Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time James Beard and stewarded the meat to

and stewarded the meat to its perfect state

Whether the occasion is a holiday gathering

moving essays

written by Emily Meggett

Tipping ten-gallon hats to the smoky

Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time James Beard and stewarded the meat toAuthor: Adrian Miller 2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish such as fried chicken, chitlins, yams, greens, and red drinks Miller