With his new cookbook, Atlanta chef Todd Richards wants to change the way we view soul food.
Richards wants Soul to empower young chefs and make soul food more economically viable—so black chefs can ”be free to cook whatever they want”
For Todd Richards, Soul Food Is a Gateway, Not a Stereotype.
“Quite honestly, I don’t know what people expect from me anymore. Fifteen years a chef, with a passion for black culture. I’m alright with that.”
Todd Richards' 'Soul' details his 'culinary evolution' as a chef.
“Limit the labels. You’ll liberate yourself in the kitchen, grow as a cook, and your taste buds will have better dining experiences.”
Todd Richards’ Real Southern Soul.
Save a spot on your shelf for Atlanta chef Todd Richards’ stunning new cookbook.
Atlanta Chef Todd Richards Puts His Original Stamp On Soul Food
Through stories and sophisticated, globally influenced dishes, the book defines what “soul” means to Richards.
How One Brilliant Chef is Redefining Soul Food
Soul explores just how Todd builds new, exciting flavors into the more traditional soul food cuisines we know today.
"Richards’s 'no limits' philosophy pushes the cuisine beyond traditional expectations and celebrates the power of soul food."
"With his first cookbook, Atlanta chef Todd Richards delivers a glorious compendium of thoughtful and refined recipes that are his personal response to the accumulated history of American cooking..."
"Aside from being a well-illustrated, well-organized, and well-written cookbook, Soul defines Richards’s core philosophies about food, creativity, and society."
CBS This Morning, The Dish | June 30, 2018
Born in Chicago, chef Todd Richards loved the traditional dishes his parents and grandmother cooked. After a move to Atlanta, he worked at top venues around the South including the Four Seasons and Ritz-Carlton hotels before opening Atlanta's Richards' Southern Fried. Now, he's out with a brand new cookbook, "Soul: A Chef's Culinary Evolution in 150 Recipes." The prestigious Michelin guide says it "expands the definition of soul food."
Chef Todd Richards on The Pursuit of Perfection in Cooking
Chef Todd Richards joins Ted Lee and Nicole Taylor to discuss his new cookbook Soul and why ugly tomatoes matter.
Chef Todd Richards on Food As Religion
Chef Todd Richards joins Ted Lee and Nicole Taylor to discuss the relationship between food, religion and music to create "a soulful experience."
Collard Green Ramen from Soul Cookbook by Todd Richards
Chef Todd Richards pays homage to one of his fondest childhood memories, a family collards recipe, now included in his cookbook Soul.
Grilled Peach Toast with Pimiento Cheese from Soul Cookbook by Todd Richards
Chef Todd Richards explains why this recipe from his cookbook Soul represents the past, present, and future of food.