![]() ![]() I’m writing this book to honor Granny-and the women who came before her-and to give you a taste of just how much joy can be had in the kitchen and at the table. ![]() I wish every person in America could have sat at Granny’s table and been transformed by her cooking, warmth, and hospitality. She also passed on to Granny the depth and breadth of great Southern black cuisine. In her 102 years on this earth, she lived to see generations of change in the South. ![]() Jessie had been bought as a slave by the Price family and was among the last to be freed. She was born Freddie Mae Price to Jessie, who came from a family that was spread across South and North Carolina, Georgia, Mississippi, and Tennessee. Granny’s weekly ritual started long before I came around. I’ve learned a lot since then: the difference between greens and weeds, the fact that, of course, Granny knew which was which and cooked only the collards, and how much the memories from our Sunday suppers have defined me. You might just be eating weeds right now.” I couldn’t tell the difference between the greens and the weeds. When we sat down to eat, I had to make sure I wasn’t asked to pick the greens again and informed everyone, “I don’t know what you’re eating. Like any kid, I tried to beg my way out: “Really? Do I really have to pick the greens?” My complaining didn’t get me anywhere, so I relented and did it. Then one afternoon, Granny asked me to help harvest collard greens from the garden. Most of the time when we went to her house for a family meal after church, the closest I came to cooking was making mud pies. ![]() I can’t say that I learned how to cook at Granny’s side, though. Every week of my childhood, I was smothered with a giant food hug at my Granny’s Sunday supper. But my grandmother’s house is my favorite spot in town. I grew up in Nashville, Tennessee, home of the Grand Ole Opry and the Titans. But at the end of the day, much of my inspiration comes from the American South. I draw as much comfort from Italian flavors as I do from Japanese ones. Now, giving a hug is easy, but making food that hugs requires a little bit of practice, but it’s actually easier than most people think-and so much more fun! Whether you’re starting to cook for the first time or you’ve been in the kitchen forever, I’m here to give you the techniques, the recipes, and the confidence you need to cook with love.Īs you’ll see, my food comes from all over the place. What you’ve seen on The Chew and Top Chef isn’t a gimmick, or an act, or something that ends when the dishes are cleared. But most of all, I’m a simple Southern girl who loves to cook and who cooks to love. I’ve been a chef, a caterer, a lunch lady, a dancer, a runway model, a reality show star, a daytime cooking show host, even an accountant (really!)-and now I’m a cookbook author. Hootie hoo! Welcome to my very first cookbook. Carla also tells funny, poignant tales of her own life cooking with family, friends, and fellow chefs. With her signature tasty twists on tried-and-true classics, comfort food never tasted so good!įrom down-home deviled eggs with smoky bacon to silky and light spicy carrot-ginger Soup to the ultimate chicken pot pie with buttery crust on the bottom to her Granny’s unforgettably luscious five-flavor pound cake, Carla’s flavorful recipes are so deeply satisfying, they’ll become family favorites in your kitchen.įor Carla, the only way to make truly comforting food is to cook it from the heart, and in Cooking with Love, she shows you that love with her tempting, inspiring recipes for all sorts of sumptuous dishes, displayed in beautiful full-color photographs. In Cooking With Love, she serves up more than 100 fantastic recipes for food that hugs you. Former cohost of The Chew and a Top Chef: All-Stars Fan Favorite, Carla Hall serves up more than 100 fantastic recipes for twists on classic comfort food.Ĭarla Hall first won the hearts of fans nationwide on Bravo’s Top Chef, then won Fan Favorite on Top Chef: All-Stars. ![]()
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