Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Soul Food Odyssey

Soul Food Odyssey

Tyson, Stephanie L.

Paperback

Cookbooks GeneralAmerican CookingSoul Food

Currently unavailable to order

ISBN10: 0895876469
ISBN13: 9780895876461
Publisher: Blair
Published: Jun 1 2015
Pages: 167
Weight: 0.60
Height: 0.90 Width: 6.20 Depth: 8.60
Language: English

In the introduction to Soul Food Odyssey, Chef Stephanie Tyson describes her early feelings when people assumed her Sweet Potatoes restaurant was a soul food establishment. Soul food was like the boxer George Foreman, she says. He would stand there and go toe-to-toe. It wasn't pretty, but he got the job done, and you'd be on your butt. Southern food, on the other hand, was like Muhammad Ali--a little prettier, and you'd still be on your butt! I wanted Ali. I missed the connection that they were both great fighters. Once I got off my high horse, I wanted to know, from a culinary point of view, how do you make what is essentially castaway food into a 'cuisine'? In Soul Food Odyssey, Tyson takes readers along on her journey back to find the food her grandmother called sumntaeat. The recipes she shares include how to cook various parts of the pig from the router to the tooter; other meat dishes, including everything from stewed turkey wings and pot roast to a Low Country boil; what Tyson calls stone soul sides, including crackling cornbread, hoecakes, and, of course, different kinds of greens; soups and stews including oxtail and fish head stew and Everything in It Vegetable Soup; and desserts to sell your soul for. Along with the recipes come Tyson's comments, which reflect her biting wit as well as her deep appreciation of the food she has come to embrace.

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