A highly opinionated wine guide from one of the country's most celebrated — and unorthodox — sommeliers and winemakers In this entertaining, informative, and thoroughly unconventional wine guide, award-winning sommelier, winemaker, and wine educator André Mack presents listeners with the 99 bottles that have most impacted his life. Instead of just pairing wines with foods, Mack pairs practical information with personal stories, offering up recommendations alongside reflections on being one of the only African-Americans to ever work at the top level of the American wine industry. The 99 bottles range from highly accessible commercial wines to the most rarefied Bordeaux on the wine list at The French Laundry, and each bottle offers listeners something to learn about wine. This window into Mack's life combines a maverick's perspective on the wine industry with an insider's advice on navigating wine lists, purchasing wine, and drinking more diverse and interesting selections at home. 99 Bottles is a one-of-a-kind exploration of wine culture today from a true trailblazer. BIO André Mack, one of the US’s top sommeliers, worked at both The French Laundry and Per Se. He is the founder of the Mouton Noir wine, annually producing 13 varietals in Oregon’s Willamette Valley, and he is also a graphic designer and visual artist. His first wine bar is slated to open in early 2019. Mack lives in Brooklyn, New York. [H] Abrams Image / October 29, 2019 0.8" H x 9.0" L x 6.5" W (1.5 lbs) 256 pages

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99 Bottles: A Black Sheep's Guide to Life-Changing Wines /// André Hueston Mack, illustrations by Rob Deborde

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An outstanding feast of distinctively American culinary genius, this comprehensive collection of authentic African-American recipes was assembled by a well-known cooking columnist for Ebony magazine. Freda DeKnight was baking bread and biscuits by the time she was five years old. In the course of her career as a teacher and counselor of culinary arts, she assembled and shared thousands of fabulous recipes, the best of which appear here. Filled with the aroma of childhood memories, this guide helps modern cooks re-create hundreds of classic dishes for every meal of the day, from chicken and oyster gumbo to sweet potato pudding. The recipes start with appetizers, cheese, soups, relishes, and sauces, advancing to meats, fowl, fish, and all-in-one dishes. In addition to suggestions for vegetables, salads, and breads, the menu includes a mouthwatering selection of Creole dishes and delightful desserts. BIO Freda DeKnight was the Home Service Director for Johnson Publishing Company and author of Ebony magazine's monthly column, A Date with a Dish. [P] Dover Publications / January 15, 2014 1.3" H x 8.4" L x 5.4" W (1.05 lbs) 390 pages This item is not returnable.

A Date with a Dish: Classic African-American Recipes /// Freda DeKnight

Paperback

﻿A Good Day to Bake is full of 70 sweet and savory baking recipes for any day of the week, led by flavor. Going through the ritual of bringing out the measuring scales, pouring out flour, whipping up the eggs, stirring the batter and impatiently slicing up warm cake is a beautiful thing that deserves to be enjoyed all year round no matter the day, season or occasion. This is a cookbook that embraces simplicity, mindfulness and the therapeutic comforts of baking. The Great British Bake Off's 2016 contestant Benjamina writes so warmly about cakes and her recipes speak to a natural, seasonal and down-to-earth way of baking. Chapters include Herbs & Tea, Stone Fruit & Berries, Vegetables, Best of Beige, Spice Cupboard, and Chocolate. Because every day is a good day to bake. BIO Benjamina Ebuehi writes recipes, styles and creates content for media, such as BBC Good Food, Waitrose Weekend and Guardian Feast as well as brands such as Sainsbury's, McVities, Lindt, Lyles Golden Syrup, Anthropologie, Baileys and Schwartz spices. Benjamina is an ambassador for the incredible social enterprise Luminary Bakery, and co-founded, with her sister Bonita, The Sister Table (www.thesistertable.com), hosting pop-up brunches and supper clubs for women across London. Her food blog Carrot and Crumb (www.carrotandcrumb.com) was a finalist in the 2019 Saveur Blog Awards. A Good Day to Bake is her second cookbook. [H] Quadrille Publishing / March 01, 2022 0.9" H x 9.9" L x 7.5" W (1.85 lbs) 192 pages

﻿<meta charset="UTF-8">A Good Day to Bake is full of 70 sweet and savory baking recipes for any day of the week, led by flavor. 
Going through the ritual of bringing out the measuring scales, pouring out flour, whipping up the eggs, stirring the batter and impatiently slicing up warm cake is a beautiful thing that deserves to be enjoyed all year round no matter the day, season or occasion. 
This is a cookbook that embraces simplicity, mindfulness and the therapeutic comforts of baking. The Great British Bake Off's 2016 contestant Benjamina writes so warmly about cakes and her recipes speak to a natural, seasonal and down-to-earth way of baking. Chapters include Herbs &amp; Tea, Stone Fruit &amp; Berries, Vegetables, Best of Beige, Spice Cupboard, and Chocolate. 
Because every day is a good day to bake.
BIO
Benjamina Ebuehi writes recipes, styles and creates content for media, such as BBC Good Food, Waitrose Weekend and Guardian Feast as well as brands such as Sainsbury's, McVities, Lindt, Lyles Golden Syrup, Anthropologie, Baileys and Schwartz spices.
Benjamina is an ambassador for the incredible social enterprise Luminary Bakery, and co-founded, with her sister Bonita, The Sister Table (www.thesistertable.com), hosting pop-up brunches and supper clubs for women across London. Her food blog Carrot and Crumb (www.carrotandcrumb.com) was a finalist in the 2019 Saveur Blog Awards.
A Good Day to Bake is her second cookbook.
[H] Quadrille Publishing  /  March 01, 2022
0.9" H x 9.9" L x 7.5" W (1.85 lbs) 192 pages

A Good Day to Bake: Simple Baking Recipes for Every Mood /// Benjamina Ebuehi

From the award-winning author of High on the Hog—inspiration for the “energetic, emotional, and deeply nuanced” (The New York Times) Netflix series of the same name—comes a new and updated edition of A Kwanzaa Keepsake, another important exploration of African American culture, food, and family, featuring recipes and stories to help this generation create unique holiday traditions.Now with a new introduction by award-winning writer and iconic culinary historian Jessica B. Harris, a foreword by chef and television personality Carla Hall, revised recipes and stories, and a fresh new package, A Kwanzaa Keepsake offers proverbs, ceremonies, family projects, inspirational biographies, blessings, and of course, wonderful recipes. Structured around the seven days of Kwanzaa and the virtues each day represents, Harris shares a themed feast for each night, designed to reflect the principle of the day. Some of the menus include:- Umoja (Unity), featuring dishes of multinational origin such as Seasoned Olives, Mechoui-Style Leg of Lamb with cumin, mint, and chili, and a classic Caribbean rum punch, and reminds readers of the union of all peoples of African descent. - Kujichagulia (Self-Determination), composed of dishes from the African continent including Sweet Potato Fritters, Grilled Pepper Salad, and Piment Aimee, a hot sauce from one of the author’s friends. - Kuumba (Creativity) is a healing supper and communal meal that opens the gates of remembrance through food. The repast is centered around a heritage recipe and includes others for Pickled Black-Eyed Peas, a fish dish from the the Ivory Coast, Spicy Cranberry Chutney, and a killer pecan pie with molasses whipped cream.Interspersed throughout the book are spaces to record family memories, sayings, and recipes. Rich in culinary history, and a source of inspiration for treasuring and recording family traditions both old and new, A Kwanzaa Keepsake is a book to cherish, and one that families will turn to again and again. BIO Dr. Jessica B. Harris holds a PhD from NYU and taught English at Queens College for more than thirty years. She lectures internationally. She is the author of High on the Hog, which inspired the hit 2021 Netflix show of the same name. She is also the author of a memoir, My Soul Looks Back, as well as twelve cookbooks. Her articles have appeared in Vogue, Food & Wine, Essence, and The New Yorker, among other publications. She has made numerous television and radio appearances and has been profiled in The New York Times. Considered 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, she received the James Beard Lifetime Achievement Award in 2020, and an Augie Award from the Culinary Institute of America in 2022. She also received an honorary doctorate from Johnson & Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria. [H] Scribner Book Company / November 05, 2024 0.64" H x 9.13" L x 7.38" W (0.53 lbs) 256 pages

A Kwanzaa Keepsake and Cookbook: Celebrating the Holiday with Family, Community, and Tradition /// Dr. Jessica B. Harris /// pre

"Dora Charles is the real deal, and hers may be the most honest - and personal - southern cookbook I've ever read." - John Martin Taylor In her first cookbook, a revered former cook at Savannah's most renowned restaurant divulges her locally famous Savannah recipes--many of them never written down before--and those of her family and friends. Hundreds of thousands of people have made a trip to dine on the exceptional food cooked by Dora Charles at Savannah's most famous restaurant. Now, the woman who was barraged by editors and agents to tell her story invites us into her home to taste the food she loves best. These are the intensely satisfying dishes at the heart of Dora's beloved Savannah: Shrimp and Rice; Simple Smoky Okra; Buttermilk Cornbread from her grandmother; and of course, a truly incomparable Fried Chicken. Each dish has a "secret ingredient" for a burst of flavor: mayonnaise in the biscuits; Savannah Seasoning in her Gone to Glory Potato Salad; sugar-glazed bacon in her deviled eggs. All the cornerstones of the Southern table are here, from Out-of-This-World Smothered Catfish to desserts like a jaw-dropping Very Red Velvet Cake. With moving dignity, Dora describes her motherless upbringing in Savannah, the hard life of her family, whose memories stretched back to slave times, learning to cook at age six, and the years she worked at the restaurant. "Talking About" boxes impart Dora's cooking wisdom, and evocative photos of Savannah and the Low Country set the scene. BIO From a huge Savannah family of accomplished cooks, Dora Charles worked in Savannah's most famous restaurant for 22 years, where she taught dozens of staffers and managers. REVIEWS "Dora Charles's take on classic Southern recipes is approachable and creative, and her moment in the spotlight is long overdue." --Eater.com "The book is itself a tribute to a woman who never imagined she would have to practice signing her name for fans... Some recipes...like crab cakes, poundcakes, and jambalaya, are the best of scratch cooking... Ms. Charles is a meticulous and methodical cook...[she] is also an astute interpreter of culture... [She] stresses the importance of selecting good raw ingredients and building flavor at every step, like saving what she called fry-meat-grease from bacon, sausage, or pork chops to rub on sweet potatoes as they bake or to enliven rice and greens..." --The New York Times "Dora Charles and her family recipes are legendary in Savannah, and finally she has written them down for the rest of us." --Nathalie Dupree, author and television personality Rux Martin/Houghton Mifflin Harcourt / September 08, 2015 0.96" H x 10.33" L x 8.25" W (2.35 lbs) 272 pages

A Real Southern Cook: In Her Savannah Kitchen /// Dora Charles

"Each new day is a singular moment, a singular opportunity. No day is like the last and no day is like what’s to come. We have arrived, and we are simultaneously arriving.” In this expansive debut, A Recipe for More: Choosing a Life of Pleasure and Abundance, creative, host, and "pleasure doula" Sara Elise offers a profound and challenging inquiry into the forces that keep us in a state of survival and limitation and asks us to consider a new way to live. Sara Elise leaves us with what it means to be present to what’s unfolding around us and open to the change that is possible in that empty space. A Recipe for More is a quest to examine the ingredients of our lives, those essential components that make up our days. Have we chosen rest, breath, movement, agency, visibility, play, and pleasure? Or are we trapped in the numbing and violent pattern of self-inflicted suffering? Do we celebrate the unique and precious wiring of our brains? Are our relationships a garden of ever-growing and evolving roots? Do we nourish our bodies with what it requires to sense and receive? Are we liberated, awakened, and alive? In the tradition of Adrienne Maree Brown and Sonya Renee Taylor, A Recipe for More is a radical argument for dismantling the systems that oppress us. But it begins with the individual, and the simple recipe of our every day. Groundbreaking, persuasive, inclusive, and warm, A Recipe for More brings the ingredients of an abundant life to all readers so that we might honor ourselves, deepen our communities, and finally be present in each miraculous and life-giving singular moment. With contributions by Fariha Róisín, Tourmaline, Tatyana Fazlalizadeh, Ryann Holmes (bklyn boihood), Naima Green, J Wortham, and more. BIO Sara Elise is a multidisciplinary creative, splitting her time between Brooklyn and Upstate New York. She is the cofounder and designer of Apogeo Collective, a hospitality experience centering QTPOC, as well as the founder of Harvest & Revel, a sustainable event catering + design company. She has been featured in Dazed, Playboy, Afropunk, Healthyish (Bon Appetit), Well + Good, Nylon, Stylelikeu, and them, among other publications. As an autistic Black & Indigenous femme, she spends much of her thoughtspace contemplating pleasure + pain, collective joy + healing, otherness, embodiment, remembering + reclaiming, self-destruction, and growth— and how inextricably those concepts are linked. To that end, Sara Elise has deep interests in ritualization, BDSM, relationship dynamics, and the development of decolonized personal awareness and well-being. With all of her work, she aims to challenge our collective reality by first re­imagining and then creating alternative sys­tems and spaces (both external and internal) for BIPOC and LGBTQIA2S+ people to thrive. REVIEWS 'Deeply honest, compassionate, and wise...A Recipe for More is a generous book about breaking cycles of suffering, but also, choosing pleasure, offering kindness to self, cultivating an electric network of friendships, and embracing this sweet life. I treasured every page.” -- Janelle Monáe, singer, actor, artist, and New York Times bestselling author of The Memory Librarian 'Sara Elise's words are going to help so many people feel seen, because this book is soaked with conversations that feel like the most engaging coffee or tea date with someone who you know and can trust. By sharing her truth unapologetically, she centers experiences that invite us all to choose a more abundant life in ways the matter to us. Approachable, deep, and powerful - this book will help so many choose ease in their everyday lives.' -- Yasmine Cheyenne, author of The Sugar Jar “This is perfect for those seeking to make a change but need a bit of a kick in the pants to get started.” -- Publishers Weekly [H] Amistad Press / May 02, 2023 0.75" H x 8.5" L x 5.7" W (0.67 lbs) 240 pages

A Recipe for More: Ingredients for a Life of Abundance and Ease /// Sara Elise

Chef Joe Randall and Toni Tipton-Martin showcase the rich heritage of African-American cooking in this authentic collection of 300 recipes. Drawn from Joe Randall's personal recipes, the book also includes recipes from chefs who have worked with Randall's A Taste of Heritage Foundation, including Edna Lewis and Patrick Clark. African-American cooking has evolved over more than 200 years to become a sophisticated and distinctive cuisine. More than just soul food, African-American cuisine has become world class. Experience Catfish Stew with Cornmeal Dumplings, Southern Fried Quail, or Crepes with Country Fried Apples. Geared to the home cook, the recipes are also enhanced by a section of menus, complete with wine selections. The final section introduces readers to the stories and menus of the prominent African-American chefs who contributed to the book. BIO Chef Joe Randall 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. Toni Tipton-Martin is a culinary journalist and community activist and the author of the James Beard Award-winning The Jemima Code. 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. Houghton Mifflin / January 07, 2002 1.0" H x 9.2" L x 7.5" W (1.38 lbs) 334 pages This item is not returnable.

A Taste of Heritage: The New African American Cuisine /// Toni Tipton-Martin and Joe Randall

- ﻿THIS BOOK WILL SHIP AUGUST 13, 2024 - African cuisine is infused with Californian culture to create delicious, unique meals in this beautiful fusion cookbook.Kiano Moju was born to a Kenyan mother and a Nigerian father and raised in California. While she spent her summer breaks in Kenya, her home in the states during the school year held African house parties where Nigerian jollof rice, moin moin (steamed bean cakes), roasted chicken legs, and plantains were a common part of life. On weekends and special occasions, they would make Kenyan dishes like samosas, sauteed collard greens, barbecued meat, and other favorites from her childhood including Ethiopian and Eritrean recipes. As Kiano says, “Californian cuisine embraces the flavors of its immigrant communities while celebrating the state’s agriculture and the flavors of fresh produce,” and that’s the concept behind her cooking.AfriCali is not a traditional cookbook, but rather one inspired by the delicious meals Kiano has experienced in life. The recipes are unfussy but dedicated to flavor including: Peri Peri Butter Herby Harissa Lentil Nuggets Cherry Tomato Kachumbari Kijani Seafood Pilau Chicken and Okra Wet Fry Berbere Braised Short Ribs Coconut and Cardamom Mandazi Garlic Butter Chapos Pili Pili Pineapple Margarita The gorgeous food photography as well as photos from the author’s travels in Africa make this a cookbook like no other. Dive in and enjoy the delicious, unique meals that the whole family will love. BIO Kiano Moju is a Kenyan/Nigerian American author, recipe developer, producer, director, and video host. Kiano’s culinary identity draws on her Kenyan and Nigerian heritage, her upbringing in the melting pot of California, and her travels abroad. Until 2019, she was a creative video producer at BuzzFeed’s food video vertical, Tasty, where she amassed over 100 million cumulative video views in recipe content. After departing from BuzzFeed, Kiano set her sights on starting her own media company, which led her to launch a nonprofit organization called The Jikoni Recipe Archive. It celebrates the rich cuisine of Africa and across its diaspora by documenting the legacy of traditional and modern cooks, while amplifying its vibrant food culture. Kiano also opened her own production company in Los Angeles called Jikoni Studios. Since opening, Kiano has produced cooking videos for the Food Network, Tastemade, and the USDA, to name a few. Kiano lives in Los Angeles, California. REVIEWS “Explore the world of AfriCali, Kiano’s debut book that weaves together the flavors of her California upbringing with the richness of her Kenyan and Nigerian roots. Through enticing recipes, she invites you on a culinary journey that not only fills your kitchen with delicious aromas but also celebrates the joy of family and community. Join Kiano as she shares the warmth of her heritage, one recipe at a time.” -- Marcus Samuelsson “With each recipe in AfriCali, I find a connection to my roots, a taste of California living, and a celebration of rich history. AfriCali is more than a cookbook; it’s a journey of flavors that resonate with the soul.” -- Amin Joseph, actor “Kiano Moju turns up the flavor on traditional African recipes with a California-cool vibe in AfriCali. Reading through it is like having a seat at her dinner table, where every recipe is carefully crafted to keep things relatively unfussy while maintaining a dedication to flavor. AfriCali is a must-have for anyone seeking a contemporary take on time-honored dishes.” -- Hawa Hassan, author of In Bibi’s Kitchen “The best cooks can imbue their dishes with deliciousness and heart, and Kiano Moju does both in abundance in AfriCali. Each recipe and picture make me feel invited to stand with Kiano at the stove as she talks about her favorite memories growing up in California, the Kenyan and Nigerian dishes her parents made for her, and the world of flavors she found in her travels.” -- Korsha Wilson, writer and host of A Hungry Society podcast [H] August 13, 2024 / S&s/Simon Element

AfriCali: Recipes from My Jikoni (A Cookbook) /// Kiano Moju /// pre

-- SIGNED COPIES -- Updated new edition includes 19 previously unpublished profiles and an author note!From the renowned Tuskegee Institute of Alabama, this classic collection of heritage recipes and anecdotes features more than two hundred mouthwatering African American dishes with pictorial accounts, personal vignettes, and poetry.For over 100 years, the small Southern town of Tuskegee, Alabama, has been a mecca for African Americans. The Tuskegee Institute, founded by Booker T. Washington in 1881, grew from a fledgling school to a major center of American progress and education. This unique narrative cookbook traces the history and heritage of Tuskegee through reminiscences, vintage photographs, poetry, journal entries, and more than 200 recipes for delicious appetizers, entrees, side dishes, breads, beverages, and desserts that reflect the diverse and mouthwatering flavors of Southern African American cuisine.For over a quarter century, The African American Heritage Cookbook has celebrated the pride and courage of the thousands of Tuskegee alumni who have gone forth to change America and the world. Many Tuskegee graduates have contributed memories, vignettes, and classic Southern recipes—including Crab Bisque, Island Soup, Mom’s Devilish Catfish Stew, Smothered “Yard Bird,” Louisiana Gumbo, Creole Rice, Sweet Potato Casserole, Spoon Bread, Peach Pandowdy, and Dr. Carver’s Peanut Cake with Molasses.More than a collection of wonderful recipes, The African American Heritage Cookbook is a tribute to the abundantly rich history and civil rights legacy that have made the Tuskegee Institute a landmark and an inspiration.A delicious treasury of classic African American recipes featuring over 200 mouthwatering dishes, including:Crab BisqueIsland SoupMom’s Devilish Catfish StewSmothered “Yard Bird”Louisiana GumboCreole RiceSweet Potato CasseroleSpoon BreadPeach PandowdyDr. Carver’s Peanut Cake with Molasses BIO Carolyn Quick Tillery is a Tuskegee Institute alumna, former Air Force officer and prosecuting attorney who has spent her life savoring Southern flavor in wonderful recipes handed down through family and friends. She is the author of The African-American Heritage Cookbook, A Taste of Freedom, Celebrating our Equality, and the NAACP Image Award finalist, Southern Homecoming Traditions. She lives in the Washington, D.C. area. REVIEWS "With Southern recipes like Dr. Carver’s peanut cake with molasses, you'll find yourself transported to a time when Black intellectuals started to flourish. Reviewers say that this book contains delicious, historic recipes, as well as vintage photos and poems that provide further context and insight.” -- USA Today, 12 Essential Cookbooks by Black Chefs and Authors, on The African American Heritage Cookbook [H] Kensington Publishing Corporation / January 23, 2024 1.1" H x 9.6" L x 8.5" W (1.71 lbs) 272 pages

-- SIGNED COPIES --
<meta charset="utf-8">Updated new edition includes 19 previously unpublished profiles and an author note! From the renowned Tuskegee Institute of Alabama, this classic collection of heritage recipes and anecdotes features more than two hundred mouthwatering African American dishes with pictorial accounts, personal vignettes, and poetry. For over 100 years, the small Southern town of Tuskegee, Alabama, has been a mecca for African Americans. The Tuskegee Institute, founded by Booker T. Washington in 1881, grew from a fledgling school to a major center of American progress and education. This unique narrative cookbook traces the history and heritage of Tuskegee through reminiscences, vintage photographs, poetry, journal entries, and more than 200 recipes for delicious appetizers, entrees, side dishes, breads, beverages, and desserts that reflect the diverse and mouthwatering flavors of Southern African American cuisine. For over a quarter century, The African American Heritage Cookbook has celebrated the pride and courage of the thousands of Tuskegee alumni who have gone forth to change America and the world. Many Tuskegee graduates have contributed memories, vignettes, and classic Southern recipes—including Crab Bisque, Island Soup, Mom’s Devilish Catfish Stew, Smothered “Yard Bird,” Louisiana Gumbo, Creole Rice, Sweet Potato Casserole, Spoon Bread, Peach Pandowdy, and Dr. Carver’s Peanut Cake with Molasses. More than a collection of wonderful recipes, The African American Heritage Cookbook is a tribute to the abundantly rich history and civil rights legacy that have made the Tuskegee Institute a landmark and an inspiration. A delicious treasury of classic African American recipes featuring over 200 mouthwatering dishes, including: Crab Bisque Island Soup Mom’s Devilish Catfish Stew Smothered “Yard Bird” Louisiana Gumbo Creole Rice Sweet Potato Casserole Spoon Bread Peach Pandowdy Dr. Carver’s Peanut Cake with Molasses
BIO
<meta charset="utf-8">Carolyn Quick Tillery is a Tuskegee Institute alumna, former Air Force officer and prosecuting attorney who has spent her life savoring Southern flavor in wonderful recipes handed down through family and friends. She is the author of The African-American Heritage Cookbook, A Taste of Freedom, Celebrating our Equality, and the NAACP Image Award finalist, Southern Homecoming Traditions. She lives in the Washington, D.C. area.
REVIEWS
"With Southern recipes like Dr. Carver’s peanut cake with molasses, you'll find yourself transported to a time when Black intellectuals started to flourish. Reviewers say that this book contains delicious, historic recipes, as well as vintage photos and poems that provide further context and insight.” -- USA Today, 12 Essential Cookbooks by Black Chefs and Authors, on The African American Heritage Cookbook
[H]  Kensington Publishing Corporation  /  January 23, 2024
1.1" H x 9.6" L x 8.5" W (1.71 lbs) 272 pages

African-American Heritage Cookbook: Traditional Recipes and Fond Remembrances from Alabama's Renowned Tuskegee Institute /// Carolyn Q. Tillery

A culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher. Food writer and cook Lerato Umah-Shaylor’s magnificent cookbook is a delicious eating tour of the African continent, introducing vibrant and varied cuisines that are rich in flavor, diverse in culture, and steeped in tradition. Lerato adds her own modern twist and inventive style to traditional African dishes that have been passed down and enjoyed for generations, and combines these recipes with personal stories of Africa infused with her delectable sense of adventure. With Africana, home cooks can learn how to create some of the most iconic African dishes, from Nigeria to Madagascar and Morocco to South Africa. Here are more than 100 recipes to delight and inspire, such as Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof. A feast for the senses, bursting with flavor, and offering a sense of wanderlust, Africana will bring the magic of the continent to any kitchen. BIO Lerato Umah-Shaylor is an award winning author, broadcaster and chef, a leading voice in contemporary cooking espeically in African cooking. Her debut cookbook Africana: Treasured Recipes and Stories from Across the Continent will be published in 2023 [H] Amistad Press / March 07, 2023 1.2" H x 9.3" L x 7.4" W (2.0 lbs) 288 pages

A culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher. 
Food writer and cook Lerato Umah-Shaylor’s magnificent cookbook is a delicious eating tour of the African continent, introducing vibrant and varied cuisines that are rich in flavor, diverse in culture, and steeped in tradition.
Lerato adds her own modern twist and inventive style to traditional African dishes that have been passed down and enjoyed for generations, and combines these recipes with personal stories of Africa infused with her delectable sense of adventure.
With Africana, home cooks can learn how to create some of the most iconic African dishes, from Nigeria to Madagascar and Morocco to South Africa. Here are more than 100 recipes to delight and inspire, such as Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.
A feast for the senses, bursting with flavor, and offering a sense of wanderlust, Africana will bring the magic of the continent to any kitchen.
BIO
Lerato Umah-Shaylor is an award winning author, broadcaster and chef, a leading voice in contemporary cooking espeically in African cooking. Her debut cookbook Africana: Treasured Recipes and Stories from Across the Continent will be published in 2023
[H]  Amistad Press  /  March 07, 2023
<meta charset="utf-8">1.2" H x 9.3" L x 7.4" W (2.0 lbs) 288 pages

Africana: More Than 100 Recipes and Flavors Inspired by a Rich Continent /// Lerato Umah-Shaylor

- Vibrant plant-based dishes fusing African and European flavors from a young British-Nigerian cook - Includes almost 50 recipes Introducing Zoe Alakija, a London-based cook, whose rich recipes blend modern British flavors with the rich colors and tastes of her Nigerian upbringing. African food in general, and Nigerian food in particular, is on the rise in the UK and dishes like cheesy kokoro and nutty plantain brownies take European vegan food far beyond the more muted flavors and colors that we are used to. Zoe's immaculate balance of tastes combined with playful presentation ensures these are recipes to remember for those willing to explore broader, more environmentally responsible horizons. BIO Zoe Alakija is an art director and food stylist based in London. This is her first book. Hoxton Mini Press / June 29, 2021 0.87" H x 9.13" L x 6.85" W (1.41 lbs) 196 pages

Afro Vegan: Family Recipes from a British-Nigerian Kitchen /// Zoe Alakija

Renowned 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. NAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APPÉTIT Blending 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 irio; 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 zalook 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. With 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, Afro-Vegan 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, Afro-Vegan's groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking. BIO A national leader in the movement to promote healthy eating, Bryant Terry is the author of The Inspired Vegan and the critically acclaimed Vegan Soul Kitchen. Along with Anna Lappé, Bryant co-authored Grub, which the New York Times called "ingenious." He is also the host of Urban Organic, a multi-episode web series that he co-created. Bryant's work has been featured in the New York Times, Gourmet, Food & Wine, O: The Oprah Magazine, Essence, Yoga Journal, and Vegetarian Times, among others. He has made dozens of national television and radio appearances including the Martha Stewart Show, Emeril Green, The Splendid Table, and Morning Edition. He lives in Oakland, California. REVIEWS "I'm a big fan of food. I'm also a fan of stories. What Bryant Terry has done with Afro-Vegan 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." --Baratunde Thurston, best-selling author of How to Be Black and CEO and cofounder of Cultivated Wit "Afro-Vegan 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. He inspires us to celebrate and explore." --Dayo Olopade, author of The Bright Continent: Breaking Rules and Making Change in Modern Africa Ten Speed Press / April 08, 2014 1.0" H x 9.1" L x 7.6" W (1.75 lbs) 215 pages

Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed /// Bryant Terry

A dive into the Roker family recipe box featuring 100 mouth-watering recipes from Today Show host Al Roker and his daughter Courtney Roker Laga, for every time of day, skill level, and member of the family– and the family dog too! Al Roker and his daughter, Courtney Roker Laga, welcome you into their home, where a good conversation or a needed dose of laughter always starts with something great to eat. 100 original and kitchen-tested dishes for every occasion, including Sunrise Burritos Shrimp and Grits with Bell Peppers and Bacon Smothered Chicken Coffee- and Spice-Rubbed Pork Chops Tuscan Polenta Silky Cauliflower Puree Christmas Morning Cinnamon Rolls Bourbon Apple Pie Milkshakes Lemon Meringue Crumb Crust Pie Stunning dishes in this book will inspire you to start cooking memory-making meals.Full of cheerful family photos and Al’s frank, witty opinions on food and cooking, Al Roker’s Recipes to Live By is sure to become the most well-thumbed cookbook on your shelf, whether you’re a beginner home cook or a seasoned chef. BIO Al Roker is a co-anchor of NBC's Today, an Emmy-award winning journalist, and a NewYork Times bestselling author. He lives in New York with his family.Courtney Roker Laga is a recipe developer and trained chef who has worked in two Michelin-starred restaurants. She lives in New Jersey with her husband and young daughter. [H] Legacy Lit / October 22, 2024 256 pages

A dive into the Roker family recipe box featuring 100 mouth-watering recipes from Today Show host Al Roker and his daughter Courtney Roker Laga, for every time of day, skill level, and member of the family– and the family dog too! 
Al Roker and his daughter, Courtney Roker Laga, welcome you into their home, where a good conversation or a needed dose of laughter always starts with something great to eat. 
100 original and kitchen-tested dishes for every occasion, including 
<ul data-mce-fragment="1">
<li data-mce-fragment="1">Sunrise Burritos</li>
<li data-mce-fragment="1">Shrimp and Grits with Bell Peppers and Bacon </li>
<li data-mce-fragment="1">Smothered Chicken </li>
<li data-mce-fragment="1">Coffee- and Spice-Rubbed Pork Chops</li>
<li data-mce-fragment="1">Tuscan Polenta </li>
<li data-mce-fragment="1">Silky Cauliflower Puree </li>
<li data-mce-fragment="1">Christmas Morning Cinnamon Rolls</li>
<li data-mce-fragment="1">Bourbon Apple Pie Milkshakes </li>
<li data-mce-fragment="1">Lemon Meringue Crumb Crust Pie</li>
</ul>
 Stunning dishes in this book will inspire you to start cooking memory-making meals.Full of cheerful family photos and Al’s frank, witty opinions on food and cooking, Al Roker’s Recipes to Live By is sure to become the most well-thumbed cookbook on your shelf, whether you’re a beginner home cook or a seasoned chef. 
BIO
Al Roker is a co-anchor of NBC's Today, an Emmy-award winning journalist, and a NewYork Times bestselling author. He lives in New York with his family. Courtney Roker Laga is a recipe developer and trained chef who has worked in two Michelin-starred restaurants. She lives in New Jersey with her husband and young daughter.
[H]  Legacy Lit  /  October 22, 2024 
256 pages

Al Roker’s Recipes to Live By: Easy, Memory-Making Family Dishes for Every Occasion /// Al Roker, with Courtney Roker Laga /// pre

Cookbook

This second cookbook from Leah Chase—now in paperback—contains reflections on life, business, family, and friends, with the recipes that bring them all together. There are special menus from organizations that have gathered at the Dooky Chase Restaurant in New Orleans for years, “off the menu” specials prepared for customers with special needs or a craving for something different, and a number of classic Creole and gourmet recipes, with every recipe guaranteed to warm the heart and nourish the soul. Recipes include her famous Gumbo z’Hab and Shrimp Clemenceau; new recipes, like the delicious Veggie Jambalaya and Rice Pancakes with Ham and Tomato-Basil Sauce; and old favorites, like Oxtail Stew and Sweet Potato Soup. BIO Leah Chase’s influence does not end with her work at the restaurant. In 1997, she was presented with the New Orleans Times-Picayune Loving Cup for the hundreds of hours she dedicated to the New Orleans Museum of Art and other nonprofit organizations in the city. She was the recipient of the Southern Foodways Alliance’s Lifetime Achievement Award in 2000 and, in the same year, was presented with the Ella Brennan Savoir Faire Award for Excellence, conferred by the New Orleans chapter of the American Culinary Federation. In 2009, the Southern Food and Beverage Museum created the Leah Chase Louisiana Gallery in her honor. She is also the author of The Dooky Chase Cookbook and, in 2002, was the subject of a biography written by Carol Allen, titled Leah Chase: Listen, I Say Like This. Both are published by Pelican. REVIEWS “An outstanding cornucopia of enthusiastically recommended home-style recipes offering a very special touch of taste-tested, appetite-satisfying charm.” -- Midwest Book Review“Anyone wanting to try Creole cooking must get this book. It’s just one interesting dish after another.” -- Lebanon (MO) Daily Record“Delight in the recipes and 50 years of reflections from Leah Chase and her New Orleans restaurant, Dooky Chase, a benchmark for Creole cooking.” -- Desert Leaf Magazine [P] Pelican Publishing Company / September 08, 2011 0.5" H x 9.3" L x 8.0" W (0.65 lbs) 160 pages

And Still I Cook /// Leah Chase, foreword by Don Rousell and Jan Waddy

CURRENTLY OUT OF PRINT Barbara Smith, founding partner and creative genius behind B. Smith's restaurants in New York's theater district and Washington's Union Station, shares her entertaining style, ideas, and advice. B. Smith's: Entertaining and Cooking for Friends speaks with a jazzy rhythm, an urban energy, and a global perspective as it addresses the entertaining needs of a new generation. In 100 soul-satisfying recipes and chapters on party events such as a Cocktail Party for Business and Pleasure, a Picnic at the Beach, and a romantic Valentine's Dinner for Two, Barbara Smith defines her appealing approach to entertaining which, like her popular bistro, is cosmopolitan and elegant, yet casual and fun. She explains the importance of maintaining a sense of spontaneity, being prepared to improvise, and most important, having fun at your own party. With authority and humor, Barbara leads us through all the steps of planning a party, from extending the invitation to deciding on the menu, selecting the wine and other beverages, and preparing your home and yourself for the event. Barbara's extensive travels as a fashion model and her wide circle of celebrity friends provide a source of lively anecdotes as well. The selection of recipes is eclectic, reflecting French and Italian influences on the Southern food Barbara grew up with. She offers her favorite recipes, both from the restaurants' menus and from her home, including such delicious dishes as Grilled Salmon and Wild Mushroom Salad, Chicken Cornbread Pot Pie, Profiteroles, and Sweet Potato Pecan Pie with Praline Sauce. With more than 90 photos of the party events, table settings and finished food, B. Smith's: Entertaining and Cooking for Friends will help all of us chart the course for our next dinner at home, whether it's an intimate dinner for two or a celebration for twenty. BIO Barbara “B.” Smith has been heralded by The New York Times as “a Renaissance woman,” by television anchor Chuck Scarborough as a “domestic goddess,” by The New York Daily News as “one of the most important African-American style mavens of all time,” and honored with a 2012 Silver Spoon Award for sterling performance by Food Arts. A broadcast talent, entrepreneurial spokesperson, and multiple award-winning recipient across a wide range of fields, Smith also earned kudos when she returned to the stage in her Off-Broadway debut in Love, Loss, and What I Wore, the award-winning play by Nora and Delia Ephron. In 2012, Smith was inducted into the American Chef Corps, part of the U.S. Department of State’s newly-formed Diplomatic Culinary Partnership with the James Beard Foundation. She ran three B. Smith restaurants: on Theatre Row in Manhattan; in Sag Harbor, New York; and in Washington DC. [H] Artisan Publishers / January 05, 1995 0.8" H x 11.39" L x 8.87" W (2.63 lbs) 176 pages

<div style="text-align: center;">CURRENTLY OUT OF PRINT</div>
<div style="text-align: center;"></div>
<div style="text-align: left;"></div>
 
<div>Barbara Smith, founding partner and creative genius behind B. Smith's restaurants in New York's theater district and Washington's Union Station, shares her entertaining style, ideas, and advice. B. Smith's: Entertaining and Cooking for Friends speaks with a jazzy rhythm, an urban energy, and a global perspective as it addresses the entertaining needs of a new generation.</div>
<div> </div>
<div>In 100 soul-satisfying recipes and chapters on party events such as a Cocktail Party for Business and Pleasure, a Picnic at the Beach, and a romantic Valentine's Dinner for Two, Barbara Smith defines her appealing approach to entertaining which, like her popular bistro, is cosmopolitan and elegant, yet casual and fun. She explains the importance of maintaining a sense of spontaneity, being prepared to improvise, and most important, having fun at your own party. 
</div>
With authority and humor, Barbara leads us through all the steps of planning a party, from extending the invitation to deciding on the menu, selecting the wine and other beverages, and preparing your home and yourself for the event. Barbara's extensive travels as a fashion model and her wide circle of celebrity friends provide a source of lively anecdotes as well.
The selection of recipes is eclectic, reflecting French and Italian influences on the Southern food Barbara grew up with. She offers her favorite recipes, both from the restaurants' menus and from her home, including such delicious dishes as Grilled Salmon and Wild Mushroom Salad, Chicken Cornbread Pot Pie, Profiteroles, and Sweet Potato Pecan Pie with Praline Sauce.
With more than 90 photos of the party events, table settings and finished food, B. Smith's: Entertaining and Cooking for Friends will help all of us chart the course for our next dinner at home, whether it's an intimate dinner for two or a celebration for twenty.
BIO
Barbara “B.” Smith has been heralded by The New York Times as “a Renaissance woman,” by television anchor Chuck Scarborough as a “domestic goddess,” by The New York Daily News as “one of the most important African-American style mavens of all time,” and honored with a 2012 Silver Spoon Award for sterling performance by Food Arts. A broadcast talent, entrepreneurial spokesperson, and multiple award-winning recipient across a wide range of fields, Smith also earned kudos when she returned to the stage in her Off-Broadway debut in Love, Loss, and What I Wore, the award-winning play by Nora and Delia Ephron. In 2012, Smith was inducted into the American Chef Corps, part of the U.S. Department of State’s newly-formed Diplomatic Culinary Partnership with the James Beard Foundation. She ran three B. Smith restaurants: on Theatre Row in Manhattan; in Sag Harbor, New York; and in Washington DC. 
[H]  Artisan Publishers  /  January 05, 1995
<meta charset="utf-8">0.8" H x 11.39" L x 8.87" W (2.63 lbs) 176 pages

B. Smith's Entertaining and Cooking for Friends /// Barbara Smith

The Only Book You Need for Baby-Led Weaning the Safe and Stress-Free Way! 50 Recipes & 50 Full-Page Photos, Plus Nutritionist Tips, Reference Charts and Picky Eaters AdviceMore and more families are turning to baby-led weaning to help their babies shift toward eating solid foods. But if you’re a busy parent, you might have lots of questions and precious little time to find the answers. Let this book be your one-stop guide! Simone Ward shares tips and 50 recipes for ultrapractical family meals that are perfect first foods for your little one. Plus, she’s collaborated with a nutritionist to give you a thorough understanding of baby-led weaning and how to do it in a safe and realistic way.Simone has guided all four of her children through baby-led weaning. And now, she’s packed this book to the brim with all of her best time-saving tips, advice and recipes. There’s no other book on the market that combines this wealth of first-hand knowledge with a collection of easy recipes that are not only great forbaby, but the rest of the family too. Featured recipes include Tuna and Chickpea Fritters, Spinach and Almond Pesto Pasta, Lentil Bolognese, Sweet Potato and Broccoli Tots, Salmon and Pea Egg Muffins and Crispy Coconut Chicken Tenders, just to name a few!Best of all, many recipes include ideas for switching up the flavors or using convenient appliances like an Instant Pot® or slow cooker. Recipes also have easy- to-reference labels that note if the meal is ready in 30 minutes or less, allergen-friendly, a good source of key nutrients like iron, make-ahead friendly or a little messy, so you can quickly find the right recipe for what you need. This book truly has it all and will be an invaluable family reference for years to come. BIO Simone Ward is the founder of the popular Instagram account Zayne’s Plate, where she shares kid-friendly and nutritious recipes. She lives in London with her four children. REVIEWS “Simone’s book is packed with evidence-based advice, tips and tricks on how to put together a well-balanced meal in a quick and simple manner. These recipes are sure to make baby-led feeding a joyful experience!” -- Min Kwon, MS, RDN, creator of MJ & Hungryman and @KidFriendly.Meals“An excellent guide. As a dietitian mom, I love how this book seeks to boost nutritional density without creating confusion or adding in unnecessary complexity!” -- Ashley Smith, pediatric dietitian and creator of Veggies & Virtue“I didn’t know it was possible to drool over baby food until seeing the drop-dead gorgeous recipes in this book! Plus you get a comprehensive intro to beginning solids if you’re biting your nails about getting started. 100 percent recommend!” -- Kacie Barnes, MCN, RDN, creator of Mama Knows Nutrition“Beautiful and helpful, Simone’s book makes baby-led weaning easy and tasty!” -- Gillian Fein, creator of LaLa Lunchbox"This book is everything a parent who is new to the world of baby-led weaning needs! The recipes are not only nutritious, they're also creative and can be enjoyed by the whole family. You'll never be stuck in a food rut again! This is exactly what will help expose your baby to a variety of new flavors and textures, to expand their palate and have them on their way to eating a wide variety of food from the start!" -- Edwena Kennedy, pediatric dietitian and creator of @MyLittleEater“Simone's book is a wonderful resource! The recipes are amazing, and her attention to detail in discussing the nutrition and safety aspects of feeding young children is incredible. This is a must-have for parents who want to confidently feed their babies and toddlers a variety of delicious and nourishing food!” -- Mariel Baron, Family Registered Dietitian, creator of Nurturing Intuitive Eaters [P] Page Street Publishing / April 27, 2021 0.5" H x 8.9" L x 7.7" W (1.05 lbs) 168 pages

The Only Book You Need for Baby-Led Weaning the Safe and Stress-Free Way! 
50 Recipes &amp; 50 Full-Page Photos, Plus Nutritionist Tips, Reference Charts and Picky Eaters Advice More and more families are turning to baby-led weaning to help their babies shift toward eating solid foods. But if you’re a busy parent, you might have lots of questions and precious little time to find the answers. Let this book be your one-stop guide! Simone Ward shares tips and 50 recipes for ultrapractical family meals that are perfect first foods for your little one. Plus, she’s collaborated with a nutritionist to give you a thorough understanding of baby-led weaning and how to do it in a safe and realistic way. Simone has guided all four of her children through baby-led weaning. And now, she’s packed this book to the brim with all of her best time-saving tips, advice and recipes. There’s no other book on the market that combines this wealth of first-hand knowledge with a collection of easy recipes that are not only great for baby, but the rest of the family too. Featured recipes include Tuna and Chickpea Fritters, Spinach and Almond Pesto Pasta, Lentil Bolognese, Sweet Potato and Broccoli Tots, Salmon and Pea Egg Muffins and Crispy Coconut Chicken Tenders, just to name a few! Best of all, many recipes include ideas for switching up the flavors or using convenient appliances like an Instant Pot® or slow cooker. Recipes also have easy- to-reference labels that note if the meal is ready in 30 minutes or less, allergen-friendly, a good source of key nutrients like iron, make-ahead friendly or a little messy, so you can quickly find the right recipe for what you need. This book truly has it all and will be an invaluable family reference for years to come.
BIO
Simone Ward is the founder of the popular Instagram account Zayne’s Plate, where she shares kid-friendly and nutritious recipes. She lives in London with her four children.
REVIEWS
“Simone’s book is packed with evidence-based advice, tips and tricks on how to put together a well-balanced meal in a quick and simple manner. These recipes are sure to make baby-led feeding a joyful experience!” -- Min Kwon, MS, RDN, creator of MJ &amp; Hungryman and @KidFriendly.Meals “An excellent guide. As a dietitian mom, I love how this book seeks to boost nutritional density without creating confusion or adding in unnecessary complexity!” -- Ashley Smith, pediatric dietitian and creator of Veggies &amp; Virtue “I didn’t know it was possible to drool over baby food until seeing the drop-dead gorgeous recipes in this book! Plus you get a comprehensive intro to beginning solids if you’re biting your nails about getting started. 100 percent recommend!” -- Kacie Barnes, MCN, RDN, creator of Mama Knows Nutrition “Beautiful and helpful, Simone’s book makes baby-led weaning easy and tasty!” -- Gillian Fein, creator of LaLa Lunchbox "This book is everything a parent who is new to the world of baby-led weaning needs! The recipes are not only nutritious, they're also creative and can be enjoyed by the whole family. You'll never be stuck in a food rut again! This is exactly what will help expose your baby to a variety of new flavors and textures, to expand their palate and have them on their way to eating a wide variety of food from the start!" -- Edwena Kennedy, pediatric dietitian and creator of @MyLittleEater “Simone's book is a wonderful resource! The recipes are amazing, and her attention to detail in discussing the nutrition and safety aspects of feeding young children is incredible. This is a must-have for parents who want to confidently feed their babies and toddlers a variety of delicious and nourishing food!” -- Mariel Baron, Family Registered Dietitian, creator of Nurturing Intuitive Eaters
[P]  Page Street Publishing  /  April 27, 2021
0.5" H x 8.9" L x 7.7" W (1.05 lbs) 168 pages

Baby-Led Weaning Made Easy: The Busy Parent’s Guide to Feeding Babies and Toddlers with Delicious Family Meals /// Simone Ward

A “wake you up” manifesto and plant-based lifestyle plan to buck the system that keeps us fat, sick, and tired—from the Badass Vegan. As John Lewis, aka “The Badass Vegan,” says, when most people meet him, vegan isn’t the first word that comes to mind. He’s six-foot-six, African American, with the build of a guy who played Division I college basketball. Not bad for someone who hasn’t had any animal protein in fifteen years. Lewis became a plant-based eater when he saw how the conventional American diet was utterly failing his community. As he describes, heart disease, type 2 diabetes, high blood pressure, and chronic pain are killing Black people faster than any gun. The issue of food injustice is huge and complex, but as Lewis tells his strong community of followers, one solution is simple: Wake up now and do better in your own life. Want to give the middle finger to the processed food and pharmaceutical industries that are keeping you fat, sick, and tired? Go plant-based. Badass Vegan offers an irreverent and eye-opening four-part master plan to help readers shift their mindset and enjoy the massive health benefits and pure pleasures of a plant-based lifestyle. Lewis demystifies going vegan and makes it realistic—even if you’re intimidated by a whole avocado (Lewis once was, too)—with rock-solid advice on stocking a pantry, getting your nutrients, building strength, shedding excess weight, and ultimately creating sustainable change for a lifetime of health. Complete with 75 recipes for delicious food that’ll keep you motivated, from Jack U Up Street Tacos to Cucumber Watermelon Smoothies and Kimchi Nori Maki Rolls, Badass Vegan is a timely and profoundly needed manifesto for living a life with a lower risk for disease and making a positive impact on the world. BIO Born in Little Rock, Arkansas in 1977, John Lewis grew up in St. Louis, MO. At a young age of 13 John found himself at 315 pounds, but through hard work and dedication he lost the weight and excelled in football and basketball. He continued his streak of athletic excellence throughout his high school and college years in Mc Cluer Senior High in the heart of Ferguson, Mo. and Harris-Stowe State College respectively. Graduating with a Bachelors degree in marketing, he later went on to pursue his MBA from Nova Southeastern University in Fort Lauderdale, FL. John’s education in business coupled with his love for health and fitness gave him the ability to start his venture – Bad Ass Vegan – a health and nutrition company that strives to educate individuals on plant based nutrition. John’s love for his community brought forth the brainchild of “VeganSmart”, a plant based protein shake company with a foundation whose mission is to prevent obesity through education, physical activity and plant based nutrition. REVIEWS “John Lewis, the Badass Vegan, shares his name with one of the greatest civil rights activists and leaders of our time. Like the late John Lewis, the Badass Vegan, is leading a similar charge and fighting for healthy results in our community. He uses his easy style of conversation and wit to help convince even the staunchest critic to look at the positive benefits of trying a plant-based lifestyle without being a “corn” ball…Lol.” -- Cedric the Entertainer “Holy sh*t! I lost my mind with this book. It made me feel empowered, excited, mad as hell, and fired up all at the same time. In the end, it’s so clear — it’s time to break free from the broken system and reclaim your health with delicious food and the power of the fork. Grab this book today and let’s make it happen!” -- Will Bulsiewicz, MD, author of the New York Times bestsellers Fiber Fueled and The Fiber Fueled Cookbook“John Lewis is a steadfast warrior for food justice, a powerful (and sometimes hilarious) voice that cuts through the noise. And this book is full of that much needed voice—incredible heart, passion, and, of course, totally irresistible recipes. I love it!” -- Joanne Molinaro, author of the New York Times bestselling The Korean Vegan Cookbook “John Lewis is the real deal. With a thousand watt smile and an empathetic heart, he guides us on a path to becoming a badass vegan ourselves, feeling equipped to change the world for the better. If you are ready to elevate your vibe, and your life, this is the book that will inspire you.” -- Robert Cheeke, coauthor of the New York Times bestselling The Plant-Based Athlete [H] Avery Publishing Group / March 14, 2023 0.94" H x 9.21" L x 7.48" W (2.2 lbs) 320 pages

Badass Vegan: Fuel Your Body, Ph*ck the System, and Live Your Life Right /// John Lewis and Rachel Holtzman

Winner of the James Beard Award for Best American Cookbook "Between Harlem and Heaven presents 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."-- Sean Brock "This is more than just a cookbook. 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, this book is a testimony to the fact that food transcends borders. --Chef Pierre Thiam In 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 The New Yorker, "somewhere between Harlem and heaven." This 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. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn't fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for...- Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons,- Feijoada with Black Beans and Spicy Lamb Sausage,- Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots,- Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton's Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. BIO Alexander Smalls is a restaurateur and co-owner of the celebrated Harlem jazz club Minton's. 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, Grace the Table, features 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. Joseph "JJ" Johnson is 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 Rolling Stone'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. Veronica Chambers is the editor of the New York Times 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 The Meaning of Michelle, celebrating the former first lady, which was a Los Angeles Times bestseller and a Time Magazine Top Nonfiction of the year. Veronica has written several books as well, including Mama's Girl, a critically acclaimed memoir, and she co-wrote Yes, Chef with Marcus Samuelsson and 32 Yolks with Eric Ripert. REVIEWS "Between Harlem and Heaven 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. This book is one good time of great dishes and interesting stories." --Cicely Tyson Flatiron Books / February 06, 2018 0.9" H x 10.6" L x 7.7" W (2.5 lbs) 272 pages

Winner of the James Beard Award for Best American Cookbook
"Between Harlem and Heaven presents 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." -- Sean Brock
"This is more than just a cookbook. 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, this book is a testimony to the fact that food transcends borders. --Chef Pierre Thiam
In 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 The New Yorker, "somewhere between Harlem and heaven."
This 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. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn't fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance.
JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for... - Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. 
Complete with essays on the history of Minton's Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook.
BIO
<meta charset="utf-8"> Alexander Smalls is a restaurateur and co-owner of the celebrated Harlem jazz club Minton's. 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, Grace the Table, features 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.
<meta charset="utf-8"> Joseph "JJ" Johnson is 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 Rolling Stone'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.
Veronica Chambers is the editor of the New York Times 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 The Meaning of Michelle, celebrating the former first lady, which was a Los Angeles Times bestseller and a Time Magazine Top Nonfiction of the year. Veronica has written several books as well, including Mama's Girl, a critically acclaimed memoir, and she co-wrote Yes, Chef with Marcus Samuelsson and 32 Yolks with Eric Ripert.
REVIEWS
<meta charset="utf-8"> "Between Harlem and Heaven 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. This book is one good time of great dishes and interesting stories." --Cicely Tyson
Flatiron Books  /  <meta charset="utf-8">February 06, 2018
<meta charset="utf-8">0.9" H x 10.6" L x 7.7" W (2.5 lbs) 272 pages

Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day /// JJ Johnson, Alexander Smalls and Veronica Chambers

For 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. BIO Jessica B. Harris holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir My Soul Looks Back as well as twelve cookbooks, her articles have appeared in Vogue, Food & Wine, Essence, and The New Yorker, among other publications; she has made numerous television and radio appearances and has been profiled in The New York Times. Considered 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 & Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria. REVIEWS "The 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." --Charlayne Hunter-Gault, Emmy Award-winning journalist and author of In My Place "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." --Marcus Samuelsson, chef-owner of Aquavit "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." --Alexander Smalls, host, author, opera singer, and chef-restaurateur Simon & Schuster / October 21, 2012 1.2" H x 9.1" L x 7.3" W (1.1 lbs) 402 pages

For 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.
BIO
<meta charset="utf-8">Jessica B. Harris holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir My Soul Looks Back as well as twelve cookbooks, her articles have appeared in Vogue, Food &amp; Wine, Essence, and The New Yorker, among other publications; she has made numerous television and radio appearances and has been profiled in The New York Times. Considered 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 &amp; Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.
REVIEWS 
"The 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." --Charlayne Hunter-Gault, Emmy Award-winning journalist and author of In My Place
"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." --<meta charset="utf-8">Marcus Samuelsson, chef-owner of Aquavit 
<meta charset="utf-8">"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." --Alexander Smalls, host, author, opera singer, and chef-restaurateur
Simon &amp; Schuster /  <meta charset="utf-8"> October 21, 2012
<meta charset="utf-8"><meta charset="utf-8">1.2" H x 9.1" L x 7.3" W (1.1 lbs) 402 pages

Beyond Gumbo: Creole Fusion Food from the Atlantic Rim /// Jessica B. Harris

- THIS BOOK WILL SHIP ON OR AFTER MAY 07, 2024 - Pit master Moe Cason shares 75 of his family-favorite recipes, from his beloved brisket to his world-famous mac-n-cheese.Having competed in more than 250 national and international barbecue competitions, “Big Moe” Cason is the country’s undisputed king of brisket and pitmaster extraordinaire. In his debut cookbook, he reveals the secrets of creating amazing flavor with fire and smoke with 75 family-favorite recipes.The 75 mouth-watering recipes gathered in these beautifully photographed pages showcase time-tested techniques and recipes, from smoked bone-in Tomahawk steaks to a 14-hour turkey brine. Savor a secret-ingredient mac-n-cheese that wowed Steve Harvey, a generations-old family recipe for sweet-and-savory cornbread, and perfectly seasoned collard greens. Cason offers expert guidance on different types of smokers and grills, filling the pantry with time-tested spice rubs and marinades, selecting the perfect cut of meat, and more. Recipes include: Fall-apart tender Texas brisket Sweet and spicy pork ribs Smoked pork shoulder Hawaiian Burgers with pineapple, soy sauce, and feta cheese Spicy mac-n-cheese Collard greens Cornbread Homemade black-eyed peas Filled with unique and flavorful recipes, this delectable cookbook will help you unlock the secrets of amazing barbecue flavor. BIO In 2005, after a career in the Navy and then as a water treatment operator, Moe Cason began competing in--and winning--barbecue competitions. He has faced off with some of the most famous pitmasters in America. He appeared on BBQ Pitmasters regularly from 2009 to 2018, and has also been featured on America's Pit Wars, Food Network's The Kitchen, and Chopped. His National Geographic series, World of Flavor, debuted in 2023. [H] National Geographic Society / May 07, 2024 240 pages

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- THIS BOOK WILL SHIP ON OR AFTER MAY 07, 2024 - 
Pit master Moe Cason shares 75 of his family-favorite recipes, from his beloved brisket to his world-famous mac-n-cheese. Having competed in more than 250 national and international barbecue competitions, “Big Moe” Cason is the country’s undisputed king of brisket and pitmaster extraordinaire. In his debut cookbook, he reveals the secrets of creating amazing flavor with fire and smoke with 75 family-favorite recipes. The 75 mouth-watering recipes gathered in these beautifully photographed pages showcase time-tested techniques and recipes, from smoked bone-in Tomahawk steaks to a 14-hour turkey brine. Savor a secret-ingredient mac-n-cheese that wowed Steve Harvey, a generations-old family recipe for sweet-and-savory cornbread, and perfectly seasoned collard greens. Cason offers expert guidance on different types of smokers and grills, filling the pantry with time-tested spice rubs and marinades, selecting the perfect cut of meat, and more. Recipes include: 
<ul data-mce-fragment="1">
<li data-mce-fragment="1">Fall-apart tender Texas brisket</li>
<li data-mce-fragment="1">Sweet and spicy pork ribs</li>
<li data-mce-fragment="1">Smoked pork shoulder</li>
<li data-mce-fragment="1">Hawaiian Burgers with pineapple, soy sauce, and feta cheese</li>
<li data-mce-fragment="1">Spicy mac-n-cheese</li>
<li data-mce-fragment="1">Collard greens</li>
<li data-mce-fragment="1">Cornbread</li>
<li data-mce-fragment="1">Homemade black-eyed peas</li>
</ul>
 Filled with unique and flavorful recipes, this delectable cookbook will help you unlock the secrets of amazing barbecue flavor.</section>
<div> </div>
BIO
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In 2005, after a career in the Navy and then as a water treatment operator, Moe Cason began competing in--and winning--barbecue competitions. He has faced off with some of the most famous pitmasters in America. He appeared on BBQ Pitmasters regularly from 2009 to 2018, and has also been featured on America's Pit Wars, Food Network's The Kitchen, and Chopped. His National Geographic series, World of Flavor, debuted in 2023. 
<div> </div>
[H]  National Geographic Society  /  May 07, 2024
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240 pages
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Big Moe’s Big Book of BBQ: 75 Recipes from Brisket and Ribs to Cornbread and Mac and Cheese  /// Moe Cason /// pre

--- SIGNED COPIES --- A must-have anthology of the leading Black women and femmes shaping today’s food and hospitality landscape—from farm to table and beyond—chronicling their passions and motivations, lessons learned and hard-won wisdom, personal recipes, and more. Chef and writer Klancy Miller found her own way by trial and error—as a pastry chef, recipe developer, author, and founder of For the Culture magazine—but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages—entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more—and learned from their stories? Like Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind today’s food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . In this gorgeous volume these luminaries and more share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipes—all accompanied by stunning original illustrated portraits and vibrant food photography. In addition, Miller shines a light on the matriarchs who paved the way for today’s tastemakers—Edna Lewis, B. Smith, Leah Chase, Vertamae Smart-Grosvenor, and Lena Richard. These collective profiles are a one-of-a-kind oral history of a movement, captured in real time, and indispensable for anyone passionate about food. BIO Klancy Miller is a writer and pastry chef deeply fascinated by all things French. After graduating from Columbia University and working in international development in French Polynesia, she earned a Diplôme de Pâtisserie at Le Cordon Bleu Paris. Klancy stayed in Paris to apprentice in the pastry kitchen at the Michelin-starred Taillevent restaurant, and was later hired by Le Cordon Bleu Paris to join the recipe development team. During this time, Klancy was featured on Food Network’s Recipe for Success in an episode about American culinary professionals in Paris. Now in New York and Philadelphia, she continues to write about food. She was a commentator on the Cooking Channel’s show Unique Sweets and has been a contributor to the online magazine Food Republic. When she’s not writing or cooking, Klancy takes hip-hop dance classes, throws waffle parties, obsesses about her next vacation, and searches for the perfect cookie. [H] Harvest / September 19, 2023 0.9" H x 10.1" L x 8.1" W (2.65 lbs) 320 pages

For the Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration and Recipes /// Klancy Miller

An acclaimed food writer and cook celebrates the many cuisines found in Lagos, Nigeria’s biggest city, with 75 recipes that mirror her own powerful journey of self-discovery. The city of Lagos, Nigeria, is a key part of a larger conversation about West African cuisine and its influences throughout the world. My Everyday Lagos consists of 75 dishes that are all served in recipe developer and food stylist Yewande Komolafe’s fast-paced, ever-changing home city of Lagos. These recipes reflect the regional cooking of the country and reveal two complementary qualities of Nigerian cuisine—its singularity and accessibility. Along the way, through informative essays that place ingredients in historical context, Yewande explains how in a country where dozens of ethnic groups interact, a cuisine has developed that transcends tribal boundaries.Yewande’s personal narrative is woven throughout the book and cautions against being burdened by notions of authenticity. To those in the African diaspora, this book highlights food that may have been adapted and integrated into the cuisines of the places they live. The bukas of London, Houston, Atlanta, Chicago, Toronto, and Newark all have their unique vision of Nigeria and are reflected in their food. The recipes, including classics like Jollof Rice, Puff Puff, and Groundnut Stew, are a starting point for the home cook, allowing them to trust the ingredients and achieve the variety of textures and flavors Nigerian food is known for. Beautiful photographs of the city and its people invite readers into the energy and pulse of Lagos, while the food photography entices them to make each and every dish in the book.This stunning cookbook is Yewande Komolafe’s in-depth exploration of a cuisine as well as the definitive book on Lagos cuisine that reveals the nuances of regions and peoples, diaspora and return—but also tells her own story of gathering the scattered pieces of herself through understanding her home country and food. BIO Yewande Komolafe is a Berlin-born, Lagos-raised food writer, recipe developer, and food stylist based in Brooklyn. Her professional career began as a pastry cook in classic French pastry kitchens. She moved on to work in fine dining restaurants in Atlanta and New York, where she was one of the first employees of Momofuku Milk Bar. Yewande’s writing and recipes have appeared in the New York Times, Whetstone, Food & Wine, Munchies, and the books Sheetpan Chicken by Cathy Erway for TASTE and Lindsay Gardner’s Why We Cook. Yewande has also appeared on a James Beard Award–nominated episode of The Sporkful, WNYC’s All of It with Alison Stewart, and Milk Street Radio with Christopher Kimball. [H] Ten Speed Press / October 24, 2023 1.25 lbs 288 pages

My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora /// Yewande Komolafe

--- SIGNED COPIES --- From award-winning author and acclaimed chef JJ Johnson comes a cookbook full of delicious recipes that celebrate the history and versatility one of the world's essential foods.The Simple Art of Rice is a celebration of rice and the many cultures in which this life-giving grain takes pride of place at the center of every table. The recipes are influenced by these global flavors from Asia to Europe, Africa to the Americas, and feature many of the world's favorite dishes. With Danica Novgorodoff, award-winning author Chef JJ Johnson takes readers on an informative and exciting culinary adventure that will help anyone master the art of cooking rice.From iconic savory dishes like Liberian Jollof and Poppy William's Red Rice and Beans to sweet finishes like Champorado, The Simple Art of Rice has a rice dish for every kind of meal and occasion, including nourishing comfort foods and dishes that can be made quickly to transform a weeknight dinner into a feast. The book also features a fool-proof method for turning out perfect rice every time, as well as fascinating information on the role that rice has played in culture and history. BIO JJ Johnson is a James Beard Award-winning co-author of Between Harlem and Heaven, founder of FIELDTRIP rice restaurants, and a TV personality appearing on HBO Max and Netflix. He has been recognized by Eater as one of their New Guard of Power in NYC Dining and in Forbes 30 Under 30. REVIEWS "In The Simple Art of Rice, JJ Johnson offers a love song to the world’s second most popular grain. In the magistral volume, Johnson takes the reader on a worldwide tour of rice from the field to the kitchen and presents its history, cultivation, and multiple uses. Informative and fascinating to read, fun to cook from, it is a work that deserves a place on every cook’s bookshelf." -- Jessica B. Harris, Culinary Historian, and author of High on the Hog“There’s no one better than JJ Johnson at helping you cook in your own kitchen. The Simple Art of Rice is a beautiful book and a masterclass for your family’s table.” -- Selena Gomez"JJ Johnson was born and raised at the intersection of rice cultures from the South, Caribbean and Latin America and schooled in the synthesis of African Atlantic and Asia-Pacific rim rice cookery; nobody is more prepared to bring you on a tour, a field trip if you will, through the world's most versatile and satisfying staple. This book is a gift to your palate." -- Michael W. Twitty, James Beard award-winning author and scholar"Comforting, joyful and utterly delicious – this is an essential cookbook" -- Jamie Oliver“Rice is universally enjoyed around the world. As much a historiography as recipe book: JJ takes you on a soulful rice culinary journey. His recipes offer both new inspiration and century-old techniques, leaving you to question how you ever treated rice as an afterthought.” -- Chef Daniel Boulud, Chef/Restaurateur"Chef JJ Johnson's new cookbook, The Simple Art of Rice, is a masterful exploration of one of the world's most beloved ingredients. With stunning illustrations, photography and recipes from all over the globe, Johnson takes readers on a journey through the history and culture of rice, from its origins to modern-day dishes. This cookbook is an essential resource for anyone looking to make the most of this versatile and delicious grain. With Johnson's expert guidance, even the most novice cook can create delicious and satisfying meals. The Simple Art of Rice is sure to be a favorite for both beginners and experienced cooks alike." -- David Chang [H] Flatiron Books / September 12, 2023 1.11" H x 9.86" L x 7.63" W (2.73 lbs) 352 pages

<h3 style="text-align: center;">
<meta charset="utf-8"> --- SIGNED COPIES ---
</h3>
From award-winning author and acclaimed chef JJ Johnson comes a cookbook full of delicious recipes that celebrate the history and versatility one of the world's essential foods. The Simple Art of Rice is a celebration of rice and the many cultures in which this life-giving grain takes pride of place at the center of every table. The recipes are influenced by these global flavors from Asia to Europe, Africa to the Americas, and feature many of the world's favorite dishes. With Danica Novgorodoff, award-winning author Chef JJ Johnson takes readers on an informative and exciting culinary adventure that will help anyone master the art of cooking rice. From iconic savory dishes like Liberian Jollof and Poppy William's Red Rice and Beans to sweet finishes like Champorado, The Simple Art of Rice has a rice dish for every kind of meal and occasion, including nourishing comfort foods and dishes that can be made quickly to transform a weeknight dinner into a feast. The book also features a fool-proof method for turning out perfect rice every time, as well as fascinating information on the role that rice has played in culture and history.
BIO
<meta charset="utf-8">JJ Johnson is a James Beard Award-winning co-author of Between Harlem and Heaven, founder of FIELDTRIP rice restaurants, and a TV personality appearing on HBO Max and Netflix. He has been recognized by Eater as one of their New Guard of Power in NYC Dining and in Forbes 30 Under 30.
REVIEWS
<meta charset="utf-8">"In The Simple Art of Rice, JJ Johnson offers a love song to the world’s second most popular grain. In the magistral volume, Johnson takes the reader on a worldwide tour of rice from the field to the kitchen and presents its history, cultivation, and multiple uses. Informative and fascinating to read, fun to cook from, it is a work that deserves a place on every cook’s bookshelf." -- Jessica B. Harris, Culinary Historian, and author of High on the Hog “There’s no one better than JJ Johnson at helping you cook in your own kitchen. The Simple Art of Rice is a beautiful book and a masterclass for your family’s table.” -- Selena Gomez "JJ Johnson was born and raised at the intersection of rice cultures from the South, Caribbean and Latin America and schooled in the synthesis of African Atlantic and Asia-Pacific rim rice cookery; nobody is more prepared to bring you on a tour, a field trip if you will, through the world's most versatile and satisfying staple. This book is a gift to your palate." -- Michael W. Twitty, James Beard award-winning author and scholar "Comforting, joyful and utterly delicious – this is an essential cookbook" -- Jamie Oliver “Rice is universally enjoyed around the world. As much a historiography as recipe book: JJ takes you on a soulful rice culinary journey. His recipes offer both new inspiration and century-old techniques, leaving you to question how you ever treated rice as an afterthought.” -- Chef Daniel Boulud, Chef/Restaurateur "Chef JJ Johnson's new cookbook, The Simple Art of Rice, is a masterful exploration of one of the world's most beloved ingredients. With stunning illustrations, photography and recipes from all over the globe, Johnson takes readers on a journey through the history and culture of rice, from its origins to modern-day dishes. This cookbook is an essential resource for anyone looking to make the most of this versatile and delicious grain. With Johnson's expert guidance, even the most novice cook can create delicious and satisfying meals. The Simple Art of Rice is sure to be a favorite for both beginners and experienced cooks alike." -- David Chang
[H]  Flatiron Books  /  September 12, 2023
<meta charset="utf-8">1.11" H x 9.86" L x 7.63" W (2.73 lbs) 352 pages

The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table /// JJ Johnson with Danica Novgorodoff

The very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. Taylor--who draws on her decade of experiences observing the holiday. On June 19, 1865, more than two years after President Abraham Lincoln signed the Emancipation Proclamation, Major General Gordon Granger arrived in Galveston and issued General Order Number 3, informing the people of Texas that all enslaved people were now free. A year later, in 1866, Black Texans congregated with music, dance, and BBQs--Juneteenth celebrations. All-day cook-outs with artful salads, bounteous dessert spreads, and raised glasses of "red drink" are essential to Juneteenth gatherings. In Watermelon and Red Birds, Nicole puts jubilation on the main stage. As a master storyteller and cook, she bridges the traditional African-American table and 21st-century flavors in stories and recipes. Nicole synthesizes all the places we've been, all the people we have come from, all the people we have become, and all the culinary ideas we have embraced. Watermelon and Red Birds contains over 75 recipes, including drinks like Afro Egg Cream and Marigold Gin Sour, dishes like Beef Ribs with Fermented Harissa Sauce, Peach Jam and Molasses Glazed Chicken Thighs, Southern-ish Potato Salad and Cantaloupe and Feta Salad, and desserts like Roasted Nectarine Sundae, and Radish and Ginger Pound Cake. Taylor also provides a resource to guide readers to BIPOC-owned hot sauces, jams, spice, and waffle mixes companies and lists fun gadgets to make your Juneteenth special. These recipes and essays will inspire parties to salute one of the most important American holidays, and moments to savor joy all year round. BIO Nicole A. Taylor is a James Beard Award-nominated food writer, master home cook, and producer. She has written for the New York Times, Bon Appétit, and Food & Wine. Nicole is the author of The Up South Cookbook and The Last O.G. Cookbook. She is the executive producer of If We So Choose, a short documentary about the desegregation of an iconic southern fast food joint. Nicole is the cofounder of The Maroon, a marketplace and retreat house focused on radical rest for Black creatives. She lives in New York City and Athens, Georgia, with her husband and son. REVIEWS ﻿"Watermelon and Red Birds is a call for us all to celebrate Black joy and freedom in its many facets. Nicole Taylor has gifted the world with a breathtaking cookbook that is grounded in history and tradition while keeping one eye on the ever-evolving nature of culture, customs, and foodways. This book reminds us that Black folks should own and drive the way we celebrate our historical milestones, and what better way to do so than over a full plate with family and friends." --Bryant Terry, James Beard award-winning author of Black Food and Editor-in-Chief of 4 Color Books "Juneteenth is not just about a moment; it's about a celebration of freedom--to choose, to experiment and to enjoy. Nicole Taylor exemplifies soul food as construct rather than canon--a place where dynamic ideas about food keep us grounded in the tradition while unfettering us from the expected and overplayed. The dance she takes us on in our kitchens is a thrill. W atermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations is revolutionary. "--Michael W. Twitty, James Beard Award-winning author of The Cooking Gene, Rice, and Koshersoul ﻿"As with every Nicole Taylor gathering I've attended, Watermelon and Red Birds is vivid with joy and aliveness. The story of Juneteenth that grounds this festive recipe collection celebrates the places we've been and the people we've become. This cookbook, rich with poignant history, refreshing anecdotes, and Taylor's singular ability to convey the global reach of Southern-inspired cuisine, is the spirited guide many of us have been craving. Consider this timely treasure a labor of love for Black American food culture, and an invitation to embrace its evolving ingenuity and creativity all year long."-- Osayi Endolyn, James Beard-Award winning food and culture writer [H] Simon & Schuster / May 31, 2022 0.87" H x 9.21" L x 7.48" W (2.02 lbs) 288 pages

Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations /// Nicole A. Taylor

A lyrical culinary journey that explores the hidden legacy of Black Appalachians, through powerful storytelling alongside nearly forty comforting recipes, from the former poet laureate of Kentucky.People are always surprised that Black people reside in the hills of Appalachia. Those not surprised that we were there, are surprised that we stayed.Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother’s presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine.An expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor—delicious favorites including Corn Pudding, Chicken and Dumplings, Granny Christine’s Jam Cake, and Praisesong Biscuits, brought to vivid life through stunning photography. Together, Praisesong for the Kitchen Ghosts honors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia.As the keeper of her family’s stories and treasured dishes, Wilkinson shares her inheritance in Praisesong for the Kitchen Ghosts. She found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, Praisesong for the Kitchen Ghosts weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century. BIO Crystal Wilkinson, Kentucky’s Poet Laureate from 2021 to 2023, is the award-winning author of Perfect Black; The Birds of Opulence; Water Street; and Blackberries, Blackberries. She is the recipient of an NAACP Image Award for Outstanding Poetry, an O. Henry Prize, a USA Artists Fellowship, and an Ernest J. Gaines Prize for Literary Excellence. She has received recognition from the Yaddo Foundation, Hedgebrook, The Hermitage Foundation, and others. Her short stories, poems, and essays have appeared in numerous journals and anthologies. She currently teaches at the University of Kentucky in the creative writing MFA program. [H] Clarkson Potter Publishers / January 23, 2024 0.81" H x 9.47" L x 6.53" W (1.7 lbs) 256 pages

Praisesong for the Kitchen Ghosts:  Stories and Recipes from Five Generations of Black Country Cooks /// Crystal Wilkinson

--- SIGNED COPIES --- Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee. Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain.Drawing on her expertise and research in historic and rare texts, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste. BIO Toni Tipton-Martin is a culinary journalist and community activist and the author of the James Beard Award–winning The Jemima Code and Jubilee, named a James Beard Award winner and Book of the Year by the IACP. Toni was also recognized with the 2020 Trailblazer Award by the International Association of Culinary Professionals. 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. She is a founding member of the Southern Foodways Alliance and Foodways Texas. [H] Clarkson Potter Publishers / November 14, 2023 1.25 lbs 256 pages

Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks /// Toni Tipton-Martin

Knowledge Is Power Part cookbook. Part manifesto. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment.Ghetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general—disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They’ve partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World’s 50 Best. Now they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavor, and umami. They are born of the authors’ cultural heritage and travels—from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag. BIO Ghetto Gastro is the Bronx-born culinary collective from Jon Gray, Pierre Serrao, and Lester Walker. The group has defined its own lane, merging food, fashion, music, art, and design. Claiming both the beauty and grit from the streets with the aspiration and aesthetics of the finer things, Ghetto Gastro's interdisciplinary approach celebrates the Bronx as a driver of global culture. The crew masterfully blends influences from the African diaspora, global South ingredients, and the pulse of hip-hop to create offerings that address race, identity, and economic empowerment. Since launching in 2012, Ghetto Gastro has gone from hosting underground parties to spearheading large-scale brand campaigns and events with leading fashion designers, artists, and entrepreneurs. Their collaborators and partners include figures like Virgil Abloh, Nike, Cartier, the Serpentine, the Museum of Modern Art, and many more. During the onset of the pandemic in 2020, Ghetto Gastro prioritized Bronx grassroots initiatives and mutual aid. In recognition for feeding their community, the group was nominated for the Basque Culinary World Prize. In 2021, Ghetto Gastro launched its namesake consumer goods brand of pantry items inspired by ancestral ingredients. The collective released a custom line of kitchen appliances, CRUXGG, across Target stores nationwide and a cookware line with Williams Sonoma. Follow along at @ghettogastro on Instagram. Osayi Endolyn is a James Beard Award-winning writer, whose work explores food and identity. She's been published in the New York Times, the Washington Post, the Los Angeles Times, the Wall Street Journal, Time, Eater, Food & Wine, Condé Nast Traveler, Travel + Leisure, and the Oxford American. She's a regular contributor to food-centered storytelling on various TV and audio platforms. Endolyn is the coauthor of the national bestseller The Rise: Black Cooks and the Soul of American Food with Marcus Samuelsson. REVIEWS Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs. . . . Meals served up with ideals make this a dynamic and delicious cultural celebration.” --Publishers Weekly, Top 10 Cooking Food Books for Fall 2022 “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” --Massimo Bottura "Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” --David Chang“The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.” --Matty Matheson [H] Artisan Publishers / October 18, 2022 304 pages​

Ghetto Gastro Presents Black Power Kitchen /// Jon Gray, Pierre Serrao and Lester Walker with Osayi Endolyn

The IACP 2020 winner in the Beer, Wine, & Spirits category, Shannon Mustipher's book on exotic cocktails offers a refreshingly modern take on tiki. With original recipes, techniques, tasting notes and recommendations, and tips on style and music, Tiki is an inspirational resource for cocktail lovers ready to explore fine Caribbean rums. Tiki 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 Tiki, Brooklyn-based rum expert Shannon Mustipher brings focus on refreshing flavors, fine spirits, and high-impact easy-to-execute presentation. Dozens 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 Smuggler's Cove and Potions of the Caribbean can embrace Tiki's modern style and spirit while new tiki fans learn from Mustipher's expertise, accessible recipes, and clear instruction. BIO Shannon Mustipher 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 Punch, Esquire, New York Magazine, The Village Voice, and Liquor.com. REVIEWS "TIKI: Modern Tropical Cocktails 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." --Scott Hocker, editor-in-chief of Liquor.com "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: TIKI is here!" --Julia Turshen, author of Now & Again and founder of Equity at the Table "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." --Eve Bergeron, Trader Vic's Rizzoli International Publications / March 19, 2019 0.9" H x 8.4" L x 6.5" W (1.4 lbs) 192 pages

Tiki: Modern Tropical Cocktails /// Shannon Mustipher

A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry. In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaries from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including Jollofing with Toni Morrison by Sarah Ladipo Manyika, Queer Intelligence by Zoe Adjonyoh, The Spiritual Ecology of Black Food by Leah Penniman, and Foodsteps in Motion by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant. With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul. BIO Bryant Terry is a James Beard Award-winning chef and educator and the author of Afro-Vegan and Vegetable Kingdom. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently the 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 New York Times and Washington Post and on CBS This Morning and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food. REVIEWS "It's the kind of book that belongs both on your coffee table and in your regular kitchen rotation." --Eater "Black Food is simply gorgeous. Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression. Bryant Terry has yet again gifted us with a brilliant window into foodways as art, tradition, and nourishment. Pulling together activists, thinkers, and creatives from around the Black world, Black Food will endure like your grandmothers' recipe cards." --Imani Perry, Professor of African American Studies at Princeton University "This broad mosaic of Black society is as powerful as it is flavorful." --Publishers Weekly 4 Color Books / October 19, 2021 1.25" H x 9.72" L x 7.88" W (2.53 lbs) 320 pages

A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry.
In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaries from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. 
As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including Jollofing with Toni Morrison by Sarah Ladipo Manyika, Queer Intelligence by Zoe Adjonyoh, The Spiritual Ecology of Black Food by Leah Penniman, and Foodsteps in Motion by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra &amp; Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.
With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.
BIO
<meta charset="UTF-8">Bryant Terry is a James Beard Award-winning chef and educator and the author of Afro-Vegan and Vegetable Kingdom. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently the 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 New York Times and Washington Post and on CBS This Morning and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food.
REVIEWS
"It's the kind of book that belongs both on your coffee table and in your regular kitchen rotation." --Eater
"Black Food is simply gorgeous. Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression. Bryant Terry has yet again gifted us with a brilliant window into foodways as art, tradition, and nourishment. Pulling together activists, thinkers, and creatives from around the Black world, Black Food will endure like your grandmothers' recipe cards." --Imani Perry, Professor of African American Studies at Princeton University
"This broad mosaic of Black society is as powerful as it is flavorful." --Publishers Weekly
4 Color Books  /  October 19, 2021
<meta charset="utf-8">1.25" H x 9.72" L x 7.88" W (2.53 lbs) 320 pages

Black Food: Stories, Art, and Recipes from Across the African Diaspora /// Bryant Terry

--- SIGNED COPIES --- Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipesThis is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Côte d’Ivoire, Cameroon, Nigeria, and more. Now, in Simply West African, celebrated chef and West African cooking authority Pierre Thiam unlocks the region’s essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to: Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman’s Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash With this book, you too will fill your kitchen with the comforting, irresistible flavors and beautiful spirit of West Africa. BIO Pierre Thiam is a celebrated chef, restaurateur, cookbook author, and entrepreneur. Born and raised in Senegal, he is known for his innovative cooking style, at once modern and eclectic yet rooted in the rich culinary traditions of West Africa. His critically acclaimed new restaurant Teranga, located in Harlem, NY, introduces healthy, fast, casual fare directly sourced from farmers in West Africa. He is the founder of Yolélé Foods, which distributes African food products across the USA, introducing such ingredients like Fonio, a resilient and nutritious ancient grain from the Sahel region of West Africa. Pierre is the author of three cookbooks including his latest, The Fonio Cookbook, released in October 2019. He has won numerous awards and accolades for his cooking and advocacy.In addition to being one of IDEO.org's Board Members, Pierre is also involved with organizations such as SOS Sahel, IFAD, Ted Global, Knoll, and UNFP. REVIEWS “Chef Pierre Thiam offers an entry point into the cooking of a region that has been ignored by the mainstream food culture for way too long. From pantry stocking to mother sauces, and from street eats to adaptations of traditional favorites, Thiam leads the reader into the tastes of West Africa. Filled with personal anecdotes, recipe hints, gorgeous photographs, and more.”-- Jessica B. Harris, culinary historian and author of High on the Hog: A Culinary Journey from Africa to America“Pierre’s book is a valuable addition to the culinary world and will get anyone interested and excited about cooking and eating West African cuisine. Every American owes it to themselves to become acquainted with the cookery of those who were tasked with not only building this country but contributing mightily to its most exalted cooking—Southern cuisine. Start to understand your true American culinary history by beginning with this beautiful book.” -- Sean Sherman, Oglala Lakota chef and founder of the Sioux Chef, NATIFS, Indigenous Food Lab, Owamni by the Sioux chef, and the BIPOC Foodways Alliance“I’m honored to celebrate this new work that explores how simple it is to incorporate West African flavors into everyday home cooking as many of these components have influenced global cuisines.” -- Marcus Samuelsson, chef, author, and restaurateur“Chef Pierre beautifully presents the diaspora in totality here. Not only does he showcase its rich cuisine but he shows us that these imaginary lines that border us weren’t here that long ago. You should have this book in your repertoire.” -- Kwame Onwuachi, chef, author, and restaurateur“Pierre shows off the vibrancy of West African cuisine in an approachable way that demystifies West African spices, ingredients, and techniques to make delicious wholesome food. This book has so much heart.” -- Maneet Chauhan, chef, restaurateur, author, and TV personality [H] Clarkson Potter Publishers / September 19, 2023 1.25 lbs 240 pages

Simply West African: Easy, Joyful Recipes for Every Kitchen /// Pierre Thiam with Lisa Katayama

Make everyday meals something to celebrate with more than 100 recipes inspired by the Southern roots and Sunday suppers of Top Chef finalist Adrienne Cheatham's upbringing. "Adrienne channels so much joy and care into her delicious recipes, you can feel the warmth and knowledge on every page."--Gail Simmons At the core of chef Adrienne Cheatham's debut book is the deep sense that everyday moments should be appreciated, celebrated, and made special for those you love. In this stunning personal collection, Adrienne showcases her signature style of cooking, sharing more than 100 recipes that combine her family's Southern roots, her classical training in professional kitchens, and her distinct point of view, full of multicultural influences. Adrienne captures the culinary essence of "Sunday best" with fresh but familiar recipes that include a feast-worthy pork roast crusted with pecans, charred okra roasted with tomatoes and warm spices, skirt steak topped with chimichurri of sharp mustard greens, and Brussels sprouts tossed with a nutty brown butter. She also shares tips and methods for upgrading classic, staple recipes into a dish worth talking about, like a roasted chicken that gets incredibly deep flavor from a marinade made with stout and soy sauce or a split pea salad that suddenly feels special when tossed with a bacon-sherry vinegar glaze. Full of dishes that will soon be part of your own family's beloved repertoire, Sunday Best will help you celebrate home cooking every day of the week. BIO Adrienne Cheatham has spent her career cooking in some of the country's most prestigious restaurants, from Eric Ripert's Le Bernardin to Marcus Samuelsson's Red Rooster, until she struck out on her own and founded the popular pop-up series SundayBest. The name of that series and this book was inspired by the special set of clothes that many in the Black community had reserved for church. During segregation, people would put on their "Sunday best" just to go into town as a way of demanding respect from those who didn't accept them as equal. This tradition and its meaning are at the core of Adrienne's debut book, which shows how everyday moments should be appreciated, celebrated, and made special for those you love. Adrienne also competed on Season 15 of Top Chef, finishing in second place, has been featured as a speaker at Cherry Bombe Jubilee, and was the subject of a New York Times documentary series titled Taste Makers. She lives in New York City with her husband. Sarah Zorn is a food writer and editor with more than a decade of professional experience. She's the coauthor of numerous books, including Homage: Recipes and Stories from an Amish Soul Food Kitchen and Levant: New Middle Eastern Cooking from Tanoreen, and was the recipe tester for the Xi'an Famous Foods and Nom Wah Tea Parlor cookbooks. She's also a regular contributor and recipe developer for outlets like Food Network online, Rachael Ray In Season magazine, Epicurious, Esquire, Eater, and Saveur. REVIEWS "Adrienne's Sunday Best is a collection of memorable soul food recipes at their best. Just reading the book makes me smile as there are so many relatable cultural moments that take me back to the big family dinners of my childhood. The tips throughout are invaluable and will completely up your cooking game for eternity." --Carla Hall, chef, cookbook author, and TV host" Sunday Best is a beautiful cookbook that invites you to create special moments with those you love through food. This vibrant collection delivers a deep sense of home, family, history, and the feeling that no matter how different we may look, we can all relate to gathering around the table to honor the little victories we achieve everyday." --Marcus Samuelsson, chef, author, and restaurateur" Sunday Best could easily be called 'every day's best.' Adrienne has already solidified her name in the culinary rafters, but this book gets her into the hall of fame. From her refined sauces to her Sunday vibes, make sure you treat this book like a good album that you play from the first to the last recipe." --Kwame Onwuachi, chef, author, executive producer for Food & Wine [H] Clarkson Potter Publishers / April 12, 2022 1.02" H x 10.26" L x 8.34" W (2.65 lbs) 288 pages

Sunday Best: Cooking Up the Weekend Spirit Every Day /// Adrienne Cheatham with Sarah Zorn

"Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations."--Angela Y. Davis, distinguished professor emerita at the University of California Santa Cruz NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker - The Washington Post - Vogue - San Francisco Chronicle - Forbes - Food & Wine - Salon - Garden & Gun - Delish - Epicurious More 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 Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, 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 & 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. The 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, Vegetable Kingdom is an invaluable tool for plant-based cooking today. BIO Bryant Terry is a James Beard Award-winning chef and educator and the author of Afro-Vegan. 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 New York Times, Washington Post, and San Francisco Chronicle, and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food. REVIEWS "Vegetable Kingdom 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." --Thelma Golden, Director and chief curator of The Studio Museum in Harlem, New York "Vegetable Kingdom 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." --Leah Penniman, Co-director of Soul Fire Farm and author of Farming While Black Ten Speed Press / February 11, 2020 1.0" H x 10.1" L x 8.2" W (2.32 lbs) 256 pages

Vegetable Kingdom: The Abundant World of Vegan Recipes /// Bryant Terry

100 vegan recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. Jenné 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. In Sweet Potato Soul, 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 & Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls. Along 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. From 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. BIO Jenné Claiborne is a NYC-based vegan personal chef, cooking instructor, and the blogger behind Sweet Potato Soul, with 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 Today, and her recipes and nutritional advice have been featured in VegNews, the Vegetarian Times, Shape.com, the Huffington Post, Reader's Digest, ThoughtfullyMagazine, Greatist, Well+Good, Laika magazine, Urban Bush Babes, Main Street Vegan, Our Hen House, and Refinery 29. 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. REVIEWS "This beautifully photographed, comprehensive work of Claiborne's cuisine deserves to be a part of your everyday repertoire." --VegNews "Sweet Potato Soul 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, Sweet Potato Soul 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." --Bon Appetit "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, Sweet Potato Soul. 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." --Washington Post Harmony / February 06, 2018 0.7" H x 9.2" L x 7.4" W (1.45 lbs) 224 pages

Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul /// Jenné Claiborne

One of Esquire's Most Anticipated Cookbooks 2021 The beloved Top Chef star revolutionizes healthy eating in this groundbreaking cookbook--the ultimate guide to cooking globally inspired dishes free of gluten, dairy, soy, legumes, and grains that are so delicious you won't notice the difference.When award-winning, trendsetting chef Gregory Gourdet got sober, he took stock of his life and his pantry, concentrating his energy on getting himself healthy by cooking food that was both full of nutrients and full of flavor. Now, he shares these extraordinary dishes with everyone. Everyone's Table features 200 mouth-watering, decadently flavorful recipes carefully designed to focus on superfoods--ingredients with the highest nutrient-density, the best fats, and the most minerals, vitamins, and antioxidants--that will delight and inspire home cooks. Gourdet's dishes are inspired by his deep affection for global ingredients and techniques--from his Haitian upbringing to his French culinary education, from his deep affection for the cuisines of Asia as well as those of North and West Africa. His unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savory meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine. Destined to be an everyday kitchen essential, featuring 180 sumptuous color photographs, Everyone's Table will change forever the way we think about, approach, and enjoy healthy eating. BIO Born in Brooklyn and raised in Queens, New York, Gregory Gourdet is the child of Haitian immigrants. A self-proclaimed health freak and avid runner, Gourdet views food as a source of nourishment as much as one of pleasure. After graduating from the prestigious Culinary Institute of America, he became chef de cuisine for Jean-Georges Vongerichten, under whom he trained for almost seven years. In 2008, Gourdet arrived in Portland, OR. He led the pan-Asian kitchen at Departure for a decade, running one of the busiest restaurants in the state. His annual trips around the world connected him with the flavors and ingredients he loves so much. He is a James Beard Award nominee and a two-time Top Chef finalist as well as an All Star and Guest Judge. He has been named Chef of the Year by Eater and one of the Fittest Chefs in America by Men's Health. His wood-fired Haitian restaurant Kann will open in Portland, OR, in 2022. JJ Goode helps people write cookbooks. He has co-authored several New York Times bestsellers and been nominated for several James Beard Awards. He also writes articles about food and travel for publications like The New York Times, Bon Appétit, and Saveur magazine. The editors of The Norton Reader selected his Gourmet magazine essay on cooking with one arm for their anthology of nonfiction, which includes writing from Nora Ephron, Barack Obama, and Jesus. REVIEWS "In Everyone's Table, Chef Gregory shares not only his delicious thoughts on food but also provides a blueprint on how to live a healthier life. He intimately shares how he evolved not only as a chef but as a person. There are so many insights that we all can learn from and exciting recipes to replicate at home. Thankful for Chef Gregory for sharing this with us." --Marcus Samuelsson, award-winning chef, restaurateur & author "Gregory Gourdet takes us on an emotional journey from wrapping us in a warm blanket as he talks about his Haitian family and roots to his not-so-pretty bout with drugs to his obsession with running and health. A journey that eventually places us all around Everyone's Table. Gregory brings us modern healthy food that's 100% unprocessed, dairy-free, bright, and beautiful with just as much ingredient diversity and elegance. This just may become my #1 go to cookbook." --Carla Hall, chef and television host "Easy, colorful, full of flavor and vegetable forward, Everyone's Table will surely be everyone's favorite cookbook. Having immensely enjoyed Gregory's fantastic food over the years, I'm so excited for the world to taste exactly what makes him such a favorite on Top Chef." --Padma Lakshmi, author and host/executive producer of Bravo's Top Chef and Hulu's Taste the Nation Harper Wave / May 11, 2021 1.2" H x 10.0" L x 8.4" W (3.15 lbs) 400 pages

Everyone's Table: Global Recipes for Modern Health /// Gregory Gourdet and JJ Goode

Ricky Moore was born and reared in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is what people do. Today, Moore is one of the most widely admired chefs to come out of the region. In this cookbook, he tells the story of how he started his wildly popular Saltbox Seafood Joint® restaurants and food truck in Durham, North Carolina. Moore, a formally trained chef, was led by a culinary epiphany in the famous wet markets of Singapore to start a restaurant focused purely on the food inspired by the Carolina coast and its traditional roadside fish shacks and camps. Saltbox Seafood Joint’s success is a testament to Moore’s devotion to selecting the freshest seasonal ingredients every day and preparing them perfectly. In sixty recipes that celebrate his coastal culinary heritage, Moore instructs cooks how to prepare Saltbox Seafood Joint dishes. This cookbook, written with K. C. Hysmith, explains how to pan-fry and deep-fry, grill and smoke, and cook up soups, chowders, stews, and grits and seafood. Moore has taken pity on us and even included the recipe for his famous Hush-Honeys®, an especially addictive hushpuppy. Charts and illustrations in the book explain the featured types, availability, and cuts of fish and shellfish used in the recipes. BIO James Beard Award winner Ricky Moore is the founder, proprietor, and chef of Saltbox Seafood Joint in Durham, North Carolina. He is a graduate of the Culinary Institute of America and served in the U.S. Army as a military cook. REVIEWS "A unique and authoritative cookbook for anyone looking to hone their seafood-cooking skills." -- Foreword Reviews "An ode to the seafood of [Moore's] beloved North Carolina coast." -- Flavors "Full of advice that real-world cooks will value." -- Garden & Gun “Cleanly designed and compact, ‘Saltbox Seafood Joint Cookbook’ echoes Moore’s simple but refined sensibilities.” -- Atlanta Journal-Constitution “Saltbox Seafood Joint Cookbook speaks to that classic coastal cookery that resonates with folks young and old. Chef Ricky Moore educates us about food and waterways in North Carolina while offering us the best damn chowder you’ll ever eat!” -- Mashama Bailey, executive chef, The Grey, and James Beard Award Winner for Best Chef Southeast “Even if Aquaman went to culinary school, he couldn't have written a finer seafood cookbook than Saltbox Seafood Joint Cookbook. Chef Ricky Moore's deep knowledge of--and love for--seafood shines on every page. This cookbook is hotter than fish grease!” -- Adrian Miller, author of The President’s Kitchen Cabinet and Soul Food [H] University of North Carolina Press / October 14, 2019 0.7" H x 8.68" L x 7.19" W (1.1 lbs) 160 pages

Saltbox Seafood Joint Cookbook /// Ricky Moore

Remix classic Ghanaian dishes for the modern kitchen in a cookbook that is "bright, bold, and bursting with flavor" (Bryant Terry) and "provides a new perspective and a sense of wonder for Ghanaian cooking" (Sicily Sierra) Celebrated cook and writer Zoe Adjonyoh passionately believes we are on the cusp of an African food revolution. First published to widespread acclaim in the United Kingdom, Zoe's Ghana Kitchen began as a pop-up restaurant in London featuring dishes such as Pan-Roasted Cod with Grains of Paradise, Nkruma (Okra) Tempura, Cubeb-Spiced Shortbread, and Coconut and Cassava Cake. Soon those dishes evolved into this tempting and celebratory cookbook, newly revised and updated for American cooks. Join Zoe as she shares the beauty of Ghana's markets, culture, and cuisine, and tells the evocative story of using these tastes and food traditions to navigate her own identity. Whether you are familiar with the delights of Ghanaian cuisine or new to the bold flavors of West Africa, this book contains inspiration for extraordinary home cooking, in dishes such as: Simple Fried Plantains Red Red Stew Red Snapper and Yam Croquettes Bofrot Doughnuts Nkatsenkwan (Peanut Butter Stew with Lamb) Jollof Fried Chicken Ghana-fied Caesar Salad and more With flexible recipes for hearty salads, quick and wholesome dinners, flavorful feasts, and much more, Zoe's Ghana Kitchen brings truly exciting and flavor-packed dishes into your kitchen. This is contemporary African food for simply everyone. BIO Zoe Adjonyoh is a writer, chef, and food justice activist on a mission to bring African food to the masses. As a mixed-race, queer woman born to a Ghanaian father and Irish mother who works at the intersections of food, culture, identity, and politics, she is driven to create change in the food landscape. Through her online single-origin spice shop, teaching, and cooking, Zoe seeks to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora. Zoe also founded the platform Black Book for Black and non-white people working within hospitality and food media. Join her as she dismantles, disrupts, and decolonizes the food industry while supporting marginalized communities and building a more equitable food system. REVIEW Writer, chef, and founder of online spice shop Zoe's Ghana Kitchen, Adjonyoh puts the power of food preparation, ingredients, and profit back into the hands of the people as she works to decolonize the spice trade in Africa and support Black-owned businesses... Showcasing the variety, creativity, and flexibility that Ghanaian cuisine has to offer food culture worldwide, Adjonyoh is sure to keep readers in the kitchen and at the table. -- Booklist Starred Review Voracious / October 19, 2021 1.04" H x 9.96" L x 7.67" W (2.21 lbs) 256 pages

Zoe's Ghana Kitchen: An Introduction to New African Cuisine - From Ghana with Love /// Zoe Adjonyoh

"A celebration of African American cuisine right now, in all of its abundance and variety."--Tejal Rao, The New York Times JAMES BEARD AWARD WINNER - IACP AWARD WINNER - IACP BOOK OF THE YEAR - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - Chicago Tribune - The Atlantic - BuzzFeed - Food52Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration. BIO Toni Tipton-Martin is a culinary journalist and community activist and the author of the James Beard Award-winning The Jemima Code. 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. REVIEWS "Toni Tipton-Martin, I thank you for writing Jubilee. . . . Your graceful writing beckons, your immaculate historical research illuminates, your recipes are ones I will be cooking . . . for years to come. 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." --Adeena Sussman, The New York Times Style Magazine, "The Cookbooks You Need for 2020" "A comprehensive account of African American recipes and foodways. From the kitchens run by enslaved people to the family tables of freemen to the careers of entrepreneurs and chefs, Jubilee covers the breadth of a true American cuisine." --The Washington Post Clarkson Potter Publishers / November 05, 2019 1.0" H x 10.1" L x 8.1" W (2.52 lbs) 320 pages

"A celebration of African American cuisine right now, in all of its abundance and variety."--Tejal Rao, The New York Times JAMES BEARD AWARD WINNER - IACP AWARD WINNER - IACP BOOK OF THE YEAR - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - Chicago Tribune - The Atlantic - BuzzFeed - Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?
In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs  to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon &amp; Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration.
BIO
<meta charset="UTF-8">Toni Tipton-Martin is a culinary journalist and community activist and the author of the James Beard Award-winning The Jemima Code. 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.
REVIEWS
<meta charset="UTF-8">"Toni Tipton-Martin, I thank you for writing Jubilee. . . . Your graceful writing beckons, your immaculate historical research illuminates, your recipes are ones I will be cooking . . . for years to come. 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." --Adeena Sussman, The New York Times Style Magazine, "The Cookbooks You Need for 2020"
"A comprehensive account of African American recipes and foodways. From the kitchens run by enslaved people to the family tables of freemen to the careers of entrepreneurs and chefs, Jubilee covers the breadth of a true American cuisine." --The Washington Post
Clarkson Potter Publishers  /  November 05, 2019
1.0" H x 10.1" L x 8.1" W (2.52 lbs) 320 pages

Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook /// Toni Tipton-Martin

Grandmothers 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."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. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker - The New York Times Book Review - The Washington Post - Bon Appétit - NPR - San Francisco Chronicle - Food Network - Vogue - Delish - The Guardian - Smithsonian Magazine - Salon - Town & CountryIn 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). Through 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, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary. BIO Hawa Hassan is 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. Julia Turshen is 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 & 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. REVIEWS "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." --Osayi Endolyn, James Beard Award-winning writer"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." --Howie Kahn, New York Times bestselling author, James Beard Award winner, and host of "Take Away Only" Ten Speed Press / October 13, 2020 1.2" H x 10.1" L x 8.1" W (2.55 lbs) 288 pages

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

A love letter to the Southern biscuit, honoring its place in Black culinary culture and beyond with over 70 delicious recipes.Still We Rise is a tribute to the glories of flour, butter, and buttermilk baked tall, tender, and flaky. Erika Council is the founder and head baker of the renowned Bomb Biscuit Company in Atlanta, Georgia. The granddaughter of legendary soul food chef Mildred (Mama Dip) Council and a teacher and activist who cooked and baked to support the civil rights movement, Erika knows all about the power of the persistent biscuit.Here, Erika has perfected traditional biscuit types alongside inventive new creations. Her recipes connect readers to stories of the family, friends, and Southern culinary icons who instilled in her a love of baking.Through over 70 unique recipes for biscuits, spreads, sandwiches, and a convenient home biscuit mix that will have you whipping up fluffy biscuits and bis-cakes in minutes, Erika takes us on a journey through Black excellence, resilience, and heritage in the American South. Step into her world and enjoy her classic Bomb Buttermilk Biscuit, the lightest Angel Biscuits, and new favorites like Corn Milk Biscuits, Everything “Bagel” Biscuits, Hominy Honey Butter, and the Glori-Fried Chicken Biscuit Sandwich, (plus a mind-blowing Cinnamon Sugar and Pecan Biscuit). BIO Erika Council is a baker, food writer, recipe developer, food photographer, educator, and owner/chef of Bomb Biscuits. She is the creator of the website Southern Soufflé, and has contributed to several cookbooks including Feed the Resistance by Julia Turshen, Soul by Todd Richards, and Sunday Suppers by Cynthia Graubart, as well as Beyond the Plate. Her work has been featured in The New York Times, Saveur, Food & Wine, Food52, The Kitchn, Essence, and HuffPost, among others. Erika has spoken at the Southern Foodways Alliance symposium and was a guest chef for the James Beard Foundation’s Sunday Supper South. She lives in Atlanta, Georgia. [H] Clarkson Potter Publishers / July 25, 2023 1.25 lbs 208 pages

Still We Rise: A Love Letter to the Southern Biscuit with over 70 Sweet and Savory Recipes ///  Erika Council

This slim volume contains recipes for 173 of Tom Bullock's most famous and popular cocktails. Perhaps best known for mixing a Mint Julep so delicious that it was once the basis of a libel suit involving Theodore Roosevelt, Tom Bullock was the beloved and highly esteemed head bartender at the St. Louis Country Club during the American cocktail renaissance in the years before prohibition. Valuable as a mixological reference as well as a historic document, Tom Bullock's The Ideal Bartender is a remarkable volume and a must-have for anyone who strives to craft the finest cocktails. [H] Girard & Stewart / May 29, 2015 0.25" H x 7.99" L x 5.0" W (0.42 lbs) 56 pages [P] Girard & Stewart / May 29, 2015 0.13" H x 8.0" L x 5.0" W (0.15 lbs) 56 pages

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