Fan favorite on Bravo’s Top Chef, Carla Hall celebrates soul food and gives classic dishes her own fresh twists, with 145 delectable recipes updated for the way we eat now.  She was Co-host of ABC’s hit Emmy Award-winning lifestyle show The Chew.

In Carla Hall’s Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine and traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.

From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of.

Recipes include:

• Cracked Shrimp with Comeback Sauce
• Ghanaian Peanut Beef Stew with Onions and Celery
• Caribbean Smothered Chicken with Coconut, Lime, and Chiles
• Roasted Cauliflower with Raisins and Lemon-Pepper Millet
• Field Peas with Country Ham
• Chunky Tomato Soup with Roasted Okra Rounds
• Sweet Potato Pudding with Clementines
• Poured Caramel Cake

With Carla Hall’s Soul Food, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla’s famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake.

Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.

Russ Parsons was the food editor and columnist of the Los Angeles Times for more than 25 years. He has been writing about food for more than 30 years and is the author of the cookbooks How to Read a French Fry, and How to Pick a Peach.  He is a member of the James Beard Foundation’s Who’s Who of Food and Beverage in America, the hall of fame of the food world. In addition, he has won every major American food journalism award, including those from the International Association of Culinary Professionals the Association of Food Journalists, and the James Beard Foundation. How to Read a French Fry was a finalist for two Julia Child cookbook awards. How to Pick a Peach was named one of the best 100 books of the year by both Publisher’s Weekly and Amazon.