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Black Literature November 2020
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The Rise : Black Cooks and the Soul of American Food
by Marcus Samuelsson
Celebrates the culinary contributions of black chefs and cooks to American cuisine including recipes such as chilled corn and tomato soup, saffron tapioca pudding, and steak frites with plantain chips and green vinaigrette.
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Meals, music, and muses : recipes from my African American kitchen
by Alexander Smalls
The acclaimed James Beard award-winning restaurateur, while sharing anecdotes from his childhood in the Low Country, and examinations of Southern musical tradition, presents classic African American dishes that originated in the South, Illustrations.
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Jubilee : Recipes from Two Centuries of African-american Cooking: a Cookbook
by Toni Tipton Martin
Drawing from historical texts and rare African-American cookbooks, a collection of 125 recipes takes readers into the world of African-American cuisine made by enslaved master chefs, free caterers and black entrepreneurs and culinary stars that goes far beyond soul food. Illustrations.
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Carla Hall's soul food : everyday and celebration
by Carla Hall
A co-host of the Emmy Award-winning lifestyle show The Chew offers 145 recipes for classic soul food, including Black-Eyed Pea Salad With Hot Sauce Vinaigrette, Cracked Shrimp With Comeback Sauce and Sweet Potato Pudding With Clementines. 75,000 first printing
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Black girl baking : wholesome recipes inspired by a soulful upbringing
by Jerrelle Guy
The creator of Chocolate For Basil—a vegetarian blog that has been featured on Vogue.com, Food52 and in the Boston Globe—shares her story through recipes for soul-inspired baked goods, including Honey Wheat Cinnamon Raisin Bread, Bruleed Buttermilk Pie, Sea Salt Butterscotch Tart, Papaya Pastries, Sweet Potato Pie, Cajun Flatbread and more. Original.
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Afro-vegan : farm-fresh African, Caribbean & Southern flavors remixed
by Bryant Terry
The rising star chef, food activist and author of The Inspired Vegan remixes foods of the African diaspora to outline creative but comprehensive vegan recipes for such options as Corn Maque Choux-Stuffed Jamaican Patties, Groundnut Stew and Crispy Teff-Grit Cakes. 17,500 first printing.
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A date with a dish : classic African-American recipes
by Freda De Knight
"An outstanding feast of distinctively American culinary genius, this comprehensive collection of authentic African-American recipes was assembled by a well-known cooking columnist for Ebony magazine. Filled with the aroma of childhood memories, it will help modern cooks re-create hundreds of classic dishes for every meal of the day, from chicken and oyster gumbo to sweet potato pudding."
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The cooking gene : a journey through African American culinary history in the Old South
by Michael Twitty
Sifting through stories, recipes, genetic tests and historical documents, a renowned culinary historian, in a memoir of Southern culinary tradition and food culture, traces his ancestry through food, from Africa to America and slavery to freedom, and the charged politics surrounding the origins of soul food, barbecue and all Southern cuisine. 20,000 first printing.
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Bound to the fire : how Virginia's enslaved cooks helped invent American cuisine
by Kelley Fanto Deetz
"In grocery store aisles and kitchens across the country, smiling images of 'Aunt Jemima' and other historical and fictional black cooks can be found on various food products and in advertising. Although these images are sanitized and romanticized in American popular culture, they represent the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions even as they were forced to prepare food for their oppressors. Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally 'bound to the fire' as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon skills and ingredients brought with them from their African homelands to create complex, labor-intensive dishes such as oyster stew, gumbo, and fried fish. However, their white owners overwhelmingly received the credit for their creations. Focusing on enslaved cooks at Virginia plantations including Thomas Jefferson's Monticello and George Washington's Mount Vernon, Deetz restores these forgotten figures to their rightful place in American and Southern history. Bound to the Fire not only uncovers their rich and complex stories and illuminates their role in plantation culture, but it celebrates their living legacy with the recipes that they created and passed down to future generations"--Provided by publisher
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Indianapolis Public Library P.O. Box 211 Indianapolis, Indiana 46206-0211 317-275-4100www.indypl.org/ |
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