Description
HOMAGE is a first-of-its-kind cookbook that celebrates a vastly under-explored foodway in the African diaspora: Amish soul food. Via comforting recipes and vivid narrative, renowned chef Chris Scott tells the remarkable story of his family over seven generations-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. Here Chris 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. With stunning photography that 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.
About the Author
Chris Scott is a chef based in New York City. He appeared on Top Chef Season 15, where he emerged as a finalist. He was the chef/owner of Brooklyn Commune and Butterfunk Kitchen, both in Brooklyn, as well as Birdman Juke Joint in Bridgeport, CT, which celebrates Black farmers and agriculture. He had the honor of cooking for President Obama at his second inauguration, and in 2018, he cohosted the first Juneteenth celebration dinner at the James Beard House. Chris, along with other nationally recognized chefs Eduardo Jordan and Mashama Bailey, is an exhibit advisor for the Museum of Food and Drink's new exhibition about African-American influence on American food. He is regularly approached for TV appearances by outlets like Food Network, Netflix, Bravo, and Good Morning America, and has done commercial spots for brands like Tostitos and NBC Sports. Sarah Zorn is a food writer and editor, with over a decade of professional experience. She was the co-author and recipe tester for LEVANT, from James Beard award-nominated chef, Rawia Bishara. Zorn has also authored her own book, BROOKLYN CHEF'S TABLE.
Book Information
ISBN 9781797207742
Author Chris Scott
Format Hardback
Page Count 272
Imprint Chronicle Books
Publisher Chronicle Books
About the Author
Chris Scott is a chef based in New York City. He appeared on Top Chef Season 15, where he emerged as a finalist. He was the chef/owner of Brooklyn Commune and Butterfunk Kitchen, both in Brooklyn, as well as Birdman Juke Joint in Bridgeport, CT, which celebrates Black farmers and agriculture. He had the honor of cooking for President Obama at his second inauguration, and in 2018, he cohosted the first Juneteenth celebration dinner at the James Beard House. Chris, along with other nationally recognized chefs Eduardo Jordan and Mashama Bailey, is an exhibit advisor for the Museum of Food and Drink's new exhibition about African-American influence on American food. He is regularly approached for TV appearances by outlets like Food Network, Netflix, Bravo, and Good Morning America, and has done commercial spots for brands like Tostitos and NBC Sports. Sarah Zorn is a food writer and editor, with over a decade of professional experience. She was the co-author and recipe tester for LEVANT, from James Beard award-nominated chef, Rawia Bishara. Zorn has also authored her own book, BROOKLYN CHEF'S TABLE.
Book Information
ISBN 9781797207742
Author Chris Scott
Format Hardback
Page Count 272
Imprint Chronicle Books
Publisher Chronicle Books
