Cookbooks

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  • The Rise: Black Cooks and the Soul of American Food: A Cookbook

    by Marcus Samuelsson

    $38.00

    Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as:

    • Chilled corn and tomato soup in honor of chef Mashama Bailey
    • Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris
    • Crab curry with yams and mustard greens for Nyesha Arrington
    • Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan
    • Island jollof rice with a shout-out to Eric Adjepong
    • Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel
    • Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin
  • Black Girl Baking: Wholesome Recipes Inspired

    by a Soulful Upbringing by Jerrelle Guy

    $21.99

    Standout, soul-food-inspired baked goods that take advantage of all five senses.

    Jerrelle’s Honey Wheat Cinnamon Raisin Bread smells of the sweet bread her father would use to pack his lunch every morning. Her Bruleed Buttermilk Pie mimics the cracking surface of the crème brulee her great aunt used to make for her on special occasion. Drenched in imagery, these healthy recipes are like therapy, bringing the reader back in time to appreciate the simple pleasures of childhood using the five senses.

    This book will contain 75 recipes and 75 photos, each with vegan alternatives.

  • In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean

    by Hawa Hassan

    $35.00

    In this incredible volume, Somali chef Hawa Hassan and renowned food writer Julia Turshen present seventy-five recipes and stories gathered from bibis (grandmothers) from eight African nations: Eritrea, Somalia, Kenya, Tanzania, Mozambique, South Africa, Madagascar, and Comoros. We meet women such as Ma Shara, who helps tourists “see the real Zanzibar” by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavors of Tanzania to her American home; and Ma Gehennet from Eritrea, who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew). Through Hawa’s writing - and her own personal story - the women, and the stories behind the recipes, come to life.

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