Tanya Holland’s California Soul

Description

80+ comfort-filled recipes that trace the roots of modern California soul food to the Great Migration—from the acclaimed chef and author of Brown Sugar Kitchen.  
“The new California Cuisine is California Soul.”—Questlove  
“California Soul is a book that will live on my kitchen counter with drips of California olive oil and splats of buttermilk on every page.”—Bobby FlayThrough more than 80 seasonally inspired recipes, Tanya Holland’s California Soul showcases modern soul food from the acclaimed chef of Brown Sugar Kitchen and host of Tanya’s Kitchen Table. Tanya’s inventive cuisine—rooted in a Black Southern cultural repertoire with a twenty-first-century sensibility using local, sustainable, chef-driven, seasonal ingredients—is showcased in recipes for every season, such as Collard Green Tabbouleh, Zucchini–Scallion Waffles with Toasted Pecan Romesco, Grilled Shrimp and Corn with Avocado White BBQ Sauce, Fried Chicken Paillards with Arugula and Pea Shoots Salad, Rhubarb Upside-Down Cake, and Honey Lavender Chess Pie. 
The recipes—influenced by the historical migration of African American families, including Tanya’s own—reveal the key ingredients, techniques, and traditions that African Americans brought with them as they left the South for California, creating a beloved version of soul food. Beyond recipes, Tanya spotlights fifteen contemporary Black Californian foodmakers—farmers, coffee roasters, and other talented artisans—whose work help defines California soul food, with stunning portraiture and stories. Filtered through the rich history of African American migration that brought her own family from the Deep South to the West Coast, Tanya’s recipes are as comforting and delicious as they are steeped in history. “California Soul is a book that will live on my kitchen counter with drips of California olive oil and splats of buttermilk on every page.”—Bobby Flay“The new California Cuisine is California Soul. Tanya Holland’s cookbook spotlights seasonal recipes featuring California’s finest ingredients, along with a guide to Black-owned food businesses operated by entrepreneurs who are bringing innovation to agriculture on the West Coast.”—Questlove“If there is a person who defines California Soul it is Chef Tanya Holland. . . . 
she lives and breathes the lexicon of African American cuisine into her craft and graciously into this work of art.”—Kwame Onwuachi, James Beard award–winning chef and author “In California Soul, Tanya masterfully weaves the history (and lore) of Black American farmers, businesses, and culinary legends in California to her personal love and ties to this culturally rich region.”—Carla Hall, chef, author, Food Network host“The mix of personality, regional flavors, and history make for a winning combination.”—Publishers Weekly, starred review“With California Soul, Chef Tanya Holland sets a lavish table in order to teach y’all California’s food story through a Black lens. You’ll learn about her personal journey, the contributions of African American culinary professionals past and present, and the Golden State’s connection to the African diaspora. Oh, yes, you’ll also learn how to make delicious food representing California’s bounty. You’ll be glad that you pulled a chair up to Chef Holland’s table!”—Adrian Miller, James Beard Award–winning author“Tanya’s California-style cooking combined with the unique and delicious flavors brought to the West by African Americans make for unforgettable recipes. This book preserves the legacy of California soul food.”—Alice Waters, founder of Chez Panisse restaurant and The Edible Schoolyard Project“What a treat to have Tanya’s recipes for delectable and soulful California-inspired dishes.”—Phil Rosenthal, host of Somebody Feed Phil“. . . A feast for the eye, the spirit, the mind, and the belly.”—Natalie Baszile, author of Queen Sugar and We Are Each Other’s Harvest“What a gift to have Tanya Holland bring us California Soul! Food is the story of movement, and this is a beautiful and timely contribution to the story of Black food culture in California.”—Stephen Satterfield, founder and editor of Whetstone and host of High on The Hog Tanya Holland is the host of Tanya’s Kitchen Table on the Oprah Winfrey Network and the podcast Tanya’s Table. She is the author of Brown Sugar Kitchen and New Soul Cooking, was the host and soul food expert on the television series Melting Pot, and competed on the fifteenth season of Top Chef. She is the executive chef of Town Fare. She holds a Grande Diplôme from La Varenne Ecole de Cuisine, and has served as the president of the San Francisco chapter of Les Dames d’Escoffier. Maria C. Hunt is a California-based journalist specializing in cultural stories around wine, food, design, and wellness. Maria has written for Esquire, Wine Enthusiast, Dwell, Architectural Digest, the New York Times, and Christian Science Monitor. She’s the author of The Bubbly Bar: Champagne + Sparkling Wine Cocktails for Every Occasion. Dr. Kelley Fanto Deetz holds a PhD in African diaspora studies and anthropology from the University of California at Berkeley; an MA in African American studies from the University of California at Berkeley; and a BA in Black studies and history from the College of William and Mary. CN