Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland by Tanya Holland and Jan Newberry

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Notes about Recipes in this book

  • Cornmeal waffles with apple cider syrup

    • SheilaS on August 07, 2019

      These are delicious, crisp, light waffles. Not sweet, so as previously stated, they go very well with both sweet and savory dishes. The leftovers froze and reheated beautifully in the oven.

    • swegener on February 17, 2015

      This created an unusually light waffle, with a good crunch. Not particularly sweet, I used them in savory dishes as well as sweet.

  • Buttermilk cornbread

    • TrishaCP on July 06, 2020

      A solid cornbread recipe that tastes best fresh from the oven.

  • Vidalia onion soup with cornbread croutons

    • TrishaCP on July 10, 2020

      This was very flavorful, especially after adding the hot sauce (both the heat but also the acid). I didn’t get to make the cornbread croutons but served this with the cornbread from the book (no cheese) and it was good.

  • Sweet potato-kale hash

    • julesamomof2 on October 06, 2019

      This was a delicious, much healthier alternative to hash browns. Very pretty too! I definitely recommend using a cast iron pan, as my sweet potatoes didn't brown much so I switched pans mid way through cooking cast. The cast iron made a huge difference in the final result. Served as a side as part of brunch menu.

  • Buttermilk cornbread pudding

    • mfranklin125 on February 15, 2017

      The best cornbread I have ever made.

  • Little gems & shrimp salad with Thousand Island dressing

    • mfranklin125 on February 15, 2017

      I made a pasta to go with this. And the cornbread from this cookbook??

  • Spicy baked wings

    • purrviciouz on September 29, 2019

      I added a minced chipotle pepper from the canned peppers. I used half party wing and half regular drumsticks. The wings were much more caramelized and we enjoyed the full size drumsticks more. Next time, maybe 4 drumsticks per person for a meal. Very tasty!

  • Black-eyed pea salad

    • purrviciouz on July 09, 2021

      Simple healthy and delicious with a lot of flavor. This would be a perfect side dish for a potluck.

  • BSK breakfast potatoes

    • hilarie on May 16, 2019

      These are so good. I leave out the cayenne most of the time to make it more kid acceptable. Delicious either way.

  • Strawberry lemonade

    • hilarie on February 03, 2020

      Super easy to make with frozen strawberries and bottled 100% lemon juice. It's on the tart side. We liked it better a bit watered down, adding about 1c more water to the full recipe.

  • Spiced sweet potato bundt cake

    • on January 18, 2021

      Delicious recipe. I ended up using chopped chocolate rather than chips because that's what I had. We drizzled slices with the Chocolate-Chicory Sauce from page 169, as recommended. I would recommend letting the sweet potatoes cool a little before mixing them with the eggs, as not to scramble them.

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  • ISBN 10 1452122342
  • ISBN 13 9781452122342
  • Linked ISBNs
  • Published Sep 09 2014
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly and the beating heart of West Oakland, a storied post-industrial neighborhood across the bay from San Francisco. The restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers congregate on long benches and sprawl in the grass, soaking up the sunshine, sipping at steaming mugs of Oakland-roasted coffee, waiting to snag one of the tables they glimpse through the swinging doors. Deals are done, friends are made; this is a community in action. In short order, they'll get their table, their pecan-studded sticky buns, their meaty hash topped with a quivering poached egg. Later in the day, the line grows and the orders for chef-owner Tanya Holland's famous chicken and waffles or oyster po'boy fly. This is when satisfaction arrives. Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favourites at home, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables & Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again. Rich visual storytelling reveals the food and the people that made and make West Oakland what it is today. Brown Sugar Kitchen truly captures the sense, and flavor, of this richly textured and delicious place.

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