Most of us, when we think of Amish cooking, think of simple dishes with simple ingredients that are especially down-to-earth and extra good. Homage: Recipes and Stories from an Amish Soul Food Kitchen is definitely a different take on Amish cooking. Shows a different side of Amish cooking – with soul food roots – which makes the dishes even more exciting. Chef Chris Scott brings a new take on Amish cooking that is unexpected, but amazing.

While the recipes aren’t as simple as most Amish recipes we are used to, Scott makes them exciting. He also makes they much more complicated like curing your own ham and making your own tater tots. He gives alternatives, like using a center-cut ham slice and using store-bought tater tots, but the option is there to turn these Amish soul food recipes into something close to gourmet. Of course those of us who don’t have gobs of time will want to use the easy methods, but it’s nice to have the option there for a day that we might want to stay home and cook all day.

The recipes are written a little different that many of us are used to: a list of ingredients, then notes or memories from the chef, then step-by-step instructions. It doesn’t make it harder to follow (they are actually easy to follow because the instructions are succinct and well-written), but the notes are in the middle of the recipe nonetheless.

The recipes have been spiced up, and take advantage of seasonings you wouldn’t expect in Amish recipes to make them more flavorful and absolutely not boring. The beautiful photographs make it hard to decide which recipe to make next, and make them even more appealing that they sound just reading the recipes.

This is an excellent cookbook with a different look at Amish cooking. It is one that is fun to read and gives readers dozens of possibilities for wonderful meals.

Special thanks to NetGalley for supplying a review copy of this book.

Homage by Chris Scott is a must-have cookbook for anyone interested in exploring the rich and diverse culinary traditions of the African diaspora. Scott's vivid storytelling and stunning photography bring to life the remarkable story of his family over seven generations and their unique blend of Southern, German, and Dutch cuisines.

The 100 dishes featured in this book are both comforting and innovative, showcasing the best of Amish soul food. From Chicken Fried Steak with Sassafras Country Gravy to Charred Radicchio Salad with Roasted Grapes and Shaved Amish Cheddar, each recipe is a testament to the depth and complexity of this unexplored foodway.

What sets Homage apart is its celebration of Black culture and food, and its exploration of a culinary region that has never before been highlighted in a cookbook. But despite its novelty, the recipes are still familiar and comforting, drawing on the Great Migration and the influence of Dutch, German, and Scandinavian settlers to create new variations of classic dishes.

Overall, Homage is a beautifully crafted cookbook that offers a new point of view on soul food and the African diaspora. Whether you're a seasoned cook or a beginner, this book is sure to inspire and delight.

I very much enjoyed this book and as an Black American myself, there aren't as many stories of chefs that look like me who get the premiere cookbook treatment. The mashup of Amish and Soul Food cuisines is something that's so unique, and I purchased this book for my own collection.

I rate this a 3.5 stars but as noted previously, half stars arent an option on this site.

In this cookbook the author shares recipes that pay homage to his Nana and the food he grew up with, resulting in an amalgamation of Soul and Amish cookery. Personal stories highlighting the shared challenges or ways the same ingredients are used in both cultures are seamlessly woven in with the recipes.

Recipes are written clearly and the chefy-ness of the author definitely shines through with some of the cooking techniques, like in his version of Scrapple which sounded decidedly less disgusting than the truer version of mish-mashed pig parts. There are a good number of lovely color photographs, but not as many pictures of finished cooked dishes as I would have liked. Pictures of cherries and okra are nice to look at but a photo of what the completed recipe should look like would have been better.

The book contains a nice mix of easy and complex Southern recipes and would make a nice gift for both experienced or novice home cooks. Less experienced cooks can start with the less complicated recipes then tackle the more involved ones as they gain confidence in their cooking. More experienced cooks will appreciate seeing familiar recipes presented in a new light, like the aforementioned Scrapple or Crispy Deviled Eggs with Cracklin' Collard Greens.

These are the recipes I grew up on. My parents were raised in PA and raised me in the South. So I got the best of both worlds. These recipes took me right back home. I knew I would love it right from the authors letter to his children. I do wish there were more pictures because the ones included are gorgeous.

I always find myself questioning who I am. There are many days I wonder, how can I celebrate who I am when I’m from Alabama. Weird, right? It’s so deeply ingrained that nothing good comes from Alabama, so, therefore, I’m not good? Mad real questions being asked. The juxtaposition of being Black AND from Alabama is wild but it is okay to be both, good or bad. It’s hard to accept the concept that life can be made up of moments before us that influence and shape us for a lifetime. I would like to think we all struggle with our ancestral history and finding who we are.

I’m currently reading, Homage, a cookbook by Chef Chris Scott. It tells the story of his background, growing up in South Carolina and Pennsylvania, developing the term Amish Soul Food. This cookbook is an Homage to his Nana who shaped his way of life and cooking. The memories and bonds created from food in his family made him want to create something for his children and this cookbook is the answer.

The introduction tells of how we are dealing with a reckoning in terms of injustices against Black people as well as the inequaities in regard to food. He posits what he can do to guarantee more equality not only in the kitchen but in the media. With every food focused piece written, I hope I’m contributing to the rewriting of food media and bringing to the forefront stories that would not get talked about or at least a different perspective on mainstream stories.

With Homage, Chef Chris offers a refreshing perspective on what soul food is and how it can change depending on the person and their upbringing. Let’s take a dive into his world.

We start with pantry items. As this is a mix of Southern and Pennsylvania Dutch, the items contain ingredients from molasses to buckwheat flour, stone ground grits, and Carolina gold rice. I can’t forget cider vinegar, as the use of pickled and sour things is heavy in this cookbook.

Ch. 1
Seven Sweets and Seven Sours

This is about the sweet and sour additions to your biscuits, desserts, proteins, and sides. Personally, I’m not a huge fan of sour and pickled things even though my grandmother was the queen of pickling. I remember one of the bedrooms had multiple shelves full of pickled cucumbers. Her brine wasn’t overly sour and had the right amount of spice. There is not a pickle out there that comes close. I suppose I’m biased as Chef Scott is about his family's sours. One of the main sours in Homage is chow-chow. It is used on various items throughout and is a classic staple in the north and south. What is chow-chow? It’s a mix of veggies that have sat in brine and blended together to make a relish. It gives some salt or texture to a dish.

Just as chow chow adds something, so too do the sweet items. They are condiments such as Apple Butter, Mincemeat, and Yam Molasses. Of the three mentioned, only two would be found in my Alabama kitchen. I’ve yet to meet someone who has had mincemeat on the menu even after spending time in the Midwest. If you want to give it a go, why not start with this one that offers a little bit more soul in my opinion.

Ch. 2
All Day E’ery Day

As the title suggests, these are the dishes you can make every day, possibly for breakfast. I probably wouldn’t because I would end up like an oversized hot potato.

Some of my favorites include Johnny Cakes with Apple Butter. They have a crunch on the outside but fluffy on the inside with a hint of sweetness and corn. The addition of the Apple Butter takes it up a notch; Cheese Grits with Jerk Pork had me at hello. The combination of this Southern staple and Caribbean spiced meat creates a marriage you never knew you needed; and Boiled Peanut Hummus. The Alabama girl in me couldn’t believe the elevation of boiled peanuts. I never thought to make it into a dip. After thinking about it, peanuts are similar in shape and size as the chickpea.

There are many recipes in this chapter that are Pennsylvania Dutch: Scrapple, Creamed Chipped Beef with Brown Milk Gravy and Toast., Potato Waffles and Potatoes and Onions. Even the use of Old Bay seasoning makes an appearance.

These recipes tell the story of Chef Scott’s upbringing, going to lunchettes with his grandfather, enjoying the simplicity yet heartiness of the meals which can be eaten for lunch or breakfast.

I’ve never been one to say no to breakfast at any time of the day. I don’t think y’all will either for these dishes.

Ch. 3
Greens, Beans, Tubers, and Grains

When it comes to greens, beans, and tubers, ya girl doesn’t believe in a set recipe. I use minimal ingredients because for me, the flavor comes from the length of time on the stove-low and slow.

You’ll find the usual staples: collard greens, mustard greens, potato salad, and cabbage. But, you’ll also find a Hot Pepper Sauce Watermelon Salad, Millet and Summer Corn, Radicchio Salad with Cola Boiled Peanuts (anytime peanuts are included I get giddy) with Amish Cheddar, Amish Baked Beans and Crispy Yucca (shoutout to my Cubans!).

This chapter gives us sides that can be a main course, at least in my family, or a great addition to any four/five course meal. Here is where you will find the dishes that make you feel at home. I know I did.

Ch.4
Hard Times Food

Sometimes, life gets rough and you need ways to feed a family without breaking the bank-this chapter is it. Most of the items are what we call “throwaways”: tripe, turkey necks, chicken livers and pigs feet. These were parts of the animal only good for certain people-the help.

You also have your vegetables-fried green tomatoes, okra and tomato stew, cabbage soup and rice and gravy. (Rice is considered a vegetable to many people-you eat it with most meals and would be incomplete without it).

I never viewed these as foods eaten during hard times because we ate them on a regular basis. I suppose my people did a good job of letting us feel like we were wealthy by having food on the table and great experiences to enjoy.

Ch.5
Celebration Foods

If you know anything about Black people, we always have a reason to celebrate. As my brother-in-law recently mentioned, we always have a tshirt made for our celebrations. 😆 My mom and sister had the cutest shirts made for the book themed baby shower for our little munchkin back in 2018.

At the baby shower, we also had one of the dishes mentioned in this chapter, chicken and waffles. Though, Chef Scott has a slightly different take (chicken and waffles is getting played out).

Some of the dishes I don’t see as celebration foods but as everyday food. Growing up, Mac and cheese, fried chicken, smothered pork chops, and fried catfish was eaten on the regular. I guess not so poor after all.

I attempted the Lemonade Buttermilk Fried Chicken and failed miserably. I used boneless chicken and tried to panne it. The original recipe will be easier to make.

There are many more dishes to try in this chapter that will keep you coming back- BBQ ribs, Country Fried Steak, Deviled Eggs, and Hand Pies stuffed with Jackfruit to name a few.

Ch.6
Breads and Flours

My least favorite thing to make is bread and biscuits. They are laborious and have to be perfect; not my style. I’m known to make cookies or cornbread (Jiffy is a girl’s best friend) but crackers, rolls, and donuts don’t tend to make the list.

This might change with the recipes in this chapter. From Red Velvet Cornmeal Madeleines to Black Eyed Pea Donuts to Spaetzle and Pecan Rolls, these recipes are great to tackle from novice to expert. They just might change my mind and yours over making bread based dishes and biscuits.

Ch.7
Shugga’s

My favorite thing to cook is shuggas or sweets as most of you aptly call them. I felt there were not enough recipes for this section but a girl is biased.

In my opinion, the most Pennsylvania Dutch recipes show up in this chapter: German Chocolate Donuts, Krimpets, Shoofly Pie Ice Cream and Aunt Sara Mae’s Buttermilk Cake stand out but you also have classics like Peach Cobbler, Whoopie Pies, and Funnel Cake.

Chef Chris Scott and Sarah Zorn do an exceptional job of telling personal stories and giving us insight into diaspora foodways and Pennsylvania Dutch. Who knew we had so much in common.

Cookbooks will always connect us. The more we engage and buy these types of cookbooks, the more we will learn about each other. It will also make publishers listen to more than one type of story and help share them with the world.

Homage does just what it set out to do; celebrate the foodways and stories of ancestors while bringing them into modern times. This cookbook deserves a spot on your table and in your kitchen smattered with grease, butter, and love.

Until next time,

Xoxo~Christilisa

Thank you NetGalley and Chronicle Books for an Advanced Reader Copy of this book in exchange for an honest review.

I also want to thank Chris Scott for giving us much more than just a "recipe book."

As hinted in the title, this book is full of not only recipes but stories. It is the stories that really make this book shine. The stories that accompany each chapter of recipes help the reader understand Scott's culinary voice. It's like having a tour guide while going through the different sections of a well-worn recipe box. A recipe box that is filled with new variations of cultural classics. In the first chapter, my mouth was watering with the many variations of chow-chow. As I continued exploring, I was intrigued by the Sour Corn and Lady Cream Pea Salad. By the time I got to the Pimento Cheese Spoonbread, I decided that I needed to go to the grocery store!

In the intro, Chef Scott talks about the trail of breadcrumbs left behind by his elders. I feel as though he has added a breadcrumb of his own to that trail with this beautiful book. I am so glad you found your "voice" and started to "sing." Homage: Recipes and Stories from an Amish Soul Food Kitchen will have a permanent place in my cookbook collection with dog-eared pages and notes in the margins.

Homage is a beautiful book, with a deeply personal perspective on food. I will definitely be looking for a paper copy.

A lovely and unique cookbook that combines two different cultures without feeling too much like artificial fusion. There is a genuine history here that the author intersperses with the recipes making this book more than just a cookbook. I liked the recipes and there are several that I'd try myself. The photos are also very inviting.

Thank you to NetGalley for an advance copy of this book. It made me hungry!

This cookbook is beautiful. It’s more than just a cookbook it is a story of history, family, food, and legacy.

Two cultures in one space that brings shared recipes that come together to create this beautiful experience. The recipes are full, you can bring an entire meal to your family’s table with few selections from this book, whether it is a Wednesday night or a holiday dinner.

A beautiful story. Beautiful food. Beautiful pictures.

Apples are in season I’m definitely going to make the apple butter to slather over the brown auger buttermilk biscuits.

I received an arc of this title from NetGalley for an honest review. I didn't think I would like this cookbook but wanted to take a look after seeing Chris Scott on Top Chef. I plan to try his apple butter recipe, as I can't find it in stores very often as well as several other recipes, and I plan to buy a copy for myself. These recipes look super easy to make. It's a beautiful cookbook.

A special fusion cookbook. It is rooted in heritage and stories told and heard by a young man thankful for the time spent with women who cared about what was on the table. The language is lyrical and the recipes inventive. A tribute to the past while making use of modern ingredients. It was a pleasure to read and a joy to experience.

This cookbook was fantastic. I will definitely be adding it to my library. I loved the history mixed with the photos and recipes. I never thought about the similarities between us African Americans and the Amish

Homage speaks to history, food, and family. This book brings aspects of several cultures and how food and feeding people is not unique but is just another example of how we are the same in a most basic way. With that said there are several recipes where you see many influences including the Amish one mentioned where the author puts his unique twists.

Just when you thought you had seen the best of fried chicken recipes, he provides us with Lemonade Buttermilk Fried Chicken.

If are looking for sides and condiments that compliment the author brings such variety you can easily find a recipe that will go with your main courses.

The recipes are easy to follow and there are many pictures showing the delicious result.

Thank you Net Galley for a copy of Homage by Chris Scott. This book was like going back in time for the author to his family. Makes me wonder what a book would look like with my History with my Grandma. What a beautiful book!

A different take on your typical cookbook. There were a lot of beautiful artistic photos of the food along with personal photos from the author which was a wonderful touch. The author shares his family legacy and history throughout the cookbook along with many family recipes. There were many new to me foods featured in this cookbook which was fun to learn about.
My downside for this book was it felt more like a personal history more than a cookbook or perhaps a bit like looking up a recipe online and having to scroll through pages to get to it. Not that the authors history isn't fascinating but made it feel less like a cookbook. But it's a cookbook for a different generation than your typical cookbook.
I recommend this book to southern food lovers who also love history.

#Homage #NetGalley

So much more than a cookbook. I'm so appreciative of Chris Scott sharing his deep and meaningful family background and how (through painful life moments) important food is to Black and Brown culture within the States. The recipes are beautiful and new. A unique story through food a simple and well-designed book that will be an important resource to continually go back to.

Thank you.

A cookbook mixed with a memoir. Very interesting to read and see how the different recipes connected to his life. Interesting to learn about a cuisine I have not experienced much before ( or at all) and found many recipes to add to my rotation. Beautiful photos too.

This is a fantastic cookbook full of delicious Amish soul food and interesting family stories! The recipes are flavorful and the food photography is beautiful.

This is a really powerful addition to the body of cookbooks by Black cooks, with great recipes and in depth history of the region, the food, the people, and the author's personal history. Beautiful photos accompany some recipes but not all. No nutritional information is provided. Recommended.

I read a temporary digital ARC of this book for review.