Reviews for Soul on Rice: African Influences on American Cooking

The average rating for Soul on Rice: African Influences on American Cooking based on 2 reviews is 3.5 stars.

Review # 1 was written on 2019-01-05 00:00:00 Michele Charlap Carolyn Quick Tillery has served up a sumptuously delicious book of Southern recipes and along with it a bit of history, some well known and some obscure nuggets. In CELEBRATING OUR EQUALITY, Ms. Tillery a former Air Force officer and a prosecuting attorney combines her two loves of cooking and history to tease the pallet with delicious food and prick the brain with events of significance at Howard University. Tillery is as comfortable spending a day out crabbing for her dinner as she is adept at preparing mouthwatering dishes. Inside CELEBRATING OUR EQUALITY, 262 pages, Citadel Press, she has pulled together a splendid array of culinary delights. From a sparkling strawberry-mint lemonade to watermelon margaritas to get you in the mood for some smothered cabbage, okra fitters, smothered quail and pinto bean pie. Along the way Tillery seasons her recipes with a sprinkle of history she has learned along the way. For instance, did you know Howard University boast of having the first law school to educate freed slaves? That's right. For years I thought I had graduated from the oldest night law school in the western world, Atlanta Law School, which opened its doors in 1895, just five years after a night law school had been started in Russia. Little did I know until looking for a recipe for fried eggplant that the "Howard University Law Department was open on January 6, 1869, with six students...." "In the early days classes met three nights a week in the homes and offices of the four instructors." This book is rich in history . It's rich and hearty meals celebrates the uniqueness of American; both culturally and historically. This one gets a big thumbs up and is recommended for anyone who likes to cook, but especially for students of history.

Review # 2 was written on 2015-04-22 00:00:00 John Clarkson I loved this cookbook! The author explained every recipe with fascinating stories of her childhood growing up on remote Dafuskie Island many years ago. I love reading about self sufficiency and other cultures from my own.