Homage: Recipes and Stories from an Amish Soul Food Kitchen (Hardcover)
In HOMAGE, Chris Scott tells the remarkable story of his family over seven generations via comforting dishes and vivid narratives: From his enslaved ancestors to his great-grandfather, who migrated to Pennsylvania after the Emancipation Proclamation, to his own childhood in Amish country, and, ultimately, his successful restaurant career in Philadelphia and New York City.
In this tribute to those who came before him, Chris Scott shares 100 dishes born of a unique blend of Southern, German, and Dutch cuisines, including Chicken Fried Steak with Sassafras Country Gravy, Charred Radicchio Salad with Roasted Grapes and Shaved Amish Cheddar, and the ultimate Whoopie Pies.
Stunning photography evokes the rich history of these distinct cultures. HOMAGE is a must-have for home cooks who love JUBILEE and Carla Hall, who enjoy soul flavors or Midwestern food, or who are drawn to cookbooks with vivid storytelling, a sense of place, and a new point of view.
UNEXPLORED FOODWAY: One of the many unexplored foodways in the African diaspora, Amish soul food is a novel cuisine in the publishing world.
HOMAGE is a celebration of Black culture and food, and an exploration of a culinary region—one that has never before been highlighted in a cookbook.
…AND YET THIS IS A FAMILIAR CUISINE: The Great Migration from the South in the decades following the Civil War, combined with the strong influence of Dutch, German, and Scandinavian settlers over a wide swath of the United States, from New York and Pennsylvania deep into the Midwestern states, makes the recipes in the book new variations of familiar dishes. From collard greens to spätzle, country fried steak to German chocolate donuts, this is recognizable, delicious food that will resonate with anyone who enjoys Southern, soul, and German, Dutch, or Scandinavian cuisine.
- Fans of Chris Scott from his stint on Top Chef or via his restaurants in Brooklyn and NYC
- Fans of soul food, Southern food, and/or German/Dutch food
- Those looking for elevated comfort food
- Foodies who collect regional or narrative cookbooks rich with history and visuals
- People who bought NOTES FROM A YOUNG BLACK CHEF, SOUL, or VICTUALS
Sarah Zorn is a food writer and editor, as well as the coauthor of Sunday Best and Levant. She was the recipe tester for The Nom Wah Cookbook and Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop, and the author of Brooklyn Chef's Table: Extraordinary Recipes from Coney Island to Brooklyn Heights.
-Michael Twitty, author, culinary historian, and educator
"There's so much heart in Homage that it stopped me in my tracks. Sure, the book's got excellent recipes—who can resist the succulent poetry of Whoopie Pies and Dandelion Wine, Yam Molasses and Okra Chow-Chow, Pan-Seared Chicken Livers and Crispy Fried Tomatoes? But Chris Scott goes deep beyond cooking in the spirit of honoring his ancestors, guiding his four children, and telling a uniquely American story. You can sense that spirit glowing from every page: Homage is an instant classic."
-Jeff Gordinier, author of Hungry
“If a dish could hold a whole a generational, cultural culinary history, you would find it in Homage. A family’s Black heritage in a book of recipes flavored by a unique Amish tradition. Homage is about perseverance and evolution, and stories that serve the life, artistry, and devotion of Chris Scott on a plate. Here is food born of love, life, a family's faith, and a coming of age. Because just when you thought you knew what soul food was, think again: be truly amazed, satiated, and transported.”
-Alexander Smalls, chef, restauranteur, author, opera singer, and social minister
”Having the privilege of cooking alongside Chris Scott, I can assure you that his food and his writing are passionate and soulful, and utterly important. Homage is a must-have and a must-read.”
-Mike Solomonov, James Beard Award winning chef and cookbook author
“Chris Scott is the real deal. His food is an authentic extension of his heritage and his training. He is a student of cuisine, bringing creativity and innovation to traditional flavors to make them insanely delicious.”
-Tanya Holland, chef, restaurateur, podcast host, and cookbook author
”Two cultures steeped in farming find rich common ground in this captivating tribute from chef Scott.”?—Publishers Weekly, starred review