About the Book
HOMAGE is a first-of-its-kind cookbook that celebrates a vastly under-explored foodway in the African diaspora: Amish soul food. Via comforting recipes and vivid narrative, renowned chef Chris Scott tells the remarkable story of his family over seven generations—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. Here Chris 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. With stunning photography that 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.
About the Author :
Chris Scott is a chef based in New York City. He appeared on Top Chef Season 15, where he emerged as a finalist. He was the chef/owner of Brooklyn Commune and Butterfunk Kitchen, both in Brooklyn, as well as Birdman Juke Joint in Bridgeport, CT, which celebrates Black farmers and agriculture. He had the honor of cooking for President Obama at his second inauguration, and in 2018, he cohosted the first Juneteenth celebration dinner at the James Beard House. Chris, along with other nationally recognized chefs Eduardo Jordan and Mashama Bailey, is an exhibit advisor for the Museum of Food and Drink’s new exhibition about African-American influence on American food. He is regularly approached for TV appearances by outlets like Food Network, Netflix, Bravo, and Good Morning America, and has done commercial spots for brands like Tostitos and NBC Sports.
Sarah Zorn is a food writer and editor, with over a decade of professional experience. She was the co-author and recipe tester for LEVANT, from James Beard award–nominated chef, Rawia Bishara. Zorn has also authored her own book, BROOKLYN CHEF’S TABLE.
Review :
"Two cultures steeped in farming find rich common ground in this captivating tribute from chef Scott."?--Publishers Weekly, starred review
"Chris Scott gives us a vibrant addition to the soul canon. Heart and craftmanship, mentoring and tradition, and creativity and respect are his main ingredients. You'll be grateful for this journey."-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
