Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family by Alice Randall and Caroline Randall Williams

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  • Roasted leg of lamb

    • imaluckyducky on April 05, 2020

      Enthusiastic 5 stars. Absolutely simple and fantastic way to prepare lamb. Will do again!

  • Honey peanut brittle

    • Foodycat on July 06, 2015

      I love the idea of this and the history included about bee keeping in the US, but the recipe seriously let me down. I was worried about cooking the nuts in the caramel, because of the way they burn (and they were already roasted) and I thought the 1:1 ratio of sugar and honey seemed off, given the lower caramelisation point of honey, but I went with it anyway. Nope. Started to burn well before the hard-crack stage was reached. So now I have a huge amount (and it is a HUGE) amount of very sticky not-brittle. Not sure what I will do with it.

  • Salmon croquettes with dill sauce

    • lhudson on June 23, 2015

      I have been looking for years for a salmon cake recipe that duplicates what my mother made for us as kids and this is it! I used the bread crumbs to give the cakes more texture. Also, make sure to brown the outside nice and crispy, nobody likes soggy crab cakes.

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  • ISBN 10 0804137935
  • ISBN 13 9780804137935
  • Published Feb 03 2015
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

A mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger.

In May 2012, bestselling author Alice Randall penned an op-ed in the New York Times titled “Black Women and Fat,” chronicling her quest to be “the last fat black woman” in her family. She turned to her daughter, Caroline Randall Williams, for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful—yet still indulgent—dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie. Soul Food Love relates the authors’ fascinating family history (which mirrors that of much of black America in the twentieth century), explores the often fraught relationship African-American women have had with food, and forges a powerful new way forward that honors their cultural and culinary heritage. This is what the strong black kitchen looks like in the twenty-first century.