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How to Cook dishes from African-American tradition
In the United States,
there are around 39 million African-Americans,
that is to say Americans who are ultimately descended
from people from sub-Saharan Africa. African-Americans are the largest racial minority in
the country.
African-Americans arrived in the
United States via a number of
different routes. The ancestors of many African-Americans were brought to the country
as slaves, during the 19th century or earlier. Other African-Americans immigrated to the
US voluntarily, from
Africa, from the Caribbean, or from Latin America.
African-American cuisine reflects the nature of the African-American community.
Some dishes, particularly what is known "Soul Food",
trace their origins to American South, and in particular low-cost foods that were available to
slaves. Other African-American dishes, include dishes influenced by
Caribbean cuisine,
Latin American cuisine,
and of course,
African cuisine.
On this page, you will find a selection of African-American cookbooks.
These web sites may also be of interest:
Related pages on this web site:
| African-American Cookbooks |
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By Sheila Ferguson
Grove Press
Paperback (55 pages)
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Click Here | - ISBN13: 9780802132833
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"Soul Food is just what the name implies. It is soulfully cooked food . . . good for your ever-loving soul . . . the shur-'nuf kinda down-home cookin' that I grew up on," writes Sheila Ferguson. In Soul Food she captures the essense of this cooking through 200 mouth-watering recipes, seasoned with vivid anecdotes, photos, and tales capturing the unique spirit of soul food. (Grove Press)February |
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By Sylvia Woods
William Morrow Cookbooks
Released: 1999-06-23
Hardcover (288 pages)
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Click Here | - ISBN13: 9780688162191
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Sylvia's Family Soul Food Cookbook begins as Sylvia recalls her childhood, when she lived with both her mother and her grandmother -- the town's only midwives. The entire community of Hemingway, South Carolina, shared responsibilities, helped raise all of the children, and worked side by side together every day in the bean fields. Perhaps most important, the community shared its food and recipes. When Sylvia set out to write this cookbook, she decided to hold a cook-off back home in Hemingway at Jeremiah Church. Family and friends of all ages shared their favorite dishes as well as their spirit and love for one another. The recipes offered at the cook-off were then compiled to create this incredible collection, along with many of Sylvia's and the Woods family's own recipes.Here are the kinds of recipes you'd find if you visited the Woods family's home. Sylvia's daughter Bedelia is well known for her Barbecued Beef Short Ribs, which are as sassy and spicy as Bedelia herself. Kenneth, Sylvia's youngest son, has loved to fish ever since he was a child, spending his summers by the fishing hole in Hemingway. Now Kenneth's son, DeSean, enjoys fishing, too. Kenneth's Honey Lemon Tilefish, DeSean's favorite, is just one of Kenneth's special recipes presented here. And there are many, many other wonderful dishes, too. In this remarkable cookbook, Sylvia has gathered more than 125 soul food classics, including mouthwatering recipes for okra, collard greens, Southern-style pound cakes, hearty meat and seafood stews and casseroles, salads, mashed potatoes, macaroni and cheese, and more. These recipes are straight from the heart of the Woods community of family and friends. Now Sylvia gives them to you to share with your loved ones. Bring them into your home and experience a little bit of Hemingway's soul. |
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By Wilbert Jones
Citadel
Hardcover (125 pages)
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A collection of more than one hundred soul food dishes, including appetizers, breads, entrees, desserts, and much more, offers traditional African-American fare with a difference, as it shows how to prepare delicious meals with healthy low-fat ingredients. |
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By Maya Angelou
Random House
Released: 2004-09-21
Hardcover (240 pages)
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Throughout Maya Angelou’s life, from her childhood in Stamps, Arkansas, to her world travels as a bestselling writer, good food has played a central role. Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in Hallelujah! The Welcome Table, Angelou shares memories pithy and poignant–and the recipes that helped to make them both indelible and irreplaceable.
Angelou tells us about the time she was expelled from school for being afraid to speak–and her mother baked a delicious maple cake to brighten her spirits. She gives us her recipe for short ribs along with a story about a job she had as a cook at a Creole restaurant (never mind that she didn’t know how to cook and had no idea what Creole food might entail). There was the time in London when she attended a wretched dinner party full of wretched people; but all wasn’t lost–she did experience her initial taste of a savory onion tart. She recounts her very first night in her new home in Sonoma, California, when she invited M. F. K. Fisher over for cassoulet, and the evening Deca Mitford roasted a chicken when she was beyond tipsy–and created Chicken Drunkard Style. And then there was the hearty brunch Angelou made for a homesick Southerner, a meal that earned her both a job offer and a prophetic compliment: “If you can write half as good as you can cook, you are going to be famous.”
Maya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beef Wellington to caramel cake, bread pudding, and chocolate éclairs, the one hundred-plus recipes included here are all tried and true, and come from Angelou’s heart and her home. Hallelujah! The Welcome Table is a stunning collaboration between the two things Angelou loves best: writing and cooking. |
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By National Council of Negro Women
Fireside
Paperback (224 pages)
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The Black Family Reunion Celebrations, organized by The National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and strengths of the African-American family. Inspired by these festivals, The Black Family Reunion Cookbook contains more than 250 recipes from home kitchens across America, seasoned with warm memories and "homemade love." Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Patti LaBelle, and Spetman College President Johnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council's founder, Mary McLeod Bethune, her own recipe for her celebrated Sweet Potato Pie. |
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By Carolyn Quick Tillery
Citadel Press
Paperback (224 pages)
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Click Here | - ISBN13: 9780806526775
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Enjoy more than 200 traditional African-American recipes! This remarkable volume is the ultimate African-American cooking collection, with time-tested recipes for everything from beverages to soups and salads to main and side dishes to breads to desserts. And, the African-American Heritage Cookbook is more than just a recipe collection. It also features personal vignettes, pictorial accounts, literary passages, and poetry combined together to honor a notable American landmark—the Tuskegee Institute, founded by Booker T. Washington. You’ll learn to make such delectable, traditional dishes as: -Hot Clam Dip
-Old-Time Potato Salad
-Salmon Croquettes
-Creole Rice
-And more! Beginning with the final days of slavery and extending through the struggle for civil rights, this singular anthology is a historic tribute to African-Americans of yesterday, today, and tomorrow. |
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By Lindsey Williams
Avery
Hardcover (192 pages)
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More than one hundred taste-tempting soul-food recipes.
From the grandson of Harlem's queen of soul food, Sylvia Woods, comes a new take on soul food-down-home cooking that tastes as good as the food you grew up with. Lindsey Williams knows soul food. He was raised in the kitchen of his grandmother's restaurant, Sylvia's, where he mastered the art of soul-food cooking. But being around all of that good food took its toll. When he tipped the scales at four hundred pounds, he knew he had to make some serious changes.
That's when he lost more than half his body weight and began his own brand of healthy soul-food cooking that's loved by the clients of his catering business. Now, with Neo Soul, we can all enjoy some guilt-free soul food.
Neo Soul features more than one hundred of Williams's delectable recipes, including Grandma's Roasted Turkey, Lenzo's Trout Stuffed with Collard Greens, Okra Gumbo, Neo Sweet Potato Pie, and Blueberry Buckle. They're all so good, you'll never miss the fat |
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By Norma Jean Darden
Harlem Moon
Released: 1994-04-01
Paperback (352 pages)
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After traveling across the U.S. interviewing scores of relatives, including one grandfather born a slave, two sisters share a collection of recipes for favorite family dishes, herbal concoctions, and natural beauty aids. Reprint. |
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By Sallie Ann Robinson
The University of North Carolina Press
Hardcover (176 pages)
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Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their West African-influenced Gullah culture. With this cookbook, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. Includes 75 recipes and 25 folk remedies. |
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By Delta Sigma Theta
Putnam Adult
Released: 2004-10-07
Hardcover (304 pages)
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Recipes, menus, and entertaining tips from one of the largest, most respected African-American women's organizations in the world.
Renowned for their dedication to service, the women of Delta Sigma Theta are equally admired for their chic signature style. In Occasions to Savor, the sorority shares its entertaining savvy with everyone-Deltas and non-Deltas alike.
Lavishly illustrated, this book features more than 250 recipes compiled from members of the sorority, plus entertaining tips and suggested menus for specific occasions, including bridal and baby showers, book club meetings, an after-theater dinner, a backyard barbecue, and Christmas dinner. Featuring a full range of recipes from appetizers, beverages, salads, soups, and entrées to breads, breakfast foods, and desserts, Occasions to Savor is much more than an entertaining guide and cookbook; it's a celebration of African-American women who have made significant contributions to society.
Engaging profiles of such influential Deltas as former Congresswoman Barbara Jordan; Mary McCleod Bethune, founder of Bethune-Cookman College and founder and first president of the National Council of Negro Women; renowned choreographer Judith Jamison; and Dorothy Height, civil rights activist and chair and president emerita of the National Council of Negro Women, reveal why the women of this esteemed organization are held up both as role models and mentors and as icons of style and substance. |
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