Cooking cuisine flavor in new rich soul tradition updating

She combines this now traditional style with fresh flavor combinations and cooking techniques, to create soul food cooking for a new generation of home cooks and chefs.The 90 delicious creations in New Soul Cooking—from Black-eyed Pea and Country Ham Chowder to Pecan-Crusted Boneless Chicken Breasts and Confetti Cornbread—reinvigorate the concept of soul food.

From Africa to the Caribbean, Brazil, and the American South, Soul food embodies the best of American cooking—it's tasty, homegrown, and redolent of the country's multiethnic history.

From Africa to the Caribbean, Brazil, and the American South, Holland shows how African flavors fused with existing cooking traditions created the basis for soul food.

Later, she expanded her knowledge of the restaurant business by working as a Catering Office Manager, as well as a wine importer’s Tasting Assistant and a server at Mesa Grill.

Her passion for cuisine led her to take on more responsibility as a Food Styling Assistant to Roscoe Betsill, of Metropolitan Home, Vegetarian Times and Food & Wine magazines.

as well as the meaning, shape and nutrition of the food.

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