abundance: A Daybook of Comfort and Joy by Sarah Ban Breathnach on page 26, and Back Matter
- The Food Is a Lie: The Truth Is Within, A Spiritual Solution to Weight Loss and Balanced Health by Bronwyn Marmo in Back Matter
- The WELCOME TABLE : African-American Heritage Cooking by Jessica B. Harris in Back Matter
- Ein guter Tag. 365 Schritte zum erfüllten Leben. by Sarah Ban Breathnach on page 384
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