Black History Month - 2021 Cookbooks - Lincoln City Libraries
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Black History Month – 2021
Cookbooks
A Date With a Dish: Classic African- menus, complete with wine selections. The final section
American Recipes introduces readers to the stories and menus of the
by Freda DeKnight (641.592 Dek) prominent African-American chefs who contributed to the
book.
An outstanding feast of distinctively
American culinary genius, this Afro-Vegan: Farm-Fresh African,
comprehensive collection of authentic Caribbean & Southern Flavors Remixed
African-American recipes was by Bryant Terry (641.596 AfrYt)
assembled by a well-known cooking columnist for Ebony
magazine. Freda DeKnight was baking bread and biscuits Rising star chef and food activist Bryant
by the time she was five years old. In the course of her Terry is known for his simple, creative,
career as a teacher and counselor of culinary arts, she and delicious vegan dishes inspired by African American
assembled and shared thousands of fabulous recipes, the cooking. In this landmark cookbook, he remixes foods of
best of which appear here. the African diaspora to create exciting and approachable
recipes such as Corn Maque Choux-Stuffed Jamaican
Filled with the aroma of childhood memories, this guide Patties with Hot Pepper Sauce, Berebere-Spiced Black-
helps modern cooks re-create hundreds of classic dishes Eyed Pea Sliders, Crispy Teff-Grit Cakes with Eggplant,
for every meal of the day, from chicken and oyster gumbo Tomatoes, and Peanuts, and Groundnut Stew with Winter
to sweet potato pudding. The recipes start with Vegetables and Cornmeal Dumplings. He also explores key
appetizers, cheese, soups, relishes, and sauces, advancing African ingredients that are popular in Caribbean and
to meats, fowl, fish, and all-in-one dishes. In addition to Southern dishes-like okra-tracing their history and giving
suggestions for vegetables, salads, and breads, the menu them cultural context. Afro-Vegan will delight Bryant
includes a mouthwatering selection of Creole dishes and Terry fans; vegans looking for exciting new recipes; cooks
delightful desserts. interested in African, Afro-Caribbean, and Southern
cuisine; and health- and eco-conscious eaters.
A Taste of Heritage: The New African-
American Cuisine Authentic Southern Cooking: Four
by Joe Randall (641.592 Ran) Generations of Black Culinary Tradition
by LaMont Burns (641.504 Bur)
Chef Joe Randall and Toni Tipton-Martin
showcase the rich heritage of African- LaMont Burns is a renowned chef,
American cooking in this authentic restaurateur, and television personality.
collection of 300 recipes. Drawn from Joe Randall's But he is much more than that. Most
personal recipes, the book also includes recipes from importantly, Mr. Burns is heir to four
chefs who have worked with Randall's A Taste of Heritage generations of black culinary tradition that began over
Foundation, including Edna Lewis and Patrick Clark. 150 years ago in the kitchen of a Tennessee plantation
where his great-grandmother Miss Lucinda Macklin
African-American cooking has evolved over more than gained fame as one of the finest cooks of the Old South.
200 years to become a sophisticated and distinctive
cuisine. More than just "soul food," African-American She passed on her recipes, secrets, techniques, and love
cuisine has become world class. Experience Catfish Stew of southern cuisine to her daughter Aussibelle who in turn
with Cornmeal Dumplings, Southern Fried Quail, or shared them with her daughter (LaMont's mother),
Crepes with Country Fried Apples. Geared to the home Thelma. Here are those original, heirloom recipes and
cook, the recipes are also enhanced by a section of secrets of sauces, spices, and herbs presented with wit,warmth, pride, and love.
Brown Sugar Kitchen
"This book," says Burns, "is a sort of love letter to Miss by Tanya Holland (Hoopla E-book)
Lucinda, Miss Aussibelle, Miss Thelma, and generations of
courageous, creative black women whose Southern Brown Sugar Kitchen is more than a
cuisine cannot be forgotten." restaurant. This soul-food outpost is a
community gathering spot, a place to fill
Between Harlem and Heaven: Afro- the belly, and the beating heart of West
Asian-American Cooking for Big Nights, Oakland, a storied postindustrial neighborhood across the
Weeknights, & Every Day bay from San Francisco.
by J.J. Johnson (641.503 Joh)
Brown Sugar Kitchen, the cookbook, stars 86 recipes for
In two of the most renowned and re-creating the restaurant's favorites at home, from a
historic venues in Harlem, Alexander thick Shrimp Gumbo to celebrated Macaroni & Cheese to
Smalls and JJ Johnson dreamed up the a show-stopping Caramel Layer Cake with Brown Butter–
Afro-Asian-American flavor profile. Braiding together the Caramel Frosting. And these aren't all stick-to-your-ribs
foods of the African diaspora and Asian influences with a recipes: Tanya's interpretations of soul food star locally
distinctly New York sensibility, they present here for the grown, seasonal produce, too, in crisp, creative salads
first time more than one hundred recipes that go beyond
such as Romaine with Spring Vegetables & Cucumber-
just one place, taking you, in words from The New Yorker,
Buttermilk Dressing and Summer Squash Succotash. Soul-
"somewhere between Harlem and heaven.
food classics get a modern spin in the case of B-Side BBQ
Black Girl Baking: Wholesome Recipes Braised Smoked Tofu with Roasted Eggplant and a side of
Inspired by a Soulful Upbringing Roasted Green Beans with Sesame-Seed Dressing.
by Jerrelle Guy (641.865 Guy) Straight-forward, unfussy but inspired, these are recipes
you'll turn to again and again.
For Jerrelle Guy, food has always been
what has shaped her--her body, her Rich visual storytelling reveals the food and the people
character, her experiences and her palate. Growing up as that made and make West Oakland what it is today.
the sensitive, slightly awkward child of three in a race- Brown Sugar Kitchen truly captures the sense—and
conscious space, she decided early on that she'd rather flavor—of this richly textured and delicious place.
spend her time eating cookies and honey buns than taking
on the weight of worldly issues. It helped her see that Family of the Spirit Cookbook: Recipes
good food is the most powerful way to connect, and Remembrances From African-
understand and heal. American Kitchens
by John Pinderhughes (641.596 AfrYp)
Inspired by this realization, each one of her recipes tells a The quintessential cookbook/family
album by master home-chef and
story. Orange Peel Pound Cake brings back memories of
photographer John Pinderhughes serves
summer days eating Florida oranges at Big Ma's house,
up traditional African American cooking with a dash of the
Rosketti cookies reimagine the treats her mother ate nouvelle. From his grandmother Gum Gum's Crab Cakes
growing up in Guam, and Plaited Dukkah Bread parallels to his own Papaya Flame, to Redfish with Pecans,
the braids worked into her hair as a child. Pinderhughes features his favorite recipes by his favorite
cooks, who include Verta Mae Grosvenor, author of
Jerrelle leads you on a sensual baking journey using the Vibration Cooking, and Leah Chase, owner of the famous
five senses, retelling and reinventing food memories while Dooky Chase restaurant, located in New Orleans and
using ingredients that make her feel more in control and author of the Dooky Chase Cookbook.
more connected to the world and the person she has John Pinderhughes presents his family "in spirit" with
become. Whole flours, less refined sugar and vegan their favorite recipes and fondest memories in this
alternatives make it easier to celebrate those sweet treasury of good eating. It captures the diversity of the
moments that made her who she is today. African-American experience in its savory cooking and richheritage of its oral tradition. There is something for Harris paints evocative portraits of her illustrious friends:
everyone here, expert and beginner alike. Baldwin as he read aloud an early draft of If Beale Street
Could Talk, Angelou cooking in her California kitchen, and
Jubilee: Recipes From Two Centuries of Morrison relaxing at Baldwin's house in Provence. Harris
African-American Cooking describes her role as theater critic for the New York
by Toni Tipton-Martin (641.504 Tip) Amsterdam News and editor at then burgeoning Essence
magazine ; star-studded parties in the South of France;
Throughout her career, Toni Tipton- drinks at Mikell's, a hip West Side club; and the simple joy
Martin has shed new light on the these extraordinary people took in each other's company.
history, breadth, and depth of African The book is framed by Harris's relationship with Sam
American cuisine. She's introduced us to black cooks, Floyd, a fellow professor at Queens College, who
some long forgotten, who established much of what's introduced her to Baldwin.
considered to be our national cuisine. After all, if Thomas
Jefferson introduced French haute cuisine to this country, More than a memoir of friendship and first love My Soul
who do you think actually cooked it? Looks Back is a carefully crafted, intimately understood
homage to a bygone era and the people that made it so
In Jubilee, Tipton-Martin brings these masters into our remarkable.
kitchens. Through recipes and stories, we cook along with
these pioneering figures, from enslaved chefs to Notes From a Young Black Chef: A
middle- and upper-class writers and entrepreneurs. With Memoir
more than 100 recipes, from classics such as Sweet Potato by Kwame Onwuachi (Biography
Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Onwuachi)
Pecan Pie with Bourbon to lesser-known but even more
decadent dishes like Bourbon & Apple Hot Toddies, Spoon By the time he was twenty-seven years
Bread, and Baked Ham Glazed with Champagne, Jubilee old, Kwame Onwuachi (winner of the
presents techniques, ingredients, and dishes that show 2019 James Beard Foundation Award
the roots of African American cooking--deeply beautiful, for Rising Star Chef of the Year) had opened--and closed--
culturally diverse, fit for celebration. one of the most talked about restaurants in America. He
had launched his own catering company with twenty
My Soul Looks Back: A Memoir thousand dollars that he made from selling candy on the
by Jessica Harris (Biography Harris) subway, yet he'd been told he would never make it on
television because his cooking wasn't "Southern" enough.
In this captivating new memoir, award- In this inspiring memoir about the intersection of race,
winning writer Jessica B. Harris recalls a fame, and food, he shares the remarkable story of his
lost era--the vibrant New York City of culinary coming-of-age.
her youth, where her social circle
included Maya Angelou, James Baldwin, Growing up in the Bronx, as a boy Onwuachi was sent to
and other members of the Black intelligentsia. rural Nigeria by his mother to "learn respect." However,
the hard-won knowledge gained in Africa was not enough
In the Technicolor glow of the early seventies, Jessica B. to keep him from the temptation and easy money of the
Harris debated, celebrated, and danced her way from the streets when he returned home. But through food, he
jazz clubs of the Manhattan's West Side to the restaurants broke out of a dangerous downward spiral, embarking on
of the Village, living out her buoyant youth alongside the a new beginning at the bottom of the culinary food chain
great minds of the day--luminaries like Maya Angelou, as a chef on board a Deepwater Horizon cleanup ship,
James Baldwin, and Toni Morrison. My Soul Looks Back is before going on to train in the kitchens of some of the
her paean to that fascinating social circle and the depth of most acclaimed restaurants in the country and appearing
their shared commitment to activism, intellectual as a contestant on Top Chef.
engagement, and each other.
Onwuachi's love of food and cooking remained a constantthroughout, even when he found the road to success women into easy, affordable, and healthful--yet still
riddled with potholes. As a young chef, he was forced to indulgent--dishes, such as Peanut Chicken Stew, Red Bean
grapple with just how unwelcoming the world of fine and Brown Rice Creole Salad, Fiery Green Beans, and
dining can be for people of color, and his first restaurant, Sinless Sweet Potato Pie .
the culmination of years of planning, shuttered just
months after opening. A powerful, heartfelt, and Soul Food Love relates the authors' fascinating family
shockingly honest story of chasing your dreams--even history, which mirrors that of much of black America in
when they don't turn out as you expected--Notes from a the twentieth century, explores the often-fraught
Young Black Chef is one man's pursuit of his passions, relationship African American women have had with food,
despite the odds. and forges a powerful new way forward that honors their
cultural and culinary heritage.
Princess Pamela’s Soul Food Cookbook:
A Mouth-Watering Treasury of Afro- Southern Food and Civil Rights: Feeding
American Recipes the Revolution
by Pamela Strobel (641.592 Str) by Frederick Douglass Opie (641.013
Opi)
Princess Pamela ruled a small realm, but
her powers ranged far and wide. Her From home cooks and professional
speakeasy-style restaurant in chefs to local eateries and bakeries,
Manhattan was for three decades a hip salon, with food has helped activists continue marching for change
regulars from Andy Warhol to Diana Ross. Her iconic for generations. Paschal's restaurant in Atlanta provided
Southern dishes influenced chefs nationwide, and her safety and comfort food for civil rights leaders. Elijah
cookbook became a bible for a generation who yearned Muhammad and the Nation of Islam operated their own
for the home cooking left behind in the Great Migration. farms, dairies and bakeries in the 1960s. "The Sandwich
One of the earliest books to coin soul food, this Brigade" organized efforts to feed the thousands at the
touchstone of African-American cuisine fell out of print March on Washington. Author Fred Opie details the ways
more than forty years ago. southern food nourished the fight for freedom, along with
cherished recipes associated with the era.
Pamela's recipes have the clarity gained from a lifetime of
practice--cardinal versions of Fried Chicken and Collard The Cooking Gene: A Journey Through
Greens, but also unusual gems like Pork Spoon Bread and African American Culinary History in the
Peanut Butter Biscuits--all peppered with sage advice on Old South
living and loving. Her book stands out for its joie de vivre by Michael Twitty (641.013 Twi)
and pathos as well as the skill of its techniques and is now A renowned culinary historian offers a
available for cooks everywhere to re-create these soul- fresh perspective on our most divisive
satisfying dishes at home. cultural issue, race, in this illuminating
memoir of Southern cuisine and food
Soul Food Love: Healthy Recipes culture that traces his ancestry--both black and white--
Inspired by One Hundred Years of through food, from Africa to America and slavery to
freedom.
Cooking in a Black Family
Southern food is integral to the American culinary
by Alice Randall (641.592 Ran)
tradition, yet the question of who "owns" it is one of the
most provocative touch points in our ongoing struggles
After bestselling author Alice Randall over race. In this unique memoir, culinary historian
penned an op-ed in the New York Times titled "Black Michael W. Twitty takes readers to the white-hot center
Women and Fat," chronicling her quest to be "the last fat of this fight, tracing the roots of his own family and the
black woman" in her family, she turned to her daughter, charged politics surrounding the origins of soul food,
Caroline Randall Williams, for help. Together they barbecue, and all Southern cuisine.
overhauled the way they cook and eat, translating recipes From the tobacco and rice farms of colonial times to
and traditions handed down by generations of black plantation kitchens and backbreaking cotton fields, Twitty
tells his family story through the foods that enabled hisancestors' survival across three The President’s Kitchen Cabinet: The Story of the African
centuries. He sifts through stories, Americans Who Have Fed Our First Families, From the
recipes, genetic tests, and historical Washingtons to the Obamas
documents, and travels from Civil War by Adrian Miller (975.3 Mil)
battlefields in Virginia to synagogues in
Alabama to Black-owned organic farms James Beard award-winning author Adrian Miller vividly
in Georgia.
tells the stories of the African Americans who worked in
As he takes us through his ancestral
the presidential food service as chefs, personal cooks,
culinary history, Twitty suggests that healing may come
from embracing the discomfort of the Southern past. butlers, stewards, and servers for every First Family since
Along the way, he reveals a truth that is more than skin George and Martha Washington. Miller brings together
deep--the power that food has to bring the kin of the the names and words of more than 150 black men and
enslaved and their former slaveholders to the table, women who played remarkable roles in unforgettable
where they can discover the real America together. events in the nation's history. Daisy McAfee Bonner, for
Illustrations by Stephen Crotts example, FDR's cook at his Warm Springs retreat,
described the president's final day on earth in 1945, when
The Jemima Code: Two Centuries of he was struck down just as his lunchtime cheese soufflé
African American Cookbooks emerged from the oven. Sorrowfully, but with a cook's
by Toni Tipton-Martin (641.59 Tip) pride, she recalled, "He never ate that soufflé, but it never
Women of African descent have fell until the minute he died."
contributed to America's food culture
for centuries, but their rich and varied A treasury of information about cooking techniques and
involvement is still overshadowed by
equipment, the book includes twenty recipes for which
the demeaning stereotype of an illiterate "Aunt Jemima"
black chefs were celebrated. From Samuel Fraunces's
who cooked mostly by natural instinct. To discover the
"onions done in the Brazilian way" for George Washington
true role of black women in the creation of American, and
especially southern, cuisine, Toni Tipton-Martin has spent to Zephyr Wright's popovers, beloved by LBJ's family,
years amassing one of the world's largest private Miller highlights African Americans' contributions to our
collections of cookbooks published by African American shared American foodways. Surveying the labor of
authors, looking for evidence of their impact on American enslaved people during the antebellum period and the
food, families, and communities and for ways we might gradual opening of employment after Emancipation,
use that knowledge to inspire community wellness of Miller highlights how food-related work slowly became
every kind. professionalized and the important part African
The Jemima Code presents more than 150 black Americans played in that process. His chronicle of the
cookbooks that range from a rare 1827 house servant's daily table in the White House proclaims a fascinating
manual, the first book published by an African American new American story.
in the trade, to modern classics by authors such as Edna
Lewis and Vertamae Grosvenor. The books are arranged
The Red Rooster Cookbook: The Story of
chronologically and illustrated with photos of their covers;
many also display selected interior pages, including Food and Hustle in Harlem
recipes. Tipton-Martin provides notes on the authors and by Marcus Samuelsson (641.503 Sam)
their contributions and the significance of each book,
while her chapter introductions summarize the cultural When the James Beard Award-winning
history reflected in the books that follow. These chef Marcus Samuelsson opened Red
cookbooks offer firsthand evidence that African Rooster on Malcolm X Boulevard in Harlem, he envisioned
Americans cooked creative masterpieces from meager more than a restaurant. It would be the heart of his
provisions, educated young chefs, operated food neighborhood and a meet-and-greet for both the
businesses, and nourished the African American downtown and the uptown sets, serving Southern black
community through the long struggle for human rights. and cross-cultural food. It would reflect Harlem's history.
The Jemima Code transforms America's most maligned Ever since the 1930s, Harlem has been a magnet for more
kitchen servant into an inspirational and powerful model
than a million African Americans, a melting pot for
of culinary wisdom and cultural authority.
Spanish, African, and Caribbean immigrants, and a meccafor artists. The Taste of Country Cooking
by Edna Lewis (641.504 Lew)
These traditions converge on Rooster's menu, with Brown
Butter Biscuits, Chicken and Waffle, Killer Collards, and In recipes and reminiscences equally
Donuts with Sweet Potato Cream. They're joined by delicious, Edna Lewis celebrates the
global-influenced dishes such as Jerk Bacon and Baked uniquely American country cooking she
Beans, Latino Pork and Plantains, and Chinese Steamed grew up with some fifty years ago in a
Bass and Fiery Noodles. Samuelsson's Swedish-Ethiopian small Virginia Piedmont farming community that had
background shows in Ethiopian Spice-Crusted Lamb, Slow- been settled by freed slaves. With menus for the four
Baked Blueberry Bread with Spiced Maple Syrup, and the seasons, she shares the ways her family prepared and
Green Viking, sprightly Apple Sorbet with Caramel Sauce. enjoyed food, savoring the delights of each special time of
year.
Interspersed with lyrical essays that convey the flavor of
the place and stunning archival and contemporary photos, The scores of recipes for these marvelous dishes are set
The Red Rooster Cookbook is as layered as its inheritance. down in loving detail. We come to understand the values
that formed the remarkable woman--her love of nature,
The Rise: Black Cooks and the Soul of the pleasure of living with the seasons, the sense of
American Food community, the satisfactory feeling that hard work was
by Marcus Samuelsson (641.504 Sam) always rewarded by her mother's good food. Having
made us yearn for all the good meals she describes in her
It is long past time to recognize Black memories of a lost time in America, Edna Lewis shows us
excellence in the culinary world the precisely how to recover, in our own country or city or
same way it has been celebrated in the worlds of music, suburban kitchens, the taste of the fresh, good, natural
sports, literature, film, and the arts. Black cooks and country cooking that was so happy a part of her girlhood
creators have led American culture forward with indelible in Freetown, Virginia.
contributions of artistry and ingenuity from the start, but
Black authorship has been consistently erased from the
Vegan Soul Food Cookbook: Plant-
story of American food.
Based, No-Fuss Southern Favorites
Now, in The Rise, chef, author, and television star Marcus by Nadira Jenkins-El (641.563 Jen)
Samuelsson gathers together an unforgettable feast of
food, culture, and history to highlight the diverse Soul food goes vegan--101 plant-based
deliciousness of Black cooking today. Driven by a desire to takes on comfort food classics
fight against bias, reclaim Black culinary traditions, and If you love classic soul food but are
energize a new generation of cooks, Marcus shares his hungry for options that don't rely on meat or dairy, the
own journey alongside 150 recipes in honor of dozens of Vegan Soul Food Cookbook is here to delight your taste
top chefs, writers, and activists--with stories exploring buds. It's full of mouthwatering, plant-based versions of
their creativity and influence. comforting favorites like Gumbo, Biscuits and Gravy, and
Cajun Fried "Chicken" that are totally vegan but still
Black cooking has always been more than "soul food," hearty, delicious, and satisfying.
with flavors tracing to the African continent, to the
Caribbean, all over the United States, and beyond. This booklist created for
Featuring a mix of everyday food and celebration cooking, Black History Month – February 2021
this book also includes an introduction to the pantry of
the African diaspora.
A stunning work of breadth and beauty, The Rise is more
than a cookbook. It's the celebration of a movement.
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