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Black Literature November 2019 |
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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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Sallie Ann Robinson's Kitchen : Food & Family Lore from the Lowcountry
by Sallie Ann Robinson
Sallie Ann Robinson brings readers to the dinner table in South Carolina’s Lowcountry. Born and raised on the small, remote island of Daufuskie, Robinson shares the food and foodways from her Gullah upbringing. The Gullah of Daufuskie and the surrounding Sea Islands—descendants of enslaved West Africans and mostly isolated from the mainland—depended on hunting, fishing, and gardening. Robinson’s recipes are passed down through generations living off the land, and her lively stories capture “the island ways of doin.”
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The Red Rooster Cookbook : the story of food and hustle in Harlem
by Marcus Samuelsson
The superstar chef and owner of Red Rooster Harlem, Ginny¡s Supper Club and Street Bird offers Southern comfort food and other multicultural recipes including Brown Butter Biscuits, Killer Collards, Donuts With Sweet Potato Cream, Ethiopian Spice-crusted Lamb and Chinese Steamed Bass. 40,000 first printing.
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My life on a plate : recipes from around the world
by Kelis
Presents a collection of recipes from the recording artist, compiled during her travels around the world and inspired by her Puerto Rican heritage, with her personal versions of appetizers, soups, sides, salads, main dishes, and desserts
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Soul : a chef's culinary evolution in 150 recipes
by Todd Richards
The James Beard Award-nominated chef shares recipes from his personal culinary exploration of soul food, describing how its traditions can be both a tribute to culture and an invitation to explore, in a volume that offers ingredient-organized recipes for such fare as Hot-Chicken-Style Country-Fried Lamb Steak, Blueberry-Sweet Tea-Brined Chicken Thighs and Collard Greens with Ham Hocks.
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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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Carla's comfort foods : favorite dishes from around the world
by Carla Hall
The executive chef and co-host of The Chew presents 130 recipes that offer new variations on international and American South favorites, from Southern Chicken with Milk Gravy and West African Spicy-Sweet Stew to Irish Shepherd's Pie and Mexican Enchiladas.
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Son of a Southern chef : cook with soul
by Lazarus Lynch
The Snapchat cooking show host and Chopped winner offers over 100 new takes on classic Southern recipes, including Brown Butter Candy Yam Mash with Goat Cheese Brülée, Shrimp and Crazy Creamy Cheddar Grits, and Dulce de Leche Banana Pudding. Original
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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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Murder with fried chicken and waffles
by A. L. Herbert
Halia Watkins, the owner of a well-loved soul food restaurant in Prince George's County, Maryland, investigates after a smooth-talking, shady entrepreneur turns up murdered in her kitchen, right next to her cast-iron frying pan
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Sweet heat
by Zuri Day
Competing in a major cooking contest to launch his own dessert franchise, Marvin Carter goes up against Naomi Carter, a confident, large-and-in-charge beauty, but jealousy from the other contestants threatens to destroy their hopes and dreams. Original.
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The General's Cook
by Ramin Ganeshram
The story of one man’s enormous will to triumph over a system stacked against him during the seminal years of the American Republic.
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Breakfast in bed
by Rochelle Alers
After losing her job as a professional chef in Manhattan, Tonya Martin heads to New Orleans to follow her dream of opening a restaurant in the Garden District in the second novel of the series following The Inheritance. Original.
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Recipe for desire
by Cheris F. Hodges
Sentenced to 500 hours of community service at a homeless shelter for women after a DWI arrest, party girl Marie Charles finds her life forever changed by this experience--and by her interaction with a fellow volunteer--renowned chef and TV star Devon Harris. Original.
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To me I wed
by K. M Jackson
Tired of being nagged to find a husband, and even more tired of being burned by “nice guys,” Lily Perry, happy with her life as it is, decides to marry herself and have a blow-out party at celebrated chef Vincent Caro’s restaurant, but gets more than she bargained for when things unexpectedly heat up between her and Vincent—in and out of the bedroom. Original.
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Notes from a young Black chef : a memoir
by Kwame Onwuachi
The Top Chef star and "30 Under 30" Forbes honoree traces his culinary coming-of-age in both the Bronx and Nigeria, discussing his eclectic training in acclaimed restaurants while sharing insights into the racial barriers that have challenged his career. Illustrations
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Yes, chef : a memoir
by Marcus Samuelsson
The Top Chef: Masters winner and James Beard Award-winning proprietor of Harlem's Red Rooster traces his Ethiopian birth, upbringing by an adoptive family in Sweden and rise to a famous New York chef, sharing personal insights into his challenges as a black man in a deeply prejudiced industry. 40,000 first printing
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High on the hog : a culinary journey from Africa to America
by Jessica B. Harris
The author of The Africa Cookbook presents a history of the African Diaspora on two continents, tracing the evolution of culturally representative foods ranging from chitlins and ham hocks to fried chicken and vegan soul.
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Getting what we need ourselves : how food has shaped African American life
by Jennifer Jensen Wallach
"[T]races the history of African American food habits from West African origins through the twenty-first century, offering a unique set of insights into the daily concerns of black people in the US. The book demonstrates that from capture and enslavementthrough emancipation, the civil rights movement, and beyond, African American have embraced an understanding of the importance of food that goes beyond merely having enough to eat"
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Indianapolis Public Library
P.O. Box 211
Indianapolis, Indiana 46206-0211
317-275-4100www.indypl.org/ |
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