Sunday best : cooking up the weekend spirit every day / Adrienne Cheatham with Sarah Zorn ; photographs by Kelly Marshall.
- ISBN: 9780593233122
- ISBN: 0593233123
- Physical Description: 287 pages : color illustrations ; 27 cm
- Publisher: New York : Clarkson Potter/Publisher, 
|Formatted Contents Note:||
Morning love : breakfast -- All-day grazing : snacks -- That special touch : sauces -- Remaking the dinner plate : protein, starch, and veg -- Pure Sunday vibes : family-style feasts -- Tasty transformations : leftovers reimagined -- My goodies : sweets and desserts.
"From Top Chef finalist Adrienne Cheatham, cook your "Sunday best" any day of the week with 100 recipes that celebrate the joy of home cooking and family meals. Chef Adrienne Cheatham spent her career cooking in some of the country's most prestigious restaurants, from Eric Ripert's Le Bernardin to Marcus Samuelsson's Red Rooster. She went on to become a finalist on Top Chef and founded a popular pop-up series, SundayBest, where she honed her signature style of cooking that combined her family's Southern roots and her own childhood food memories with her classical training in professional kitchens. The name of that series, and this book, were inspired by the special set of clothes that many in the Black community have reserved for church. During segregation, people would put on their "Sunday best" just to go into town as a way of demanding respect from those who didn't accept them as equal. This tradition and its meaning are at the core of Adrienne's debut book which shows how even everyday moments should be appreciated, celebrated, and made special for those you love. Now, inspired by her family's Sunday suppers and their humble dishes made with care and joy, Adrienne presents a heartfelt collection of recipes suffused with deep, familial comfort and featuring smart tweaks and multicultural influences. Adrienne's easy but elevated recipes in Sunday Best include a feast-worthy pork roast crusted with pecans, seared green beans doused in hot-honey butter, skirt steak with pesto made with sharp mustard greens, and roasted sweet potatoes tossed with a nutty tahini dressing. She shares tips and methods throughout for upgrading a store-bought item or basic weeknight staple into a dish worth talking about, like a roasted chicken that gets incredibly deep flavor from a marinade made with stout and soy sauce or a split pea salad that suddenly feels special when tossed with a bacon-sherry vinegar glaze. No matter the day of the week, Sunday Best will help you make even everyday meals something to celebrate"-- Provided by publisher.
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