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Cooking for the culture : recipes and stories from the streets of New Orleans to the table /

By: Material type: TextTextPublisher: New York : The Countryman Press, [2023]Description: 232 pages : color illustrations ; 26 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781682687451
  • 1682687457
Subject(s): DDC classification:
  • 641.59763 23
Contents:
Breakfast and brunch -- Cooking with confidence -- Sandwiches and light meals -- Food was a love language -- Mains -- Mama, I'm on TV now -- Sides and soup -- Holidays at home -- Sweets and sips.
Summary: Toya Boudy's father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes--being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode Item holds
Standard Loan Coeur d'Alene Library Adult Nonfiction Coeur d'Alene Library Book 641.5976 BOUDY (Browse shelf(Opens below)) 1 Available 50610023341097
Total holds: 0

Enhanced descriptions from Syndetics:

Toya Boudy's father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes--being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.

Includes index.

Breakfast and brunch -- Cooking with confidence -- Sandwiches and light meals -- Food was a love language -- Mains -- Mama, I'm on TV now -- Sides and soup -- Holidays at home -- Sweets and sips.

Toya Boudy's father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes--being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.

Table of contents provided by Syndetics

  • Chapter 1 Breakfast and Brunch (8)
  • Sweet Cream Farina (10)
  • The Perfect Scramble (13)
  • Southern Grits (14)
  • Oven-Baked Bacon (15)
  • Drop Biscuits with Blackberry Jam (16)
  • Perfect Cup of Coffee (19)
  • Bayou Brunch Po'boy (21)
  • Toya's Journey. Cooking with Confidence (22)
  • Sparkling Punch (23)
  • Peanut Butter Cookies (27)
  • Lemon Squares (28)
  • Eggplant Parmesan (30)
  • Chapter 2 Sandwiches and Light Meals (32)
  • Eggs & Rice (34)
  • Shrimp on Bun (37)
  • Fried Chicken Kabob (38)
  • Buttermilk Turkey Wings (41)
  • Grilled Cheese 4 Ways (42)
  • Chicken Salad (46)
  • Fried Chicken & Watermelon Jam Sandwich (48)
  • Toya's Journey. Food Was a Love Language (52)
  • Liver & Onions (54)
  • Chicken Noodle Soup (55)
  • Collard Greens (57)
  • French Fries 4 Ways (58)
  • Pepperoni Lasagna (62)
  • Chapter 3 Mains (66)
  • Fried Shrimp & Rocafella Cream (68)
  • Jambalaya (72)
  • Smothered Chicken (75)
  • Seafood Gumbo (79)
  • Stove-Top Seafood Boil (82)
  • BBQ Shrimp (86)
  • Chargrilled Oysters with Blue Crabmeat (89)
  • Smothered Okra & Shrimp (93)
  • Fried Fish (95)
  • Fried Chicken (96)
  • Ravioli (99)
  • Baked Mac & Cheese (100)
  • Yakamein (103)
  • BBQ Salmon (104)
  • Coconut Shrimp with Mango Chili Sauce (107)
  • Toya's Journey. Mama, I'm on TV Now (109)
  • Classic Steak & Lobster (114)
  • Fried Ravioli with Tasso Cream (116)
  • Pancetta Pancakes (119)
  • Bloody Mary Shrimp & Grits (120)
  • Beignets with Raspberry Coulis (123)
  • Browned Butter Scallops (127)
  • Buttermilk-Roasted Chicken with Black Truffle Potatoes (129)
  • Expensive Ass Salad (131)
  • Crab Cakes with Lemon Caper Cream (134)
  • Tartare 4 Ways (137)
  • Expensive Ass Deviled Eggs (141)
  • Chapter 4 Sides and Soup (142)
  • Red Beans (144)
  • Corn Bread (147)
  • Cajun Corn on the Cob (148)
  • Fried Okra (153)
  • Succotash (154)
  • Red Gravy (156)
  • Crawfish Bisque (158)
  • Sweet Potato Bisque (160)
  • Potato Salad (162)
  • Corn Bread & Black Bean Salsa (163)
  • Lemon Pepper Green Beans (166)
  • Cajun Smothered Potatoes (167)
  • Toya's Journey. Holidays at Home (168)
  • Stuffed Peppers (170)
  • Christmas Chicken (173)
  • Dressing 4 Ways (174)
  • Bourbon Brown Sugar Spiral Ham (180)
  • Black-Eyed Peas & Collard Greens (182)
  • Endive Appetizers (186)
  • Praline Bacon (189)
  • Praline Sweet Potatoes with Whiskey Mallo Cream (190)
  • Bourbon-Glazed Lamb Chops with Marinated Beans (193)
  • Chapter 5 Sweets and Sips (196)
  • Cookies & Cream Ice Cream (199)
  • Strawberry Shortcake (201)
  • Pumpkin Roll (205)
  • 7Up Cake (208)
  • Peach Cobbler (210)
  • White Chocolate Bread Pudding (211)
  • Lavender Tea Cakes (214)
  • Hurricane (217)
  • Lemonade 4 Ways (218)
  • Acknowledgments (225)
  • Index (227)

Reviews provided by Syndetics

Library Journal Review

Readers might know Boudy (Cook Like a New Orleanian), an ambassador of New Orleans cuisine, from her YouTube channel and her numerous appearances on the Food Network and the Hallmark Channel. In this deeply personal cookbook, however, they will meet the true Boudy. Childhood memories, family love, and personal struggles inform her cooking and the way she built her career and developed her passion for cooking. Telling her life story via food, she shares dishes that cover a wide range of flavors but are true to her NOLA roots. Boudy also includes tips learned over time, ranging from cleaning seafood to procuring ingredients. The holiday chapter will revive family gatherings, offering crowd-pleasers that delight. Delectable food photography is mixed with family images that enhance the narrative quality of this collection. VERDICT Part memoir, part cookbook, this is a work that readers will devour cover to cover in between trying Boudy's recipes in the kitchen. Boudy fans will come for the memoir and stay for the food, while other library patrons will come for the recipes and be delighted by Boudy's journey.--Sarah Tansley

Author notes provided by Syndetics

Toya Boudy has appeared on Guy's Grocery Games , TLC, and Food Network. Crowned Best Home Cook by Hallmark's Home & Family Channel, Boudy is an ambassador for the New Orleans Multicultural Tourism Network. She lives with her family in New Orleans, Louisiana.

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