printed copy

The New Soul Food Cookbook

Wilbert Jones

ISBN 1559723173
Publish Date 1/1/1996
Format Hardcover
Categories Citadel, Cooking
Currently out of stock

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Trade Paperback

The down-home pleasures of soul food no longer have to be off-limits because of excess fat, cholesterol, sugar, and salt. The New Soul-Food Cookbook offers a new look at traditional African-American cuisine and provides contemporary versions of 99 recipes-all with an emphasis on fresh ingredients and prepared with leaner meats, egg whites, less (or no) oil, nonfat dairy products, less sodium, and fewer calories.

Here are lighter appetizers, breads, soups, salads, entrées, side dishes, and desserts: Jalapeno Corn Bread, Black-Eyed Pea Salad, Mixed Greens, Red Beans and Rice, Smothered Cabbage With Smoked Turkey, Hot and Spicy String Beans, Lemon Pound Cake, and more. Here, too, are irresistible comfort foods like Unfried Chicken and Mississippi Mud Cake-hearty pleasures made less guilty with health-conscious, taste-saving tips. You can make specific eating choices based on each recipe's nutritional analysis, and you can get ideas for festive occasions and family gatherings from the suggested menus.

Now, with this sensible, easy-to-follow cookbook, you will be able to heed today's guidelines for healthier eating and still enjoy all the familiar aromas and flavors of soul food-On special days or every day.

Wilbert Jones attended the Ecole de Gastronomique Française Ritz-Escoffier culinary school in Paris and was a food scientist at Kraft General Foods. He has been a caterer, is the director of Healthy Concepts, Inc., a consulting company, and teaches seminars and workshops on healthier cooking. He lives in Chicago.

About Wilbert Jones:

Wilbert Jones is the president of Healthy Concepts, Inc., a Chicago-based food and beverage product development company, founded in 1993. He attended the École de Gastronomie Française Ritz-Escoffier in Paris, and was a food scientist at Kraft Foods. In 2002 he was inducted into the prestigious Les Amis d’Escoffier Society of Chicago. Jones is also a contributing editor for Prepared Foods Magazine and a freelance special features writer for Black Entertainment Television’s website.

Wilbert’s inspiration for cooking came from his grandmother Ruth Randle, who was one of the best cooks in Mississippi. Smothered Southern Foods is filled with special recipes and stories about Jones’ childhood and recent meals prepared for his family and friends.

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