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Author: Angela Shelf Medearis
Publisher:
ISBN: 9781891105395
Category : Cooking
Languages : en
Pages : 0
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Book Description
With recipes from Africa, the Caribbean, and the Americas, this book covers classic recipes as well as more contemporary fare and several vegetarian dishes.
Author: Angela Shelf Medearis
Publisher:
ISBN: 9781891105395
Category : Cooking
Languages : en
Pages : 0
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Book Description
With recipes from Africa, the Caribbean, and the Americas, this book covers classic recipes as well as more contemporary fare and several vegetarian dishes.
Author: Angela Shelf Medearis
Publisher: Plume Books
ISBN: 9780452275379
Category : Cooking
Languages : en
Pages : 222
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Book Description
A book of customs, lore, and food offers a year's worth of recipes and party-planning suggestions for all occasions honored in the Black community.
Author: Adrian Miller
Publisher: UNC Press Books
ISBN: 1469632543
Category : Cooking
Languages : en
Pages : 292
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Book Description
An NAACP Image Award Finalist for Outstanding Literary Work—Non Fiction James Beard award–winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffle, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.
Author: Alexander Smalls
Publisher: Flatiron Books
ISBN: 1250241006
Category : Cooking
Languages : en
Pages : 364
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Book Description
Iconic chef and world-renowned opera singer Alexander Smalls marries two of his greatest passions—food and music—in Meals, Music, and Muses. More than just a cookbook, Smalls takes readers on a delicious journey through the South to examine the food that has shaped the region. Each chapter is named for a type of music to help readers understand the spirit that animates these recipes. Filled with classic Southern recipes and twists on old favorites, this cookbook includes starters such as Hoppin’ John Cakes with Sweet Pepper Remoulade and Carolina Bourbon Barbecue Shrimp and Okra Skewers, and main dishes like Roast Quail in Bourbon Cream Sauce and Prime Rib Roast with Crawfish Onion Gravy. Complete with anecdotes of Smalls’s childhood in the Low Country and examinations of Southern musical tradition, Meals, Music, and Muses is a heritage cookbook in the tradition of Edna Lewis’s A Taste of Country Cooking.
Author: Bryant Terry
Publisher: Da Capo Lifelong Books
ISBN: 0738212288
Category : Cooking
Languages : en
Pages : 257
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Book Description
Innovative, animal-free recipes inspired by African-American and Southern cooking, from an award-winning chef and co-author of Grub: Ideas for an Urban Organic Kitchen.
Author: Angela Shelf Medearis
Publisher: Plume
ISBN: 9780452276383
Category : African American cooking
Languages : en
Pages : 0
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Book Description
Rich in flavor and traditions, this wonderful collection of recipes traces the diverse food cultures and dishes of African Americans.From the gumbos of Louisiana to the Carolina rice islands, from the introduction of pasta to the rise of the ubiquitous peanut, African-American cooks have placed an indelible stamp on American food.Angela Shelf Medearis has collected more than 250 treasured recipes, including native African dishes, Caribbean-influenced foods, Southern and soul food staples, and contemporary favorites, all testifying to the exciting variety of this abundant tradition. From Africa come Ghanaian Kelewele, (spicy plantain fritters) and Ethiopian Yemiser Selatta, a lentil salad. From the Caribbean, Jamaican Stamp and Go codfish cakes and Haitian Griots, savory marinated chunks of pork. Out of the slave quarters and plantation kitchens where African cooks presided, we get Hoppin' John, Ham with Red-Eye Gravy, Beaten Biscuits, and Peach Cobbler.For holidays and celebrations, there are special menus including Kwanzaa Blessing Soup and Christmas Molasses Taffy, as well as time-honored treats from church socials and family reunions like Picnic Potato Salad, Raisin-Pecan Pie, and much, much more.The text is enlivened with African and Southern sayings, quotations from 19th-century cooks' manuals, and personal and family reminiscences, all bringing the rich African-American culinary heritage to life.The African-American Kitchen is packed with
Author: Lanita Jacobs-Huey
Publisher: OUP USA
ISBN: 0195304152
Category : Health & Fitness
Languages : en
Pages : 195
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Book Description
Examines how hair and hair care take on situated social meanings among African American women in varied linguistic interactions--whether with one another, with African American men, or with European American women. Based on years of fieldwork in a range of sites, from cosmetology schools in South Carolina to hair care seminars in Beverly Hills, from stand up comedy clubs in Los Angeles to online debates about black hair, Jacob-Huey's multifaceted approach documents how and why hair comes to matter so much in African American women's construction of their identities, and how language both mediates and produces these social meanings. --From publisher description.
Author: Joe Randall
Publisher: Harvest
ISBN:
Category : Cooking
Languages : en
Pages : 356
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Book Description
Chef Joe Randall and Toni Tipton-Martin showcase the rich heritage of African-American cooking in this authentic collection of 300 recipes. Drawn from Joe Randall's personal recipes, the book also includes recipes from chefs who have worked with Randall's A Taste of Heritage Foundation, including Edna Lewis and Patrick Clark. African-American cooking has evolved over more than 200 years to become a sophisticated and distinctive cuisine. More than just "soul food," African-American cuisine has become world class. Experience Catfish Stew with Cornmeal Dumplings, Southern Fried Quail, or Crepes with Country Fried Apples. Geared to the home cook, the recipes are also enhanced by a section of menus, complete with wine selections. The final section introduces readers to the stories and menus of the prominent African-American chefs who contributed to the book.
Author: Karen Hess
Publisher: Univ of South Carolina Press
ISBN: 1643363417
Category : Cooking
Languages : en
Pages : 330
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Book Description
A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.
Author: Freddie Bitsoie
Publisher: Abrams
ISBN: 1647002524
Category : Cooking
Languages : en
Pages : 403
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Book Description
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.
