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Todd Richards found that one of the biggest obstacles for black chefs is the lack of economic resources for opening their own restaurants. That's why he sees his new cookbook, Soul, as a transformative text to make soul food higher in economic value.
Two new cookbooks out this month, America the Great Cookbook: The Food We Make for the People We Love (Weldon Owen) and America: The Cookbook (Phaidon), address how Americans—and Georgians—eat.
When I was growing up in Connecticut, we called this “stuffing.” In the South, it is “dressing.” regardless of semantics, this is a comforting, classic Thanksgiving favorite. It is very close to my grandmother’s recipe, although she (like so many of our mothers and grandmothers!) used Pepperidge Farm stuffing and doctored it up some.
To brine or not to brine—that is the Thanksgiving question. Though some people believe that it negatively affects the texture of the bird, I am a faithful briner. I feel that the application of salt enhances the flavor of the meat and helps keep it moist during cooking. A simple overnight brine of 1 cup salt to 1 gallon cold water is all you need.
Richard Blais, television personality and arguably Atlanta’s most famous chef, publishes his first cookbook, Try This at Home, on February 26. Introduced by chatty headnotes, recipes like oatmeal risotto, macaroni and headcheese, and quail potpie reveal the techniques behind Blais’s signature remix of Americana cooking. Wondering if you should buy the book? We’ve put together an easy guide to help you decide.
This just in: Atlanta Flip Burger Boutique guru and "Top Chef All-Stars" winner Richard Blais has inked a deal for his first cookbook, set to hit book shelves in November 2012. Trade publication Publisher's Marketplace first reported the deal. According to PM's report, Clarkson Potter will publish Blais' inaugural effort focusing on his "creative and often quirky approach to cooking and food" and will contain 100 to 125 recipes, along with 75 to 100 four-color photos.
This month Johnnie Gabriel releases her second cookbook, Second Helpings (Thomas Nelson, $24.99). Her first, Cooking in the South with Johnnie Gabriel (2008), has sold more than 50,000 copies. She and her husband Ed own Gabriel’s Desserts, a Marietta cafe and bakery that has garnered national attention—thanks in part to cross-promotion by Johnnie’s famous cousin, Paula Deen.