Washoe County Library System

A collection of soul food and Southern cooking plant-based recipes from the vegan personal chef and popular blogger features such dishes as sweet potato pancakes, miso peachy arugula salad, Cajun blackened tofu sandwich, and strawberry shortcake.

Acclaimed cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks...

More than 100 recipes that paint a rich, varied picture of the true history of African American cookingfrom a James Beard Awardwinning food writer. NAMED ONE OF FALLS BEST COOKBOOKS BY The New York Times Bon Appétit Eater Food & Wine Kitchn Chowhound. Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. Shes introduced us to black cooks, some long forgotten, who established...

"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...

"Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier...

Offers recipes for low-fat African American dishes made with fresh ingredients and minimal amounts of salt and refined sugar, along with tips on using healthy cooking techniques and buying local, seasonal products.

A celebration of African-American cooking focuses on locally sourced ingredients and includes modern adaptations of such traditional recipes as fried green tomatoes, grits, hush puppies, fried chicken, and gumbo.

"It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson...