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

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
<div> </div>
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
<div> </div>
240 pages
</div>
</div>
</div>

Big Moe’s Big Book of BBQ: 75 Recipes from Brisket and Ribs to Cornbread and Mac and Cheese  /// Moe Cason /// pre

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

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 --- 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

--- 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

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

Drink is the definitive reference guide for the cocktail renaissance. Inside, you'll find something to satisfy everyone's taste. This ultimate cocktail book features: Over 1,100 easy-to-follow cocktail recipes that span the wide world of spirits A brief history of cocktails A comprehensive guide to homemade ingredients, including infusions, shrubs, and simple syrups Necessary tools to make great cocktails and an explanation of terms A guide to selecting the right spirits and perfectly garnishing your cocktails The importance of ice in a cocktail Chapters specifically dedicated each type of spirit, along with a chapter for mocktails and non-alchoholic beverages Interviews and signature recipes from industry insiders from bars and bartenders from around the world, from New York City to New Orleans, Belfast to Buenos Aires, and beyond. This tour around the world of cocktails will help you enhance every experience from making a cocktail for yourself or a punch for a party. BIO Born in Brooklyn, with stints in PA, Boston, and DC before returning to his beloved New York, Kurt Maitland started his whisk(e)y journey with drams of Jameson, the beloved drink of a college friend. From there he moved on to appreciating Maker’s Mark and Knob Creek and has been exploring the world of whiskey ever since. He currently nurses a fascination with old books on the whiskey industry, dead distilleries, and a love of Japanese whisky that led him to be consulted by The Atlantic. Kurt is one of the best-known faces in New York City’s whiskey circuit. He is currently the Deputy Editor of the Whiskey Reviewer website, has released a book on cocktails called Drink, and is in the process of wrapping his second book on Cocktails. [H] Cider Mill Press / April 30, 2019 ﻿1.9" H x 10.9" L x 7.4" W (4.2 lbs) 848 pages

Drink: The Ultimate Cocktail Book /// Kurt Maitland, foreword by Clay Risen

First cocktail book published by an African-American author Introduction by noted rum authority Ian Burrell Originally published in 1917 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] Cocktail Kingdom / 2015

<ul>
<li>First cocktail book published by an African-American author</li>
<li>Introduction by noted rum authority Ian Burrell</li>
<li>Originally published in 1917</li>
</ul>
<meta charset="utf-8">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]  Cocktail Kingdom  /  2015

The Ideal Bartender /// Tom Bullock

The first major Gullah Geechee cookbook from "the matriarch of Edisto Island," who provides delicious recipes and the history of an overlooked American community The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors. Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all her life, and even at her age, still cooks for hundreds of people out of her hallowed home kitchen. Her house is a place of pilgrimage for anyone with an interest in Gullah Geechee food. Meggett's Gullah food is rich and flavorful, though it is also often lighter and more seasonal than other types of Southern cooking. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. This cookbook includes not only delicious and accessible recipes, but also snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century. Rich in both flavor and history, Meggett's Gullah Geechee Home Cooking is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique. BIO Emily Meggett is the 89-year-old matriarch of the Gullah community on Edisto Island, South Carolina. She has been featured on television and in print by PBS, the Food Network, Bon Appétit, Eater, and NPR. She is also a member of the family who was raised in the Point of Pines cabin, a 19th-century slave cabin from Edisto Island that has been relocated to Washington, DC, as the central exhibit of the Smithsonian National Museum of African American History and Culture. Her website is www.motheroftheisland.com/. Meggett lives in Edisto Island, South Carolina. [H] ABRAMS / April 26, 2022 1.0" H x 10.23" L x 8.35" W (2.4 lbs) 288 pages

Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island /// Emily Meggett with contributions by Kayla Stewart and Trelani Michelle and photographs by Clay Williams

Bold and irresistible Southern-inspired home cooking from internet sensation and Food Network personality Danni Rose, packed with memories, family history, and laugh-out-loud stories. Danni Rose grew up eating real Southern home cooking surrounded by family, friends, and community--at church potlucks and at her daddy's juke joint, Haywood's Place. These memories inspire the food she shares today with her millions of fans online and in the pages of this book, like: Cheddar Pancakes with BBQ Pulled Pork, Daddy's Fried Cheese Grits, Cajun Deviled Eggs, Jack & Pepsi Slushies, Spatchcocked Whole Fried Chicken, Ole Skool Mac 'n' Cheese, Pot Likker Greens, Church Lady Candied Apples Every recipe is made for home cooks and packed with big, bold, and as Danni would say "sopped up flava." With origin stories, practical tips, irresistible photos, and more, Danni takes you inside the culture of juke joints--word-of-mouth hangouts where folks gathered to drink, eat, dance, gossip, and have a good time--as well as family cookouts, fish fries, social savings clubs, and more. Every page overflows with Danni's larger-than-life personality and love of good home cooking. BIO Danni Rose is an internet and TV personality and culinary entrepreneur whose journey with food began at her father’s juke joint in Birmingham, Alabama, when she was ten. In addition to sharing recipes with her 1 million YouTube subscribers, she is currently a judge on the Food Network show The Big Bake. She lives in Los Angeles. [H] Harvest Publications / November 07, 2023 0.6" H x 9.27" L x 8.39" W (1.88 lbs) 240 pages

Danni's Juke Joint Comfort Food Cookbook: Modern-Day Recipes, Ole Skool Flavas /// Danni Rose

The follow-up to From Crook to Cook, this next-level cookbook is all about bringing together memorable meals for any occasion, with 65+ recipes from rappers Snoop Dogg and E-40.Following the breakout success of his first cookbook, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen (more than 1 million copies sold), Snoop Dogg returns with this new collection of recipes in collaboration with his friend and iconic Bay Area rapper E-40.Drawing inspiration from both rappers' musical catalogs, their favorite meals to cook and eat together, and E-40's Filipino food business, Lumpia, here are 65+ crowd-pleasing dishes that range from drinks to main courses to desserts. Seriously entertaining, this soulful cookbook is the follow-up fans are hungry for.GOOD EATS FROM SNOOP & E-40: The bestseller success of From Crook to Cook is all thanks to Snoop's irresistible persona, highly entertaining writing style, and accessible, tasty recipes. Now the door to Tha Boss Dogg's kitchen is open again, with added spice from collaboration with Earl "E-40" Stevens (the "Goon with the Spoon"), upping the ante with more crowd-pleasing recipes and more photography of Snoop at home and in the kitchen.CELEBRITY COOKBOOKS: If you're a fan of celebrity books and cookbooks such as Trejo's Tacos; F*ck, That’s Delicious; Cravings; and Son of a Southern Chef, Snoop Dogg's cookbooks have got you covered—complete with epic stories.Perfect for: Fans of Snoop Dogg, Martha & Snoop's Potluck Dinner Party, and Snoop's brands including Merry Jane, 19 Crimes, and more! Fans of E-40 and his food and spirits brands Home cooks looking for easy, crowd-pleasing recipes Birthday, graduation, holiday, host or hostess gift giving BIO A cultural icon with platinum-winning albums (Doggy Style went 4x platinum and The Doggfather went 2x platinum), Snoop Dogg has been a beloved figure since he debuted in 1993. Originally a rapper/songwriter/producer, he has crossed over into celebrity pop culture, appearing in cult classic shows like The L Word, Entourage, and Comedy Central Roasts. He has developed and produced his own movies and TV shows, including Oscar-winning Training Day and VH1's Martha & Snoop's Potluck Dinner Party. An active entrepreneur, Snoop Dogg launched a cannabis-focused venture capital fund, Casa Verde Capital, as well as a cannabis lifestyle brand, Merry Jane, in October 2015. Snoop wrote a cookbook and published a follow-up calendar, and Merry Jane published a series of three CBD books (Merry Jane's The CBD Solution: Wellness, Sex, and Living) with Chronicle Books.Earl “E-40” Stevens is a multiplatinum recording artist, actor, and entrepreneur who hails from Vallejo, California. Over the course of his 30+ year career in the music industry, E-40 has firmly solidified his status as a living hip-hop legend, having released several multiplatinum and gold studio albums, mixtapes, collaborations, and hit singles, including “U and Dat,” “Tell Me When To Go,” “Choices (Yup),” and “Function,” among countless others. As a solo artist, E-40 holds the record for most solo album entries by a hip-hop artist on the Billboard 200 charts (32). Beyond his accolades as an entertainer, the Vallejo native has become equally successful as an entrepreneur, having built a robust food and beverage empire. To date, E-40 has launched over 15 different still and sparkling wine offerings under his “Earl Stevens Selections” line, a tequila (E. Cuarenta Tequila), a cognac (Tycoon Cognac), a bourbon (Kuiper Belt Bourbon), a gin (Kuiper Belt Gin), a vodka (Tycoon Vodka), a variety of pre-mixed cocktails (Sluricane), and a golden lager beer (E. Cuarenta Cerveza). His food brand—“Goon With The Spoon”—also features lines of ice cream, burritos, and packaged sausages in a wide array of flavors. Additionally, E-40 is the co-owner of The Lumpia Company, a growing Filipino food business with a restaurant in Oakland, a stand inside Oracle Park (the San Francisco Giants stadium), and a food truck in San Francisco. REVIEWS "This offering of unpretentious American classics is served up in quintessential Snoop style." -- Booklist "Fans and newcomers alike will want to get cooking." -- Publisher's Weekly [H] Chronicle Books / November 14, 2023 ﻿0.8" H x 9.3" L x 7.7" W (1.8 lbs) 192 pages

Snoop Dogg Presents Goon with the Spoon /// Snoop Dogg and Earl "E-40" Stevens, photography by Antonis Achilleos

Beloved Southern Instagrammer and food blogger Michelle Braxton’s long awaited debut cookbook is filled with delectable comfort food recipes that are plant-forward and pescatarian, easy-to-prepare and flexible, made with wholesome and seasonal ingredients, all shared in her signature warm and welcoming style. Michelle Braxton has always believed that the secret ingredient to any dish is love, and that the best part of any meal is the joy that comes with sharing food with the people you care about. She founded her blog Supper with Michelle as a way to celebrate vegetables and spread the joy and happiness she finds in plant-forward and pescatarian cooking. With over 85 recipes, Michelle shows just how simple, nourishing, and flavorful plant-forward meals can be. In Supper with Love, Michelle shares her very personal journey of food, love, and life. With some of her favorite beautifully photographed recipes for vibrant and satisfying salads, soups, side dishes, sandwiches, bowls, brinners, and suppers, highlighting natural and in-season ingredients every step of the way. Bringing meatless twists to some classic comfort dishes, she crafts approachable, easy-to-prepare meals that are nourishing and crave-worthy. And as a firm believer in finding the food lifestyle that works best for you, she encourages readers to get into your groove and “freestyle it" by offering countless variations and substitutions for ingredients, ways to “veganize” recipes (if they aren’t already vegan), recipe pairings, and creative ways to repurpose leftovers, so you can enjoy her recipes any way you want. From simple one-pot meals to Sunday suppers, there are recipes for every taste, mood, and schedule. Though her passion for food was nurtured by her upbringing and childhood in Georgia, Michelle now finds inspiration in cuisines from all over the world. Readers will be inspired with innovative salads like the Strawberry & Halloumi Salad with Creamy Balsamic Dressing and Zesty Ranch Broccoli-Pasta Salad, crowd-pleasing sides like Loaded Smashed Potatoes and Baked Tomato Rice with Castelvetrano Olives, and because Michelle has been coined as the “soup queen”—wholesome soups like Sunshine Dal and blog favorite… Vegetarian Zuppa Toscana, and hearty entrees like the Sunday Night Vegetable Pot Pie and Kitchen Sink Enchilada Casserole. Supper with Love makes eating your veggies fun, nutritious, and delicious. Whether you’re a vegetarian or an omnivore, a savvy home chef or a total beginner, or looking to feed one hungry mouth or a whole table’s worth, these recipes will not only satisfy, but feed your body and soul. So, pull up a chair, because you’re invited for supper! BIO Michelle Braxton creates, cooks, and photographs recipes for her popular plant-forward and pescatarian-friendly blog Supper with Michelle. A firm believer in balance for both food and life, Michelle strives to incorporate as many fresh, seasonal, and natural ingredients as possible into her dishes. Preparing every meal with love, Michelle hopes that by sharing her veggie-enthusiastic recipes with the world, others can in return share them with their friends and family and pass on a little bit of that love, too. She lives in Atlanta, Georgia. REVIEWS Opening Supper with Love is like a warm embrace from Michelle herself! It's filled with drool-worthy, creative recipes and the joy in her food is evident. I want to cook my way through every single page! This book is a new favorite on my shelf and I highly recommend it for yours.” — Sonja Overhiser, cookbook author and founder of A Couple Cooks "The encouragement and guidance at every step in this collection of recipes is genuine and so appreciated. Michelle's vibrant, nourishing, and comforting food universe is one that I want to live in forever. Salads are hearty and generous, soups revive and soothe to the core, and veg-heavy mains shine with clever tips and an undeniably abundant cooking style that grows from a place of true love." — Laura Wright, author of The First Mess Cookbook “It's the realness for me! Vibrant and joyful, just like Michelle. Supper with Love overflows with a kaleidoscope of colorful recipes, heartwarming stories, and striking food photography that uplifts and inspires. Well balanced family recipes like Sunshine Dal, I Love You Bowls, and Sunday Night Vegetable Pot Pie switch up familiar favorites while keeping flavor the top priority. Michelle's encouraging tone, practical advice, and alternative options are anchored by her sincere love for others, empowering home cooks of all skill levels on their sustainable eating journey. There's something for everyone in Supper with Love; it's as refreshing as it gets.” — Dale Gray, creator of The Daley Plate and author of South of Somewhere “Michelle's cookbook Supper with Love is filled with wholesome and imaginative recipes that celebrate vegetables and the many ways they can enrich our daily meals. This book had me eagerly anticipating my next visit to the farmers market because every plant-forward and pescetarian dish conveys the passion she poured into it. Innovative recipes like Caesar Salad-Stuffed Potatoes and Smokey Collard Green Chowder masterfully showcase the versatility of familiar ingredients we all know and love. Michelle's culinary approach strikes a balance between being relatable and exhilarating.” — Jocelyn Delk Adams, award winning author of Grandbaby Cakes and Everyday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments “Michelle's debut cookbook Supper with Love is absolutely stunning and heartwarming. Her beautiful soul comes through via her cookbook. Filled with cozy, approachable, and adaptable recipes, the cookbook is mega plant-forward, filled with nutritious, mouthwatering foods. The little nuances like "Freestyle It" and "Veganize It" give the reader the freedom to adapt the recipe to their liking. The vibrant and colorful photography will entice you to make the recipes from front to the back! Oh, and Michelle shares her playlist that you can listen to while cooking! This one's a keeper that you’ll use, time and again in your kitchen.” -- Amisha Gurbani, recipe developer and food blogger of the Jam Lab, and author of Mumbai Modern “Be ready to fall completely in love with Supper with Love. Michelle's cookbook is filled with the most deliciously vibrant, plant- forward, and pescatarian recipes. Dishes that are food for the soul! And a cookbook that will have a special place in your kitchen and your heart." -- Diala Canelo, creator and author of Diala's Kitchen and food photographer "I think how you cook is a reflection of who you are, and this book is a true ray of sunshine. If Michelle's bright smile throughout the pages doesn't fill your spirit, the vibrant and deeply nourishing recipes she pours herself into surely will. Everything in here is packed with goodness." -- Jerrelle Guy, author of Black Girl Baking and founder of CFB Kitchen “If you love veggies (or want to love veggies), Supper with Love belongs in your kitchen. Michelle is an expert at finding simple, creative ways to prepare vegetables that are packed with flavor. You won't be able to get enough!” -- Jeanine Donofrio, New York Times bestselling author of Love & Lemons Simple Feel Good Food [H] Harvest Publications / January 16, 2024 ﻿1.0 lbs 240 pages

Beloved Southern Instagrammer and food blogger Michelle Braxton’s long awaited debut cookbook is filled with delectable comfort food recipes that are plant-forward and pescatarian, easy-to-prepare and flexible, made with wholesome and seasonal ingredients, all shared in her signature warm and welcoming style.
Michelle Braxton has always believed that the secret ingredient to any dish is love, and that the best part of any meal is the joy that comes with sharing food with the people you care about. She founded her blog Supper with Michelle as a way to celebrate vegetables and spread the joy and happiness she finds in plant-forward and pescatarian cooking. With over 85 recipes, Michelle shows just how simple, nourishing, and flavorful plant-forward meals can be.
In Supper with Love, Michelle shares her very personal journey of food, love, and life. With some of her favorite beautifully photographed recipes for vibrant and satisfying salads, soups, side dishes, sandwiches, bowls, brinners, and suppers, highlighting natural and in-season ingredients every step of the way. Bringing meatless twists to some classic comfort dishes, she crafts approachable, easy-to-prepare meals that are nourishing and crave-worthy. And as a firm believer in finding the food lifestyle that works best for you, she encourages readers to get into your groove and “freestyle it" by offering countless variations and substitutions for ingredients, ways to “veganize” recipes (if they aren’t already vegan), recipe pairings, and creative ways to repurpose leftovers, so you can enjoy her recipes any way you want. From simple one-pot meals to Sunday suppers, there are recipes for every taste, mood, and schedule.
Though her passion for food was nurtured by her upbringing and childhood in Georgia, Michelle now finds inspiration in cuisines from all over the world. Readers will be inspired with innovative salads like the Strawberry &amp; Halloumi Salad with Creamy Balsamic Dressing and Zesty Ranch Broccoli-Pasta Salad, crowd-pleasing sides like Loaded Smashed Potatoes and Baked Tomato Rice with Castelvetrano Olives, and because Michelle has been coined as the “soup queen”—wholesome soups like Sunshine Dal and blog favorite… Vegetarian Zuppa Toscana, and hearty entrees like the Sunday Night Vegetable Pot Pie and Kitchen Sink Enchilada Casserole.
Supper with Love makes eating your veggies fun, nutritious, and delicious. Whether you’re a vegetarian or an omnivore, a savvy home chef or a total beginner, or looking to feed one hungry mouth or a whole table’s worth, these recipes will not only satisfy, but feed your body and soul. So, pull up a chair, because you’re invited for supper!
BIO
Michelle Braxton creates, cooks, and photographs recipes for her popular plant-forward and pescatarian-friendly blog Supper with Michelle. A firm believer in balance for both food and life, Michelle strives to incorporate as many fresh, seasonal, and natural ingredients as possible into her dishes. Preparing every meal with love, Michelle hopes that by sharing her veggie-enthusiastic recipes with the world, others can in return share them with their friends and family and pass on a little bit of that love, too. She lives in Atlanta, Georgia.
REVIEWS
Opening Supper with Love is like a warm embrace from Michelle herself! It's filled with drool-worthy, creative recipes and the joy in her food is evident. I want to cook my way through every single page! This book is a new favorite on my shelf and I highly recommend it for yours.” — Sonja Overhiser, cookbook author and founder of A Couple Cooks
"The encouragement and guidance at every step in this collection of recipes is genuine and so appreciated. Michelle's vibrant, nourishing, and comforting food universe is one that I want to live in forever. Salads are hearty and generous, soups revive and soothe to the core, and veg-heavy mains shine with clever tips and an undeniably abundant cooking style that grows from a place of true love." — Laura Wright, author of The First Mess Cookbook
“It's the realness for me! Vibrant and joyful, just like Michelle. Supper with Love overflows with a kaleidoscope of colorful recipes, heartwarming stories, and striking food photography that uplifts and inspires. Well balanced family recipes like Sunshine Dal, I Love You Bowls, and Sunday Night Vegetable Pot Pie switch up familiar favorites while keeping flavor the top priority. Michelle's encouraging tone, practical advice, and alternative options are anchored by her sincere love for others, empowering home cooks of all skill levels on their sustainable eating journey. There's something for everyone in Supper with Love; it's as refreshing as it gets.” — Dale Gray, creator of The Daley Plate and author of South of Somewhere 
“Michelle's cookbook Supper with Love is filled with wholesome and imaginative recipes that celebrate vegetables and the many ways they can enrich our daily meals. This book had me eagerly anticipating my next visit to the farmers market because every plant-forward and pescetarian dish conveys the passion she poured into it. Innovative recipes like Caesar Salad-Stuffed Potatoes and Smokey Collard Green Chowder masterfully showcase the versatility of familiar ingredients we all know and love. Michelle's culinary approach strikes a balance between being relatable and exhilarating.” — Jocelyn Delk Adams, award winning author of Grandbaby Cakes and Everyday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments
“Michelle's debut cookbook Supper with Love is absolutely stunning and heartwarming. Her beautiful soul comes through via her cookbook. Filled with cozy, approachable, and adaptable recipes, the cookbook is mega plant-forward, filled with nutritious, mouthwatering foods. The little nuances like "Freestyle It" and "Veganize It" give the reader the freedom to adapt the recipe to their liking. The vibrant and colorful photography will entice you to make the recipes from front to the back! Oh, and Michelle shares her playlist that you can listen to while cooking! This one's a keeper that you’ll use, time and again in your kitchen.”  -- Amisha Gurbani, recipe developer and food blogger of the Jam Lab, and author of Mumbai Modern
“Be ready to fall completely in love with Supper with Love. Michelle's cookbook is filled with the most deliciously vibrant, plant- forward, and pescatarian recipes. Dishes that are food for the soul! And a cookbook that will have a special place in your kitchen and your heart." -- Diala Canelo, creator and author of Diala's Kitchen and food photographer
"I think how you cook is a reflection of who you are, and this book is a true ray of sunshine. If Michelle's bright smile throughout the pages doesn't fill your spirit, the vibrant and deeply nourishing recipes she pours herself into surely will. Everything in here is packed with goodness." -- Jerrelle Guy, author of Black Girl Baking and founder of CFB Kitchen
“If you love veggies (or want to love veggies), Supper with Love belongs in your kitchen. Michelle is an expert at finding simple, creative ways to prepare vegetables that are packed with flavor. You won't be able to get enough!” -- Jeanine Donofrio, New York Times bestselling author of Love &amp; Lemons Simple Feel Good Food
[H]  Harvest Publications  /  January 16, 2024
﻿<meta charset="utf-8">1.0 lbs 240 pages

Supper with Love: Vibrant, Delicious, and Comforting Plant-Forward and Pescatarian Recipes for Every Day /// Michelle Braxton

Learn to make 100 delicious comfort food recipes outta nothin’ with the debut cookbook from social media chef Lorenzo EspadaLorenzo Espada, aka @eatwitzo, has a slogan he lives by: Let's make somethin’ outta nothin’. Growing up, his mother and father always made a way out of nothing, whether it was making ends meet, making a good time out of a bad one, or simply just creating a good vibe out of thin air.Now, Zo cooks delicious comfort food recipes on social media for millions of people. But when he was beginning his culinary journey, he had no plan for what his next steps would be. With those five words ringing in his ears, he was able to make something out of nothing, by teaching himself to cook and growing his audience from the ground up. In his first full-length cookbook, he’s sharing his delicious, creative twists on traditional comfort food classics, like Twice-Baked Loaded Chicken and Broccoli Potatoes, Crab Cake Stuffed Cheddar Biscuits, and Peach Cobbler Pound Cake, for the first time.Along the way, he provides tips and tricks for beginner chefs who are just starting to explore their skills in the kitchen. No matter where your own cooking journey takes you, Zo’s going to teach you how to make somethin’ outta nothin’. BIO Lorenzo Espada (aka Zo) is a self-taught chef who has a passion for cooking and bringing people together. Good food and good vibes are two of the finer things in life, he says, and that comes through in his extremely popular social media videos. Zo started cooking in college, selling hot plates to students and locals to make ends meet. Now, he makes cooking videos that are seen by millions. With cuisine ranging from seafood to soul food, he specializes in creating traditional classics with a twist. [H] DK Publishing / November 14, 2023 1.25 lbs 256 pages

Somethin' Outta Nothin' : 100 Creative Comfort Food Recipes for Everyone /// Lorenzo Espada

What’s inside: A celebration of the lesser known Caribbean culture, rooted in tales and memories of the history and heritage of the eastern reaches of the Caribbean.The hidden Caribbean isn’t a place but a legacy of the complex history, people, and food that exists outside the limelight of Caribbean culture.East Winds is full of Riaz’s award-winning recipes, with food and travel writing interwoven throughout, giving full focus to both the violent and vibrant stories of the indentured Indian and Chinese, Indigenous tribes, and African heritage of Trinidad & Tobago, Guyana, Suriname and beyond. All equally create the kaleidoscope that is Caribbean food today.Ranging from plant-based to meat and seafood, Riaz offers up not only delicious dishes but also the inseparable stories of people and places. Get to know island favorites like hot doubles, a whole chapter dedicated to roti, a whole list of Caribbean curries, and much more. More than a cookbook, with East Winds you’ll go on a culinary journey to explore the roots and evolution of the dishes you’re cooking. BIO Riaz Phillips, author of 2022’s Jane Grigson award winner West Winds, is a writer, video maker and photographer who was born and raised in London. He is passionate about the Afro-Caribbean food he grew up with and released his first book Belly Full: Caribbean Food in the UK in 2017 for which he won a Young British Foodie (YBF) Award. He has featured in magazines such as Guardian’s Feast and Waitrose Food. [H] DK Publishing / October 10, 2023 ﻿1.02" H x 10.47" L x 7.09" W (2.1 lbs) 256 pages

East Winds: Recipes, History and Tales from the Hidden Caribbean /// Riaz Phillips

From the Slutty Vegan herself, a collection of ninety-one delicious, guilt-free, plant-based recipes that you will love to indulge in from the comfort of your own home. When Pinky Cole opened her first Slutty Vegan food truck in 2018, she was inspired by her love of vegan comfort food. Now, after having expanded to restaurants, a bar, and a philanthropic organization, Cole is ready to bring her best recipes straight to you.With mouth-watering photographs and easy-to-follow instructions, Eat Plants, B*tch celebrates Cole’s belief that it’s fun and accessible to cook and enjoy irresistible vegan comfort food. From Avocado Egg Rolls to her Black Pea Cauliflower Po’​Boy or Oyster Mushroom Parm and everything in between, it won’t be long before you will also be declaring Cole’s timeless mantra: Eat Plants, B*tch! BIO Pinky Cole is a Jamaican American restaurateur and founder of Slutty Vegan, a plant-based burger restaurant chain based in Atlanta. She first became vegan in 2014 and opened her first Slutty Vegan food truck specializing in vegan burgers in September 2018. Now, she has opened restaurants and created the Pinky Cole Foundation, which seeks to empower generations of color to win in life, financially, and in the pursuit of their entrepreneurial goals. Eat Plants, B*tch is her first book. [H] Gallery 13/a / November 15, 2022 0.81" H x 9.31" L x 7.66" W (1.84 lbs) 224 pages

Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind /// Pinky Cole

Beloved TV chef (ABC's Emmy Award-winning The Chew and fan favorite on Bravo's Top Chef), Carla Hall takes us back to her own Nashville roots to offer a fresh, lip-smackin' look at America's favorite comfort cuisine. In Carla Hall's Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin' look at America's favorite comfort cuisine and traces soul food's history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that's just as delicious as cornbread and fried chicken. From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall's Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes--the mouthwatering soul food everyone will want a taste of. Recipes include: Cracked Shrimp with Comeback Sauce Ghanaian Peanut Beef Stew with Onions and Celery Caribbean Smothered Chicken with Coconut, Lime, and Chiles Roasted Cauliflower with Raisins and Lemon-Pepper Millet Field Peas with Country Ham Chunky Tomato Soup with Roasted Okra Rounds Sweet Potato Pudding with Clementines Poured Caramel Cake With Carla Hall's Soul Food, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla's famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake. Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall's Soul Food is a wonderful blend of the modern and the traditional--honoring soul food's heritage and personalizing it with Carla's signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory. BIO Five days a week Carla Hall bursts into your kitchens as the co-host of ABC's talk show "The Chew." Carla has never considered doing anything more than following her heart. From accountant to model to caterer to talk show host, life is a journey, and every wrong turn leads to a right. After graduating college with an Accounting degree Carla moved to Europe to pursue a modeling career which ultimately led her to discovering her true calling as a chef. While Carla didn't start cooking professionally until she was well into her 20's, her recipes reflect those classic dishes from her childhood growing up in Nashville, TN surrounded by soul food cooked from the heart. Her culinary philosophy is all about keeping it simple and flavorful. ("If you don't know how to perfectly roast a chicken, that's where you need to start in the kitchen.") Inside and out of the kitchen, Carla believes that you have to, "Say Yes! Adventure follows, then growth." Genevieve Ko is a graduate of Yale University. She is a freelance food writer and a consultant to chefs and restaurants. She lives in New York City. REVIEWS "Carla's newest cookbook is a sparkling collection that reveals layers of her personality, heritage, mission and deep centeredness in the African American culinary tradition while reflecting the dynamism, diversity and improvisational genius that tradition inspires. This is a new classic." --Michael Twitty "It's no secret how much Carla Hall loves food. Her passion to share, her knowledge of tradition, and her palpable excitement have been witnessed by millions everywhere. Here she translates that energy into a beautiful book where love and soul ooze off the pages. I can't wait to cook these recipes for my family." --Chrissy Teigen Harper Wave / October 23, 2018 1.1" H x 9.3" L x 7.6" W (2.4 lbs) 336 pages

Beloved TV chef (ABC's Emmy Award-winning The Chew and fan favorite on Bravo's Top Chef), Carla Hall takes us back to her own Nashville roots to offer a fresh, lip-smackin' look at America's favorite comfort cuisine.
In Carla Hall's Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin' look at America's favorite comfort cuisine and traces soul food's history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that's just as delicious as cornbread and fried chicken.
From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall's Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes--the mouthwatering soul food everyone will want a taste of.
Recipes include:
<ul>
<li>Cracked Shrimp with Comeback Sauce</li>
<li>Ghanaian Peanut Beef Stew with Onions and Celery</li>
<li>Caribbean Smothered Chicken with Coconut, Lime, and Chiles</li>
<li>Roasted Cauliflower with Raisins and Lemon-Pepper Millet</li>
<li>Field Peas with Country Ham</li>
<li>Chunky Tomato Soup with Roasted Okra Rounds</li>
<li>Sweet Potato Pudding with Clementines</li>
<li>Poured Caramel Cake</li>
</ul>
With Carla Hall's Soul Food, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla's famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake.
Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall's Soul Food is a wonderful blend of the modern and the traditional--honoring soul food's heritage and personalizing it with Carla's signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.
BIO
Five days a week Carla Hall bursts into your kitchens as the co-host of ABC's talk show "The Chew." Carla has never considered doing anything more than following her heart. From accountant to model to caterer to talk show host, life is a journey, and every wrong turn leads to a right. After graduating college with an Accounting degree Carla moved to Europe to pursue a modeling career which ultimately led her to discovering her true calling as a chef.
While Carla didn't start cooking professionally until she was well into her 20's, her recipes reflect those classic dishes from her childhood growing up in Nashville, TN surrounded by soul food cooked from the heart. Her culinary philosophy is all about keeping it simple and flavorful. ("If you don't know how to perfectly roast a chicken, that's where you need to start in the kitchen.")
Inside and out of the kitchen, Carla believes that you have to, "Say Yes! Adventure follows, then growth."
Genevieve Ko is a graduate of Yale University. She is a freelance food writer and a consultant to chefs and restaurants. She lives in New York City.
REVIEWS
<meta charset="utf-8">"Carla's newest cookbook is a sparkling collection that reveals layers of her personality, heritage, mission and deep centeredness in the African American culinary tradition while reflecting the dynamism, diversity and improvisational genius that tradition inspires. This is a new classic." --Michael Twitty
"It's no secret how much Carla Hall loves food. Her passion to share, her knowledge of tradition, and her palpable excitement have been witnessed by millions everywhere. Here she translates that energy into a beautiful book where love and soul ooze off the pages. I can't wait to cook these recipes for my family." --Chrissy Teigen
Harper Wave  /  <meta charset="utf-8">October 23, 2018
<meta charset="utf-8">1.1" H x 9.3" L x 7.6" W (2.4 lbs) 336 pages

Carla Hall's Soul Food: Everyday and Celebration /// Carla Hall with Genevieve Ko

The Thrifty Baker presents 65 delicious, affordable and impressive recipes, complete with gluten-free options, plus advice, tips and hacks covering many areas of shopping, baking and cooking in general.Filled with clever ideas and useful features, the book is written with a realism and empathy that comes from the heart, from a lived experience. It isn’t just a book of great recipes, but an essential manual for anyone baking today.Since appearing on The Great British Bake Off in 2020 and wowing the judges, Hermine Dossou’s career has gone from strength to strength, but life hasn’t always been easy.As a single mother to her son Steven, she had to learn to budget and make her income stretch, especially when he was young and she could only work part-time. With a limited income, but determined that they should both eat good, nutritious food, she learned how to shop, cook, bake and eat on a tight budget. This included making savings on ingredients and cooking equipment, devising clever, thrifty recipes, planning weekly menus, and running her oven as efficiently as possible to save on energy bills. In the process Hermine has developed a wide-ranging ethos for baking on a budget, a set of values, habits and skills that have at their heart a belief that we can all eat flavourful, nutritious food without spending a fortune on ingredients and energy. And crucially also the knowledge that making our own bakes – whether that’s bread, pies, quiches, desserts, cakes or snacks – can save us considerable sums when times are tough. Hermine still uses these skills to this day and would now like to share with you everything she’s learned about baking on a budget. BIO Hermine Dossou was a semi-finalist in the 2020 series of The Great British Bake Off, Hermine is one of the most talented bakers to have appeared on the show, creating delicious and visually stunning bakes that wowed judges Paul Hollywood and Prue Leith. In addition to earning a ‘Hollywood Handshake’ (for inventing a new bread flavour combination), Hermine was twice crowned Star Baker. Her laid-back charm and infectious laugh won her numerous fans amongst Bake Off’s 10 million-plus viewers, and for many she was ‘the people’s winner’. Born and raised in Benin, West Africa, Hermine always helped her mum to bake for family occasions, and at the age of eight she decided to try baking something for herself, buying the ingredients for a savarin cake. From that moment she was hooked. She moved to the UK in 2001 to pursue her further education and now works as an accountant. She’s a single mum to her son Steven.​ The French influence in Benin has given Hermine a passion for pâtisserie such as intricate mille-feuille, entremets and éclairs. Creative and experimental, she is fascinated by the ‘why’ of baking as well as the ‘how'. Understanding why ingredients and flavours work together helped her through some of the most difficult challenges ever seen on Bake Off. Since her appearance on Bake Off, Hermine has been steadily building her profile. She has worked with brands including Amazon Fresh, Galaxy, Monsoon, Rowse, ProCook and Panasonic, written recipes for Waitrose Weekend and made four appearances on ITV's The Lorraine Show. She has proved a great hit at cookery events, including demos for the Foodies Festivals in Oxford and Cambridge.​ REVIEWS “Baking need not be expensive,” pronounces Great British Bake Off semifinalist Dossou in her slim but satisfying debut. Indeed, she claims the baked goods here top out at 65¢ per serving, with savings deriving not only from the costs of ingredients but from Dossou’s methods: baking a cake that combines chai spices with roasted butternut squash in a shallow pan rather than a loaf pan, for example, saves energy (and cooking time). There’s no skimping on creativity, however: spiral pretzel rolls encase hot dogs, citrusy carrot jam is layered between carrot cake and cream cheese frosting, and soda bread incorporates canned sardines (and, in a waste-not-want-not touch, even uses the oil from the can). Recipes range from the traditional (including buttery palets Bretons) to the newfangled (microwaveable mug cakes), and Dossou puts a fresh twist even on the most familiar favorites: cinnamon rolls, for example, are made with brioche dough. A chapter on pastries features savory options, such as steak and bean pie in puff pastry, alongside the sweet, including a tart with raspberry curd and white chocolate ganache. Sensible instructions—and many suggested variations—are in keeping with the straightforward tone. These thoughtful tips and recipes will have budget-minded bakers eager to try them out." -- Publishers Weekly [H] White Lion Publishing / September 12, 2023 0.9" H x 9.7" L x 7.5" W (1.7 lbs) 176 pages

The Thrifty Baker: Shop, Bake & Eat on a Budget /// Hermine Dossou

Come Home to Your KitchenWhen Agatha Achindu came to the US from Cameroon, West Africa, for university, she didn’t know what to make of the aisles and aisles of canned foods in the grocery store. She started making meals with fresh ingredients for her roommate; after her first community dinner for fifty fellow students, word spread. Fast-forward thirty years: What started as small dinners and workshops teaching moms how to make nutritious meals blossomed into a career dedicated to helping families live life unprocessed, and eat flavorful, nutrient‑dense foods that can help prevent chronic disease and other food-related health concerns. No matter what Agatha does, her dishes are always based on one fundamental principle she learned from her mami: You are what you eat. Throughout her career, she has shared this ethos: for each and every person–no matter their age, background, or locale–to grow and thrive without the daily aggravation and hardship (and expense!) of preventable chronic diseases. Agatha has been on an unrelenting mission to make families and communities healthier, to live a life that is bursting with vibrant energy, age gracefully and in good health. It is never too late to start eating food that will nourish our body, mind and soul. Bountiful Cooking celebrates these matrilineal culinary philosophies with 100 recipes packed with life-giving nutrients. Not only are these recipes healthy, but with global flavors, they also serve as cultural nutrition for the whole family. Agatha’s recipes will make you fall in love with food–and recognize that food, a sacred source of life and feeding, is the highest expression of love. BIO Agatha Achindu is a Certified Integrative Nutritionist, wellness entrepreneur, speaker, lifestyle writer, TV personality, chef, and yoga teacher. In 2006 after a decade of teaching over 45,000 parents how to cook healthy delicious food at home for their babies, and teaching those who do not have the time to cook at home how to make healthy choices at the grocery stores by teaching them how to use manufacturers food labels to shop, Agatha founded Yummy Spoonfuls Organics, the first nationally-distributed organic food for kids sold in Walmart stores nationwide today. In 2017 Agatha presented to members of Congress on Capitol Hill as part of the Plate of the Union Campaign hosted by the Environmental Working Group (EWG). A native of Cameroon and Nigeria, Agatha’s love affair with healthy food started from childhood. For Agatha, eating healthy and nutritious food has never been a trend, but instead, a way of life. Growing up on her parents’ organic farm in Cameroon, West Africa, the kitchen was the hub of activity for their family. Meals were made from scratch with fresh ingredients grown from the earth and this approach would become the foundation of her life’s work as a wife, mom, food activist, and businesswoman. Agatha lives in Atlanta with her husband and youngest son. REVIEWS ﻿"With her knowledge of healthy, amazing food, Agatha is a breath of fresh air. Her recipes will not disappoint your tummy or your health!” -- Tamera Mowry-Housley, author and award-winning actress and talk show host "Agatha Achindu makes amazing food to feed not just our bodies but our souls. The love she puts into everything she makes is abundant, and this cookbook is that love in print. She is a spirit nourisher." -- Luvvie Ajayi Jones, New York Times bestselling author of Professional Troublemaker: The Fear-Fighter Manual [H] Hachette Go / September 12, 2023 1.0" H x 9.2" L x 7.6" W (2.35 lbs) 304 pages

Bountiful Cooking: Wholesome Everyday Meals to Nourish You and Your Family /// Agatha Achindu

The Best Latin & Soul Food Made Entirely VeganGrowing up in a Puerto Rican and Black household, Lyana Blount knew from a young age that food was a love language, and it was one she intended to master. After going vegan, she set out to capture the flavor, vibrancy and love in her family’s recipes with lighter plant-based ingredients. And with that, her NYC pop-up Black Rican Vegan was born! In this personal collection of recipes, Lyana shares the secrets behind the vegan, Latin soul food she’s famous for, so you can make her incredible meals right in your own kitchen and enjoy healthier versions of beloved classics.These 60 dishes combine crowd-pleasing favorites from the Black Rican Vegan menu, OG meals from the five boroughs and passed down family recipes. Make Puerto Rican fare like Holiday Vernil, Chicharron sin Carne, Mofonguitos con Vegan Camarones and Sopa de Salchicon. Celebrate the diverse NYC food scene with recipes like Moxtails, NYC Bacun Eggin Cheeze, Succulent Birria Tacos, Titi’s Lasagna for Dad and Bronx Fried Oyster Mushrooms. Lyana’s ingenious plant-based swaps will have you wowing your friends and family with ridiculously good meals no one will believe are vegan. Because after all, food is love, and nothing helps you share that more than the incredible plant-based recipes in Black Rican Vegan. BIO Lyana Blount is the founder of the pop-up restaurant Black Rican Vegan. She has been featured in the New York Times, Buzzfeed, The Infatuation and more. Black Rican Vegan has appeared at the New York Times Food Festival, Vegandale and was the first vegan vendor at the Puerto Rican Day Parade in New York. Lyana runs a one-woman show out of her commercial kitchen in Harlem, and lives in the Bronx. [H] Page Street Publishing / July 25, 2023 ﻿1.0 lbs 168 pages

Black Rican Vegan: Fire Plant-Based Recipes from a Bronx Kitchen /// Lyana Blount

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

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