Tanya Holland S California Soul

80+ comfort-filled recipes that trace the roots of modern California soul food to the Great Migration—from the acclaimed chef and author of Brown Sugar Kitchen. “The new California Cuisine is California Soul.”—Questlove “California Soul is a book that will live on my kitchen counter with drips of California olive oil and splats of buttermilk on every page.”—Bobby Flay ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle ONE OF THE BEST COOKBOOKS OF THE YEAR: Saveur, Food & Wine, Epicurious, Library Journal Through more than 80 seasonally inspired recipes, Tanya Holland's California Soul showcases modern soul food from the acclaimed chef of Brown Sugar Kitchen and host of Tanya's Kitchen Table. Tanya’s inventive cuisine—rooted in a Black Southern cultural repertoire with a twenty-first-century sensibility using local, sustainable, chef-driven, seasonal ingredients—is showcased in recipes for every season, such as Collard Green Tabbouleh, Zucchini–Scallion Waffles with Toasted Pecan Romesco, Grilled Shrimp and Corn with Avocado White BBQ Sauce, Fried Chicken Paillards with Arugula and Pea Shoots Salad, Rhubarb Upside-Down Cake, and Honey Lavender Chess Pie. The recipes—influenced by the historical migration of African American families, including Tanya’s own—reveal the key ingredients, techniques, and traditions that African Americans brought with them as they left the South for California, creating a beloved version of soul food. Beyond recipes, Tanya spotlights fifteen contemporary Black Californian foodmakers—farmers, coffee roasters, and other talented artisans—whose work help defines California soul food, with stunning portraiture and stories. Filtered through the rich history of African American migration that brought her own family from the Deep South to the West Coast, Tanya's recipes are as comforting and delicious as they are steeped in history.

Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco. The restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers congregate on long benches and sprawl in the grass, soaking up the sunshine, sipping at steaming mugs of Oakland-roasted coffee, waiting to snag one of the tables they glimpse through the swinging doors. Deals are done, friends are made; this is a community in action. In short order, they'll get their table, their pecan-studded sticky buns, their meaty hash topped with a quivering poached egg. Later in the day, the line grows, and the orders for chef-owner Tanya Holland's famous chicken and waffles or oyster po'boy fly. This is when satisfaction arrives. Brown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter–Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables & Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again. Rich visual storytelling reveals the food and the people that made and make West Oakland what it is today. Brown Sugar Kitchen truly captures the sense—and flavor—of this richly textured and delicious place.

Whether you want to get a glimpse of the Golden Gate Bridge, wander among giant redwood trees in Sequoia National Park, or camp in Yosemite Valley, the local Fodor’s travel experts in Northern California are here to help! Fodor’s Northern Californiaguidebook is packed with maps, carefully curated recommendations, and everything else you need to simplify your trip-planning process and make the most of your time. This new edition has been fully-redesigned with an easy-to-read layout, fresh information, and beautiful color photos. Fodor’s California travel guide includes: AN ILLUSTRATED ULTIMATE EXPERIENCES GUIDE to the top things to see and do MULTIPLE ITINERARIES to effectively organize your days and maximize your time MORE THAN 24 DETAILED MAPS and a FREE PULL-OUT MAP to help you navigate confidently COLOR PHOTOS throughout to spark your wanderlust! HONEST RECOMMENDATIONS FROM LOCALS on the best sights, restaurants, hotels, nightlife, shopping, performing arts, activities, and more PHOTO-FILLED “BEST OF” FEATURES on “What to Eat and Drink,” “Best Wineries in Napa & Sonoma,” “San Francisco's Chinatown,” and more TRIP-PLANNING TOOLS AND PRACTICAL TIPS includingwhen to go, getting around, beating the crowds, and saving time and money HISTORICAL AND CULTURAL INSIGHTS providing rich context on the local people, politics, art, architecture, cuisine, music, geography and more SPECIAL FEATURES on the “San Francisco's Chinatown,” “San Francisco's Cable Cars,” and “Wine-Tasting in Napa & Sonoma” LOCAL WRITERS to help you find the under-the-radar gems UP-TO-DATE COVERAGE ON: San Francisco, Napa and Sonoma, the Pacific Coast Highway, Monterey, Carmel, Sacramento, Lake Tahoe, Yosemite National Park, Sequoia & Kings Canyon National Parks, Redwood National Park, and more. Planning on visiting other destinations in the northwest? Check out Fodor’s Oregon, Fodor's Pacific Northwest, Fodor's Inside Portland, and Fodor's Seattle. *Important note for digital editions: The digital edition of this guide does not contain all the images or text included in the physical edition. ABOUT FODOR'S AUTHORS : Each Fodor's Travel Guide is researched and written by local experts. Fodor’s has been offering expert advice for all tastes and budgets for over 80 years. For more travel inspiration, you can sign up for our travel newsletter at fodors.com/newsletter/signup, or follow us @FodorsTravel on Facebook, Instagram, and Twitter. We invite you to join our friendly community of travel experts at fodors.com/community to ask any other questions and share your experience with us!

Pies (and tarts, quiches, and more) with a purpose from celebrated Chicago baker and star of Netflix’s Bake Squad, Maya-Camille Broussard “No one understands the power of forging human connection through baked goods better than pie-queen Maya-Camille Broussard. This new classic has me racing to my cupboards to bake something up.”—Christina Tosi, chef and founder of Milk Bar ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Los Angeles Times In Justice of the Pies, Maya-Camille Broussard shares more than 85 recipes for sweet and savory pies and other mouthwatering creations that put her social mission–based bakery on the map, including her famous Salted Caramel Peach Pie and Brandied Banana Butterscotch Pie, as well as hearty renditions like the Fig + Pig Quiche and Roasted Brussels Sprouts + Cherry Tart. Maya-Camille also tells the stories of heroes outside the kitchen: luminaries who strive for social justice and equity, and shares recipes they’ve inspired. Maya-Camille’s bakery was launched in honor of her father, who was a criminal defense attorney and had a deep love of baking pie. Through her bakery she proves that good work and delicious decadence can go hand in hand.

Containing creative recipes the home bartender can make to impress friends--from classics like the Kir Royale to more contemporary pairings like the Ginger Snap--"The Bubbly Bar" also explains how to choose the best champagne in every price range.

A New York Times Best Crime Novel of the Year In the third book in the Nanette Hayes Mystery series, Nan finds a voodoo doll is bringing her some much needed luck...until the doll's maker is murdered and Nan is dragged into the investigation. Nanette is on the rocks. Heartbroken and alone, she finds what comfort she can in the bottom of a bottle. But her life seems to turn around when she's given a voodoo doll, so much so that Nan seeks out the doll's creator, Ida, to thank her. Unfortunately, the meeting doesn't go so well, and Ida ends up with a bullet in her head. Guilt-ridden, Nan resolves to get justice for her new friend, only to find that Ida was hiding some dark skeletons in her closet. Now plunged into a dangerous world she doesn't understand, Nan will have to team up with some unlikely allies, like her estranged father, a high school principal, and Leland Sweet, an NYPD officer with whom Nan has some major history. But will Nan solve Ida's murder or fall victim to the same forces that brought her down?

For decades, smiling images of "Aunt Jemima" and other historical and fictional black cooks could be found on various food products and in advertising. Although these images were sanitized and romanticized in American popular culture, they represented the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions, even as they were forced to prepare food for their oppressors. Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally "bound to the fire" as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon knowledge and ingredients brought with them from their African homelands to create complex, labor-intensive dishes. However, their white owners overwhelmingly received the credit for their creations. Deetz restores these forgotten figures to their rightful place in American and Southern history by uncovering their rich and intricate stories and celebrating their living legacy with the recipes that they created and passed down to future generations.