Cooking for the Culture: Recipes and Stories from the New Orleans Streets to the Table
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There are many themes in the tapestry of New Orleans food culture, and Toya Boudy—known from appearances on multiple television programs—offers a fresh contemporary take here on one of the richest: Black home cooking.
Boudy grew up in a working class home in which both of her parents were skilled, avid cooks. There are many family recipes here which reflect that, from drop biscuits with fresh blackberry jam to black-eyed peas and collard greens. In that environment, Boudy began to develop her own takes on popular standards, taking culinary classes and developing a personal style that still feels very New Orleans.
Among those distinctive dishes: coconut shrimp with mango chili sauce; buttermilk-roasted chicken with black truffle potatoes; corn bread and black bean salsa; praline sweet potatoes with whiskey mallo cream; white chocolate bread pudding.
Throughout the book Boudy recounts the story of her journey from an aspiring teenage caterer to YouTube and television star. There were more than a few bumps, but her courage and disarming frankness—this is after all a Black woman who was photographed for her book cover holding a slice of watermelon—are an essential part of this book's character and appeal.
Hardcover. Color photographs throughout.
