One of the most charismatic, popular and talented snowboarders in the world, Todd Richards, tells the story of his life as a skateboarder–turned–world–class–snowboarder, and of the sport that in less than 10 years has gone from underground to the forefront of the Olympics.
 In the late 1980s, snowboarders were seen by skiers as skate–punks and 'knuckle–draggers' but in just a few years the sport rapidly gained popularity in ski areas and resorts. By 1994 snowboarding was an exhibition sport at the Winter Olympics in Lillehammer; since then it has become one of the most popular sports in the Olympics. Todd Richards was there through it all and, as he tells his story, he shares the history of his sport. 
 Todd Richards is one of the biggest names in pro snowboarding. Now his image is on PlayStation games, plastic toys and countless magazines. He's won world championships and X Games medals. Known for his wit, work ethic, and front side 900, Todd has helped bring snowboarding out of obscurity and into the limelight. The sport continues to gain momentum through growing media coverage, and no professional embodies the image and attitude of snowboarding better than Todd Richards.

P3: Pipes, Parks, and Powder

Blehm, Eric

Richards, Todd

Biographies & Memoirs

HarperEntertainment

Roots, Heart, Soul: The Story, Celebration, and Recipes of Afro Cuisine in America

Cookbooks, Food & Wine

Condon, Amy Paige

Cooking Education & Reference

Harvest

Amazon's Best Cookbooks of 2018 Publishers Weekly Best Books of 2018 Food52 Favorite Cookbooks of 2018 The Atlantic Best Cookbooks of 2018 Grub Street (New York Magazine) Best Cookbooks of 2018 James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food. Black American chefs and cooks are often typecast as the experts of only one cuisine—soul food, but Todd Richards’ food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn’t let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn’t shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you’re new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it. The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards’ exploration of flavor combinations and techniques.

SOUL: A Chef's Culinary Evolution in 150 Recipes

Regional & International

TI Inc. Books

See the best price to sell, buy, or rent books by Richards, Todd. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Richards, Todd