Description
Book SynopsisIn 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 Alia 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
