Soul: A Culinary Evolution in 150 Recipes by Todd Richards

  • Collard greens with smoked ham hocks and pickled collard green stems (page 18)

    from Soul: A Culinary Evolution in 150 Recipes Soul by Todd Richards

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Notes about Recipes in this book

  • Curried lamb ribs with crawfish butter-boiled potatoes

    • bching on February 02, 2020

      Made only the lamb ribs--skipped the potatoes. The lamb ribs were great. I will definitely add this to our Sunday dinner list. Although the recipe called for roasting 3 hours, I am going to check after 2 hours from now on.

  • Salmon croquettes with grits croutons and chive aioli

    • wyndle on August 30, 2025

      Involved, but so good. Skip the grits croutons for just regular grits or polenta.

  • Hoecakes

    • julie_o94mq6 on March 10, 2026

      Easy and great with homemade Brunswick stew. Next time I’ll add more cayenne pepper, the nutmeg added a bit! The crispier the better!

  • Baked eggs in tomato sauce

    • lkgrover on December 26, 2019

      Good, filling egg dish with a thick vegetable sauce. I did not use chicken necks or chicken gizzards (which greatly decreased my cooking time). Made with chicken eggs.

  • Rice with butter and black pepper

    • lkgrover on December 13, 2020

      Good rice side dish; excellent complement for a beef stew.

  • Chicken thighs and BBQ beans

    • wyndle on August 30, 2025

      Have made this several times with great success. As with many other recipes in this book, it’s involved and time consuming, but the flavors are fantastic. I usually serve it with a garden salad and homemade ranch dressing to keep it old school.

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Reviews about this book

  • Food52 by Dominique Ansel

    ...there is something quite comforting and almost timeless about the recipes in it. But we found ourselves making several tweaks, and had some questions about the process at times.

    Full review

  • Food52

    Todd has included short playlists to accompany his recipes, interspersed through the cookbook. I love to cook to music, and appreciated that he included songs that inspired, or set the mood...

    Full review
  • ISBN 10 0848754417
  • ISBN 13 9780848754419
  • Published May 22 2018
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Oxmoor House

Publishers Text

James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.

Black American chefs and cooks are often typecast as the experts of only one cuisine—soul food, but Todd Richards’ food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn’t let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn’t shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you’re new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it.

The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards’ exploration of flavor combinations and techniques.

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