Review by Booklist Review
Award-winning and renowned chef, restauranteur, and opera singer Smalls (Grace the Table, 1997) returns to the page with this celebration of food and music. An expert in both areas, Smalls is able to revel in connections between the two that not only honor the food of the African diaspora but also take readers on a journey of music and African American culinary heritage. In this richly combined view, starters are jazz, comfort foods are spirituals, greens are gospel, and so on through the serenades that are desserts. Smalls provides context for each recipe, with historical notes and nods to the experts and ancestors from whom he's drawn inspiration and knowledge. There are many classics here, some of which are straight-up and some given a new spin, but even those with more of a chef-y feel have relatively concise ingredients lists and instructions, making them highly accessible. The love Smalls clearly feels for this food and this music shines: this is a mixtape that no one should miss.--Anne Heidemann Copyright 2019 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Chef Smalls, a Grammy-winning opera singer and New York City restaurateur, shares more than 75 Creole and Low Country recipes in this passionate and clever collection. With food writer Chambers, Smalls creates a "playlist" of "essential African-American dishes" in which each chapter is inspired by a different musical tradition. The chapter entitled "Spirituals" provides a bounty of comfort food, heavy on pasta and rice (Gullah rice; buttermilk mac and cheese), while the "Gospel" chapter is a garden harvest filled with okra, corn, and beans (fried okra, and a corn-catfish soup with bacon and mint). "Gravy is the ambassador of flavor for the taste buds," Smalls proclaims, and indeed it is put on heavy rotation, as are a variety of sauces (many of which are spiked with bourbon) intended to intensify entrees like roast quail in bourbon cream sauce. Other standout fare includes prime rib roast with crawfish onion gravy in the "Diva" chapter, and a blackberry cobbler included in the concluding "Sweet Serenades" section. Home cooks are sure to give this excellent recipe collection a standing ovation. (Feb.)
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Review by Library Journal Review
Smalls (Between Harlem and Heaven) and Chambers (Queen Bey) combine ideas behind music and food to reflect the heart of the African American community. Each chapter introduction includes a brief description of how a particular food resonates with the authors. Starters, for example, are paired with jazz, emphasizing that starters often have a common base but improvisation can create something distinct that reflects the taste of the cook. The real gems are the hints of personal remembrances associated with both food and music. The chapter on greens and gospel indicate a close relationship with a grandfather who taught Smalls how to garden, and also the importance of celebrating and respecting what has been given. Recipes themselves reflect a deep heritage that draws from African American communities throughout the southern United States, while highlighting differences among local regional cuisines. VERDICT With straightforward instructions, this personal read presents dishes that are familiar favorites with a unique and delightful spin.--Danielle Williams, Univ. of Evansville
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