The best Soul Food Cooking, Food & Wine books: Reddit reviews

From 3.5 billion Reddit comments

I don't think he has a restaurant, but he did release a cookbook and also made a mini series about it.

That was like 10 years ago though, so truthfully I have no idea what he's done since.

Just so you know I tend to like your comments. You seem to write what you are thinking and how you view and feel about certain topics. sharing your insights into things that I find pretty interesting and educational really. Instead of just repeating the same stuff I see all over reddit and the main subs all day long

I'm right there with you even if my experiences were probably quite different I still missed out on so many life skills. I feel like I'm always catching up. I'm 35 with 3 kids and I'm still learning things I should have learned at 18. I get so overwhelmed with things.

I don't know if this is something that interests you but I got this book in a cookbooks gift exchange and it has so many basic cooking things in it. If you are interested and look at the used section they have a bunch of books for 7 and 8 dollars including shipping.

how to cook everything the basics

Thrift books has it too

The guy who wrote this takes nothing for granted. Down to teaching you how to properly boil water and noodles. How season food and scramble an egg to some basic but more advanced stuff. This book is a good idea for someone like me. He even shows you in the front step by step preparing and cutting things and basics things you can refer back too. There was even a pickle recipe me and my son did.

From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen (Snoop Dogg Cookbook, Celebrity Cookbook with Soul Food Recipes) https://www.amazon.com/dp/1452179611/ref=cm_sw_r_cp_api_glt_fabc_61VDMRYT5CTAQRRRBQV2

The difference between what you typically find in the US and what you had here is the actual fermentation process. The original sauerkraut gets the taste from the fermentation process, as is written in the excellent recipe by u/FatBoy_87. I would advise you to follow this recipe and yes, it will take a week to develop true flavor.

Btw: loads of other veggies greatly ferment. Fermentation is kind of fashionable these days, Noma f.e. is very famous for its use of fermented product. If you are interested in this, this is an excellent book:

https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184

Your best bet would be to learn about fermentation like what they do at Noma

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) https://www.amazon.com/dp/1579657184/ref=cm_sw_r_cp_api_glc_fabc_ClwaGb87BRH4Z

That and "hey, remember me?? Here's a random assortment f recipes I've collected and put my face on the cover of!"

Some people, like Snoop, can just sell anything on pure novelty.

here it is, small tip: double-dip the chicken in the batter, recipe doesn’t call for this but I think it’s generally accepted that double-dipping is the way to go

For the same reason I know this one exists.

https://www.amazon.com/Cookin-Coolio-Star-Meals-Price/dp/1439117616

I used to cook professionally in a couple of high-end kitchens and would autograph, message, and slip these into the house’s cookbook collection when I moved on and not say anything to anyone.

The book is phenomenal and everyone should buy it, BUT this is the regular Amazon price (since late April), so there's no need for everyone to click through a Facebook page (and affiliate link) to get it.

Here's a direct link to the book on Amazon.

Doesn't exactly answer your question, but Toni wrote Jubilee, which was a follow-up cookbook to The Jemima Code.

I see this recommended a lot too: https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184/ref=pd_bxgy_2/131-9574775-2355808?_encoding=UTF8&pd_rd_i=1579657184&pd_rd_r=7414aed1-a4e0-4d8b-b8d0-27141943d192&pd_rd_w=mUaBa&pd_rd_wg=nCMy9&a...

I got it from this cookbook! It's got tonnsss of good looking recipes 🤤

Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook] https://www.amazon.com/dp/1607743523/ref=cm_sw_r_cp_apa_i_8whHFb39JN366

Are you doing quick pickling with vinegar or lacto-bacillus fermentation? Because those are a bit different. I like pickled stuff but I'm a much bigger fan of wild fermentation. This is a pretty good manual and primer, if you're new to it. Though most standard vegetable ferments are incredibly straightforward. You just gotta get the salt concentration correct and keep it anaerobic.

I know the creator personally and he can get you fucking banned bro, maybe if you spent less time shitting in people's faces on Reddit and more time praising the holy lord and spirit you would be a bit more fucking positive. I mean he died for our sins dawg! and you're doing this, may god have mercy on your soul. Pick up a book for once, if I may recommend one; the bible would be a good pickup for someone like yourself.

Sincincerly Jiminy Cricket
Bible

Honestly I don't make a ton of "foreign" stuff, but I bought a premade bulgogi sauce I use fairly often. I did pick up a book called Japanese Soul Cooking.

Honestly, the chef prob has their own recipe or lifted one from the NOMA guide to Fermentation.

Chefs know how to make good pickles, but often will go a little out of the box to make them unique and distinct from store bought. In places I’ve eaten/worked, pickle plates are a combination of different items that have been picked in different ways - meaning you’re getting multiple flavor profiles if you just eat them all together.

Whenever I order a house pickle plate (I.e. whenever I see one on a menu) I eat each item separately to see how they have been pickled. Keeps the flavors bright and doesn’t allow other pickled items to bully the flavor of others.

You can view it in the Amazon sample and also read the introduction.

Fermentation is a journey, for sure. There was a bit more that went into this prep, as I assumed knowledge of how one ferments foods.

Black garlic is essentially aged regular garlic, so "fresh" black garlic is regular garlic that has undergone the Maillard reaction--the same thing that makes steaks turn brown. I accomplished this by vacuum-sealing the bulbs of garlic, then putting them on a trivet in a slow-cooker on the keep warm setting for a month.

The peppers were fermented in a brine of 2-3% of the pepper's weight (I don't recall the exact measure) of kosher salt and then weighed down with fermentation weights to ensure the peppers stayed below the waterline. This may have been excessive, as I was using a fermentation vessel with an airlock, but better safe than sorry. I started and finished this fermentation on the same day as the black garlic.

It also goes without saying that everything has to be sanitized so that you don't accidentally poison yourself or others.

If you're looking to start a journey into fermentation, you can probably get better advice by reading a couple of books or even watching a few YouTube videos. A lot of people, including myself, learned quite a bit from The Noma Guide to Fermentation, so that might be a good place to start.

The terms of my court order require me to recommend this book to anyone who likes Steven Seagal films.

The Noma Guide to Fermentation goes about as deep into the experimental depths of fermenting as anyone has gone, and the results are pretty mind-blowing.

oh make no mistake, i’m obsessed with the insanity that is Steven Seagal (did you know that he suggested to the producers of Executive Decision that his character could have survived being sucked out of the plane and should return for a sequel?). I will watch everything he is in, and be baffled to the point of ecstatic revelation.

if you haven’t already, you should read Vern’s Seagalogy, an exhaustive piece of Seagal scholarship up through Steven Seagal: Lawman. A masterwork

You can't go wrong with Mastering the Art of French Cooking. It's a delight to read and it's from an era when folks had more time to spend in the kitchen so you'll get details and tips that are beyond what most folks today are familiar with.

https://www.amazon.com/Mastering-Art-French-Cooking-Vol/dp/0375413405

The recipe is from the Dishoom restaurant's gorgeous cookbook.

Toast the following in a dry pan over a medium heat for a few minutes until fragrant, or alternatively in a very low oven for a few hours:

• 1 Black Cardamon
• 4 Cloves
• 5g Black Peppercorns
• 2 Large Cinnamon/Cassia sticks
• 10g Coriander Seeds
• 5g Cumin Seeds
• 4g Fennel Seeds (I always half the number of fennel seeds whenever I use them because they dominate but this is what the recipe says)
• 2g Star Anise (about 3 I found)
• 1 Bay Leaf (I put 2 in because bay is so subtle)
• 2g Mace Blades

Turn off the heat and add:

• 10g Poppy Seeds
• 2g Dried Rose Petals
• (optional) Big Pinch of Saffron and Grated Nutmeg

Leave to cool then grind to a fine powder.

Catch and Kill by Ronan Farrow. Pretty dark stuff, but extremely well written.

Also flipping through The Noma Guide to Fermentation once in a while when Catch and Kill gets too heavy.

I'm not the OP, but there are some recipes for stuff like this in The Noma Guide to Fermentation. A quick search shows that the Peaso recipe from that book is relatively popular.

Cookin’ With Coolio has excellent recipes.

Found it on Amazon

From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen (Snoop Dogg Cookbook, Celebrity Cookbook with Soul Food Recipes) (Snoop Dog x Chronicle Books) https://www.amazon.com/dp/1452179611/ref=cm_sw_r_apan_i_WV35Z53GNKNRQF5CV3T4

What about this shit

This book is one of my favorite cookbooks. Filled with historic African American food that is the foundation of many types of southern food. https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737

He's a fascinating guy though. He came out of nowhere, yet his first ever film (Above the Law) was written and produced specifically as a star vehicle for him. Furthermore, his first four films (Above the Law, Hard to Kill, Marked for Death and Out for Justice) were all stone-cold classics. He's sullied his reputation with the low quality of his later films and his ridiculous manner, but there's no doubt he's a phenomenon.

Further to /u/TheChocolateMelted's comment elsewhere, I'd recommend Seagalogy by Vern to any bad movie fan.