黑色的食谱和回忆录William Hill橄榄球

20年6月4日有几个人这个星期我传递消息,要求黑食谱和食物回忆录建议。于是,我去了我的书架上,我掏出几个William Hill橄榄球 - 再加上多一些,我没有或借给了,但强烈建议 - 在这里分享,再加上大约每个小。注意:我本来共享它击打厨房的Instagram的故事和几个英国威廉希尔人问我是否可以把它放在一个更永久网址在这里。这绝对不是黑食谱作者详尽的清单,也没有每本书从这些作者做这个名单。这仅仅是什么在我的货架和一些当前未,我很享受在过去几年。我链接到亚马逊在这里,因为我知道我们很多人开始我们的书搜索那里,但最后我有其他书店资源,黑人拥有的和/或独立过多。William Hill橄榄球

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

这个令人难以置信的书 - 它在上周赢得了詹姆斯·比尔德奖 - 一看就是和庆祝超越灵魂和南部烹调非洲裔美国人烹调所有的非洲移民的食物的。我所做的饼干中,羽衣甘蓝与玉米面玉米面饺子(更多关于这些很快),我敢肯定的朗姆酒将于明年在这个闷热本周的议程。我买了它去年11月,它出来 - 我就被送进了很多食谱,但他们很少我永远保持的那些;William Hill橄榄球我买我自己的意志的那些几乎总是。

The Jemima Code: Two Centuries of African American Cookbooks (Toni Tipton-Martin)

Also by Tipton-Martin, she spent years amassing one of the largest private collections of cookbooks by African American authors. This book collects 150 of them. There’s a rare 1827 house servant’s manual but also more modern classics from authors like Edna Lewis and Vertamae Grosvenor, annotated with historical details hoping to give us a view of African-American cooking beyond the “Aunt Jemima” stereotype.



My Soul Looks Back: A Memoir (Jessica B. Harris)

I’ve had the luck to hear Jessica Harris, an orator and culinary historian, speak twice now — first at the Cherry Bombe Jubilee in 2017, and last fall at an event with Les Dames d’Escoffier — and I want you to know if you ever have a chance to hear her speak anywhere, you should buy a ticket immediately because you will leave utterly inspired. Her memoir isn’t specifically food-focused but she talks about growing up in NYC in the 60s when her social circle included (nbd!) Maya Angelou and James Baldwin. You won’t want to put it down.


此外,通过杰西卡·哈里斯,这本书庆祝“非洲美国经验的食品” - chitlins,火腿飞节,和素食主义者重新cipes了。有一个伟大的蔬菜浓汤这里,西瓜咸菜(我丈夫喜欢这些),并且还妈妈的炸鸡配方。


较新的(今年二月)植物为基础的食谱,重点放在真正的食物与亚非风味(没有“粉或肉类替代品”)。I’ve been reading, not cooking from it so far, but I’ve got the Roasted Sweet Potato and Asparagus Po’Boy, Barbecue Carrots with Slow-Cooked White Beans, and the Berbere-Spiced Red Lentils with Creamy Cauliflower bookmarked, how could I not. This is not Terry’s first book (see also: Afro Vegan and more) but it came to my attention after reading an in-depth interview with Terry in a recent newsletter from Alicia Kennedy, who writes about the intersection of food and culture. You can read the interviewhere并认购更多。


我包括这本书有两个原因。一,没有足够的独奏烹饪食谱,这是一个伟大的。William Hill橄榄球另一个原因是,我认为Klancy米勒是一个伟大的人跟随,如果你不已经。她最近成立对于文化:一本杂志庆祝的食物和葡萄酒黑人妇女,一个crowdfunded项目,我很高兴能贡献,并且你还可以在网站上 - 他们目前正在接受对第一个问题的意见书。回到烹饪独奏,我没有太多从中熟,因为我被迫份额,但在拉,从货架上退缩,这明显是一个错误。这周我让自己羊排,我不与任何人,mwahaha共享。https://amzn.to/2U3UCyN


盖伊是美食博客的背后Chocolate For Basil和纽约时报烹饪贡献者。我很喜欢的食谱,她插入整个的回忆位背后的故事 - 她在这样一个令人回味的英国威廉希尔,诗意的方式写。千万不要错过山核桃饼Rugelach,流行饼干(yeasted!),和烤松饼玉米面包。


I zipped through this book in a few days last summer because I absolutely couldn’t put it down. I haven’t had Onwauchi’s cooking — although the memoir has a very well edited selection of recipes — but it’s pretty clear he could just write for the rest of his life and have a fantastic career. I hear they’re making this into a movie? Starring Lakeith Stanfield from Atlanta? [Fans self]

摘要烹饪基因:一个旅程h African American Culinary History in the Old South (Michael W. Twitty)

该是烹饪历史和教育家迈克尔W. TWITTY,其网站是一个史诗般的詹姆斯·比尔德获奖回忆录Aforculinaria。He traces his ancestry, both black and white, through food from Africa to America, in slavery and freedom, and he adds real insight into the idea of who “owns” barbecue, soul, and Southern food. It’s fascinating and in-depth.

Grandbaby蛋糕: Modern Recipes, Vintage Charm, Soulful Memories

亚当斯是背后流行的博客Grandbaby蛋糕and I have yet to find a cake in this book I don’t want to bake. I mean! Pineapple Upside-Down Hummingbird Cake! Kentucky Brown Butter Cake! Key Lime Pie Cake! Nana Pudding Tiramisu Cake! German Chocolate Pound Cake! Marble Texas Sheet Cake. Yes, you need to buy this.


我不需要告诉你的卡·霍尔是谁 - 我们一直在关注她,因为顶级厨师一路 - 但我知道,有时,当人们变得足够大名人,我们忘记了,他们也可能是惊人的作家和厨师。这本书应该删除任何错位的怀疑。破解虾复出酱。番茄馅饼大蒜面包皮。浇焦糖蛋糕。她是相当有名的,至少,说她的纳什维尔热鸡。

Sweet Home Café Cookbook: A Celebration of African American Cooking

This is a collection of recipes from the cafe at the National Museum of African American History and Culture in DC (which features prominently in Kwame Onwuachi’s memoir as well) and I haven’t cooked from it yet (my loss) but I hear the mac-and-cheese is not to be missed. You don’t have to tell me twice.

绑定到火:弗吉尼亚州的奴役厨师如何帮助发明美式菜肴(凯利Fanto Deetz)

Deetz uses cookbooks, plantations records, and even folkore to take a nunaced look at the lives of enslaved planation cooks before and after emancipation, as well as the foods they created from — from oyster stew, gumbo, and fried fish — that were credit to their white owners. This specifically focuses on Virginia plantations — Thomas Jefferson’s Monticello and George Washington’s Mount Vernon which is very and I love it.

The New Way to Cake: Simple Recipes with Exceptional Flavor (Benjamina Ebuehi)

这是一个荒谬的故事,但在这里我们去:这本书从大不列颠烘烤关半决赛从堆栈通过我在母亲节女儿实际上是拉低。She’s been learning how to write and my mother’s day card read — I couldn’t make this up if I tried — “I LOVE YOU MOMMY NEW WAY TO CAKE BENAJMINA EBUEHI” I guess she was copying a message my husband had shown her how to write and started copying nearby words and it got a little jumbled up and I’m saving it forever. She’s selected the Elderflower and Roasted Strawberry Cake (it’s pink) for my birthday but I am intrigued by the Caramelized Plantain Upside-Down Cake, the Date & Rooibos Loaf (a reader favorite), and the Plum and Black Pepper Cake. Do I have to choose?


Sorry to tease but this won’t be out until June 16th of this year. (However, preorders are a very important way. to support books.) It caught my attention via this recent article on Taste, “New World Sourdough is Hardly New.” I love that it looks beyond the sourdough as a crusty, adored loaf at a local sandwich shop and reminds us that, technically speaking, “any fermented bread made between roughly 3,700 BC and the invention of commercial yeast in the 1800s could be considered sourdough too.”

In Bibi’s Kitchen (Hawa Hassan and Julia Turshen)

这本书也还没有出来,但我知道这将是值得等到10月。(And I repeat, preorders are a very integral part of a book’s success) I’m looking looking forward to this collection of recipes from grandmothers in eight eastern African nations which were considered the backbone of the spice trade (think: black pepper and vanilla, so central to SK cooking). Also, I’m Team Grandma Cooking, always.


  • B.史密斯厨师南方风格(芭芭拉·史密斯)
  • 将在当天返回面包食谱(谢丽尔日和格里芬日)
  • 哈林和天堂之间:对大夜,周一至周五晚上,每天(亚历山大·斯莫,JJ·约翰逊,和Veronica钱伯斯)亚非美国烹饪
  • 红糖厨房:新样式,下家食谱从甜西奥克兰(蔡健雅荷兰英国威廉希尔
  • Meals, Music, and Muses: Recipes from My African American Kitchen (Alexander Smalls and Veronica Chambers)
  • The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks (Edna Lewis and Scott Peacock)
  • Joy The Baker(乐威尔逊):100 Simple and Comforting Recipes(看到:胡萝卜蛋糕煎饼),自制颓废:无法抗拒甜,咸,黏,黏,蓬松,奶油,香脆零食Over Easy: Sweet and Savory Recipes for Leisurely Days(看到:Cornbread Waffles),
  • Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family (Alice Randall and Caroline Randall Williams)
  • 甘薯灵魂:100个易素食食谱烟南香料,糖,香料和灵魂(詹加邦)英国威廉希尔
  • 品尝罗马:新鲜口味和被遗忘的食谱,从一个古老的城市:菜谱(克里斯蒂娜吉尔和凯蒂·帕尔英国威廉希尔拉)
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    Black-Owned Bookstores
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