{"title":"Cookbooks (Alphabetical)","description":"","products":[{"product_id":"grandbaby-cakes-modern-recipes-vintage-charm-soulful-memories-jocelyn-delk-adams","title":"Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories \/\/\/ Jocelyn Delk Adams","description":"\u003cmeta charset=\"utf-8\"\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is the debut cookbook from sensational food writer, Jocelyn Delk Adams. Since founding her popular recipe blog \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2012, Adams has been putting fresh twists on old favorites. Adams has earned praise from critics and the adoration of bakers both young and old for her easygoing advice, rich photography, and the heartwarming memories she shares of her family's generations-old love of baking.\u003c\/span\u003e \n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs a child, Adams and her family would routinely embark on the ten-hour journey from their home in Chicago to Winona, Mississippi. There, she would watch her grandmother, affectionately nicknamed Big Mama, bake and develop delicious, melt-in-your-mouth desserts. From blooming tree-picked fruit to farm-raised eggs and fresh-churned butter, Big Mama used what was readily available to invent completely original treats. Adams treasured the moments when her mother, aunt, and Big Mama would bring her into the kitchen to let her dabble in the process as a rite of passage. Big Mama's recipes became the fabric of their family heritage. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is Adams's love note to her family, thanking those who came before and passing on this touching tradition with 50 brilliant cakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e pairs charming stories of Big Mama's kitchen with recipes ranging from classic standbys to exciting adventures--helpfully marked by degree of difficulty--that will inspire your own family for years to come. Adams creates sophisticated flavor combinations based on Big Mama's gorgeous centerpiece cakes, giving each recipe something familiar mixed with something new. From pound cakes and layer cakes to sheet cakes and \"baby\" cakes (cupcakes and cakelettes), \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e delivers fun, hip recipes perfect for any celebration.\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eReaders will love this cookbook for its eclectic and bold recipes steeped in equal parts warm Southern charm and fresh Midwestern flavors. Not only will home bakers be able to make staples like yellow cake and icebox cake exactly how their grandmothers did, but they'll also be preparing impressive innovations, like the Pineapple Upside-Down Hummingbird Pound Cake and the Fig-Brown Sugar Cake. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGrandbaby Cakes\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a collection for both new-aged and traditional bakers, but mostly it's for anyone who wants a fresh, modern take on classic recipes as well as cakes full of heart and soul.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eJocelyn Delk Adams\u003c\/b\u003e is the founder of Grandbaby Cakes, a food blog inspired by her grandmother and devoted to classic desserts, modern trends, and showcasing the pastry field in an accessible way. Grandbaby Cakes has been featured by \u003ci\u003eBetter Homes and Gardens\u003c\/i\u003e, \u003ci\u003eEbony\u003c\/i\u003e, \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003ePeople\u003c\/i\u003e, \u003ci\u003eFood52\u003c\/i\u003e, \u003ci\u003eThe Kitchn\u003c\/i\u003e, the \u003ci\u003eChicago Sun-Times\u003c\/i\u003e, and more. She is also the founder of \"A Charitable Confection,\" an annual anti-violence dessert fundraiser featuring the top bakeries in Chicago. She hopes Grandbaby Cakes will inspire a new generation of dessert enthusiasts to learn to bake and not feel guilty about enjoying dessert.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\"There is a heritage of love and tradition steeped in her recipes. . . . A trip down memory lane that ends with delicious treats on your table.\" --\u003cb\u003eCarla Hall\u003c\/b\u003e, author of \u003ci\u003eCooking with Love: Comfort Food that Hugs You\u003c\/i\u003e and \u003ci\u003eCarla's Comfort Foods: Favorite Dishes from Around the World\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ci\u003e\u003cmeta charset=\"utf-8\"\u003e\"A nifty collection of pound cakes, cupcakes, layered cakes and other sweet treats--original creations and spins on traditional family recipes.\" -- \u003cb\u003eChicago Tribune\u003c\/b\u003e\u003c\/i\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAgate Surrey  \/  \u003cmeta charset=\"utf-8\"\u003eSeptember 01, 2015\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e1.0\" H x 10.1\" L x 7.6\" W (2.4 lbs) 224 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Hardcover","offer_id":38034920931504,"sku":"9781572841734","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader.gif?v=1611695783"},{"product_id":"hallelujah-the-welcome-table-a-lifetime-of-memories-with-recipes-maya-angelou","title":"Hallelujah! the Welcome Table: A Lifetime of Memories with Recipes \/\/\/ Maya Angelou","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThroughout Maya Angelou's life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in \"Hallelujah! The Welcome Table,\" Angelou shares memories pithy and poignant-and the recipes that helped to make them both indelible and irreplaceable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAngelou tells us about the time she was expelled from school for being afraid to speak-and her mother baked a delicious maple cake to brighten her spirits. She gives us her recipe for short ribs along with a story about a job she had as a cook at a Creole restaurant (never mind that she didn't know how to cook and had no idea what Creole food might entail). There was the time in London when she attended a wretched dinner party full of wretched people; but all wasn't lost-she did experience her initial taste of a savory onion tart. She recounts her very first night in her new home in Sonoma, California, when she invited M. F. K. Fisher over for cassoulet, and the evening Deca Mitford roasted a chicken when she was beyond tipsy-and created Chicken Drunkard Style. And then there was the hearty brunch Angelou made for a homesick Southerner, a meal that earned her both a job offer and a prophetic compliment: \"If you can write half as good as you can cook, you are going to be famous.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eMaya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beef Wellington to caramel cake, bread pudding, and chocolate eclairs, the one hundred-plus recipes included here are all tried and true, and come from Angelou's heart and her home. \"Hallelujah! The Welcome Table\" is a stunning collaboration between the two things Angelou loves best: writing and cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eMaya Angelou\u003c\/strong\u003e was raised in Stamps, Arkansas. In addition to her bestselling autobiographies, including \"I Know Why the Caged Bird Sings\" and \"The Heart of a Woman, \" she wrote numerous volumes of poetry, among them \"Phenomenal Woman, And Still I Rise, On the Pulse of Morning, \" and \"Mother.\" Maya Angelou died in 2014.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eRandom House Trade  \/  \u003cmeta charset=\"utf-8\"\u003eOctober 09, 2007\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e0.49\" H x 9.04\" L x 7.68\" W (1.2 lbs) 218 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Paperback","offer_id":38035009831088,"sku":"9780812974850","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_0e9df211-dabc-4ecc-ba97-fbdb5238feed.gif?v=1611695828"},{"product_id":"sweet-potato-soul-100-easy-vegan-recipes-for-the-southern-flavors-of-smoke-sugar-spice-and-soul-jenne-claiborne","title":"Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul \/\/\/ Jenné Claiborne","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e100 vegan recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eJenné Claiborne grew up in Atlanta eating classic Soul Food--fluffy biscuits, smoky sausage, Nana's sweet potato pie--but thought she'd have to give all that up when she went vegan. As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSweet Potato Soul\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Jenné revives the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the cuisine in Bootylicious Gumbo and savory-sweet Georgia Watermelon \u0026amp; Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls.\u003cbr\u003e\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eAlong the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits--you've heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here's how to make them super tasty, too.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrom decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you'll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eJenné Claiborne\u003c\/b\u003e is a NYC-based vegan personal chef, cooking instructor, and the blogger behind \u003ci\u003eSweet Potato Soul, \u003c\/i\u003ewith over 200,000 followers on social media. She studied at the Institute for Integrative Nutrition and founded the personal chef company, The Nourishing Vegan, whose clients have included India Arie, Lucy Liu, Lululemon, Soho House, Whole Foods, and many more. Jenné has been on \u003ci\u003eToday\u003c\/i\u003e, and her recipes and nutritional advice have been featured in \u003ci\u003eVegNews, \u003c\/i\u003ethe \u003ci\u003eVegetarian Times, \u003c\/i\u003eShape.com, the \u003ci\u003eHuffington Post, Reader's Digest, ThoughtfullyMagazine, \u003c\/i\u003eGreatist, Well+Good, \u003ci\u003eLaika\u003c\/i\u003e magazine, \u003ci\u003eUrban Bush Babes, Main Street Vegan\u003c\/i\u003e, \u003ci\u003eOur Hen House, \u003c\/i\u003eand \u003ci\u003eRefinery 29\u003c\/i\u003e. She is the co-creator of Buddhalicious, an online meal planning service that makes it easy for people to adopt a healthy and delicious vegan diet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\"This beautifully photographed, comprehensive work of Claiborne's cuisine deserves to be a part of your everyday repertoire.\" \u003ci\u003e--\u003c\/i\u003e\u003cb\u003e\u003ci\u003eVegNews\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ci\u003e\"Sweet Potato Soul\u003c\/i\u003e starts with an Erykah Badu quote and ends with a recipe for pecan muhammara. Clearly, there's a lot to love. The debut cookbook from beloved vegan food blogger Jenné Claiborne, \u003ci\u003eSweet Potato Soul\u003c\/i\u003e offers vegan twists on soul food classics alongside memories of Claiborne flipping fluffy pancakes to the sound of gospel music in her Nana's kitchen. Fittingly, a wonderfully comprehensive section on southern pantry staples devotes almost 6 full pages to sweet potatoes varietals. What looks good: Fluffy sweet potato biscuits, coconut collard salad, \"Harlem caviar\" black eyed pea salad, Creole red bean sausages, and jackfruit jambalaya.\" \u003ci\u003e--\u003c\/i\u003e\u003cb\u003e\u003ci\u003eBon Appetit\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Many traditional dishes are off-limits to a vegetarian or vegan, but the smart use of spices and other ingredients can bring them back within reach. This is just what Jenné Claiborne does so beautifully in her new book, \u003ci\u003eSweet Potato Soul.\u003c\/i\u003e Claiborne brings Southern flair . . . to plant-based dishes. That means shredded sweet potatoes and pecans in her granola, coconut three ways (oil, milk and sugar) in her peach cobbler and oyster mushrooms in her étouffée. . . . I knew it was the real deal when my fiance, whose people come from Louisiana, took one bite and put down his spoon--so he could take a photo.\" \u003ci\u003e--\u003c\/i\u003e\u003cb\u003e\u003ci\u003eWashington Post\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHarmony  \/  February 06, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.7\" H x 9.2\" L x 7.4\" W (1.45 lbs) 224 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Paperback","offer_id":38035982549168,"sku":"9780451498892","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_2073d28b-17f8-431f-9d48-0aa8c37cf90f.gif?v=1611696081"},{"product_id":"cooking-solo-the-fun-of-cooking-for-yourself-klancy-miller","title":"Cooking Solo: The Fun of Cooking for Yourself \/\/\/ Klancy Miller","description":"\u003cp\u003e\u003cem\u003e100 delicious recipes to make meals for yourself with style, sophistication, and the occasional indulgence\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to embrace. While making single servings from other cookbooks means scaling down ingredients, adjusting cooking times, or being stuck with leftovers, \u003c\/span\u003e\u003ci\u003eCooking Solo\u003c\/i\u003e\u003cspan\u003e gives readers just what they need to make a delicious meal--all for themselves. Among the few other \"cooking for one\" books, this is the first by a hip young woman, whose vibrance and enthusiasm for cooking for herself comes through in the 100 attractive recipes like Tahitian Noodle Sandwich, Smoked Duck Breast Salad, Spicy Pork Burger with Coconut, and Mackerel with Lemon and Capers. Klancy also includes a chapter on entertaining at home, because being single still means having fun with friends.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cstrong\u003eKlancy Miller\u003c\/strong\u003e is a writer, pastry chef, host of waffle parties, and passionate Francophile. She has contributed to \u003c\/span\u003e\u003ci\u003eFood Republic \u003c\/i\u003e\u003cspan\u003eand appeared on Food Network's \u003c\/span\u003e\u003ci\u003eRecipe for Success\u003c\/i\u003e\u003cspan\u003e. She graduated from Columbia University and Le Cordon Bleu Paris. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"This is a smart, fun, user-friendly cookbook with great recipes for solo cooks. I love that Klancy encourages people to find their groove cooking for one and that she believes in sharing that same pleasure and delicious food with others.\" --\u003cstrong\u003eMarcus Samuelsson\u003c\/strong\u003e, chef-owner of Red Rooster Harlem and Streetbird Rotisserie\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Taking inspiration from her travels, family, and day-to-day life, Klancy Miller has created a wonderful collection of recipes that will surely inspire you to prepare meals for yourself at home. Cooking for oneself is more rewarding than ever with this book open on your counter.\" --\u003cstrong\u003eJulia Turshen\u003c\/strong\u003e, co-author of \u003ci\u003eIt's All Good\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cspan\u003e\"Klancy's playful, engaging book turns cooking for one from a chore into an occasion, and her sophisticated palate informs each of the restaurant-quality recipes. This book is an inspiration for anyone who has ever stood alone in the kitchen and wished for something more than a heat-and-eat meal: It's a corner table for one without ever leaving the house.\" --\u003cstrong\u003eEllen Yin\u003c\/strong\u003e, co-owner of Fork and High Street on Market\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHoughton Mifflin  \/  March 08, 2016\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e0.7\" H x 8.9\" L x 7.9\" W (1.34 lbs) 240 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Paperback","offer_id":38032614457520,"sku":"9780544176485","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_2f686b58-58af-4215-abd1-233e30594f29.gif?v=1611697561"},{"product_id":"recipes-and-remembrances-of-fair-dillard-1869-2019-zella-palmer","title":"Recipes and Remembrances of Fair Dillard: 1869-2019 \/\/\/ Zella Palmer","description":"\u003cdiv style=\"text-align: center;\" class=\"text\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003e-- THIS TITLE IS CURRENTLY BACKORDERED AND MAY TAKE LONGER TO SHIP --\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003cspan\u003eRecipes and Remembrances of Fair Dillard is a compilation of research and recipes related to Dillard University, one of New Orleans's historically black colleges and universities, and one that is central to the history of the Civil Rights Movement, education, and the cultural identity of the city. Divided into three distinct sections, the book begins with the presidency of Albert W. Dent, who, along with his wife Ernestine Jessie Covington Dent, led the university with finesse and effective strategic planning while using the power of Black New Orleans hospitality to counter racial barriers in the height of the Jim Crow era. The middle section is a collection of recipes from the era of Dr. Samuel DuBois Cook and his wife, who were known for their food festivals and student picnics that created a family atmosphere for students, faculty, and staff. The final section includes contemporary recipes from the era of President Dr. Walter M. Kimbrough and his wife, Mrs. Adria Kimbrough.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cspan\u003e \u003c\/span\u003e\n\u003cp\u003eThis cookbook shares over eighty years of international and indigenous New Orleans Creole recipes collected from the community, friends of the university, campus faculty, staff, and students, providing readers with a glimpse into the rich food culture of African-Americans in New Orleans. Recipes and Remembrances of Fair Dillard is dedicated to Dillard University alumni, faculty, staff, friends, and family who enjoyed past campus festivals, dinners, picnics, Monday red beans and rice with fried chicken, and Friday fish fries in Kearny Dining Hall.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003cspan\u003e\u003cstrong\u003eZella Palmer\u003c\/strong\u003e, educator, food historian, author, and filmmaker, serves as the Chair and Director of the Dillard University Ray Charles Program in African-American Material Culture. Palmer is committed to preserving the legacy of African-American, Native American, and Latino culinary history in New Orleans and the South. Palmer curated The Story of New Orleans Creole Cooking: The Black Hand in the Pot academic conference and documentary, the Nellie Murray Feast, and the Dr. Rudy Joseph Lombard: Black Hand in the Pot Lecture Series.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\u003ci\u003eUniversity of Louisiana  \/  October 01, 2019\u003c\/i\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003ci\u003e\u003c\/i\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e0.6\" H x 9.9\" L x 8.0\" W (1.8 lbs)\u003cbr\u003e\n\u003c\/div\u003e","brand":"Ingram","offers":[{"title":"Paperback","offer_id":38036138033328,"sku":"9781946160478","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_4298ccee-9ab4-4cd6-a4a4-8b569b03f2d0.gif?v=1611699979"},{"product_id":"a-taste-of-heritage-the-new-african-american-cuisine-toni-tipton-martin-joe-randall","title":"A Taste of Heritage: The New African American Cuisine \/\/\/ Toni Tipton-Martin and Joe Randall","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eChef 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfrican-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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eChef Joe Randall\u003c\/strong\u003e is a preeminent American chef. He has been the executive chef for a dozen restaurants, including the award-winning Closter restaurant in Buffalo, New York, and Fishmarket in Baltimore, Maryland. His affiliations include the American Culinary Federation, the Chefs de Cuisine Association of California, and the American Academy of Chefs. He is the founder and president of A Taste of Heritage Foundation, an organization devoted to introducing African-American chefs to a wider audience and supporting beginning chefs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cb\u003eToni Tipton-Martin\u003c\/b\u003e is a culinary journalist and community activist and the author of the James Beard Award-winning \u003ci\u003eThe Jemima Code\u003c\/i\u003e. Her collection of more than three hundred African American cookbooks has been exhibited at the James Beard House, and she has twice been invited to the White House to participate in First Lady Michelle Obama's programs to raise a healthier generation of kids. Tipton-Martin is a founding member of the Southern Foodways Alliance and Foodways Texas.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHoughton Mifflin  \/  January 07, 2002\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.0\" H x 9.2\" L x 7.5\" W (1.38 lbs) 334 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis item is not returnable.\u003c\/strong\u003e\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Paperback","offer_id":38026532389040,"sku":"9780764567100","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_ca5f45d9-7a2e-4a1d-a3cc-5eefc929964c.gif?v=1611696885"},{"product_id":"mama-dips-family-cookbook-mildred-council","title":"Mama Dip's Family Cookbook \/\/\/ Mildred Council","description":"\u003cp\u003eIn this much-anticipated follow-up to her bestselling Mama Dip's Kitchen, Mildred Mama Dip Council serves up an abundance of new recipes for home-style Southern cooking that is sure to please. From catfish gumbo to breakfast pizza and peach upside-down cake, Mama Dip's Family Cookbook offers recipes for more than three hundred dishes, including many Council family favorites. Also featured are party and celebration foods for family and community gatherings--a reflection of Council's belief that friends and family are essential to a rewarding life. To help novice cooks, Council includes basic information about staple ingredients, kitchen utensils, and important measurements, as well as diagrams for setting up a buffet.\u003cbr\u003e\u003cbr\u003eIn a charming introductory essay, Council intertwines food-related reminiscences of her rural North Carolina upbringing with a wry recounting of her experiences since the remarkable success of her first book. With this book she passes along to new generations the practical advice and wisdom that have made her a treasure to her family and her community.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Celebrating the importance of family and community, Mama Dip's Family Cookbook puts the spirit of the holidays into words and on the table.\" \u003cem\u003e\u003cspan\u003e--\u003c\/span\u003e\u003cstrong\u003e\u003ci\u003eChapel Hill Magazine\u003c\/i\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\"The recipes [in \"Mama Dip's Family Cookbook\"] trace the amazing arc of [Mildred Council's] life, from the Souse Meat of her farm childhood, the Fruit Jell-O Salad she cooked for the University of North Carolina fraternities, to the Family Christmas Greeting Tray made by her daughter Annette, and the Sweet Potato Biscuits she cooked with Sara Moulton on the Food Network. . . . Mama Dip's short lists of ingredients and straightforward directions make satisfying meals come together. . . . [Her] party foods, casseroles and baking are really extraordinary. . . . These recipes deserve to be cooked and enjoyed in all their glory\u003cem\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\" --\u003cstrong\u003eAppetite for Books\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eUniversity of North Carolina Press  \/ \u003cstrong\u003e \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eOctober 01, 2005\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.05\" H x 8.78\" L x 6.36\" W (1.24 lbs) 284 pages\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Longleaf Services","offers":[{"title":"Hardcover","offer_id":38036006928560,"sku":"9780807829899","price":35.0,"currency_code":"USD","in_stock":true},{"title":"Paperback","offer_id":38036006961328,"sku":"9780807856550","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_5796c3fd-e5f3-4e8c-9b88-c773fbdb269e.gif?v=1611698891"},{"product_id":"soul-a-chefs-culinary-evolution-in-150-recipes-todd-richards","title":"Soul: A Chef's Culinary Evolution in 150 Recipes \/\/\/ Todd Richards","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003eBlack American chefs and cooks are often typecast as the experts of only one cuisine--soul food, but Todd Richards' food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of \u003ci\u003eSoul \u003c\/i\u003eis that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, \u003ci\u003eSoul\u003c\/i\u003e will encourage you to not only step outside of the box, but to boldly walk away from it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe chapters in \u003ci\u003eSoul\u003c\/i\u003e are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb\u003eTodd Richards\u003c\/b\u003e is a self-taught chef who paid his dues in numerous restaurant kitchens before becoming an executive chef who garnered national attention. He has two James Beard nominations for Best Chef in the Southeast, was an \u003ci\u003eIron Chef\u003c\/i\u003e competitor, and was named one of \"Four New Chefs to Watch\" by \u003ci\u003eEsquire \u003c\/i\u003emagazine. He is the owner\/chef of Richards' Southern Fried at Krog Street Market in Atlanta. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\"\u003ci\u003eSoul\u003c\/i\u003e is a stunningly beautiful cookbook. Richards takes one of our nation's earliest and most cherished fusion cuisines to a new culinary frontier of endless, creative possibilities.\" --\u003cb\u003eAdrian Miller\u003c\/b\u003e, author of the James Beard Award-winning book, \u003ci\u003eSoul Food: The Surprising Story of an American Cuisine, One Plate at a Time\u003c\/i\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\"\u003ci data-mce-fragment=\"1\"\u003eSoul \u003c\/i\u003eis both a manual and meditation, in chapters moving alphabetically from collards to potatoes, on the forces of history that made him the cook that he is.\" --\u003cb data-mce-fragment=\"1\"\u003eJulia Moskin\u003c\/b\u003e,\u003cb data-mce-fragment=\"1\"\u003e \u003c\/b\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New York Times\u003c\/i\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSouthern Living  \/  May 22, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.3\" H x 10.2\" L x 8.2\" W (3.1 lbs) 368 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Hardcover","offer_id":38036209565872,"sku":"9780848754419","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_243fd375-6156-4aa5-a5f4-a1133e4add9a.gif?v=1611700257"},{"product_id":"sallie-ann-robinsons-kitchen-food-and-family-lore-from-the-lowcountry-sallie-ann-robinson","title":"Sallie Ann Robinson's Kitchen: Food and Family Lore from the Lowcountry \/\/\/ Sallie Ann Robinson","description":"\u003cp\u003eIn her third cookbook, 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\" She enriches regional staples with her own flair in recipes like Belly-Fillin Carolina Country Boil, Island Pineapple and Coconut Chicken, Gullah Chicken Gumbo, 'Fuskie Shrimp and Blue Crab Burger, and Sautéed Cabbage with Sweet Onion.\u003c\/p\u003e\n\u003cp\u003eAs memories of this traditional way of life fade, \u003ci\u003eSallie Ann Robinson's Kitchen\u003c\/i\u003e helps preserve the food, culture, and community of Daufuskie and the Sea Islands.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eSallie Ann Robinson\u003c\/b\u003e\u003cspan\u003e is the author of \u003c\/span\u003e\u003ci\u003eGullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eCooking the Gullah Way, Morning, Noon, and Night\u003c\/i\u003e\u003cspan\u003e and coauthor of \u003c\/span\u003e\u003ci\u003eDaufuskie Island\u003c\/i\u003e\u003cspan\u003e. She is a sixth-generation Gullah born on Daufuskie Island in South Carolina and has dedicated herself to chronicling and sharing Gullah recipes, dialect, and folklore. Her life and work have been showcased in \u003c\/span\u003e\u003ci\u003eNational Geographic, Southern Living, Bon Appetit, Garden \u0026amp; Gun\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eThe South Magazine\u003c\/i\u003e\u003cspan\u003e, among other publications. She has also appeared on the Food Network, the Travel Channel, and Georgia Public Broadcasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"Part personal narrative, part culinary and cultural archive, [Robinson's] newest cookbook . . . documents the variety of dishes passed down through Gullah families for generations.\" --\u003ci\u003e\u003cb\u003eSouthern Living\u003c\/b\u003e\u003c\/i\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A book to treasure as both a cultural history resource and a tempting cookbook. 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Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe unique food traditions of Gullah culture contain a blend of African, European, and Native American influences. Reflecting the rhythm of a day in the kitchen, from breakfast to dinner (and anywhere in between), this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. Robinson also includes twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive. In her spirited introduction and chapter openings, Robinson describes how cooking the Gullah way has enriched her life, from her childhood on the island to her adulthood on the nearby mainland. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eReflecting the rhythm of a day in the kitchen, this cookbook collects seventy-five recipes for easy-to-prepare, robustly flavored dishes. It also features twenty-five folk remedies, demonstrating how in the Gullah culture, in the not-so-distant past, food and medicine were closely linked and the sea and the land provided what islanders needed to survive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eSallie Ann Robinson\u003c\/b\u003e\u003cspan\u003e is the author of \u003c\/span\u003e\u003ci\u003eGullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eCooking the Gullah Way, Morning, Noon, and Night\u003c\/i\u003e\u003cspan\u003e and coauthor of \u003c\/span\u003e\u003ci\u003eDaufuskie Island\u003c\/i\u003e\u003cspan\u003e. She is a sixth-generation Gullah born on Daufuskie Island in South Carolina and has dedicated herself to chronicling and sharing Gullah recipes, dialect, and folklore. Her life and work have been showcased in \u003c\/span\u003e\u003ci\u003eNational Geographic, Southern Living, Bon Appetit, Garden \u0026amp; Gun\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eThe South Magazine\u003c\/i\u003e\u003cspan\u003e, among other publications. She has also appeared on the Food Network, the Travel Channel, and Georgia Public Broadcasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\"[Robinson] combines a memoir of growing up with her nine siblings [on Daufuskie Island] and down-to-earth recipes to cover each meal of the day. Most of her remembrances involve chores and the fertile life of the island, though she includes a fine chapter on 'Folk Beliefs and Home Remedies.'. . . As for the recipes, each could be filed under one or more of the three S's: simple, soul food or seafood.\" --\u003c\/span\u003e\u003cstrong\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Spend some time with [Robinson] yourself . . . and you'll feel marvelously satisfied in both your belly and your heart.\" --\u003cstrong\u003e\u003cem\u003eAnn Arbor News\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eUniversity of North Carolina Press  \/  October 01, 2007\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.45\" H x 9.0\" L x 7.02\" W (0.64 lbs) 154 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Longleaf Services","offers":[{"title":"Paperback","offer_id":38032635855024,"sku":"9780807858431","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_c401954b-e87c-48f6-851a-b775fbf50e8d.gif?v=1611697611"},{"product_id":"gullah-home-cooking-the-daufuskie-way-smokin-joe-butter-beans-ol-fuskie-fried-crab-rice-sticky-bush-blackberry-dumpling-and-other-sea-island-favorites-sallie-ann-robinson","title":"Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites \/\/\/ Sallie Ann Robinson","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIf there's one thing we learned coming up on Daufuskie, remembers Sallie Ann Robinson, it's the importance of good, home-cooked food. In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLiving on a South Carolina island accessible only by boat, Daufuskie folk have traditionally relied on the bounty of fresh ingredients found on the land and in the waters that surround them. The one hundred home-style dishes presented here include salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Gregory Wrenn Smith's photographs evoke the sights and tastes of Daufuskie. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHere are my family's recipes, writes Robinson, weaving warm memories of the people who made and loved these dishes and clear instructions for preparing them. She invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eSallie Ann Robinson\u003c\/b\u003e\u003cspan\u003e is the author of \u003c\/span\u003e\u003ci\u003eGullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eCooking the Gullah Way, Morning, Noon, and Night\u003c\/i\u003e\u003cspan\u003e and coauthor of \u003c\/span\u003e\u003ci\u003eDaufuskie Island\u003c\/i\u003e\u003cspan\u003e. She is a sixth-generation Gullah born on Daufuskie Island in South Carolina and has dedicated herself to chronicling and sharing Gullah recipes, dialect, and folklore. Her life and work have been showcased in \u003c\/span\u003e\u003ci\u003eNational Geographic, Southern Living, Bon Appetit, Garden \u0026amp; Gun\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eThe South Magazine\u003c\/i\u003e\u003cspan\u003e, among other publications. She has also appeared on the Food Network, the Travel Channel, and Georgia Public Broadcasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"With this collection of recipes, stories, and personal reminiscences, Sallie Ann has cooked up a big pot of steaming low-country gumbo. So you better come on in her kitchen and experience the seasonings and flavors of the traditional and new Daufuskie Island offered up by a native daughter.\" --\u003cstrong\u003eVertamae Grosvenor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Sallie Ann Robinson cooks slow and local--from the heart.\" --\u003cstrong\u003eDamon Lee Fowler\u003c\/strong\u003e, \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cem\u003eUniversity of North Carolina Press  \/  April 07, 2003\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.52\" H x 8.88\" L x 6.96\" W (0.69 lbs) 192 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Longleaf Services","offers":[{"title":"Paperback","offer_id":38034992660656,"sku":"9780807854563","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_c5665959-bfbb-4b38-a4ac-a2ce29dc1c55.gif?v=1611698553"},{"product_id":"provisions-the-roots-of-caribbean-cooking-150-vegetarian-recipes-michelle-rousseau-suzanne-rousseau","title":"Provisions: The Roots of Caribbean Cooking -- 150 Vegetarian Recipes \/\/\/ Michelle Rousseau and Suzanne Rousseau","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eA lush, modern vegetarian cookbook celebrating the bold flavors and unique ingredients of the Caribbean\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003ci\u003eProvisions\u003c\/i\u003e\u003cspan\u003e, Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people -- particularly the women -- for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith a modern twist on traditional island ingredients and flavors, \u003c\/span\u003e\u003ci\u003eProvisions \u003c\/i\u003e\u003cspan\u003ereinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eSisters \u003c\/span\u003e\u003cb\u003eMichelle\u003c\/b\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cb\u003eSuzanne Rousseau\u003c\/b\u003e\u003cspan\u003e have spent the last twenty years exploring the culture and identity of Caribbean food from their unique vantage point as Jamaican chefs and entrepreneurs. They were the hosts of the popular food and travel show \u003c\/span\u003e\u003ci\u003eTwo Sisters and a Meal\u003c\/i\u003e\u003cspan\u003e. They also produced and starred in the web series \u003c\/span\u003e\u003ci\u003eIsland Potluck\u003c\/i\u003e\u003cspan\u003e, a joint production with the Jamaica Tourist Board. Their first cookbook, \u003c\/span\u003e\u003ci\u003eCaribbean Potluck\u003c\/i\u003e\u003cspan\u003e, received critical acclaim and was named one of NPR's Best Books of 2014. Most recently, they have opened Summerhouse at the Liguanea Club in Kingston, Jamaica, a Caribbean gastropub with the mission of celebrating the soul, heritage, and lifestyle of the islands. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVisit them online at summerhouseja.com and 2sistersandameal.com.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"A lush and artful work-one part cookbook, one part canonical and historical text. A modern collection of vegetarian comfort-food recipes, the book details the lineage of the invisible contributions of African women, and the savvy meal refinement of their descendants, self-reliant and creative West Indians who innovated the region's most beloved foodstuffs.\" --\u003cb\u003e\u003ci\u003eThe Atlantic\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Engaging, informative, and as witty as the play on words hidden in its full title, \u003ci data-mce-fragment=\"1\"\u003eProvisions: The Roots of Caribbean\u003c\/i\u003e \u003ci data-mce-fragment=\"1\"\u003eCooking \u003c\/i\u003etakes the reader on a tour of the region's food. Packed with recipes that made me want to head to the nearest market, taste memories that made me dream of the islands, a brief history of their family and of Caribbean food, and a glossary of local ingredients, it is simply a Caribbean vacation between two covers.\" --\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eJessica B. Harris, PhD, \u003c\/i\u003e\u003c\/b\u003e\u003ci data-mce-fragment=\"1\"\u003eauthor, food historian, lecturer, professor\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDa Capo Lifelong Books  \/  October 30, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.8\" H x 9.1\" L x 7.6\" W (2.0 lbs) 320 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Hardcover","offer_id":38036072038576,"sku":"9780738234670","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_7ead7675-1e12-4bb8-b407-77026232276f.gif?v=1611699829"},{"product_id":"the-new-way-to-cake-simple-recipes-with-exceptional-flavor-benjamina-ebuehi","title":"The New Way to Cake: Simple Recipes with Exceptional Flavor \/\/\/ Benjamina Ebuehi","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003ePut Flavor First with 60 Easy, Stylish Cakes\u003c\/b\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnlock a whole new world of flavor with Benjamina Ebuehi’s signature cakes. Inspired by her journey to \u003c\/span\u003e\u003ci\u003eThe Great British Bake Off\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eand 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 \u0026amp; 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. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese 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, \u003c\/span\u003e\u003ci\u003eThe New Way to Cake\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003ebrings out the best baker in everyone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBenjamina Ebuehi\u003c\/strong\u003e appeared on \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Great British Bake Off\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003ewhere she impressed judges with her impeccable techniques and creative flavor combinations. Now she works with the award-winning social enterprise Luminary Bakery, teaches baking workshops, provides food styling and content development services and shares recipes on her blog Carrot \u0026amp; Crumb. She lives in London, England.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"Benjamina's approach to cake is fresh and wildly exciting, yet so approachable that you'll feel as if you've known these cakes forever.\" --\u003cstrong\u003eMolly Yeh\u003c\/strong\u003e, blogger, author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMolly on the Range\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003eand host of Food Network's\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eGirl Meets Farm\u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Reading the recipes for all these delicious cakes and sweet treats has my mouth watering. 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With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he's developed in his own practice, \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003einspired by his Honduran roots and New Orleans upbringing\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e, to ensure your success and a good return on your time and effort.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eFord's recipes include \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003estep-by-step instructions and photographs of all of the mixing, shaping, and baking techniques\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e you'll need to know, with special attention paid to developing flavor as well as your own instincts. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew World Sourdough\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e offers \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003epractical, accessible techniques\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eenticing, creative recipes\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e you'll want to return to again and again, like:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePan de Coco\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCiabatta\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePretzel Buns\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eChallah\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFocaccia\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePizza dough\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCuban Muffins\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePita Bread\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFlour Tortillas\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eQueen Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eStraightforward and unintimidating, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew World Sourdough\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eBryan Ford\u003c\/b\u003e is a bread baker from New Orleans who is known for experimenting with baking techniques. Bryan infuses his passion for his Latin American culture into his recipes on his popular blog Artisan Bryan (artisanbryan.com) and Instagram (@artisanbryan). Viewed in over 100 countries, Ford is especially known for his sourdough \u003ci\u003epan de coco\u003c\/i\u003e recipe, inspired by a traditional Honduran bread. Bryan is currently the Head Baker of the Ironside Bakery, an artisanal bakery that focuses on using local, seasonal ingredients and organic grains to make rustic sourdough breads and viennoiserie.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\"Ford's cookbook, \u003ci\u003eNew World Sourdough\u003c\/i\u003e, is full of deep expertise that answers many of these questions, but it's also an unusually warm, friendly invitation to making sourdough bread, a subgenre of the baking world that isn't known for being so inclusive and approachable.\" \u003ci\u003e--\u003c\/i\u003e\u003cb\u003e\u003ci\u003eThe New York Times Magazine\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"New World Sourdough is Ford's exploration of making breads from North, Central, and South America with natural fermentation, but it's also an opening volley against a stale idea of what artisan bread should be.\"\u003cb\u003e \u003c\/b\u003e\u003ci\u003e--\u003cstrong\u003eFood \u0026amp; Wine\u003c\/strong\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"His recipes are refreshingly straightforward--eschewing complicated jargon for easy-to-follow instructions--and once you've mastered the simplest of breads, you can level up to breads you may have previously thought were not possible to make at home.\" \u003cb\u003e\u003ci\u003e--Chowhound\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eQuarry Books  \/  June 16, 2020\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e0.7\" H x 10.1\" L x 8.5\" W (1.65 lbs) 160 pages\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Hardcover","offer_id":38036032979120,"sku":"9781631598708","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_07e33558-6535-4020-9d1d-479fc12396be.gif?v=1611699049"},{"product_id":"black-girl-baking-wholesome-recipes-inspired-by-a-soulful-upbringing-jerrelle-guy","title":"Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing \/\/\/ Jerrelle Guy","description":"\u003cp\u003e\u003cb\u003e**2019 James Beard Foundation Book Award Nominee**\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eBlack Girl Baking has a rhythm and a realness to it. - Carla Hall, Chef and television personality\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eInvigorating and Creative Recipes to Ignite Your Senses\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor Jerrelle Guy, food has always been what has shaped her--her body, her character, her experiences and her palate. Growing up as the sensitive, slightly awkward child of three in a race-conscious space, she decided early on that she'd rather spend her time eating cookies and honey buns than taking on the weight of worldly issues. It helped her see that good food is the most powerful way to connect, understand and heal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInspired by this realization, each one of her recipes tells a story. Orange Peel Pound Cake brings back memories of summer days eating Florida oranges at Big Ma's house, Rosketti cookies reimagine the treats her mother ate growing up in Guam, and Plaited Dukkah Bread parallels the braids worked into her hair as a child.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJerrelle leads you on a sensual baking journey using the five senses, retelling and reinventing food memories while using ingredients that make her feel more in control and more connected to the world and the person she has become. Whole flours, less refined sugar and vegan alternatives make it easier to celebrate those sweet moments that made her who she is today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEscape everyday life and get lost in the aromas, sounds, sights, textures and tastes of \u003c\/span\u003e\u003ci\u003eBlack Girl Baking\u003c\/i\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eJerrelle Guy\u003c\/strong\u003e, founder of the popular food blog Chocolate for Basil, is a foodscholar, award-winning food photographer, recipe contributor and Tastemade Tastemaker. She has been featured in \u003ci\u003eVogue\u003c\/i\u003e, \u003ci\u003eThe Boston Globe\u003c\/i\u003e, Food52 and more. Jerrelle currently resides in Boston, Massachusetts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\"This is more than just a cookbook. Not only was I left eager to cook and bake, but also intrigued by Jerrelle's nostalgic descriptions of food, family and the roles they play in her life--simply beautiful and satisfying.\" \u003c\/span\u003e--\u003cstrong\u003eAlexandra Elle\u003c\/strong\u003e, author of \u003ci\u003eWords from a Wanderer\u003c\/i\u003e and \u003ci\u003eNeon Soul\u003c\/i\u003e, founder and host of the podcast \u003cem\u003ehey, girl\u003c\/em\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003ci\u003eBlack Girl Baking\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis made for the new-aged baker looking for a place to belong. Jerrelle offers us her unique perspective, stunning imagery and remarkable recipes. After reading her book, I felt inspired to learn something new in the kitchen and inspired to discover something new about myself.\" \u003cspan\u003e--\u003cstrong\u003eJocelyn Delk Adams\u003c\/strong\u003e, author of \u003c\/span\u003e\u003ci\u003eGrandbaby Cakes\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePage Street Publishing  \/  \u003cmeta charset=\"utf-8\"\u003eFebruary 06, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e0.8\" H x 8.7\" L x 8.0\" W (1.4 lbs) 208 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Macmillan","offers":[{"title":"Paperback","offer_id":38032554098864,"sku":"9781624145124","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_2d5978de-b6b2-426b-a737-23fe0e049eff.gif?v=1611697371"},{"product_id":"carla-halls-soul-food-everyday-and-celebration-carla-hall-genevieve-ko","title":"Carla Hall's Soul Food: Everyday and Celebration \/\/\/ Carla Hall with Genevieve Ko","description":"\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e-- SIGNED COPIES --\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeloved TV chef (ABC's Emmy Award-winning\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Chew\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eand fan favorite on Bravo's\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTop Chef\u003c\/em\u003e), Carla Hall takes us back to her own Nashville roots to offer a fresh, lip-smackin' look at America's favorite comfort cuisine.\u003c\/p\u003e\n\u003cp\u003eIn\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCarla Hall's Soul Food\u003c\/em\u003e, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin' look at America's favorite comfort cuisine and traces soul food's history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that's just as delicious as cornbread and fried chicken.\u003c\/p\u003e\n\u003cp\u003eFrom Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCarla Hall's Soul Food\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003edeliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes--the mouthwatering soul food everyone will want a taste of.\u003c\/p\u003e\n\u003cp\u003eRecipes include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCracked Shrimp with Comeback Sauce\u003c\/li\u003e\n\u003cli\u003eGhanaian Peanut Beef Stew with Onions and Celery\u003c\/li\u003e\n\u003cli\u003eCaribbean Smothered Chicken with Coconut, Lime, and Chiles\u003c\/li\u003e\n\u003cli\u003eRoasted Cauliflower with Raisins and Lemon-Pepper Millet\u003c\/li\u003e\n\u003cli\u003eField Peas with Country Ham\u003c\/li\u003e\n\u003cli\u003eChunky Tomato Soup with Roasted Okra Rounds\u003c\/li\u003e\n\u003cli\u003eSweet Potato Pudding with Clementines\u003c\/li\u003e\n\u003cli\u003ePoured Caramel Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCarla Hall's Soul Food\u003c\/em\u003e, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla's famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake.\u003c\/p\u003e\n\u003cp\u003eFeaturing 145 original recipes, 120 color photographs, and a whole lotta love,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCarla Hall's Soul Food\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a wonderful blend of the modern and the traditional--honoring soul food's heritage and personalizing it with Carla's signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFive days a week \u003cstrong\u003eCarla Hall\u003c\/strong\u003e bursts into your kitchens as the co-host of ABC's talk show \"The Chew.\" Carla has never considered doing anything more than following her heart. From accountant to model to caterer to talk show host, life is a journey, and every wrong turn leads to a right. After graduating college with an Accounting degree Carla moved to Europe to pursue a modeling career which ultimately led her to discovering her true calling as a chef.\u003c\/p\u003e\n\u003cp\u003eWhile Carla didn't start cooking professionally until she was well into her 20's, her recipes reflect those classic dishes from her childhood growing up in Nashville, TN surrounded by soul food cooked from the heart. Her culinary philosophy is all about keeping it simple and flavorful. (\"If you don't know how to perfectly roast a chicken, that's where you need to start in the kitchen.\")\u003c\/p\u003e\n\u003cp\u003eInside and out of the kitchen, Carla believes that you have to, \"Say Yes! Adventure follows, then growth.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGenevieve Ko\u003c\/strong\u003e is a graduate of Yale University. She is a freelance food writer and a consultant to chefs and restaurants. She lives in New York City.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\"Carla's newest cookbook is a sparkling collection that reveals layers of her personality, heritage, mission and deep centeredness in the African American culinary tradition while reflecting the dynamism, diversity and improvisational genius that tradition inspires. This is a new classic.\" --\u003cstrong\u003eMichael Twitty\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"It's no secret how much Carla Hall loves food. Her passion to share, her knowledge of tradition, and her palpable excitement have been witnessed by millions everywhere. Here she translates that energy into a beautiful book where love and soul ooze off the pages. I can't wait to cook these recipes for my family.\" --\u003cstrong\u003eChrissy Teigen\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eHarper Wave  \/  \u003cstrong\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eOctober 23, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e1.1\" H x 9.3\" L x 7.6\" W (2.4 lbs) 336 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Hardcover","offer_id":38032594436272,"sku":"9780062669834","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_0104999c-c37f-4e70-b0e5-cc83e9993e66.gif?v=1611697497"},{"product_id":"cooking-with-love-carla-hall","title":"Cooking with Love: Comfort Food That Hugs You \/\/\/ Carla Hall with Genevieve Ko","description":"\u003cdiv class=\"text\"\u003e\u003cb\u003eFormer cohost of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Chew\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand a\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTop Chef: All-Stars\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eFan Favorite, Carla Hall serves up more than 100 fantastic recipes for twists on classic comfort food.\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv class=\"text\"\u003e\n\u003cb\u003e\u003cbr\u003e\u003c\/b\u003eCarla Hall first won the hearts of fans nationwide on Bravo's\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTop Chef\u003c\/i\u003e, then won Fan Favorite on\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eTop Chef: All-Stars\u003c\/i\u003e. In\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCooking With Love\u003c\/i\u003e, she serves up more than 100 fantastic recipes for food that hugs you. With her signature tasty twists on tried-and-true classics, comfort food never tasted so good!\n\u003cp\u003eFrom down-home deviled eggs with smoky bacon to silky and light spicy carrot-ginger Soup to the ultimate chicken pot pie with buttery crust on the bottom to her Granny's unforgettably luscious five-flavor pound cake, Carla's flavorful recipes are so deeply satisfying, they'll become family favorites in your kitchen.\u003c\/p\u003e\n\u003cp\u003eFor Carla, the only way to make truly comforting food is to cook it from the heart, and in\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCooking with Love\u003c\/i\u003e, she shows you that love with her tempting, inspiring recipes for all sorts of sumptuous dishes, displayed in beautiful full-color photographs. Carla also tells funny, poignant tales of her own life cooking with family, friends, and fellow chefs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eCarla Hall\u003c\/strong\u003e attended L'Academie de Cuisine in Maryland. She gained her audience when she competed on Bravo's \u003c\/span\u003e\u003ci\u003eTop Chef\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eTop Chef: All Stars\u003c\/i\u003e\u003cspan\u003e. She has been a TV personality since then, cohosting on the ABC talk show \u003c\/span\u003e\u003ci\u003eThe Chew\u003c\/i\u003e\u003cspan\u003e, contributing on \u003c\/span\u003e\u003ci\u003eGood Morning America\u003c\/i\u003e\u003cspan\u003e, and featuring as a judge on \u003c\/span\u003e\u003ci\u003eCrazy Delicious\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eon Netflix and on \u003c\/span\u003e\u003ci\u003eBakeaway Camp\u003c\/i\u003e\u003cspan\u003e on the Food Network. She is the author of \u003c\/span\u003e\u003ci\u003eCarla's Comfort Foods\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eCooking with Love\u003c\/i\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003ci\u003eCarla Hall's Soul Food\u003c\/i\u003e\u003cspan\u003e, which received an NAACP Image Awards nomination. She lives in Washington D.C. with her husband. Visit carlahall.com for more.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eGenevieve Ko\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is the author of \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBetter\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eBaking. She has coauthored several books, including \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eHome Cooking\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ewith Jean-\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eGeorges, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCooking with Love\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCarla's Comfort Food\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e. She has been an editor at numerous publications, such as \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGood Housekeeping\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eGourmet\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFine\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eCooking, Bon Appetit\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Los Angeles Times\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e. She is currently a senior editor at \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eNew York Times Cooking\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Visit genevieveko.com for more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\"Whoever put this book in your hands loves you - and you're about to love them right back! Carla is a born teacher. Full of useful insights, helpful quick-fixes learned from years of trial and error, and her signature humor (and patience), \u003c\/span\u003e\u003ci\u003eCooking With Love\u003c\/i\u003e\u003cspan\u003e puts Ms. Hootie Hoo herself right there at the stove next to you, every step of the way. Whether you're a novice or expert, she'll have you dancing into the kitchen to whip up unbelievably simple, sumptuous feasts from scratch, whether it's weeknight Buffalo Wing Burgers, or The Saints' Gumbo for a weekend get together. If I'm coming to dinner, please make the Groundnut Stew - it's my favorite!\" --\u003cstrong\u003eDaphne Oz\u003c\/strong\u003e, \u003cem\u003eThe Dorm Room Diet\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\"As a cook who enjoys kitchen experiments, I love Carla's stories of how she develops her delicious dishes, tinkering with flavor combinations until she gets them just right. And they really are just right. And what a range: her rustic mushroom tart is great and Granny's five-flavor pound cake is worth the price of the book.\" --\u003cstrong\u003eJennifer Reese,\u003c\/strong\u003e \u003cem\u003eMake the Bread, Buy the Butter\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFree Press  \/  \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eNovember 12, 2013\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e0.8\" H x 9.0\" L x 7.3\" W (1.95 lbs) 311 pages\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Paperback","offer_id":38032626319536,"sku":"9781451662207","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_e2ad56ca-1f24-4e43-8844-fb3b39f5a33d.gif?v=1611697675"},{"product_id":"the-africa-cookbook-tastes-of-a-continent-jessica-b-harris","title":"The Africa Cookbook: Tastes of a Continent \/\/\/ Jessica B. Harris","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith more than two hundred traditional and contemporary recipes, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Africa Cookbook\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a unique window into the long culinary history of a diverse continent. From the savory stews of the western savannah to the curries and chutneys of the Swahili coasts, prominent scholar Jessica Harris has assembled a collection of recipes that reflects the modern innovations and rich heritage of kitchens across Africa. Potatoes with Mint Leaves and Garlic from Algeria and Senegal's classic Theibou Dienn are among the many flavorful dishes that offer a change of pace for contemporary North Americans. Illustrated with archival photographs and peppered with history and anecdote, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Africa Cookbook\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a celebration of cultures and individuals whose contributions to the way we eat have long been ignored.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJessica B. Harris\u003c\/strong\u003e holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMy Soul Looks Back\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e as well as twelve cookbooks, her articles have appeared in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eVogue\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFood \u0026amp; Wine, Essence\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New Yorker\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, among other publications; she has made numerous television and radio appearances and has been profiled in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New York Times.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eConsidered one of the preeminent scholars of the food of the African Diaspora, Harris has been inducted into the James Beard Who's Who in Food and Beverage in America, received an honorary doctorate from Johnson \u0026amp; Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"I like the way Jessica Harris thinks, I very much like the way she writes, and I am a great admirer of the way she cooks. This book is valuable to all thinking, writing cooks.\" \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e--\u003cstrong\u003eMaya Angelou\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Ms. Harris dares the reader to confront preconceptions about the continent...the clearly written recipes...are extremely user-friendly.\" \u003ci\u003e--\u003c\/i\u003e\u003cstrong\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"Harris is an entertaining and informative writer who has traveled throughout Africa for three decades, and this book is worth the price for her narrative alone.\" -\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e-\u003cstrong\u003eThe Chicago Tribune\u003c\/strong\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSimon \u0026amp; Schuster  \/  \u003cmeta charset=\"utf-8\"\u003eAugust 17, 2010\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e1.2\" H x 9.1\" L x 7.2\" W (1.2 lbs) 382 pages\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Paperback","offer_id":38035766149296,"sku":"9781439193303","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_710a8f77-f2b9-4348-9cbb-50b7bb23961c.gif?v=1611700374"},{"product_id":"beyond-gumbo-creole-fusion-food-from-the-atlantic-rim-jessica-b-harris","title":"Beyond Gumbo: Creole Fusion Food from the Atlantic Rim \/\/\/ Jessica B. Harris","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. But Creole food is more than the deep, rich flavors of Louisiana gumbo. In reality, its range encompasses foods spread across the Atlantic rim.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eJessica B. Harris\u003c\/strong\u003e holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMy Soul Looks Back\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e as well as twelve cookbooks, her articles have appeared in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eVogue\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFood \u0026amp; Wine, Essence\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New Yorker\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, among other publications; she has made numerous television and radio appearances and has been profiled in \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New York Times.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eConsidered one of the preeminent scholars of the food of the African Diaspora, Harris has been inducted into the James Beard Who's Who in Food and Beverage in America, received an honorary doctorate from Johnson \u0026amp; Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\"\u003cspan data-mce-fragment=\"1\"\u003eThe kind of culinary anthropology that helps us understand our world and its people on a level rarely offered, but sorely needed. A joy to have, even if you don't cook.\u003c\/span\u003e\" --\u003cb\u003eCharlayne Hunter-Gault, \u003c\/b\u003eEmmy Award-winning journalist and author of \u003ci\u003eIn My Place\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\"Once again, Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way. I particularly enjoy her way of using culture and history to merge the three major cuisines in \"Beyond Gumbo.\" --\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eMarcus Samuelsson\u003c\/strong\u003e, chef-owner of Aquavit \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\"As butter is to bread, cream is to sugar, and brown pan gravy is to steamed buttered rice, Jessica Harris is the bowl that cradles and warms our gumbo. She has conjured up the souls of the ancestors and set the table with their most memorable recipes. Because of Jessica, if we want to, we can eat our way home again. If preparing these dishes doesn't have you dancing, then have a cup of Zazerac from Cuba, or Sazerac, as it's called in New Orleans, and you will. Your steps will be lighter, and your heart will overflow with love.\" --\u003cstrong\u003eAlexander Smalls,\u003c\/strong\u003e host, author, opera singer, and chef-restaurateur\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSimon \u0026amp; Schuster \/  \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eOctober 21, 2012\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.2\" H x 9.1\" L x 7.3\" W (1.1 lbs) 402 pages\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Paperback","offer_id":38032507863216,"sku":"9781476726250","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_74c22cb3-11b4-4431-b1c2-8f46a64c59d0.gif?v=1611697310"},{"product_id":"sky-juice-and-flying-fish-tastes-of-a-continent-jessica-b-harris","title":"Sky Juice and Flying Fish: Tastes of a Continent \/\/\/ Jessica B. Harris","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eSavor the food, flavor, rhythm, and romance of the Caribbean.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA truly authentic guide to down-home traditional Caribbean cooking, the kind you'd find at roadside stands, \u003c\/span\u003e\u003ci\u003eSky Juice and Flying Fish\u003c\/i\u003e\u003cspan\u003e captures the feel of the Islands, bringing the blue-green sea, the tropical breeze, and the exotic scents of the Caribbean into the American kitchen.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA culinary history of each of the Islands provides the perfect introduction to the 150 mouth-watering recipes for appetizers and soups, entrees, side dishes, and desserts, all featuring the distinctly exotic seasonings -- ginger, garlic, chili, coconut, curries, and rum -- of the Caribbean.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBegin your meal with plantain chips and a rum-spiked 'ti-punch. Go on to Bajan Fried Chicken from Barbados, complemented by a banana-ginger chutney and served with Jamaican Rice and Peas. Finish up with a sumptuous coconut pudding.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA glossary lists ingredients from achiote (small reddish berries) to z'yeux noirs (black-eyed peas), which can be found in grocery stores, Caribbean markets, or through the mail-order source list provided in the appendix.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eJessica B. Harris \u003c\/span\u003e\u003c\/strong\u003eholds a PhD from NYU, teaches English at Queens College, and lectures internationally. 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Born in Ethiopia, raised in Sweden, and trained in European kitchens, he is a world citizen turned American success story. Not only was Samuelsson the youngest chef ever to receive three stars from the \u003c\/span\u003e\u003ci\u003eNew York Times, \u003c\/i\u003e\u003cspan\u003ehe is also a five-time James Beard Award recipient, a winner of \u003c\/span\u003e\u003ci\u003eTop Chef Masters, \u003c\/i\u003e\u003cspan\u003eand a judge on \u003c\/span\u003e\u003ci\u003eChopped.\u003c\/i\u003e\u003cspan\u003e Chosen by President Obama to cook the first state dinner, he is now a charismatic TV host. \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn this book, the chef who former President Bill Clinton says \"has reinvigorated and reimagined what it means to be American\" serves up the dishes he makes at his Harlem home for his wife and friends. 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He is a judge on ABC's \u003c\/span\u003e\u003ci\u003eThe Taste \u003c\/i\u003e\u003cspan\u003eand the author of \u003c\/span\u003e\u003ci\u003eAquavit, \u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003ci\u003eThe Soul of a New Cuisine, \u003c\/i\u003e\u003cspan\u003eand the best-selling memoir \u003c\/span\u003e\u003ci\u003eYes, Chef.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\"Marcus is a great chef, a great cook, and a transformative figure in the landscape of American food. Seeing his style and his interests change over the years has been fascinating. I've watched him first hand as he eats his way through a city, soaking it all up, mind whirring. I guess this is what he's been doing with all that information and experience: \u003c\/span\u003e\u003ci\u003eMarcus Off Duty\u003c\/i\u003e\u003cspan\u003e. It's fair to say you would always be a very lucky person if you were invited over to Marcus's house for dinner. Now, with this book, everyone can join the party.\" \u003c\/span\u003e\u003cspan\u003e--\u003cstrong\u003eAnthony Bourdain\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eRux Martin\/Houghton Mifflin Harcourt  \/  October 21, 2014\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.98\" H x 10.3\" L x 8.16\" W (2.54 lbs) 352 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Hardcover","offer_id":38036011319472,"sku":"9780470940587","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_d361ecaa-877b-47b9-bb42-53e7656d4c1e.gif?v=1611698973"},{"product_id":"the-fonio-cookbook-pierre-thiam","title":"The Fonio Cookbook: An Ancient Grain Rediscovered \/\/\/ Pierre Thiam","description":"\u003cp style=\"text-align: center;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e--- SIGNED COPIES ---\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn this landmark cookbook, chef Pierre Thiam, a native of Senegal, celebrates fonio, an ancient \"miracle grain\" of his childhood that he believes could change the world. Grown for centuries in Africa, fonio is not only nutritious and gluten-free, but also as easy to cook as rice and quinoa. The Fonio Cookbook is full of simple recipes for the home cook, with both traditional West African dishes such as Fonio Fritters with Sweet Potato and modern creations like Tamarind Roasted Chicken with Fonio and Fonio Seafood Paella. There are also numerous fonio dishes for breakfast and satisfying your sweet tooth, including Fonio and Plantain Pancakes and Fonio Chocolate Cake with Raspberry Coulis. Among the recipes, you'll find a rich cultural history of fonio that Thiam recounts in fascinating detail. The Fonio Cookbook also takes the reader on a journey to Senegal's fonio-growing region, with evocative photos and stories from harvest season detailing the grain's ease of growth and highlighting the people who transform fonio from crop to edible grain. Come along and discover this nutrient-rich ancient grain that's gaining incredible momentum in the western world and how it can replace any grain in your favorite dishes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003ePierre Thiam\u003c\/strong\u003e, known for his advocacy of West African cuisine, is a celebrated chef, restaurateur, and cookbook author. His books, Yolele! Recipes from the Heart of Senegal and Senegal: Modern Senegalese Recipes from the Source to the Bowl, were IACP and James Beard finalists, respectively. His TED GLOBAL talk on the subject of fonio in November 2017 has received more than 1.1 million views. He also shared his love of Senegalese food with the late Anthony Bourdain on CNN's Parts Unknown, Season 7. Pierre is the Executive Chef and co-owner of Teranga at The Africa Center in New York, the Executive Chef of Nok by Alara in Lagos, Nigeria, and the Signature Chef of Teranga Lounge at the five-star Pullman Hotel in Dakar, Senegal. Photographer: Adam Bartos is an internationally-known photographer whose work is included in the permanent collections of the Museum of Modern Art, New York; the San Francisco Museum of Modern Art; the J. Paul Getty Museum, Los Angeles, and others.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“In The Fonio Cookbook, Pierre Thiam brings the culinary potential of this African grain to the table in an act of love and homage to the diverse cultural offerings of his Senegalese heritage.”\u003cbr\u003e—\u003cstrong\u003e Massimo Bottura, \u003c\/strong\u003eChef\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLake Isle Press  \/  \u003cmeta charset=\"utf-8\"\u003eNovember 11, 2019\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e 0.8\" H x 10.1\" L x 8.2\" W (2.0 lbs) 192 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"National Book Network","offers":[{"title":"Hardcover","offer_id":38035508232368,"sku":"9781891105692","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/The_Fonio_Cookbook_cover_small_306187c1-90d9-44ad-8931-efad0dfd3f4d.jpg?v=1611691910"},{"product_id":"the-rise-black-cooks-and-the-soul-of-american-food-cookbook-marcus-samuelsson-osayi-endolyn-yewande-komolafe-tamie-cook","title":"The Rise: Black Cooks and the Soul of American Food: A Cookbook \/\/\/ Marcus Samuelsson with Osayi Endolyn and Recipes by Yewande Komolafe and Tamie Cook","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eAn \u003ci\u003eEater\u003c\/i\u003e Best Cookbook of Fall 2020 - This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes.\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIt is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eNow, in \u003c\/span\u003e\u003ci\u003eThe Rise\u003c\/i\u003e\u003cspan\u003e, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBlack cooking has always been more than \"soul food,\" with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChilled corn and tomato soup in honor of chef Mashama Bailey\u003c\/li\u003e\n\u003cli\u003eGrilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris\u003c\/li\u003e\n\u003cli\u003eCrab curry with yams and mustard greens for Nyesha Arrington\u003c\/li\u003e\n\u003cli\u003eSpiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan\u003c\/li\u003e\n\u003cli\u003eIsland jollof rice with a shout-out to Eric Adjepong\u003c\/li\u003e\n\u003cli\u003eSteak frites with plantain chips and green vinaigrette in tribute to Eric Gestel\u003c\/li\u003e\n\u003cli\u003eTigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eA stunning work of breadth and beauty, \u003c\/span\u003e\u003ci\u003eThe Rise \u003c\/i\u003e\u003cspan\u003eis more than a cookbook. It's the celebration of a movement.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eMarcus Samuelsson\u003c\/b\u003e\u003cspan\u003e is the acclaimed chef behind many restaurants worldwide. He has won multiple James Beard Foundation awards for his work as a chef and as host of \u003c\/span\u003e\u003ci\u003eNo Passport Required\u003c\/i\u003e\u003cspan\u003e, his public television series with Vox\/Eater. Samuelsson was crowned champion of \u003c\/span\u003e\u003ci\u003eTop Chef Masters\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eChopped All Stars\u003c\/i\u003e\u003cspan\u003e, and was the guest chef for President Obama's first state dinner. A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on underserved youth. Author of several cookbooks in addition to the \u003c\/span\u003e\u003ci\u003eNew\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eYork Times\u003c\/i\u003e\u003cspan\u003e bestselling memoir \u003c\/span\u003e\u003ci\u003eYes, Chef\u003c\/i\u003e\u003cspan\u003e, Samuelsson also co-produces the annual Harlem EatUp! festival, which celebrates the food, art, and culture of Harlem. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem, Marcus B\u0026amp;P in Newark, and Red Rooster Overtown in Miami into community kitchens in partnership with World Central Kitchen, serving well over 150,000 meals to those in need. Follow him on Instagram, Facebook, and Twitter at @MarcusCooks. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eOsayi Endolyn\u003c\/b\u003e\u003cspan\u003e is a James Beard Award-winning writer with work in \u003c\/span\u003e\u003ci\u003eTime\u003c\/i\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003ci\u003eWashington Post\u003c\/i\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003ci\u003eWall Street Journal\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eEater\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eCondé Nast Traveler\u003c\/i\u003e\u003cspan\u003e, and the \u003c\/span\u003e\u003ci\u003eOxford American\u003c\/i\u003e\u003cspan\u003e. She appears in \u003c\/span\u003e\u003ci\u003eChef's Table\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eUgly Delicious\u003c\/i\u003e\u003cspan\u003e on Netflix, and has been featured on NPR's \u003c\/span\u003e\u003ci\u003e1A\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eSplendid Table\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eSpecial Sauce with Ed Levine\u003c\/i\u003e\u003cspan\u003e, and the \u003c\/span\u003e\u003ci\u003eSporkful\u003c\/i\u003e\u003cspan\u003e podcast, for which she won a Webby. She is a recipient of the UC Berkeley-11th Hour Food \u0026amp; Farming Journalism Fellowship, and \u003c\/span\u003e\u003ci\u003eSouthern Living\u003c\/i\u003e\u003cspan\u003e named her one of thirty women moving Southern food forward. In addition to other book collaborations, Endolyn is working on a narrative about the history of systemic racism in American restaurant and dining culture. Follow her @osayiendolyn on Twitter and Instagram. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eYewande Komolafe\u003c\/b\u003e\u003cspan\u003e is a writer, recipe developer, and food stylist from Lagos, Nigeria. She develops recipes that lend taste and texture to her experience as an immigrant in the United States. A regular contributor to the \u003c\/span\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003cspan\u003e, her work has also appeared in \u003c\/span\u003e\u003ci\u003eWhetstone\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eTaste Cooking\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eFood + Wine\u003c\/i\u003e\u003cspan\u003e, \u003c\/span\u003e\u003ci\u003eSaveur\u003c\/i\u003e\u003cspan\u003e, and several other platforms and publications. She lives in Brooklyn with her husband, daughter, and many jars of spices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"This book is gumbo for your soul. A perfect storm of food, family, love, sharing of space and storytelling, it's the only gift I'll be giving this holiday season. Marcus has combined all of my favorite things: lineage, love and delicious cuisine. This melanated masterpiece is both delicious and nutritious.\" --\u003ci\u003eActivist, writer, and filmmaker \u003cstrong\u003eKimberly Jones\u003c\/strong\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Co-written with Osayi Endolyn, Chef Marcus Samuelsson's long-awaited cookbook, \u003ci\u003eThe Rise: Black Cooks and the Soul of American Food\u003c\/i\u003e, profiles the next generation of Black chefs and creators like Kwame Onwuachi and Adrienne Cheatham shaping America's culinary future. 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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.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFilled 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eComplete with anecdotes of Smalls's childhood in the Low Country and examinations of Southern musical tradition, \u003c\/span\u003e\u003ci\u003eMeals, Music, and Muses\u003c\/i\u003e\u003cspan\u003e is a heritage cookbook in the tradition of Edna Lewis's \u003c\/span\u003e\u003ci\u003eA Taste of Country Cooking.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eFlatiron Books  \/  February 25, 2020\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.8\" H x 10.1\" L x 9.2\" W (2.5 lbs) 240 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Alexander Smalls","offers":[{"title":"Hardcover","offer_id":38036015382704,"sku":"9781250098092","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_cb8d7db7-68e5-452a-878a-6870aa1e1003.gif?v=1611699558"},{"product_id":"in-bibis-kitchen-the-recipes-and-stories-of-grandmothers-from-the-eight-african-countries-that-touch-the-indian-ocean-hawa-hassan-julia-turshen","title":"In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean \/\/\/ Hawa Hassan with Julia Turshen","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGrandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\"Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long.\"--Jessica B. Harris, food historian, journalist, and public speaker\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/span\u003e \u003cb data-mce-fragment=\"1\"\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New Yorker\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe New York Times Book Review\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Washington Post\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBon Appétit\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e- NPR -\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSan Francisco Chronicle\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e-\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFood Network\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e-\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eVogue\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e-\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eDelish\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Guardian\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSmithsonian Magazine\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e-\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSalon\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e-\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTown \u0026amp; Country\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists \"see the real Zanzibar\" by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThrough Hawa's writing--and her own personal story--the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eIn Bibi's Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e uses food to teach us all about families, war, loss, migration, refuge, and sanctuary\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb\u003eHawa Hassan \u003c\/b\u003eis the founder and CEO of Basbaas Sauce, a line of condiments inspired by her country of origin, Somalia. Hawa and her brand have been featured in Forbes, the New York Times, the Observer, Grub Street, Vogue, The Cut, Eater, and more. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb\u003eJulia Turshen \u003c\/b\u003eis the bestselling author of Now and Again; Feed the Resistance, named one of the best cookbooks of the year by Eater, and Small Victories; named one of the best cookbooks of the year by the New York Times and NPR. She has written for the New York Times, the Washington Post, the Wall Street Journal, Vogue, Bon Appétit, Food \u0026amp; Wine, and Saveur. She is the founder of Equity At The Table (EATT), an inclusive digital directory of women and non-binary individuals in food.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\"What moves me most about In Bibi's Kitchen is Hawa Hassan's connection with these admirable women whose cooking traditions serve their families and help define their communities at home and abroad. I am thankful to see their faces, to meet them in their own words, and to know them and their diverse cultures far beyond the stifling generalities that America so often wields to conflate African people. This book illustrates what the wisest among us have known all along: The seat of power in food--its soul and expertise--has always begun at home, at the hands of skilled women in their kitchens.\" --\u003cb\u003eOsayi Endolyn, \u003c\/b\u003eJames Beard Award-winning writer\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\"In Bibi's Kitchen is rooted in tradition and reverence, but carries forth its stories with an urgency and energy that feels brand new. The book's tenderly reported interviews and East African recipes shine a light on a group who must be seen, must be heard from. Of course we all need more bibis in our lives. And we need the ones in these pages more now than ever. In Bibi's Kitchen is an inimitable accomplishment and an essential read that will enrich kitchens and souls everywhere it lands.\" --\u003cb\u003eHowie Kahn, \u003c\/b\u003e\u003cem\u003eNew York Times\u003c\/em\u003e bestselling author, James Beard Award winner, and host of \"Take Away Only\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem\u003eTen Speed Press  \/  \u003cmeta charset=\"utf-8\"\u003eOctober 13, 2020\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e1.2\" H x 10.1\" L x 8.1\" W (2.55 lbs) 288 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Hardcover","offer_id":38035887915184,"sku":"9781984856739","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_47f73db6-4fbe-403c-9b1b-a9cedc141352.gif?v=1611707286"},{"product_id":"afro-vegan-farm-fresh-african-caribbean-and-southern-flavors-remixed-bryant-terry","title":"Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed \/\/\/ Bryant Terry","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eRenowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY \u003ci\u003eBON APPÉTIT\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlending African, Caribbean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish \u003c\/span\u003e\u003ci\u003eirio;\u003c\/i\u003e\u003cspan\u003e and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African \u003c\/span\u003e\u003ci\u003ezalook\u003c\/i\u003e\u003cspan\u003e dip. There's perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith more than 100 modern and delicious dishes that draw on Terry's personal memories as well as the history of food that has traveled from the African continent, \u003c\/span\u003e\u003ci\u003eAfro-Vegan\u003c\/i\u003e\u003cspan\u003e takes you on an international food journey. Accompanying the recipes are Terry's insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, \u003c\/span\u003e\u003ci\u003eAfro-Vegan\u003c\/i\u003e\u003cspan\u003e's groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003eA national leader in the movement to promote healthy eating, \u003cb\u003eBryant Terry\u003c\/b\u003e is the author of \u003ci\u003eThe Inspired Vegan\u003c\/i\u003e and the critically acclaimed \u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e. Along with Anna Lappé, Bryant co-authored \u003ci\u003eGrub\u003c\/i\u003e, which the \u003ci\u003eNew York Times\u003c\/i\u003e called \"ingenious.\" He is also the host of \u003ci\u003eUrban Organic, \u003c\/i\u003ea multi-episode web series that he co-created. Bryant's work has been featured in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eGourmet, Food \u0026amp; Wine, O: The Oprah Magazine, Essence, Yoga Journal, \u003c\/i\u003eand \u003ci\u003eVegetarian Times\u003c\/i\u003e, among others. He has made dozens of national television and radio appearances including the \u003ci\u003eMartha Stewart Show\u003c\/i\u003e, \u003ci\u003eEmeril Green\u003c\/i\u003e, \u003ci\u003eThe Splendid Table\u003c\/i\u003e, \u003ci\u003e\u003c\/i\u003eand \u003ci\u003eMorning Edition\u003c\/i\u003e. He lives in Oakland, California.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"I'm a big fan of food. I'm also a fan of stories. What Bryant Terry has done with \u003ci\u003eAfro-Vegan\u003c\/i\u003e is tell a new and important story of food. He's connected health with history and culture and made the combination delicious. As important, he's encouraging all of us to learn the story of the food we make and consume and helping us generate our own stories as we share these healthy eats with the communities we love.\" --\u003cstrong\u003eB\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003earatunde Thurston\u003c\/strong\u003e, best-selling author of \u003ci\u003eHow to Be Black\u003c\/i\u003e and CEO and cofounder of Cultivated Wit\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"\u003ci\u003eAfro-Vegan\u003c\/i\u003e animates the cuisine of the African diaspora with the detail, reverence, and passion it deserves. Bryant elevates our often-overlooked culinary traditions and infuses a personal, smart, and practical love. He goes beyond teaching us to cook. 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Davis, distinguished professor emerita at the University of California Santa Cruz\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eThe New Yorker \u003c\/i\u003e- \u003ci\u003eThe Washington Post \u003c\/i\u003e- \u003ci\u003eVogue \u003c\/i\u003e- \u003ci\u003eSan Francisco Chronicle \u003c\/i\u003e- \u003ci\u003eForbes \u003c\/i\u003e- \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e - \u003ci\u003eSalon\u003c\/i\u003e - \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e - \u003ci\u003eDelish \u003c\/i\u003e- \u003ci\u003eEpicurious\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eMore than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of \u003ci\u003eAfro-Vegan\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFood justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in \u003c\/span\u003e\u003ci\u003eVegetable Kingdom\u003c\/i\u003e\u003cspan\u003e, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus \u0026amp; Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, \u003c\/span\u003e\u003ci\u003eVegetable Kingdom\u003c\/i\u003e\u003cspan\u003e is an invaluable tool for plant-based cooking today.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eBryant Terry\u003c\/b\u003e is a James Beard Award-winning chef and educator and the author of \u003ci\u003eAfro-Vegan\u003c\/i\u003e. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently in his fifth year as chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eWashington Post\u003c\/i\u003e, and \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, and on NPR's \u003ci\u003eAll Things Considered\u003c\/i\u003e. \u003ci\u003eSan Francisco\u003c\/i\u003e magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and \u003ci\u003eFast Company\u003c\/i\u003e named him one of 9 People Who Are Changing the Future of Food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"\u003ci\u003eVegetable Kingdom\u003c\/i\u003e is an artful and inspiring volume that is not only a collection of innovative plant-based recipes, it's also a multifaceted celebration of culture, family, ecology, and health. Bryant Terry's true artistry is in his ability to celebrate and remix global foodways in vegan creations that are full of vitality and beauty. This gorgeous book gives everyone access to Bryant's amazing creative vision: it's a joyous collection of Afro-Asian recipes that delight the eye as well as the palate.\" --\u003cb\u003eThelma Golden\u003c\/b\u003e, Director and chief curator of The Studio Museum in Harlem, New York\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003ci\u003eVegetable Kingdom\u003c\/i\u003e is an altar to our Diasporic ancestors, a legacy offering to our children, and a shrine to the plant friends who nourish us. As a parent, I felt inspired by the ingenious ways that Bryant 'Blackifies' uncommon vegetables and makes them kid-friendly. As a Haitian, I felt particularly jubilant as I prepared spicy Pikliz to the steamy Creole love ballad 'Ou Fe'm' that Bryant paired with the recipe. As an overworked, time-scarce person, I appreciated the tips for advanced prep on the weekends and inclusion of efficient meals.\" --\u003cb\u003eLeah Penniman\u003c\/b\u003e, Co-director of Soul Fire Farm and author of \u003ci\u003eFarming While Black\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTen Speed Press  \/  February 11, 2020 \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.0\" H x 10.1\" L x 8.2\" W (2.32 lbs) 256 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Hardcover","offer_id":38035368083632,"sku":"9780399581045","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_6170dec7-42c8-42ab-a435-695734fbe492.gif?v=1611708704"},{"product_id":"brown-sugar-kitchen-new-style-down-home-recipes-from-sweet-west-oakland-tanya-holland-jan-newberry-jody-horton-michael-chabon","title":"Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland \/\/\/ Tanya Holland with Jan Newberry, photographed by Jody Horton with foreword by Michael Chabon","description":"\u003cp\u003eBrown Sugar Kitchen is more than a restaurant. 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This is when satisfaction arrives.\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003eBrown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni \u0026amp; Cheese to a show-stopping Caramel Layer Cake with Brown Butter-Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables \u0026amp; Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again.\u003cbr data-mce-fragment=\"1\"\u003eRich visual storytelling reveals the food and the people that made and make West Oakland what it is today. 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Bryant developed these vegan recipes through the prism of the African Diaspora-cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Named one of the best vegetarian\/vegan cookbooks of the last 25 years by \u003c\/span\u003e\u003ci\u003eCooking Light Magazine, Vegan Soul Kitchen \u003c\/i\u003e\u003cspan\u003ereinvents African-American and Southern cuisine -- capitalizing on the complex flavors of the tradition, without the animal products. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith recipes for: Double Mustard Greens \u0026amp; Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits and many more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003eA national leader in the movement to promote healthy eating, \u003cb\u003eBryant Terry\u003c\/b\u003e is the author of \u003ci\u003eThe Inspired Vegan\u003c\/i\u003e and the critically acclaimed \u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e. Along with Anna Lappé, Bryant co-authored \u003ci\u003eGrub\u003c\/i\u003e, which the \u003ci\u003eNew York Times\u003c\/i\u003e called \"ingenious.\" He is also the host of \u003ci\u003eUrban Organic, \u003c\/i\u003ea multi-episode web series that he co-created. Bryant's work has been featured in the \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eGourmet, Food \u0026amp; Wine, O: The Oprah Magazine, Essence, Yoga Journal, \u003c\/i\u003eand \u003ci\u003eVegetarian Times\u003c\/i\u003e, among others. He has made dozens of national television and radio appearances including the \u003ci\u003eMartha Stewart Show\u003c\/i\u003e, \u003ci\u003eEmeril Green\u003c\/i\u003e, \u003ci\u003eThe Splendid Table\u003c\/i\u003e, \u003ci\u003e\u003c\/i\u003eand \u003ci\u003eMorning Edition\u003c\/i\u003e. He lives in Oakland, California.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eREVIEWS\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bryant Terry transforms age-old black culinary traditions into what soul food ought to be--food that sustain our bodies, our earth, our sense of community, and our desire for the delicious. For the naysayers who resist the audacity of okra or the soft power of tofu, \u003ci\u003eVegan Soul Kitchen\u003c\/i\u003e is the new manifesto that cries out, Yes We Can give up meat and enjoy gastronomic nirvana.\" --\u003cb data-mce-fragment=\"1\"\u003eRobin D. G. Kelley\u003c\/b\u003e, author of \u003ci data-mce-fragment=\"1\"\u003eFreedom Dreams: The Black Radical Imagination\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bryant Terry knows that good food should be an everyday right and not a privilege. 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Ultimately, \u003c\/span\u003e\u003ci\u003eThe Inspired Vegan\u003c\/i\u003e\u003cspan\u003e will help you become proficient in creating satisfying meals that use whole, fresh, seasonal ingredients and are nutritionally balanced -- and full of surprising, mouthwatering flavor combinations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"Flipping through \u003ci\u003eThe Inspired Vegan \u003c\/i\u003eis more like sitting on a barstool next to Terry while he works away at the kitchen counter. The sheer amount of information included in the book is impressive on its own--each recipe comes complete with a soundtrack and recommended book or film...This book could be a course for college credit, and should be. Oh, and it happens to have stop-in-your-tracks recipes...Terry's passion of for justice comes through just as clearly as his enjoyment of open, delicious food and the combination works wonderfully. This is a book you'll want to spend time with, put down, pick up, splatter sauce on, plan parties from, and share with everyone you know.\" --\u003cb\u003e\u003ci\u003eTaste for Life\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Bryant Terry knows that good food should be an everyday right and not a privilege.\" --\u003cmeta charset=\"utf-8\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eAlice Waters, \u003c\/b\u003eChef, author, and proprietor of Chez Panisse \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eDa Capo Lifelong Books  \/  January 24, 2012\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.7\" H x 9.0\" L x 7.3\" W (1.0 lbs) 201 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Paperback","offer_id":38035502497968,"sku":"9780738213750","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_337563b6-42c2-4836-b42b-e0d00fd98dba.gif?v=1611708442"},{"product_id":"between-harlem-and-heaven-afro-asian-american-cooking-for-big-nights-weeknights-and-every-day-jj-johnson-alexander-smalls-veronica-chambers","title":"Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day \/\/\/ JJ Johnson, Alexander Smalls and Veronica Chambers","description":"\u003cp\u003eWinner of the James Beard Award for Best American Cookbook\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"\u003ci\u003eBetween Harlem and Heaven\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003epresents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.\"\u003cbr\u003e-- Sean Brock\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"\u003c\/span\u003e\u003cb\u003eThis is more than just a cookbook.\u003c\/b\u003e\u003cspan\u003e Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, \u003c\/span\u003e\u003cb\u003ethis book is a testimony to the fact that food transcends borders.\u003c\/b\u003e\u003cspan\u003e --\u003cstrong\u003eChef Pierre Thiam\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by \u003c\/span\u003e\u003ci\u003eThe New Yorker\u003c\/i\u003e\u003cspan\u003e, \"somewhere between Harlem and heaven.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis book branches far beyond soul food to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. 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As the former chef\/owner of Café Beulah, Sweet Ophelia's, Shoebox Cafe, and The Cecil, Smalls has received great acclaim in the restaurant scene--including cooking at the James Beard House and being named one of Zagat's 19 NYC Restaurant Power Players. His memoir and cookbook, \u003ci\u003eGrace the Table, \u003c\/i\u003efeatures recipes from his upbringing of Southern Revival cuisine. Smalls is also a world-renowned opera singer and the winner of both a Grammy and a Tony Award. He lives in Harlem, New York.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb\u003eJoseph \"JJ\" Johnson \u003c\/b\u003eis a James Beard-nominated chef. A graduate of the Culinary Institute of America, Johnson went on to hone his skills in some of New York's most esteemed kitchens, including Centro Vinoteca, Jane, Tribeca Grill, The Cecil, and Minton's--and to cook in Ghana at the country's leading boutique hotel, Villa Monticello. He was named one of \u003ci\u003eRolling Stone\u003c\/i\u003e's ten breakthrough rock star chefs in 2016, one of Zagat's and Forbes's 30 Under 30, as well as Chef of the Year by New York African Restaurant Week. He lives in Harlem, New York.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eVeronica Chambers\u003c\/strong\u003e is the editor of the \u003ci\u003eNew York Times\u003c\/i\u003e archival storytelling team, a new initiative devoted to publishing articles based on photographs recently rediscovered as the paper digitizes millions of images. She is the editor of \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eMeaning of Michelle\u003c\/i\u003e, celebrating the former first lady, which was a \u003ci\u003eLos Angeles Times\u003c\/i\u003e bestseller and a \u003ci\u003eTime Magazine\u003c\/i\u003e Top Nonfiction of the year. Veronica has written several books as well, including \u003ci\u003eMama's Girl\u003c\/i\u003e, a critically acclaimed memoir, and she co-wrote \u003ci\u003eYes, Chef\u003c\/i\u003e with Marcus Samuelsson and \u003ci\u003e32 Yolks\u003c\/i\u003e with Eric Ripert\u003cstrong\u003e.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003ci\u003e\"Between Harlem and Heaven\u003c\/i\u003e is a celebration of food, culture, and the historic legacy of proud people unsung. This is the story of resilience and reverence, of people farming and cooking from one continent to the other, making delicious flavors in every pot. Alexander's culinary vision captures the essence, contribution, and influence of the African Diaspora, and is the result of his passionate, life-long adventure. There's no better place than the cradle of African American culture itself, between heaven and Harlem. 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You'll feel the sun at your back and the cool breeze off the Atlantic, hear the sizzle of freshly caught fish hitting the grill, and bask in the tropical palm forests of Casamance. Inspired by the depth of Senegalese cooking and the many people he's met on his culinary journey, these recipes are Pierre Thiam's own creative, modern takes on the traditional. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLearn to cook the vibrant, diverse food of Senegal, such as soulful stews full of meat falling off the bone; healthy ancient grains and dark leafy greens with superfood properties; fresh seafood grilled over open flame, served with salsas singing of bright citrus and fiery peppers; and lots of fresh vegetables and salads bursting with West African flavors. 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Those who subscribe to full-flavored, bold, exciting dining should rush to read and enjoy these unique recipes of gastronomical expression.\" --\u003cem\u003eAlexander Smalls\u003c\/em\u003e, Executive Chef \/ Restaurateur, The Cecil and Minton's\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"In \u003cem\u003eSenegal\u003c\/em\u003e, Pierre Thiam offers us more than just a portrait of an extraordinary country and a picture of a surprisingly eclectic and far-reaching cuisine, though he certainly does that. 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I let out an audible gasp upon seeing the beautiful black hands gracing Jerrelle Guy's lovely photographs, those hands as much a visual reminder of what has been missing for so long from American culinary culture as they hold promise for a possible, more equitable future.\" --\u003cb\u003eAdeena Sussman, \u003c\/b\u003e\u003ci\u003eThe New York Times Style Magazine\u003c\/i\u003e, \"The Cookbooks You Need for 2020\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"A comprehensive account of African American recipes and foodways. 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Twitty, illustrated by Stephen Crotts","description":"\u003cp\u003e\u003cstrong\u003e2018 James Beard Foundation Book of the Year 2018 James Beard Foundation Book Award Winner inWriting Nominee for the 2018 Hurston\/Wright Legacy Award in Nonfiction #75 on The Root100 2018\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and slavery to freedom.\u003c\/p\u003e\n\u003cp\u003eSouthern food is integral to the American culinary tradition, yet the question of who owns it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.\u003c\/p\u003e\n\u003cp\u003eFrom the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.\u003c\/p\u003e\n\u003cp\u003eAs he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep--the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.\u003c\/p\u003e\n\u003cp\u003eIllustrations by Stephen Crotts\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cstrong\u003eMichael W. Twitty\u003c\/strong\u003e is a noted culinary and cultural historian and the creator of \u003c\/span\u003e\u003cem\u003eAfroculinaria\u003c\/em\u003e\u003cspan\u003e, the first blog devoted to African American historic foodways and their legacies. He has been honored by FirstWeFeast.com as one of the twenty greatest food bloggers of all time, and named one of the \"Fifty People Who Are Changing the South\" by \u003c\/span\u003e\u003cem\u003eSouthern Living\u003c\/em\u003e\u003cspan\u003e and one of the \"Five Cheftavists to Watch\" by TakePart.com. Twitty has appeared throughout the media, including on NPR's \u003c\/span\u003e\u003cem\u003eThe Splendid Table\u003c\/em\u003e\u003cspan\u003e, and has given more than 250 talks in the United States and abroad. His work has appeared in \u003c\/span\u003e\u003cem\u003eEbony\u003c\/em\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cem\u003eGuardian\u003c\/em\u003e\u003cspan\u003e, and on NPR.org. He is also a Smith fellow with the Southern Foodways Alliance, a TED fellow and speaker, and the first Revolutionary in Residence at the Colonial Williamsburg Foundation. Twitty lives in Silver Spring, Maryland.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Slavery made the world of our ancestors incredibly remote to us. Thankfully, the work of Michael W. Twitty helps restore our awareness of their struggles and successes bite by bite, giving us a true taste of the past.\"  --\u003cstrong\u003eDr. Henry Louis Gates\u003c\/strong\u003e, host of PBS' Many Rivers to Cross and Finding Your Roots\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Written in Michael W. Twitty's no-nonsense style and interlaced with moments of levity, The Cooking Gene is gritty, compelling, and enlightening - a mix of personal narrative and the history of race, politics, economics and enslavement that will broaden notions of African-American culinary identity.\" --\u003cstrong\u003eToni Tipton-Martin\u003c\/strong\u003e, James Beard Award-winning author of The Jemima Code\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[H] \u003c\/strong\u003e\u003cem\u003eAmistad Press  \/  August 01, 2017\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.5\" H x 9.2\" L x 6.2\" W (1.5 lbs) 464 pages\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e[P]\u003c\/strong\u003e \u003cem\u003eAmistad Press  \/  July 31, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.0\" H x 8.0\" L x 5.31\" W (0.8 lbs) 480 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Hardcover","offer_id":38035693666480,"sku":"9780062379290","price":29.0,"currency_code":"USD","in_stock":true},{"title":"Paperback","offer_id":38035693699248,"sku":"9780062379276","price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_b9e54316-05ec-4d61-aaba-f9f77668d957.gif?v=1611708473"},{"product_id":"the-taste-of-country-cooking-edna-lewis","title":"The Taste of Country Cooking \/\/\/ Edna Lewis","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e- The fresh taste of spring--the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e- The feasts of summer--garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna's mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church's shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e- The harvest of fall--a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously \"different\" taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e- The hearty fare of winter--holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman--her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother's good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEdna Lewis\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e was born in 1916 in Freetown, Virginia, a farming community founded after the Civil War by freed slaves (among them her grandfather) and for many years lived and cooked in New York City. She was the recipient of numerous awards, including the inaugural James Beard Living Legend and Southern Foodways Alliance (SFA) Lifetime Achievement Awards, the Grande Dame des Dames d'Escoffier International, and the International Association of Culinary Professionals (IACP) Lifetime Achievement Award. Her books were inducted into the James Beard Foundation Cookbook Hall of Fame, and she was commemorated with a United States Postal Service postage stamp. Miss Lewis was also the author of\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Edna Lewis Cookbook, The Taste of Country Cooking, \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eand, with Scott Peacock,\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Gift of Southern Cooking\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e. She died in February 2006.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eKnopf Publishing Group  \/  \u003cmeta charset=\"utf-8\"\u003eAugust 01, 2006\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.09\" H x 9.44\" L x 6.94\" W (1.41 lbs) 268 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Hardcover","offer_id":38035426017456,"sku":"9780307265609","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_b32b9757-3c10-4ea1-beab-6c25ee3b9191.gif?v=1611708639"},{"product_id":"in-pursuit-of-flavor-the-beloved-classic-cookbook-from-the-acclaimed-author-of-the-taste-of-country-cooking-edna-lewis-mashama-bailey","title":"In Pursuit of Flavor: The Beloved Classic Cookbook from the Acclaimed Author of the Taste of Country Cooking \/\/\/ Edna Lewis with foreword by Mashama Bailey","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eThe classic cookbook from \"the first lady of Southern cooking\" (NPR), featuring a new foreword by Mashama Bailey, star of Netflix documentary series\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eChef's Table\u003c\/i\u003e.\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDecades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAcross six charmingly illustrated chapters--From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts--encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eIn Pursuit of Flavor\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a modern classic and a timeless compendium of Southern cooking at its very best.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eEdna Lewis\u003c\/strong\u003e was born in 1916 in Freetown, Virginia, a farming community founded after the Civil War by freed slaves (among them her grandfather) and for many years lived and cooked in New York City. She was the recipient of numerous awards, including the inaugural James Beard Living Legend and Southern Foodways Alliance (SFA) Lifetime Achievement Awards, the Grande Dame des Dames d'Escoffier International, and the International Association of Culinary Professionals (IACP) Lifetime Achievement Award. Her books were inducted into the James Beard Foundation Cookbook Hall of Fame, and she was commemorated with a United States Postal Service postage stamp. Miss Lewis was also the author of \u003ci\u003eThe Edna Lewis Cookbook, The Taste of Country Cooking, \u003c\/i\u003eand, with Scott Peacock, \u003ci\u003eThe Gift of Southern Cooking\u003c\/i\u003e. She died in February 2006.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\"Lewis's food is both subtle and elegant, made with the confidence and grace that arose from over a half-century in the kitchen. . . . Even 30 years later, Edna Lewis . . . teaches us that 'good food simply and lovingly prepared' will never go out of style, while reminding us that the passionate pursuit of flavor can make for one hell of a life.\" --\u003cstrong\u003e\u003ci\u003eThe New York Times Book Review\u003c\/i\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003ci\u003eIn Pursuit of Flavor\u003c\/i\u003e was my introduction to Ms. Lewis and the first African American cookbook I ever owned. It continues to fire a passion for ingredients and the joy of the journey of putting together a meal like no other work. This is culinary elegance to dance by.\" --\u003cstrong\u003eMichael W. Twitty\u003c\/strong\u003e, author of \u003ci\u003eThe Cooking Gene: A Journey Through African American Culinary History in the Old South\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"As a young child obsessed with cookbooks, reading Miss Edna Lewis's work felt like finding my way home for the first time. As an adult who makes cookbooks, her work continues to be my north star. Her voice, her life, her beautiful and appealing recipes, and her legacy are right there in her books and it's so exciting to see the renewed energy around In Pursuit of Flavor. If you're new to Miss Lewis, get ready to meet an icon.\"\u003ci\u003e --\u003cstrong\u003eJulia Turshen\u003c\/strong\u003e, \u003c\/i\u003eauthor of\u003ci\u003e Now \u0026amp; Again, \u003c\/i\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ci\u003eFeed the Resistance, \u003c\/i\u003eand\u003ci\u003e Small Victories, \u003c\/i\u003eand founder of Equity at The Table\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ci\u003eKnopf Publishing Group  \/  \u003cmeta charset=\"utf-8\"\u003eMarch 26, 2019\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.2\" H x 9.1\" L x 7.2\" W (2.0 lbs) 336 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Hardcover","offer_id":38035989823664,"sku":"9780525655510","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_97a5fbbf-371d-4793-ae67-105aaae793e4.gif?v=1611707317"},{"product_id":"the-edna-lewis-cookbook-edna-lewis-evangeline-peterson","title":"The Edna Lewis Cookbook \/\/\/ Edna Lewis and Evangeline Peterson","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEdna Lewis was recently honored with the issuance of a postal stamp by the US Post Office. She is renowned as one of the greatest American chefs and as an African-American woman who almost single handedly revived a forgotten world of refined Southern cooking. Another celebrated American chef, James Beard, remarked: \"Edna Lewis makes me want to go right into the kitchen and start cooking.\" Lewis won many industry awards and was often referred to as \"the Grande Dame of Southern Cooking\" and the \"South's answer to Julia Child.\" Lewis (1916-2006) also had a remarkable life story. She was born and grew up in rural Virginia in an area called Freetown. She learned to cook from an extended family that included grandparents who had been enslaved. The Edna Lewis Cookbook, Lewis's first book, published in 1972, contains over 100 recipes, arranged in menu form and organized according to the season of the year: Spring, Summer, Autumn, and Christmas. With its focus mostly although not exclusively on Southern food, it began the revival of true Southern cooking. Lewis went on to publish three more books: The Taste of Country Cooking (1976), In Pursuit of Flavor (1988), and The Gift of Southern Cooking, co-authored with Scott Peacock (2003). Her menus and recipes were featured in a variety of publications, including the New York Times, the New York Times Magazine, the Washington Post, Gourmet, Food \u0026amp; Wine, Cook's, House \u0026amp; Garden, and Redbook, among others. This edition of The Edna Lewis Cookbook marks the 100th Anniversary of Miss Lewis's birth. Evangeline Peterson studied with Edna Lewis and assisted her in compiling The Edna Lewis Cookbook.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEdna Lewis\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e was born in 1916 in Freetown, Virginia, a farming community founded after the Civil War by freed slaves (among them her grandfather) and for many years lived and cooked in New York City. She was the recipient of numerous awards, including the inaugural James Beard Living Legend and Southern Foodways Alliance (SFA) Lifetime Achievement Awards, the Grande Dame des Dames d'Escoffier International, and the International Association of Culinary Professionals (IACP) Lifetime Achievement Award. Her books were inducted into the James Beard Foundation Cookbook Hall of Fame, and she was commemorated with a United States Postal Service postage stamp. Miss Lewis was also the author of\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Edna Lewis Cookbook, The Taste of Country Cooking, \u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eand, with Scott Peacock,\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Gift of Southern Cooking\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e. She died in February 2006.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAxios Press \/  \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eOctober 01, 2016\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e0.5\" H x 9.9\" L x 7.0\" W (1.0 lbs) 200 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Ingram","offers":[{"title":"Paperback","offer_id":38035615187120,"sku":"9781604191066","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_6b8cbb15-829d-4b7c-a227-1589aea39703.gif?v=1611708533"},{"product_id":"the-noma-guide-to-fermentation-including-kofi-kombuchas-shoes-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables-rene-redzepi-david-zilber","title":"The Noma Guide to Fermentation: Including Kofi, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables \/\/\/ René Redzepi and David Zilber","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e Bestseller\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNamed one of the Best Cookbooks of the Year by the \u003ci\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/i\u003e, and more\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003ci\u003eFood \u0026amp; Wine, Bon Appétit, Esquire, Field \u0026amp; Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious\u003c\/i\u003e, and more\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\"An indispensable manual for home cooks and pro chefs.\" --\u003ci\u003eWired\u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNow René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003c\/span\u003e\u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003cspan\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFermentation is already building as the most significant new direction in food (and health). With \u003c\/span\u003e\u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003cspan\u003e, it's about to be taken to a whole new level.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in Copenhagen, four times recognized as the world's best by the World's 50 Best Restaurants. Redzepi has twice appeared on the cover of \u003ci\u003eTime\u003c\/i\u003e magazine (and been named one of \u003ci\u003eTime'\u003c\/i\u003es 100 Most Influential People in the World); been featured in publications from the \u003ci\u003eNew York Times\u003c\/i\u003e to \u003ci\u003eWired\u003c\/i\u003e; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, \u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, was an IACP and James Beard Award winner. He is also the author of \u003ci\u003eA Work in Progress\u003c\/i\u003e. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cb\u003eDavid Zilber\u003c\/b\u003e is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"A significant [marker of] culinary culture. . . . A fresh set of transformative cooking fundamentals . . . [that] make ferments something cooks reach for as readily as salt.\" --\u003cb\u003e\u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Techniques for achieving the tangy, deeply savory, overall extraordinary flavor that fermentation can bring to a dish.\" --\u003cb\u003eEpicurious\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eArtisan Publishers  \/  October 16, 2018\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e1.6\" H x 10.1\" L x 7.8\" W (2.6 lbs) 456 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Hachette","offers":[{"title":"Hardcover","offer_id":38035471597744,"sku":"9781579657185","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_445d04c1-603b-40db-9868-1585dbb0d792.gif?v=1611708564"},{"product_id":"sweet-home-cafe-cookbook-a-celebration-of-african-american-cooking-national-museum-of-african-american-history-and-culture","title":"Sweet Home Cafe Cookbook: A Celebration of African American Cooking \/\/\/ National Museum of African American History and Culture","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eA celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café. Named a 2019 James Beard Foundation Book Award nominee for best American cookbook; a \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e best cookbook of fall 2018; a \u003ci\u003eBooklist\u003c\/i\u003e top 10 food book of 2018; an \u003ci\u003eEssence\u003c\/i\u003e Oct 2018 pick, and more.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSince the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the café's bounty: drawing upon traditions of family and fellowship strengthened by shared meals, \u003c\/span\u003e\u003ci\u003eSweet Home Café Cookbook\u003c\/i\u003e\u003cspan\u003e celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith 109 recipes, the sumptuous \u003c\/span\u003e\u003ci\u003eSweet Home Café Cookbook\u003c\/i\u003e\u003cspan\u003e takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin' John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp \u0026amp; Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, \u003c\/span\u003e\u003ci\u003eSweet Home Café Cookbook\u003c\/i\u003e\u003cspan\u003e is an absolute must-have.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eAmong the many treasures at the \u003cstrong\u003eNATIONAL MUSEUM OF AFRICAN AMERICAN HISTORY AND CULTURE\u003c\/strong\u003e, which opened in September 2016, is its Sweet Home Café. Developed in thoughtful collaboration with Restaurant Associates, which focuses on creating extraordinary dining experiences in cultural institutions, the café showcases the rich culture and history of the African American people with traditional, authentic offerings as well as up-to-date dishes. \u003cstrong\u003eJESSICA B. HARRIS\u003c\/strong\u003e is an award-winning culinary historian, author, and journalist and served as advisor to the museum as it developed the café. She is the author of twelve cookbooks, including \u003c\/span\u003e\u003ci\u003eHigh on the Hog: A Culinary Journey from Africa to America\u003c\/i\u003e\u003cspan\u003e. Supervising Chef \u003cstrong\u003eALBERT LUKAS\u003c\/strong\u003e crafted the innovative and highly acclaimed café menu, which ties together food history, heritage ingredient sourcing, and modern tastes. Executive Chef \u003cstrong\u003eJEROME GRANT\u003c\/strong\u003e oversees the café and develops inventive special meals for holiday and seasonal celebrations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"Now recipes from the cafe and from black home and professional cooks, mostly traditional fare, have been collected in a cookbook. Keepers like mixed greens with baby turnips, biscuits, a somewhat-upmarket pimento cheese, fried croaker, and macaroni and cheese that's almost as easy as a packaged mix, are interspersed with history and sidebars about ingredients like okra, rice and peanuts.\" --\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"The recipes and stories in \u003ci\u003eSweet Home Café Cookbook\u003c\/i\u003e are a wonderful and delicious way to bring history to life. 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Laz has always had Southern and Caribbean food on his mind and running through his veins; his mother is Guyanese, while his father was from Alabama and ran a popular soul food restaurant in Queens known for its Southern comfort favorites. He created Son of a Southern Chef on Instagram as a love letter to the family recipes and love of cooking he inherited.\u003c\/p\u003e\n\u003cp\u003eIn his debut cookbook, Laz offers up more than 100 recipe hits with new takes on classic dishes like Brown Butter Candy Yam Mash with Goat Cheese Brülée, Shrimp and Crazy Creamy Cheddar Grits, and Dulce de Leche Banana Pudding. Packed with splashy color photography that pops off the page, this cookbook blends fashion, food, and storytelling to get readers into the kitchen. It's a Southern cookbook like you've never seen before.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLazarus Lynch\u003c\/strong\u003e is an African-American entrepreneur, author, musician, multimedia host, and the face of \u003cem\u003eSon of a Southern Chef\u003c\/em\u003e. He is a two-time Chopped champion and the host of Snapchat's first-ever cooking show, Chopped U, and the Food Network digital series Comfort Nation. His website was a 2017 Saveur Blog Awards nominee. Lazarus has appeared on The Cooking Channel, BuzzFeed, Tastemade, NPR, and The Today Show. 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To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world's largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eThe Jemima Code\u003c\/i\u003e presents more than 150 black cookbooks that range from a rare 1827 house servant's manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. 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I feel lucky to have this book on my shelf.\" --\u003cstrong\u003eTamar Adler\u003c\/strong\u003e, \u003ccite\u003eNew York Times Magazine\u003c\/cite\u003e, and author of \u003ccite\u003eAn Everlasting Meal \u003c\/cite\u003e\u003c\/p\u003e\n\u003cp\u003e\"The history of food might be one of the richest stories in America's history. Up until this point, however, some of the originators have been overlooked. The Jemima Code digs deep to unearth treasures and histories of black cooks, their books, and their recipes. 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With original recipes, techniques, tasting notes and recommendations, and tips on style and music, \u003ci data-mce-fragment=\"1\"\u003eTiki\u003c\/i\u003e is an inspirational resource for cocktail lovers ready to explore fine Caribbean rums.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTiki is the endless summer, an instant vacation, a sweet and colorful ticket to paradise with no baggage fees. Romanticized since midcentury but too long overlooked as the province of suburban lodges and family resorts, the tiki cocktail is stepping into its moment with sophisticated spirits lovers, skilled mixologists, and intrepid foodies. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTiki\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, Brooklyn-based rum expert Shannon Mustipher brings focus on refreshing flavors, fine spirits, and high-impact easy-to-execute presentation. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDozens of easy-to-follow recipes present new versions of classic tiki drinks along with original cocktails using quality rums, infused and fat-washed spirits, liqueurs, fresh fruit juices, and homemade syrups. Tastemakers in the contemporary tiki boom, including Nathan Hazard, Brother Cleve, Laura Bishop, and Ean Bancroft, contribute their recipes. As a true aficionado, Mustipher breaks down Caribbean rums and spirits with practical tasting notes. Fans of classic tiki bibles such as \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eSmuggler's Cove\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003ePotions of the Caribbean\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e can embrace \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTiki\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e's modern style and spirit \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ewhile new tiki fans learn from Mustipher's expertise, accessible recipes, and clear instruction.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShannon Mustipher\u003c\/strong\u003e is a spirits educator, cocktail consultant, and expert on the topic of rum and cane spirits. She has poured cocktails in settings ranging from neighborhood pubs to Michelin-starred restaurants, and is a founding member of the Cane Club Collective, which fosters knowledge and appreciation for rum through educational seminars for the consumer and trade. Her writing and recipes have been featured in a number of publications, including \u003ci\u003ePunch\u003c\/i\u003e, \u003ci\u003eEsquire\u003c\/i\u003e, \u003ci\u003eNew York Magazine\u003c\/i\u003e, \u003ci\u003eThe Village Voice\u003c\/i\u003e, and \u003ci\u003eLiquor.com\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREVIEWS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003e\"TIKI: Modern Tropical Cocktails\u003c\/i\u003e is a beautiful, important book: Beautiful because Mustipher's clear-eyed approach to this transporting style of drinks and Noah Fecks's lush accompanying images both burst forth from the page. Important because Mustipher is an assured, nimble guide changing the world. She shows with grace and confidence that a black woman can--and should--be front and center in the cocktail kingdom. Seeing photographs of Mustipher making and serving her own drinks is more refreshing and revolutionary than the invention of the Mai Tai.\" --\u003cstrong\u003eScott Hocker\u003c\/strong\u003e, editor-in-chief of Liquor.com\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\"There is no one I trust more than Shannon Mustipher when it comes to all things rum. Chill your shaker and line up your jiggers: \u003c\/span\u003e\u003cb\u003e\u003ci\u003eTIKI \u003c\/i\u003e\u003c\/b\u003e\u003cspan\u003eis here!\" \u003c\/span\u003e\u003cspan\u003e--\u003c\/span\u003e\u003cb\u003eJulia Turshen\u003c\/b\u003e\u003cspan\u003e, author of \u003c\/span\u003e\u003ci\u003eNow \u0026amp; Again\u003c\/i\u003e\u003cspan\u003e and founder of Equity at the Table\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\"A true pleasure to read about the nuances of the ingredients, method, and lore. Shannon honors the history of Tiki cocktails and her recommendations of specific rums and spirits for each will help every home mixologist create great cocktails.\" --\u003cb\u003eEve Bergeron\u003c\/b\u003e, Trader Vic's\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eRizzoli International Publications  \/  March 19, 2019\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e0.9\" H x 8.4\" L x 6.5\" W (1.4 lbs) 192 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Hardcover","offer_id":38093854376112,"sku":"9780789335548","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/image.jpg?v=1612487575"},{"product_id":"melbas-american-comfort-100-recipes-from-my-heart-to-your-kitchen-melba-wilson","title":"Melba's American Comfort: 100 Recipes from My Heart to Your Kitchen \/\/\/ Melba Wilson","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003eFresh from the kitchen of her legendary Harlem restaurant, Melba's, the reigning queen of American comfort food serves up one hundred delectable recipes that put her own special touch on favorite dishes--and taste just like home.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhere do celebrities and foodies go for the most delicious fried chicken and eggnog waffles? To Melba's, of course! Melba Wilson is a sweet, upbeat, occasionally sassy, always genuine ambassador for the cuisine known for years as soul food but that she prefers to call American comfort food. Melba cut her culinary teeth at the iconic Sylvia's, the famed Windows on the World, and the hugely popular Rosa Mexicano. Now, as the pioneering owner of her own legendary Harlem restaurant, she proudly holds court in Melba's always-packed dining room, dishing out lovingly prepared sweet potato pie, wine-braised short ribs, BBQ turkey meatloaf, deviled eggs, and a legion of mouth-watering American classics as well as unforgettable special twists on beloved comfort foods. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNow you don't have to leave the comfort of your own home to dig into her sumptuous signature recipes! 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Exploring rice's culinary history and African diasporic identity, Twitty shows how to make the southern classics as well as international dishes--everything from Savannah Rice Waffles to Ghanaian Crab Stew. As Twitty gratefully sums up, \u003cem\u003eRice\u003c\/em\u003e connects me to every other person, southern and global, who is nourished by rice's traditions and customs.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBIO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cstrong\u003eMichael W. 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His unique offerings of Gullah rice recipes, dishes that continue to grace many tables today, reflect the motherland of Sierra Leone and other West African countries.\" --\u003cstrong\u003eSallie Ann Robinson\u003c\/strong\u003e, author of \u003ci\u003eGullah Home Cooking the Daufuskie Way\u003c\/i\u003e and \u003ci\u003eSallie Ann Robinson's Kitchen\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\"This is Michael W. Twitty's love letter to rice in the form of a cookbook. Twitty takes readers around the globe examining this humble but precious ingredient in a voice both intimate and authoritative. A perfect guide to selecting, preparing, and cooking rice--will make a fine addition to any cook's kitchen.\" --\u003cstrong\u003eBridgette A. 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Another excellent addition to the Savor the South cookbook series that will appeal to fans of Southern cooking, and anyone looking for new takes on a common ingredient.\" --\u003cstrong\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eUniversity of North Carolina Press  \/  March 01, 2021\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e0.6\" H x 8.7\" L x 7.7\" W (0.7 lbs) 120 pages\u003c\/span\u003e\u003c\/p\u003e","brand":"Longleaf Services","offers":[{"title":"Hardcover","offer_id":39337240363184,"sku":"9781469660240","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0515\/3832\/9776\/products\/imageloader_22b16455-9bde-4df5-9043-dd7919dd1370.gif?v=1614921997"}],"url":"https:\/\/checkout.bembrooklyn.com\/collections\/cookbooks-alphabetical.oembed?page=10","provider":"BEM | books \u0026 more (Online)","version":"1.0","type":"link"}