Akron Public Library

By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had launched his own catering company with twenty thousand dollars that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the...

"Across America, the pure love and popularity of barbecue cookery has gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller--admitted 'cuehead and longtime certified barbecue judge--that in today's barbecue culture...

A mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger.

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....

Equal parts historical highlight reel and cookbook, Jubilee captures centuries’ worth of joy, pain, and effort from black chefs across the diaspora and distills them into recipes that carefully guide and educate.”—Bon Appétit

The fragrances, emotions, and tastes of the famous Tuskegee Institute, founded by former slave Booker T. Washington in 1881, are evoked in this collage of personal vignettes, pictorial accounts, poetry, and more than 200 traditional recipes. The history and entertaining information in these pages conjures the spirit of the small southern town of Tuskegee, Alabama, that for over 100 years has been a mecca and center of progress and education for African...

This beautiful, one-of-a-kind book provides all the components you need for a glorious Kwanzaa celebration: stories to illustrate the seven principles of Kwanzaa and food for the feast.

"A cookbook celebrating the food of the African diaspora, from Nigeria and Ethiopia to the Bronx, the Caribbean, and the American South, from the James Beard Award-winning author of Notes from a Young Black Chef"--

Celebrating the Gullah/Geechee culinary traditions of her family and sharing family anecdotes, memories, and helpful tips, the breakout star of Food Network's top-rated show Delicious Miss Brown presents dishes combining West African herbs, spices, and grains with traditional Southern cooking.