Homage : recipes and stories from an Amish soul food kitchen

First Title Value for Searching:

Personal Author:

Scott, Chris (Chef)

Physical Description:

271 pages ; 26 cm.

General Note:

Includes index.

Genre:

Cookbooks.

Summary:

In Homage, Chris Scott tells the remarkable story of his family over seven generations via comforting dishes and vivid narratives: From his enslaved ancestors to his great-grandfather, who migrated to Pennsylvania after the Emancipation Proclamation, to his own childhood in Amish country, and, ultimately, his successful restaurant career in Philadelphia and New York City. In this tribute to those who came before him, Chris Scott shares 100 dishes born of a unique blend of Southern, German, and Dutch cuisines, including Chicken Fried Steak with Sassafras Country Gravy, Charred Radicchio Salad with Roasted Grapes and Shaved Amish Cheddar, and the ultimate Whoopie Pies. Stunning photography evokes the rich history of these distinct cultures. Homage is a must-have for home cooks who love Jubilee and Carla Hall, who enjoy soul flavors or Midwestern food, or who are drawn to cookbooks with vivid storytelling, a sense of place, and a new point of view.

Contents:

Seven sweets and seven sours -- All day, e'ery day -- Greens, beans, tubers, and grains -- Hard times food -- Celebration foods -- Breads and flours -- Shugga's.

Subject Term:

Additional Credits:

Publication Info:

San Francisco : Chronicle Books, 2022.

Subject:

Amish cooking

Cooking, American

Cookbooks.

Amish cookery

Cookery, Amish

American cooking

Cookery, American

SAILS ISBN:

9781797207742

Available:

Library	Shelf Number	Shelf Location	Status
Searching... Pembroke Public Library	641.566 SCO	NONFICTION	Searching... Unknown

Bound With These Titles

On Order

Summary

James Beard Award Nominee

From renowned chef Chris Scott comes a first-of-its-kind, richly narrative cookbook that celebrates an under-explored foodway in the African diaspora: Amish soul food.

In HOMAGE, Chris Scott tells the remarkable story of his family over seven generations via comforting dishes and vivid narratives: From his enslaved ancestors to his great-grandfather, who migrated to Pennsylvania after the Emancipation Proclamation, to his own childhood in Amish country, and, ultimately, his successful restaurant career in Philadelphia and New York City.

In this tribute to those who came before him, Chris Scott shares 100 dishes born of a unique blend of Southern, German, and Dutch cuisines, including Chicken Fried Steak with Sassafras Country Gravy, Charred Radicchio Salad with Roasted Grapes and Shaved Amish Cheddar, and the ultimate Whoopie Pies.

Stunning photography evokes the rich history of these distinct cultures. HOMAGE is a must-have for home cooks who love JUBILEE and Carla Hall, who enjoy soul flavors or Midwestern food, or who are drawn to cookbooks with vivid storytelling, a sense of place, and a new point of view.

UNEXPLORED FOODWAY: One of the many unexplored foodways in the African diaspora, Amish soul food is a novel cuisine in the publishing world.

HOMAGE is a celebration of Black culture and food, and an exploration of a culinary region--one that has never before been highlighted in a cookbook.

...AND YET THIS IS A FAMILIAR CUISINE: The Great Migration from the South in the decades following the Civil War, combined with the strong influence of Dutch, German, and Scandinavian settlers over a wide swath of the United States, from New York and Pennsylvania deep into the Midwestern states, makes the recipes in the book new variations of familiar dishes. From collard greens to spätzle, country fried steak to German chocolate donuts, this is recognizable, delicious food that will resonate with anyone who enjoys Southern, soul, and German, Dutch, or Scandinavian cuisine.

Perfect for: Fans of Chris Scott from his stint on Top Chef or via his restaurants in Brooklyn and NYC Fans of soul food, Southern food, and/or German/Dutch food Those looking for elevated comfort food Foodies who collect regional or narrative cookbooks rich with history and visuals People who bought NOTES FROM A YOUNG BLACK CHEF, SOUL, or VICTUALS

Reviews (2)

Publisher's Weekly Review

Two cultures steeped in farming find rich common ground in this captivating tribute from chef Scott. The author, who was born in South Carolina and grew up with his grandmother in Coatesville, Pa., brings the Amish customs of his adolescence and the soul food of his antebellum ancestors together in recipes shaped by German and Dutch traditions. The canning of pickles and preserves is explored with seven sweet and seven sour treats including apple butter and rhubarb chow-chow. Filling breakfast choices include cheese grits with jerk pork, while a chapter of vegetable-forward dishes is full of inspired mash-ups like ham hock and bean terrine, and charred radicchio salad with cola-boiled peanuts and Amish cheddar. In a preface to a section of "hard times food," Scott nimbly points out the too easy trend of appreciating celebratory meals rather than the hardscrabble meals of the impoverished--"I get it: Fried chicken and waffles make a much louder noise than turkey necks and rice." And yet his turkey neck gumbo over rice shines, helped out by a jug of homemade dandelion wine. For more joyous times, church basement fare like lemonade buttermilk fried chicken are at the ready, as are dessert classics like Southern-inspired peach cobbler, and whoopie pies of Amish market fame. This hits the spot. (Sept.)

Booklist Review

Chef, restaurateur, and Top Chef contestant Scott delivers his first cookbook, a personal discovery and celebration of his heritage. Amish soul food is the merging of Scott's Virginia roots and the diaspora that brought his family to "Dutch" Pennsylvania, realized in the form of comfort food. The book's nostalgic design combines family photographs and lush food styling to pay tribute to Scott's nana, his inspiration in the kitchen and in life. Recipes include many familiar classics (deviled ham) and some that readers may have encountered only on their grandmother's recipe cards (dandelion wine). Scott brings sophistication to the vintage with recipes like crispy deviled eggs and tater tot casserole made with homemade tater tots. Cookbook readers will love the vignettes featuring food history and personal stories, along with the many handwritten recipes sprinkled throughout the book. Scott delivers his unique soul food with plenty of nostalgia and comfort, making his book easily recommendable for all fans of cookbooks and cooking.

A Letter for Us, to Us	p. 15
Introduction	p. 19
Chapter 1 Seven Sweets and Seven Sours
Prune Compound Butter	p. 38
Apple Butter	p. 39
Mincemeat	p. 40
Concord Grape Preserves	p. 41
Preserved Mango	p. 43
Kimmel Cherries	p. 44
Yam Molasses	p. 46
Rhubarb Chow-Chow	p. 50
Okra Chow-Chow	p. 51
Yellow Tomato and Sorghum Chow-Chow	p. 57
Bread-and-Butter Pickles	p. 58
Green Tomato Confit	p. 59
Sweet-and-Sour Green and Wax Beans	p. 61
Old Bay Coleslaw	p. 62
Chapter 2 All Day, E'Ery Day
Johnnycakes with Apple Butter	p. 67
Egg Salad with Bread-and-Butter Pickles	p. 68
Crispy Potato Waffles	p. 69
Nana Browne's Fried Potatoes and Onions	p. 70
Cheese Grits with Jerk Pork	p. 73
Crispy "City Mouse" Scrapple	p. 76
Country Ham Steak with Fried Eggs and Pepper Cabbage	p. 80
Grandpop's Meatloaf Sandwich with Caramelized Onion Relish	p. 81
Creamed Chipped Beef with Brown Milk Gravy and Toast	p. 83
Boiled Peanut Hummus	p. 86
Spicy Pimento Cheese	p. 87
Deviled Ham	p. 88
Crispy Fried Corn on the Cob with Buttermilk Ranch	p. 89
Crawfish Hushpuppies with Old Bay Remoulade	p. 90
Chapter 3 Greens, Beans, Tubers, and Grains
Nana Browne's Collard Greens	p. 94
Pepper Cabbage	p. 95
Hot-Pepper Sauce Watermelon Salad	p. 96
Green Leaf Lettuce and Cornbread Panzanella	p. 99
Charred Radicchio Salad with Cola-Boiled Peanuts and Amish Cheddar	p. 104
Red Bean Porridge	p. 106
Pickled Collard "Ribs" and Beans	p. 107
Cauliflower Rice and Beans	p. 108
Amish Baked Beans	p. 110
Ham Hock and Bean Terrine	p. 113
Chicken-Fried Tempeh	p. 115
Crispy Yucca with Sumac and Lemon	p. 116
Pennsylvania Dutch Tater Tot Casserole	p. 119
Low Country Potato Salad	p. 122
Buckwheat and Roasted Carrots with Mushrooms	p. 123
Mustard Greens and Lemongrass Fried Rice	p. 124
Millet and Summer Corn	p. 127
Chapter 4 Hard Times Foods
Crispy Fried Tomatoes	p. 148
Rice and Gravy	p. 149
Okra and Tomato Stew	p. 151
Cabbage Soup with Egg Noodles and Smoked Ham Hock	p. 152
Pan-Seared Chicken Livers	p. 155
Chicken Backs and Turnip Stew	p. 156
Chicken and Dumplings	p. 158
Turkey Neck Gumbo over Rice	p. 159
Neckbone Dumplings	p. 161
Pig's Feet and Potatoes	p. 164
Crispy Fried Tripe with Hot Vinegar Peppers	p. 167
Dandelion Wine	p. 168
Chapter 5 Celebration Foods
Crispy Deviled Eggs with Cracklin' Collard Greens	p. 173
Macaroni and Cheese	p. 174
Jackfruit Hand Pies	p. 176
Stuffed Chard with Sweet Potatoes and Black Rice	p. 177
Softshell Crabs with Sour Corn and Lady Cream Pea Salad	p. 182
Butter Cracker-Crusted Perch with Sweet-and-Sour Green and Wax Beans	p. 185
Crispy Cornmeal Catfish with Hot-Pepper Lemon Butter	p. 187
Chicken and Waffles "My Style"	p. 188
Lemonade Buttermilk Fried Chicken	p. 193
Smothered Pork Chops	p. 196
Chicken-Fried Steak with Sassafras Country Gravy	p. 197
BBQ Ribs with Rhubarb Chow-Chow	p. 199
Chapter 6 Breads and Flours
Buckwheat Crackers	p. 203
Nana's Cornbread	p. 205
Pimento Cheese Spoonbread	p. 206
Sorghum Molasses Parker House Rolls	p. 208
Nicodemus Bread	p. 211
Black-Eyed Pea Donuts	p. 214
Spaetzle	p. 217
Brown Sugar Buttermilk Biscuits	p. 218
Buckwheat and Rye Dumplings	p. 222
Red Velvet Cornmeal Madeleines	p. 223
Pecan Rolls	p. 225
Chapter 7 Shugga's
Nana Browne's Roly Polys (Apple Dumplings)	p. 231
Whoopie Pies	p. 233
German Chocolate Donuts	p. 239
Butterscotch "Krimpets" (Maple Log Donuts)	p. 242
Silky Chocolate Mousse with Cocoa Crunch	p. 245
Aunt Sara Mae's Buttermilk Cake	p. 246
Buttermilk Cornbread Ice Cream	p. 247
Shoofly Pie Ice Cream	p. 249
Miss Molly's Icebergs	p. 252
Funnel Cake	p. 254
Molasses Cookies	p. 255
Peach Cobbler	p. 257
Acknowledgments	p. 263
Index	p. 266

Available:

Bound With These Titles

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Summary

Summary

Reviews (2)

Publisher's Weekly Review

Booklist Review

Table of Contents