The African-American Heritage Cookbook

The African-American Heritage Cookbook

Author: Carolyn Quick Tillery

Publisher: Citadel Press

Published: 2005-01-01

Total Pages: 228

ISBN-13: 9780806526775

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Provides more than two hundred recipes for traditional Southern dishes, and traces the history and heritage of the Tuskegee Institute through photographs, quotations, and journal excerpts.


Heritage

Heritage

Author: Sean Brock

Publisher: Artisan

Published: 2014-10-21

Total Pages: 337

ISBN-13: 1579656439

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New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.


The African-American Child's Heritage Cookbook

The African-American Child's Heritage Cookbook

Author: Vanessa Roberts Parham

Publisher: Sandcastle Publishing LLC

Published: 1993

Total Pages: 0

ISBN-13: 9780962775628

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A collection of recipes for children instructing them in the traditions of African-American cooking. Includes a history of African-American cooking.


Celebrating Our Equality

Celebrating Our Equality

Author: Carolyn Quick Tillery

Publisher: Citadel Press

Published: 2003

Total Pages: 288

ISBN-13: 9780806525082

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In this enticing sequel to her bestselling book A Taste of Freedom, Carolyn Quick Tillery celebrates the most mouthwatering African-American recipes ever invented while also paying homage to Howard University, the nation's historic first black university. Where A Taste of Freedom explored the heroic black struggle for freedom and education, Celebrating Our Equality chronicles a newly freed people's continuing battle for equality and justice. Established in 1867 to educate African-Americans freed by the Civil War, Howard University is credited with being at the forefront of the civil rights struggle. Nine of the ten attorneys who argued Brown v. Board of Education, which ended public school segregation, were either Howard University professors or Law School graduates. Most noted among the latter group was Thurgood Marshall, the first African-American to sit on the United States Supreme Court. Howard University's list of notable graduates includes Ralph Bunche, Andrew Young, Vernon Jordan, Stokely Carmichael, James Farmer, and Anna Pauli Murray, along with Zora Neale Hurston, Debbie Allen, and Nobel Laureate Toni Morrison. Among its faculty members are blood bank founder Dr. Charles Drew and Alaine Locke, the first African-American Rhodes Scholar. Howard University has always provided a forum for black Americans to celebrate their culture -- including the unique cooking traditions they have preserved for countless generations. The tantalizing recipes in this book illustrate those proud traditions: dishes such as Black Olive, Jalapeno, and Tomato Mojo; Black-Eyed Pea Salad; Spicy Fried Chicken; Rosemary and Thyme-Scented Green Beans; and Buttermilk Pie, to name just a few. Filled with intriguing anecdotes, and accompanied by over fifty vintage photographs and illustrations, Celebrating Our Equality is at once a powerful tribute to a venerable American institution and a salute to the accomplishments made by a people who turned their hardwon freedom into a chance to change the course of history. Book jacket.


The Irish Heritage Cookbook

The Irish Heritage Cookbook

Author: Margaret M. Johnson

Publisher: Chronicle Books (CA)

Published: 1999

Total Pages: 308

ISBN-13:

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Roughly 44 million Americans of Irish descent, though understandably proud of their heritage, have grown up with a shocking degree of cultural deprivation with regard to the culinary traditions of their ancestors. For most, Irish cuisine means potatoes, corned beef, and cabbage. Now at last, The Irish Heritage Cookbook will set the record straight. Margaret Johnson offers a much-needed fresh perspective on what Irish cooking is all about. She tells stories about the foods of Erin and how these dishes were reinvented by Irish emigrants and their offspring, evolving to include new ingredients and to suit modern circumstances and tastes. Offering a bountiful collection of both traditional recipes and contemporary innovations from a host of chefs and cooks in the Old Country and the New, The Irish Heritage Cookbook affirms at last the place of Irish cooking among the great cuisines of the worldand one to be enjoyed by all who love Ireland.


American Cookery

American Cookery

Author: Amelia Simmons

Publisher: Andrews McMeel Publishing

Published: 2012-10-16

Total Pages: 73

ISBN-13: 1449423981

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This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.


The Cooking Gene

The Cooking Gene

Author: Michael W. Twitty

Publisher: HarperCollins

Published: 2018-07-31

Total Pages: 505

ISBN-13: 0062876570

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2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts


The American History Cookbook

The American History Cookbook

Author: Mark H. Zanger

Publisher: Turtleback Books

Published: 2003-04-01

Total Pages: 459

ISBN-13: 9781417745821

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Using historical commentary and recipes, traces the history of American cooking from colonial times to the 1970s.