Holland’s Oakland, California, eatery, whose name the book bears, has become a destination, drawing diners from across San Francisco Bay and beyond. Her distinctly California take on soul food draws on a variety of influences, including her culinary studies in France, a Louisiana-raised grandmother, and her acquaintance with legendary baker Marion Cunningham. The book is full of smart ideas and intriguing flavor combinations: a salad of mixed greens with roasted tomato and thyme vinaigrette; a Virginia ham and fried apple croque monsieur; and a Vidalia onion soup with cornbread croutons. Very appealing and fresh.
Color photographs throughout. Cloth.