Soul & Spice [Paperback]

Heidi Haughy Cusick (Author)

Book Description

Publication Date: March 1, 1995

A vibrant celebration of African cooking in the Americas, "Soul and Spice" examines the evolution of this diverse and imaginative cuisine throughout its long and impressive history. One of the first cookbooks to make the culinary and cultural journey between Africa and the New World, "Soul and Spice" reveals the essence of African cooking in a marvelous introduction to the satisfying and delicious food that has been a staple of Black Americans for generations.

Editorial Reviews

From Publishers Weekly

In the tradition of Jessica Harris's 1989 Iron Pots and Wooden Spoons, Cusick delves into the legacy of African immigrant cooking styles, tracing, for instance, the transformation of fiery rice-based melanges into Creole jambalayas and South Carolina pilaus, or sawyer from Cameroon and michui from Togo into our familiar barbecue. While providing soul-satisfying and user-friendly recipes (Pickled Fish, Meat and Black Bean Stew, Sweet Milk Pudding), Cusick also establishes clear-cut cultural links between Old World and New. Recipes are organized by style of food (Soul Food, Barbecue, Louisiana Creole); place of origin (Bahia, Brazil, the Caribbean); and the people who brought them to America (Recent African Immigrants). They are also accompanied by sidebars and notes of historical and personal importance. A glossary and a listing of specialty and mail order markets round out this welcome and authentic tribute to the diverse heritage of African cooking.
Copyright 1995 Reed Business Information, Inc.

Product Details

• Paperback: 301 pages
• Publisher: Chronicle Books (March 1, 1995)
• Language: English
• ISBN-10: 0811804194
• ISBN-13: 978-0811804196
• Product Dimensions: 8.2 x 8.2 x 0.8 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #1,501,117 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars This is how it's suppose to be!, September 15, 1997

By A Customer

This review is from: Soul & Spice (Paperback)

This book is a wonderful collection of African recipes as they have evolved from the days of slavery. Not only does the author share these beautiful recipes, she also gives a brief history and background as to how they came to be. She includes recipes for the spices and sauces used in each type of cuisine, as well as different suggestions as to how you can make each recipe your own. This book gave me a wonder feeling of heritage and home. I felt like these gifts were being handed down to me from my ancestors, and that I now had a duty to hand them down to my children. This book is truly a must read!

4 of 4 people found the following review helpful:

5.0 out of 5 stars And everything nice, November 7, 2003

By 

Lynn Harnett (Marathon, FL USA) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: Soul & Spice (Paperback)

Exploring the traditions - old and new - of African cooking in the Americas, this book is organized by regional cuisines: Caribbean, Bahia Brazilian, Soul Food, Louisiana Creole, Barbecue and Recent African Immigrants. Each chapter begins with a brief, food-oriented history, and recipe introductions include origins and suggest variations.

Cusick's book is a work of love, research and thoroughness. At least half the recipes have familiar names and she often includes more than one version (Jambalayas, chicken and dumplings, corn breads, and barbecue sauce for every taste). There's pecan pie and fried green tomatoes and dirty rice and fried pies.

There's also Haitian Gumbo and tapioca fritters and curried goat, and, from recent immigrants, bean pudding, lamb or chicken peanut stew and steamed banana pudding.

A vivid portrayal of an unpretentious and innovative cuisine.

3 of 3 people found the following review helpful:

5.0 out of 5 stars This Book Really Works, January 18, 2000

By 

mke (Seattle) - See all my reviews

This review is from: Soul & Spice (Paperback)

The Jambalya recipie aquired from a 70 year old woman from the deep south, is by itself, more than worth the price of this book. I'm ordering a replacement for the one I loaned out and never got back. This book has real food that can be made with things real people can find (or may already have in their kitchen) at the corner grocery store. The history behind the various dishes brings the food alive, lending a connection to times past and far off cultures impossible to experience in person. As a book, it's great--as a cookbook, it's a masterpiece.