In his debut cookbook, Soul, chef Todd Richards eschews any notions as to what soul food should be and presents his interpretation of the cuisine. Influenced by the cuisines of different cultures he experiences, Richards embraces today’s global pantry to create dishes such as collard green ramen and sea urchin with smoked tomato broth and West African spices. “Todd’s idea of Soul food isn’t ‘supposed to be’ anything but delicious,” Sean Brock states in the book’s introduction. Instead, the recipes presented are a reflection of his ancestors, upbringing, experiences and creativity as a cook.
— Michelin Guide

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