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Black Literature April 2022 |
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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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The Africa cookbook : tastes of a continent
by Jessica B. Harris
From Morocco to Senegal to Johannesburg, a nationally prominent authority on authentic African cuisine leads readers on an illustrated tour of the foods of Africa and the lands they come from, featuring more than two hundred traditional and new recipes. 20,000 first printing.
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What Mrs. Fisher knows about old southern cooking : soups, pickles, preserves, etc. : in facsimile with historical notes
by Fisher
This is the oldest known African-American cookbook published in America. Originally published in San Francisco in 1881, it contains 160 authentic old Southern recipes and features an informative and authoritative introduction by noted culinary historian, Karen Hess, who specializes in the cuisine of the South.
This is a wonderful collection of one-hundred and sixty authentic and tasty recipes of the Old South. Originally published in 1881, it was the first African-American cookbook. Prior to Applewood's edition, it had been reprinted only once in a limited edition of one hundred copies.
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Rufus Estes' Good Things to Eat : The First Cookbook by an African-american Chef
by Rufus Estes
Includes nearly 600 mouth-watering recipes: chicken gumbo, chestnut stuffing with truffles, cherry dumplings, southern style waffles, and scores of other dishes from haute cuisine to family-style meals.
Born a slave in 1857, Rufus Estes worked his way up from a Pullman Private Car attendant to a job preparing meals for the top brass at one of the country's largest steel corporations. This cookbook, the first to be written and published by a black chef, includes a number of dishes from Estes&; vast culinary collection.
Commenting briefly on his Southern childhood and early years as a railway attendant, Estes goes on to offer simple instructions for preparing such standard fare as fried chicken, beef roast, and glazed carrots. But the heart of the book lies in mouth-watering recipes for dishes rarely found in contemporary cookbooks &; among them Creole-style chicken gumbo, chestnut stuffing with truffles, cherry dumplings, and southern-style waffles. Nearly 600 recipes &; from haute cuisine to family-style meals &; are included.
Sure to intrigue food enthusiasts and collectors of old cookbooks, Rufus Estes&; Good Things to Eat will also appeal to anyone interested in the African-American experience.
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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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A Taste of Heritage : The New African-American Cuisine
by Joe Randall
An exciting cookbook discusses the traditions of African-American cooking while providing more than three hundred recipes that transcend typical "soul food," such as Chit'lin Pizza, Grilled Chicken with Backyard Barbecue Sauce, and Old Fashioned Coconut Cake.
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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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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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The taste of country cooking
by Edna Lewis
A special thirtieth anniversary edition of the classic guide to Southern cookery features recipes for specific dishes and entire meals based on the culinary traditions of the author's Virginia Piedmont farming village, originally settled by freed slaves, interspersed with reminiscences of the author's childhood. 15,000 first printing.
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An African American Cookbook : Exploring Black History and Culture Through Traditional Foods
by Phoebe Bailey
"An African American Cookbook: Exploring Black History and Culture Through Traditional Foods is a bountiful collection of favorite foods and the memories that go with them. The foods reflect the ingenious, resourceful, and imaginative Africans who made them. Woven among the four hundred recipes are rich historic anecdotes and sayings. They were discovered or lived by the cookbook's contributors, many of whose ancestors participated in the Underground Railroad or lived near where it was active.
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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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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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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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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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Melba's American comfort : 100 recipes from my heart to your kitchen
by Melba Wilson
The owner of a renowned Harlem comfort food restaurant offers recipes for her signature dishes including sweet potato pie, wine-braised short ribs, BBQ turkey meatloaf and deviled eggs as well as offering cooking tips and secrets passed down from her great-grandmother.
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Hallelujah! the welcome table [electronic resource] : a lifetime of memories with recipes
by Maya Angelou
Combining reminiscences with more than sixty of her personal recipes, the acclaimed author of I Know Why the Caged Bird Sings reflects on important moments of her life that centered around the dinner table and presents Minnesota wild rice, biscuits, potato salad, smoked pork chops, fried meat pies, pot roast, and other favorite dishes. Reprint. 50,000 first printing.
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Caribbean potluck : modern recipes from our family kitchen
by Suzanne Rousseau
Bring the flavors of the islands into your kitchen with this collection of Jamaican inspired recipes in categories like comfort food, light salads, simple dinners and party tricks that use tropical ingredients like plantains, rum, coconut and shrimp.
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The twisted soul cookbook : modern soul food with global flavors
by Deborah VanTrece
"Deborah VanTrece's Kansas City roots, wide travel, and celebrated career in Atlanta have gifted her with a uniquely rich way with food--keeping soulful recipes fresh and fun while honoring cultures, ingredients, and tradition. In her first cookbook, theTwisted Soul chef makes clear that soul cooking has always been as seasonally driven as la cucina povera, as versatile as California cuisine, and as impressive as French technique. In VanTrece's hands, familiar components become dramatic and dynamic dishes, and classic recipes reveal surprising twists"
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Rodney Scott's world of BBQ : every day is a good day
by Rodney Scott
The chef and co-owner of Rodney Scott’s BBQ in Charleston, South Carolina, shares home-state traditions and tips on building a barbeque pit to make pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella’s Banana Puddin’. Illustrations.
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The full plate : flavor-filled, easy recipes for families with no time and a lot to do
by Ayesha Curry
"The Full Plate brings the best of Ayesha's home kitchen straight to you, with 100 recipes that are flexible and flavorful and come together in less than an hour. You'll find sheet pan dinners and crowd-pleaser pastas, hearty salads and healthy updates to takeout favorites, and fresh spins on classic dishes-plus kid-friendly meals, desserts, and sides (and a few beverages just for the adults)."
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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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The new way to cake : simple recipes with exceptional flavor
by Benjamina Ebuehi
Put flavor first with 60 easy, stylish cakes. Unlock a whole new world of flavor with Benjamina Ebuehi's signature cakes. Inspired by her journey to The Great British Bake Off and beyond, Benjamina's groundbreaking recipes put flavor at the forefront by letting the star ingredients--toasted nuts, fragrant spices, bold herbs and ripe fruit--do all the work. Creations like Plum & Black Pepper Cake, Masala-Chai Carrot Cake and Caramelized Plantain Upside-Down Cake are as impressive as they are simple. Beautiful, minimal finishing touches make a big impact, highlighting the exciting ingredients within. These irresistible treats will amaze your friends and family as easily as they will spice up your week. Full of beautiful, of-the-moment cakes with unforgettable flavors, The New Way to Cake brings out the best baker in everyone.
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Indianapolis Public Library
P.O. Box 211
Indianapolis, Indiana 46206-0211
317-275-4100www.indypl.org/ |
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