Brown Sugar Kitchen - by Tanya Holland (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco. The restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers congregate on long benches and sprawl in the grass, soaking up the sunshine, sipping at steaming mugs of Oakland-roasted coffee, waiting to snag one of the tables they glimpse through the swinging doors.<p/><br></br><p><b> Book Synopsis </b></p></br></br>Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco. <p/>The restaurant is a friendly beacon on a tree-lined parkway, nestled low and snug next to a scrap-metal yard in this Bay Area rust belt. Out front, customers congregate on long benches and sprawl in the grass, soaking up the sunshine, sipping at steaming mugs of Oakland-roasted coffee, waiting to snag one of the tables they glimpse through the swinging doors. Deals are done, friends are made; this is a community in action. In short order, they'll get their table, their pecan-studded sticky buns, their meaty hash topped with a quivering poached egg. Later in the day, the line grows, and the orders for chef-owner Tanya Holland's famous chicken and waffles or oyster po'boy fly. This is when satisfaction arrives. <p/><i>Brown Sugar Kitchen</i>, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni & Cheese to a show-stopping Caramel Layer Cake with Brown Butter-Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables & Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again. <p/>Rich visual storytelling reveals the food and the people that made and make West Oakland what it is today. <i>Brown Sugar Kitchen</i> truly captures the sense--and flavor--of this richly textured and delicious place.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>Tanya Holland and her Brown Sugar Kitchen represent everything that is great about Oakland: diversity, collegiality, rugged entrepreneurialism, and soulful authenticity. In her restaurant and this cookbook, she has captured something deliciously simple yet extraordinarily powerful: the food that embodies our shared American roots, and its power to bring us together. - Aisha Tyler, comedienne, actress, and author of Self-Inflicted Wounds<br><br>Tanya Holland has made a beautiful commitment to West Oakland, creat-ing a vibrant, joyful restaurant that is a pillar of the local community. With robust, soulful recipes using seasonal and local ingredients, this book is a wonderful reflection of the spirit she has fostered at Brown Sugar Kitchen. - Alice Waters<br><br>Tanya's come-hither cookbook inspired both the armchair traveler and the armchair chowhound in me. Reading it, I imagined the pleasure of liv-ing in West Oakland, having a regular seat of my own at Brown Sugar's counter, and ordering up my favorite dishes without even having to look at the menu. With this book in hand, I know that every choice is a winner. - Sara Moulton, host of Sara's Weeknight Meals on public television<br><br>To be outside the South at the Brown Sugar Kitchen in Oakland, California eating shrimp n' grits with a side of cornbread and a glass of lemonade is priceless! - Taj Mahal<br><p/><br></br><p><b> About the Author </b></p></br></br>Tanya Holland is the executive chef and owner of Brown Sugar Kitchen and B-Side BBQ in West Oakland, CA. <p/>Jan Newberry is a food writer and former <i>San Francisco Magazine</i> food and wine editor based in Oakland, CA. <p/>Jody Horton is a food photographer based in Austin, TX. <p/>Michael Chabon is the Pulitzer Prize-winning author of more than 14 novels, novellas, and essay and short story collections, including <i>The Amazing Adventures of Kavalier and Clay</i>, <i>Telegraph Avenue</i>, and <i>The Mysteries of Pittsburgh</i>. He lives in Berkeley, CA.
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