Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland

Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland

Earthy colored Sugar Kitchen is in excess of a café. This spirit food station is a network gathering spot, a spot to fill the midsection, and the pulsating heart of West Oakland, a celebrated postindustrial neighborhood over the inlet from San Francisco.

The eatery is an amicable signal on a tree-lined turnpike, settled low and cozy close to a salvaged material yard in this Bay Area rust belt. Out front, clients assemble on long seats and spread in the grass, absorbing the daylight, tasting at steaming cups of Oakland-simmered espresso, standing by to catch one of the tables they look through the swinging entryways. Arrangements are done, companions are made; this is a network in real life. Quite promptly, they'll get their table, their walnut studded clingy buns, their substantial hash finished off with a shuddering poached egg. Later in the day, the line develops, and the requests for gourmet expert proprietor Tanya Holland's renowned chicken and waffles or shellfish po'boy fly. This is when fulfillment shows up.

Earthy colored Sugar Kitchen, the cookbook, stars 86 plans for re-making the eatery's top choices at home, from a thick Shrimp Gumbo to observed Macaroni and Cheese to a show-halting Caramel Layer Cake with Brown Butter–Caramel Frosting. Also, these aren't all keep you going all day plans: Tanya's translations of soul food star privately developed, occasional produce, as well, in fresh, inventive servings of mixed greens, for example, Romaine with Spring Vegetables and Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food works of art get a cutting edge turn on account of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy yet propelled, these are plans you'll go to over and over.

Rich visual narrating uncovers the food and the individuals that made and make West Oakland what it is today. Earthy colored Sugar Kitchen genuinely catches the sense—and flavor—of this luxuriously finished and delectable spot.

About the Author
Tanya Holland is the executive chef and owner of Brown Sugar Kitchen and B-Side BBQ in West Oakland, CA.

Jan Newberry is a food writer and former San Francisco Magazine food and wine editor based in Oakland, CA.

Jody Horton is a food photographer based in Austin, TX.

Michael Chabon is the Pulitzer Prize-winning author of more than 14 novels, novellas, and essay and short story collections, including The Amazing Adventures of Kavalier and Clay, Telegraph Avenue, and The Mysteries of Pittsburgh. He lives in Berkeley, CA

This book is worth buying for the first 2 recipes that I've tried. We don't live far from the Brown Sugar Kitchen here in Oakland, and love their chicken & waffles. This book has made up for the disappointment we experienced one day when we stopped by to do a Saturday morning pick-up for take out (rushing to the City to take care of some family business)... the BSK does not do take out on their wonderful chicken & waffles. Sigh. The craving has been hanging in the background since. So when I saw the book, I had to buy it. I made the chicken last night. A wonderful recipe, and the first time that I actually got fried chicken right... crispy and flavorful, step #1 calls for coating the chicken with an herb blend before the buttermilk happens... succulent & juicy, fry til golden then finish in the oven until cooked through (to 165 degrees F!) If you like to cook, you'll know how much this makes sense.-Korina

This book was so unexpected by having so many 5 star recipes. The waffles are truly amazing. The batter is a good portion and last my household for 2 days or so. I came home earlier from work one day to find my boyfriend having his second waffle for a late afternoon snack. The chicken recipe completes the waffle if you want the classic chick & waff meal. I made a few other things and they are all great. Simple ingredients, clear instructions, and great pictures. I love the inserted articles that adds onto the hominess to the place. -Ruri 

Sometimes a book just calls your name and this one has been calling mine often since it arrived. Not only is it a fun read, it's fun to cook from as well. I have already made sixteen of the recipes and have marked several more to try soon. One of my families favorites was the Burnt Ends Chili. Both my son and husband said I could make this one again any time. There are so many wonderful sounding recipes in this book that really satisfy my southern roots. Some of the other recipes that we loved are BSK Breakfast Potatoes, Creole Meatloaf, Sweet Potato Scones with Brown Sugar Glaze, Apple Bundt Cake with Brown Sugar Glaze, Mixed Greens with Roasted Tomato & Thyme Vinaigrette, Spinach Salad with Roasted Apple Dressing, Toasted Pecans & Goat Cheese, Caramelized Banana Pudding, Baked Sweet Potato Wedges, and BBQ Baked Beans. A first for me was the Cornmeal Waffles with Apple Cider Syrup which I served with the Fried Chicken. I've always wanted to try chicken and waffles but for some reason just never got around to it. A very satisfying meal indeed. The batter for the cornmeal waffles was a bit tricky though as it was a bit thinner than any waffle batter I've worked with before, but once I got the hang of how much to add to my waffle maker it was a cinch. The macaroni and cheese and the spicy green slaw were also delicious. I'm always up for trying new mac and cheese recipes. If you decide you too need this amazing book then come join us as we cook our way through the deliciousness in a cook along group on facebook run by Jenny Hartin -Southerncooker 

Download Ebook Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland | 22 Mb | Pages 224 | EPUB | 2014

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