Author: Jon Gray
Publisher: Artisan
ISBN: 164829197X
Category : Cooking
Languages : en
Pages : 614
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Book Description
Named a Best Cookbook of 2022 by Barnes & Noble Named a Best Cookbook of Fall 2022 by Food & Wine, Forbes, Philadelphia Inquirer, Publishers Weekly, The Takeout, and more An American Library Association CODES Essential Cookbook of the Year Shortlisted for The Art of Eating Prize “This year’s most important cookbook.” —Vogue “Every recipe comes with an immersive story, bringing you closer to the intent behind the dish.” —The Strategist, The Year’s Most Giftable Coffee-Table Books “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food & Wine Knowledge Is Power Part cookbook. Part manifesto. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment. Ghetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general—disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They’ve partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World’s 50 Best. Now they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavor, and umami. They are born of the authors’ cultural heritage and travels—from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.
Author: Jon Gray
Publisher: Hachette UK
ISBN: 164829197X
Category : Cooking
Languages : en
Pages : 614
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Book Description
Named a Best Cookbook of 2022 by Barnes & Noble Named a Best Cookbook of Fall 2022 by Food & Wine, Forbes, Philadelphia Inquirer, Publishers Weekly, The Takeout, and more An American Library Association CODES Essential Cookbook of the Year Shortlisted for The Art of Eating Prize “This year’s most important cookbook.” —Vogue “Every recipe comes with an immersive story, bringing you closer to the intent behind the dish.” —The Strategist, The Year’s Most Giftable Coffee-Table Books “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food & Wine Knowledge Is Power Part cookbook. Part manifesto. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment. Ghetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general—disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They’ve partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World’s 50 Best. Now they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavor, and umami. They are born of the authors’ cultural heritage and travels—from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.
Author: Bryant Terry
Publisher: 4 Color Books
ISBN: 1984859722
Category : Cooking
Languages : en
Pages : 321
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Book Description
A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. WINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: The Washington Post, Time Out, NPR, Los Angeles Times, Food52, Glamour, New York Post, Minneapolis Star Tribune, Vice, Epicurious, Shelf Awareness, Publishers Weekly, Library Journal “Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including "Jollofing with Toni Morrison" by Sarah Ladipo Manyika, "Queer Intelligence" by Zoe Adjonyoh, "The Spiritual Ecology of Black Food" by Leah Penniman, and "Foodsteps in Motion" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant. With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.
Author: Gail Simmons
Publisher: Grand Central Life & Style
ISBN: 1455542210
Category : Cooking
Languages : en
Pages : 501
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Book Description
The cookbook that Top Chef fans have been waiting for, from the celebrated judge who makes delicious food and inspired cooking accessible for home cooks. Gail Simmons is a beloved figure in the food world who has been a popular judge on Top Chef, the number-one rated food show on cable television since its inception. In Bringing It Home, Simmons shares her best recipes and food experiences. From her travels, exploring global flavors and keeping detailed diaries, to her Top Chef culinary adventures with the world's most notable chefs, she is always asking: "How can I bring this dish home to my own kitchen?" Her goal is to make fabulous recipes using accessible ingredients and smart, simple cooking techniques for successful family meals and easy entertaining. From Bloody Mary Eggs to Christmas Brisket Fried Rice; from Summer Vegetable Salad with Charred Lime Vinaigrette to Banana-Cardamom Upside Down Cake with Salty Caramel, there is a recipe for everyone in the family. Simmons also shares ingredient tips, cooking techniques, and many informative "Snippets," as well as personal and behind-the-scenes stories that will appeal to fans and food lovers everywhere.
Author: Nicholas Elmi
Publisher: Running Press Adult
ISBN: 9780762491735
Category : Cooking
Languages : en
Pages : 0
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Book Description
An Exquisite Seasonal Tasting Menu from the Heart of South Philly Laurel, the first book from restaurateur and Top Chef winner Nicholas Elmi, promises to be as engrossing and delicious as its restaurant namesake, a culinary stronghold in South Philly. Elmi's French background and training informed Laurel from the start, but Laurel is a true American restaurant with a modern feel. The acclaimed nine-course tasting menu is unmatched in Philadelphia. Elmi does seasonality just right. Fall brings Apple-Yuzu Consommé, Marinated Trout Roe, and Bitter Greens. Winter serves up Bourbon-Glazed Grilled Lobster, Crunchy Grains, and Apple Blossom, Spring is evidenced by Black Sea Bass, Peas, and Rhubarb Summer is distilled in Marigold-Compressed Kohlrabi, Buckwheat, and Cured Egg. The book is also a letter of gratitude to the restaurant's suppliers, whose work colors every dish they serve. Each chapter is a full nine-course tasting menu with accompanying cocktail, and almost as delicious on the page as the meal itself.
Author: Renee Erickson
Publisher: Abrams
ISBN: 1647002591
Category : Cooking
Languages : en
Pages : 452
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Book Description
From the Pacific Northwest’s most influential chef comes Getaway, a collection of recipes for ultra-simple sophistication inspired by the world’s most delicious cuisines, cowritten with award-winning author Sara Dickerman. Foreword by James Beard Award–winning author Diana Henry James Beard Award–winning acclaimed chef, restaurateur, and artist Renee Erickson invites you on a culinary journey via her favorite places in the world—Rome, Paris, Normandy, Baja California, London, and her hometown, Seattle. Equally aspirational travelogue and practical guide to cooking at home, the book offers 120 recipes and 60 cocktail recipes for simple meals that evoke the dreamiest places and cuisines. From not-too-intricate cocktails and snacks to effortless entrées, these are the recipes that inspire Erickson and make for relaxed, convivial evenings, whether at home or abroad: Roasted Zucchini Flowers with Ricotta, Mint, and Lemon Peel Sardines, Shaved Lemon, and Walnut Salad Cucumber-Basil Gimlet Clam Ceviche with Serrano and Cilantro Scallop and Tomatillo Aguachile Showcasing Erickson’s appealing and high-style aesthetic and featuring gorgeous photography and hand-drawn illustrations, this book offers a richly visual survey of beautiful, easy ways to escape the everyday, with meals that you will want to eat every day. “Erikson’s message in this extraordinary book is come away with me, sit with me, talk with me, slow down, and let’s savor the simple, beautiful foods we find along the way. Everything about this book, from the writing and the photographs, to the food and the warm invitation to search out what’s good and best and to share it, is singular and irresistible.” —Dorie Greenspan, author of Everyday Dorie Featuring photographs by Jim Henkens and illustrations by Jeffry Mitchell
Author: Alton Brown
Publisher: Abrams
ISBN: 1647002508
Category : Cooking
Languages : en
Pages : 432
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Book Description
An all-new collection of must-have recipes and surprising food facts from Alton Brown, drawn from the return of the beloved Good Eats television series, including never-before aired material This long-anticipated fourth and final volume in the bestselling Good Eats series of cookbooks draws on two reboots of the beloved television show by the inimitable Alton Brown—Good Eats Reloaded and Good Eats: The Return. With more than 150 new and improved recipes for everything from chicken parm to bibimbap and cold brew to corn dogs, accompanied by mouthwatering original photography, The Final Years is the most sumptuous and satisfying of the Good Eats books yet. Brown’s surefire recipes are temptation enough: the headnotes, tips, and sidebars that support them make each recipe a journey into culinary technique, flavor exploration, and edible history. Striking photography showcases finished dishes and highlights key ingredients, and handwritten notes on the pages capture Brown’s unique mix of madcap and methodical. The distinctive high-energy and information-intensive dynamic of Good Eats comes to life on every page, making this a must-have cookbook for die-hard fans and newcomers alike.
Author: Nigel Slater
Publisher: Ten Speed Press
ISBN: 1984861697
Category : Cooking
Languages : en
Pages : 0
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Book Description
JAMES BEARD AWARD NOMINEE • The beloved author of Eat and Tender presents 150 satisfying and comforting recipes based on his favorite childhood food memories and culinary inspirations, accompanied by reflective personal essays. A GOOD HOUSEKEEPING AND WIRED BEST COOKBOOK OF THE YEAR A collection of more than 150 delicious, easy, and gratifying plant-based and meat recipes, A Cook’s Book is the story of famed food writer Nigel Slater’s life in the kitchen. He charms readers with the tales behind the recipes, recalling the first time he ate a sublime baguette in Paris and the joy of his first slice of buttercream-topped chocolate cake. From the first jam tart he made with his mum, standing on a chair trying to reach his family's classic Aga stove, through learning how to cook on his own and developing his most well-known and beloved recipes, readers will be delighted by the origin stories behind Slater's work. Slater writes eloquently about how his cooking has changed, from discovering the trick to the perfect whipped cream to the best way to roast a chicken. These are Nigel Slater's go-to recipes, the heart and soul of his simple and flavorful cooking. Chapters include: • A Bowl of Soup: Pumpkin Laksa, Spicy Red Lentil Soup, Pea and Parsley Soup • Breaking Bread: Soft Rolls with Feta and Rosemary, Blackcurrant Focaccia, Large Sourdough Loaf • Everyday Greens: Cheesy Greens and Potatoes, Spiced Zucchini with Spinach, Herb Pancakes with Mushroom • Everyday Dinners: Beet and Lamb Patties, Pork and Lemon Meatballs, Mussels, Coconut, and Noodles • A Slice of Tart: Mushroom and Dill Tart, A Tart of Leeks and Cheddar, Blackcurrant Macaroon Tart This is by far Slater's most personal book yet, and with gorgeous photography featuring Slater in his London home and garden, readers get a peek at his inspirations, motivations, and thoughts on the food world today.
Author: Hena Khan
Publisher: Chronicle Books
ISBN: 1797206060
Category : Juvenile Fiction
Languages : en
Pages : 38
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Book Description
A lyrical and heartwarming celebration of a mother's love for her children by the award-winning author of Golden Domes and Silver Lanterns. In this moving picture book, author Hena Khan shares her wishes for her children: "Inshallah you find wonder in birds as they fly. Inshallah you are loved, like the moon loves the sky." With vibrant illustrations and prose inspired by the Quran, this charming picture book is a heartfelt and universal celebration of a parent's unconditional love. • A reassuring bedtime read-aloud for mothers and their children. • A perfect book for sharing Muslim family traditions and for families teaching diversity and religious acceptance. • Hena Khan's books have been widely acclaimed, winning awards and honors from the ALA, Parent's Choice, and many others. For families who have read and loved Under My Hijab, Yo Soy Muslim, and Mommy's Khimar. A sweet and lovely bedtime book to help let children know they are loved and precious. • Bedtime books for ages 3–5 • Mother's Day gift • Islamic children's books Hena Khan is the author of Golden Domes and Silver Lanterns, Crescent Moons and Pointed Minarets, Night of the Moon, and many other books for children. She lives in Rockville, Maryland. Saffa Khan is an illustrator and printmaker born in Dera Ismail Khan, Pakistan, and living in Glasgow, Scotland.
Author: Toni Tipton-Martin
Publisher: Clarkson Potter
ISBN: 0593233832
Category : Cooking
Languages : en
Pages : 257
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Book Description
Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee. A LOS ANGELES TIMES AND EPICURIOUS BEST COOKBOOK OF THE YEAR Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain. Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste.
