Go on an exploration of one of the most comforting, stick-to-your-ribs cuisines there is. Executive Chef Todd Richards brings soul food to your kitchen, sharing classic Southern recipes and techniques while reframing each ingredient to show off its versatility.
Presented in its own chapter, each ingredient becomes the foundation for a new dish. Collard greens pave the way to ramen; pork chitlins are fried instead of stewed to go with fried rice. 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 flavour combinations and techniques. 150 recipes accompanied by gorgeous pictures, you'll want to try every dish!
Monday, July 6th to Friday, July 10th 9:00 am to 12:30 pm, Hands-On Send your kids on a culinary trip around the world with the...View full product details
Monday, August 10th to August 14th 9:00 am to 12:30 pm, Hands-On Send your kids on a culinary trip around the world with the Chefs at...View full product details
Wednesday, March 11th, 7 pm - 9:30 pm, Hands On Modern Irish Cuisine is so much more than corned beef, boiled cabbage and green beer!...View full product details
Thursday, February 13, 7 pm - 9:30 pm. Hands On To create the perfect vegetarian dinner party, Chef Paula Bambrick has created an easy but...View full product details
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