Soul Food: Classic Cuisine from the Deep South

by Sheila Ferguson

“Soul food is just what the name implies. It is soulfully cooked food . . . good for your ever-loving soul . . . the shur-‘nuf kinda down-home cookin’ that I grew up on,” writes Sheila Ferguson. Abundant in flavor and variety—ranging from classics such as barbecued spare ribs, fried chicken, cornbread, and collard greens to less well known but equally sumptuous recipes such as sweet potato biscuits, grits soufflé, and wild fox grape wine—soul food is a truly American cuisine, originated in the deep South by slaves and later shaped and expanded by the rich diversity of African-American culture.

In a book brimming with humor and vibrant personality, Sheila Ferguson presents 200 mouth-watering recipes, many of them part of her own family heritage. She explains the blend of African, Cajun, Creole, and other influences—such as gumbo and jambalaya—behind their enticing flavors, describing the meals of the slave quarters and elegant plantation houses and, along the way, passing on family anecdotes and kitchen secrets handed down from generation to generation.

Some recipes, such as cornmeal griddlecakes, pigs’ feet, smothered okra and tomatoes, or brown suga’ pound cake, are old-fashioned country favorites. Others, such as sautéed scallops, vegetables seasoned with smoked turkey, and roast pheasant with wild rice stuffin’, are well suited to today’s more sophisticated palates. All are clearly explained, with an emphasis on the important details of preparation and ways to vary recipes to your own tastes. Through them you learn to use all of your senses in the style of the great soul food chefs, working by touch, taste, sight, smell, and even sound.

But this is much more than a collection of recipes. Each dish is introduced by a brief narrative, written in Sheila Ferguson’s distinctive, eloquent cadence. And the book is prefaced by a glossary and general introduction that explains how the cuisine we know today evolved. Old family photographs and a series of stunning, set-piece color shots lovingly evoke the spirit of soul food and illustrate fifty of the book’s delicious dishes.

This classic cookbook, embracing one of America’s richest regional cuisines, provides a rare combination of exciting, appetizing recipes and compelling reading to delight the soul of cooks and food-lovers everywhere.

Genres: Cookbooks, Cooking, Food, Nonfiction

192 pages, Paperback

First published January 1, 1989

Reviews

[GoldGato · Rating 5 out of 5]

Soul food is a truly American cuisine, imbued with ingredients from Africa and the southern section of the United States. Dishes that may never have been invented in milder climates became essentials in the South based upon the heat and working conditions. There are few books that truly look at the essence of soul food, but this one would be near the top for its candor and enticing recipes.

Let’s start with breakfast, for instance, where Aunt Gussie’s Onion Flapjacks takes center stage and is used to add a little soul to all kinds of food. But my absolute favorite is Little Linda’s Crisp French Toast where nutmeg, cinnamon and vanilla make this a top dish. The key to the success of this recipe is not to soak the bread but to lightly coat it. I am a French Toast enthusiast, but it seems most eateries believe the bread should be soggy and yucky, so this one stood out for its honest result. Moving past the morning meal into the rest of the book, I also loved the recipe for the Creole Sauce. A mixture of garlic, peppers, vinegar, sugar, and some must-have Tabasco, this wonderful creation can be poured over steaming rice. Add some shrimp and you have Shrimp Creole, as Deep South as it gets.

I could go on and on with the hefty recipes. Desserts, beverages, sweet potatoes, pickles, beans ‘n’ rice…it’s just heaven. Each recipe seems to come from a member of the author’s family, accompanied by down-home tales and various pictures of parents, grandparents, aunts, and uncles. It’s not just a regular cookbook but a personal history of food much beloved by the author and her family. The text is as spicy as the food, just a joy to read and very unusual in the world of strait-laced cookery. It’s far more relatable for me and I think it would make a great audio package if the author were to narrate it herself.

The author is Sheila Ferguson who was once the lead singer for the 1970s musical group, The Three Degrees. After she left the group and moved to the U.K., she realized a book was needed to help bring all the family recipes together. She never fails to give credit where credit is due plus her remembrances of childhood joys in the urban city had me gobbling up every page. Also, there are color photos of table spreads, featuring the recipes from the previous chapter. Mouth-watering.

Book Season = Summer (water hydrants and lemonade)

[Maxine · Rating 4 out of 5]

Had this book for many years and some of my favourite recipes come from this. I learned how to make amazing coleslaw and the sweet potato biscuits are a family favourite. Sheila makes you feel the soul and the love that goes into this food.

[Ruth Sims · Rating 5 out of 5]

I have many cookbooks but this is one of my favorites. It's a fun book to have even if you don't cook because the author has put in many family pictures with accompanying family stories...and what is family cooking all about except family? I'm not African American and I'm not from the South, but the enjoyment of this book knows no cultural barriers. I have fixed several of the recipes in the book and have had no failures (and for me that's something!). I love her personal comments as much as the recipes. Of course, I've always enjoyed reading cookbooks just like any other book. Maybe that makes me a bit weird? Anyway, yes you can use it as a straight-up cookbook with interesting and varied recipes. But you can also enjoy is as you would a visit with friends at a carry-in dinner.

[Suresh · Rating 4 out of 5]

I liked this book a lot. It's part storytelling and part cookbook. It's worth reading purely for entertainment value as the author's anecdotes are fun and culturally enriching. The red beans and rice and biscuit recipes are good out of this book. Coleslaw is also killer. I simply don't want to make a lot of the recipes because they involve a lot of frying and saturated fat which I don't really need any more of, but that's not really the fault of the book. The pancakes and waffles from scratch are also worthwhile.

[C. · Rating 4 out of 5]

I don't use this book much, but only because I don't eat meat, and this book is authentic soul food, which mean EVERYTHING has pork, pork-fat, or bacon drippings in it. The recipies are fantastic, and the author throws just enough memories and stories before each section to add color without turning the book into one of those food-memoir hybrids I hate.

[Diana Southammavong · Rating 4 out of 5]

Storytelling with recipes on the side; these are authentic and I use it to reference many staples. Since I eat very little meat, the rest of my family enjoys when I do pick a couple of recipes from here. Overall great book, whether it's for the recipes or just a good read.

[Egg · Rating 5 out of 5]

An absolutely amazing book! it is an autobiography as well as a creative cook book. It has certainly enlivened my cooking and my tastebuds. I could not be without this book in my library.

[Tim · Rating 5 out of 5]

Part cookbook, part family history.
Soul Food appears to be a way of describing the way in which the Deep South cuisine is an important factor in family life.
Lovely book, lovely recipes.