Soul Food Cookbook
Bob Jeffries
Bobbs-Merrill
1977
For Bob Jeffries, much like Vertamae Grosvenor-Smart, the concept of soul food is less about the food itself than about the circumstances of its preparation and sharing. However, these shared culinary traditions helped maintain and strengthen cultural connections across the African-American diaspora. Jeffries includes a great many pork recipes, as well as for beef, lamb, rabbit, and even possum. Side dishes include vegetables like collard greens, tomatoes, cabbage, and several varieties of cornbread. Desserts like bourbon pecan pie and apple fritters are also not forgotten.
History of Nutrition Collection
