Cookbooks
- Ghetto Gastro Presents Black Power Kitchen
Ghetto Gastro Presents Black Power Kitchen
by Jon Gray and Pierre Serrao
$40.00Part cookbook. Part manifesto. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment.
Ghetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general—disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They’ve partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World’s 50 Best.Now they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavor, and umami. They are born of the authors’ cultural heritage and travels—from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.
- Black Food: Stories, Art, and Recipes from Across the African Diaspora
Black Food: Stories, Art, and Recipes from Across the African Diaspora
by Bryant Terry
$40.00A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry.
In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork.
As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including “Jollofing with Toni Morrison” by Sarah Ladipo Manyika, “Queer Intelligence” by Zoe Adjonyoh, “The Spiritual Ecology of Black Food” by Leah Penniman, and “Foodsteps in Motion” by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Meatballs with Egusi and Squash from Edouardo Jordan, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.
With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul. - Jubilee: Recipes from Two Centuries of African American Cooking
Jubilee: Recipes from Two Centuries of African American Cooking
by Toni Tipton
$35.00Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in—and between—the lines of three centuries’ worth of African-American cookbooks. Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine—made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars—that goes far beyond soul food. It’s a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.
- IRL Author Talk & Cocktail Class: Watermelon & Red Birds with Nicole A. Taylor and Chef Vicky V-June 23 @ 7:00 PM CST
IRL Author Talk & Cocktail Class: Watermelon & Red Birds with Nicole A. Taylor and Chef Vicky V-June 23 @ 7:00 PM CST
Sold outCelebrate the release of Watermelon & Red Bird Birds: A Cookbook for Juneteeth & Black Celebrations with James Beard Award nominated food writer and chef Nicole A. Taylor!
Event DEETS:
When: Thursday, June 23 @ 7:00 PM CST
Where: Assembly HTX (2015 Berry Street, HTX 77004)
How: Space is limited. Tickets With Book includes all the necessary materials for cocktail class. Ticket Without Book is for the author talk and materials/supplies for cocktails.
About the Book
On June 19, 1865, more than two years after President Abraham Lincoln signed the Emancipation Proclamation, Major General Gordon Granger arrived in Galveston and issued General Order Number 3, informing the people of Texas that all enslaved people were now free. A year later, in 1866, Black Texans congregated with music, dance, and BBQs—Juneteenth celebrations.
All-day cook-outs with artful salads, bounteous dessert spreads, and raised glasses of “red drink” are essential to Juneteenth gatherings. In Watermelon and Red Birds, Nicole puts jubilation on the main stage. As a master storyteller and cook, she bridges the traditional African-American table and 21st-century flavors in stories and recipes. Nicole synthesizes all the places we’ve been, all the people we have come from, all the people we have become, and all the culinary ideas we have embraced.
Watermelon and Red Birds contains over 75 recipes, including drinks like Afro Egg Cream and Marigold Gin Sour, dishes like Beef Ribs with Fermented Harissa Sauce, Peach Jam and Molasses Glazed Chicken Thighs, Southern-ish Potato Salad and Cantaloupe and Feta Salad, and desserts like Roasted Nectarine Sundae, and Radish and Ginger Pound Cake. Taylor also provides a resource to guide readers to BIPOC-owned hot sauces, jams, spice, and waffle mixes companies and lists fun gadgets to make your Juneteenth special. These recipes and essays will inspire parties to salute one of the most important American holidays, and moments to savor joy all year roundAbout the Author
Nicole A. Taylor (@foodculturist) is a James Beard Award-nominated food writer, master home cook, and producer. She has written for the New York Times, Bon Appétit, and Food & Wine. Nicole is the author of The Up South Cookbook and The Last O.G. Cookbook. She is the executive producer of If We So Choose, a short documentary about the desegregation of an iconic southern fast food joint. Nicole is the co-founder of The Maroon, a marketplace and retreat house focused on radical rest for Black creatives. She lives in New York City and Athens, Georgia, with her husband and son.
About the Moderator
Chef Vicky V (@thequeenofyum) is a United States-based, Houston native Chef Consultant/FoodStylist/Influencer/Media Producer/ & Black Restaurant Liaison. Chef Vicky V is the powerhouse for food media and championing people to expand their palates while living life beyond the stereotypes! Chef Vicky V garnered professional training in Philadelphia at JNA Institute of Culinary Art. After moving back to Houston she has successfully navigated as a food media personality. She has recently centered in on the Food & Travel/ and Unique brand forward recipe development.
Chef Vicky V has rebranded herself as the Queen of Yum in 2020 with a powerful engine of followers she calls the “yumcrumb” behind her! She has
worked with many Regional and National brands to create delicious, colorful, beautifully aesthetic food media with engagement reaching in the multiple of millions. - Black Girl Baking: Wholesome Recipes Inspired
Black Girl Baking: Wholesome Recipes Inspired
by a Soulful Upbringing by Jerrelle Guy
Sold outStandout, 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. - Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal
Vegan Africa: Plant-Based Recipes from Ethiopia to Senegal
by Marie Kacouchia
Sold outHere is plant-based Africa: more than 70 healthy and authentic recipes from 13 different African countries, including the author’s own home country of the Ivory Coast.
An authentically African and naturally vegan culinary journey across the continent
Drawing from the cultures and traditions of more than 15 countries, years of cooking expertise, and cherished memories from her own childhood on the Ivory Coast, Marie Kacouchia takes us on a tour of flavorful, healthy, naturally plant-based African dishes. Explore over 70 irresistible recipes for main courses, rice dishes, sauces, snacks, desserts, and drinks, including:- Peanut Hummus
- Cassava Tabbouleh with Radishes and Herbs
- Yassa Burger
- Paprika-Spiced Plantain Chips
- Sweet Potato and Ginger Loaf
- Coconut Rice Pudding
- Lemongrass Lemonade, and so much more!
- Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind
Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind
by Pinky Cole
Sold outFrom the Slutty Vegan herself, a collection of ninety-one delicious, guilt-free, plant-based recipes that you will love to indulge in from the comfort of your own home.
When Pinky Cole opened her first Slutty Vegan food truck in 2018, she was inspired by her love of vegan comfort food. Now, after having expanded to restaurants, a bar, and a philanthropic organization, Cole is ready to bring her best recipes straight to you.
With mouth-watering photographs and easy-to-follow instructions, Eat Plants, B*tch celebrates Cole’s belief that it’s fun and accessible to cook and enjoy irresistible vegan comfort food. From Avocado Egg Rolls to her Black Pea Cauliflower Po’Boy or Oyster Mushroom Parm and everything in between, it won’t be long before you will also be declaring Cole’s timeless mantra: Eat Plants, B*tch! - Sweet Potato Soul
Sweet Potato Soul
by Jenne Claiborne
$19.99100 vegan recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography.
Jenné Claiborne grew up in Atlanta eating classic Soul Food—fluffy biscuits, smoky sausage, Nana's sweet potato pie—but thought she'd have to give all that up when she went vegan. As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul.
In Sweet Potato Soul, Jenné revives the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the cuisine in Bootylicious Gumbo and savory-sweet Georgia Watermelon & Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls.
Along the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits—you've heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here's how to make them super tasty, too.
From decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you'll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul. - Cooking from the Spirit: Easy, Delicious, and Joyful Plant-Based Inspirations
Cooking from the Spirit: Easy, Delicious, and Joyful Plant-Based Inspirations
by Tabitha Brown
$30.00Tabitha Brown, the #1 New York Times bestselling author of Feeding the Soul, presents her first cookbook—full of easy, family-friendly vegan recipes and stories from the spirit, inspired by her health journey and love of delicious food.
After experiencing chronic pain, Tabitha Brown, along with her family, tried a 30-day vegan challenge inspired by the documentary What the Health. With the change in diet healing her of the pain, Tabitha remained on the vegan path and began sharing her favorite plant-based recipes in her signature warm voice to thousands and now millions of online fans. Since then, she has become a Target brand ambassador, created her own spice blend for McCormick, joined the cast of Showtime’s The Chi, written a #1 New York Times bestselling book of inspirational self-help, and much more.
Tabitha’s recipes are flexible and creative, interspersed with encouragements to cook how you want to cook and to trust yourself to adjust things the way you like them. They’re great for taking the training wheels off your cooking, learning how to get comfortable in the kitchen and, most important, to having fun doing it! Her belief in her audience, that they know how to cook best for themselves, shines through in her nonjudgmental approach to recipes and veganism as a whole. Among the 75 delicious recipes featured in this book:
- Yam Halves Topped with Maple Cinnamon Pecan Glaze
- Stuffed Avocado
- Jackfruit Pot Roast
- Crab-less Cakes
- Massaged Kale and Raspberry Salad
- Lazy Peach Cobbler
Cooking from the Spirit isn’t just for vegans; it’s for anyone interested in plant-based eating and all lovers of food, plus the legion of Tabitha Brown fans who want to invite her cooking and warm inspiration into their lives. As she tells readers, “Honey, now let's go on and get to cooking from the spirit. Yes? Very good!”
- Joyful, Delicious, Vegan
Joyful, Delicious, Vegan
by Sherra Aguirre
$16.95A guide for preventing or reversing heart disease, augmented with personal anecdotes from the author, guidelines from two leading cardiologists, recipes and information about the unexpected joys of a vegan life, Joyful, Delicious, Vegan empowers women to protect themselves from the number one killer in America—by learning to prepare delicious, healing, plant-based foods in their own kitchens.
We can all learn how to enjoy good health naturally at any age—and it starts in our kitchens by changing how we eat. In Joyful, Delicious, Vegan: Life Without Heart Disease, Sherra Aguirre equips readers with the simplest, most effective way to prevent or reverse heart disease, our number one killer here in the US—especially for African American women, who are on the front lines of the fight against heart disease, diabetes, and other chronic illnesses.
In this empowering guide to healthy eating, Aguirre shares her own story of reversing hypertension and other heart disease symptoms, despite a long family history; she presents current knowledge about the effectiveness of a plant-based diet in reversing disease; and she offers up recommendations from two world-renowned cardiologists who have demonstrated results with patients for many years. Joyful, Delicious, Vegan: Life Without Heart Disease guides readers in building a simple food plan around their particular needs with delicious anti-inflammatory foods and provides support for developing the habit of mindful eating. Aguirre explores ways in which choosing a vegan diet and eating consciously are compassionate acts that can positively impact many areas of our lives—and includes tips to help readers sustain results. Full of tips for success based on Aguirre’s personal experience and the experience of others, Joyful, Delicious, Vegan: Life Without Heart Disease is a source of inspiration, encouragement, and staying power for all readers. - One Pot: Three Ways
One Pot: Three Ways
by Rachel Ama
Sold outPut flavor and flexibility at the heart of your kitchen with Rachel Ama's One Pot: Three Ways.
Rachel Ama is reframing vegan cooking by creating one main centerpiece dish that makes flavor-packed vegetables the worthy hero of every meal. With over 80 brand new recipes inspired by her Caribbean and African roots, Rachel offers three creative and flavorsome ways to serve and use each one-pot recipe.
Each one pot or pan centerpiece can be spun out over a few days, into three different and delicious options that give you the makings of a new feast using yesterday's leftovers and a few new ingredients. With exciting and tasty ways to use each centerpiece, you'll have dinner part-ready-and-waiting, making plant-based eating feel even more achievable every day. Scale portions up or down, decide which side is your favorite, cook all the options for a vegan feast with friends, or know you've got delicious meals for three days.
Transform one-tray Peri Peri Mushrooms into either:
1. Peri Peri Pittas
2. Peri Peri Mushrooms with Potato Wedges & Slaw
3. Peri Peri Charred Sweetcorn Salad Bowls
A sumptuous Winter Stew can be served with or turned into:
1. Mashed Potatoes & Long-stem Broccoli
2. Rich Winter Ragu with Pappardelle
3. Winter Pie & Garlic Green Beans
Rachel creates her recipes by moving through "stations" in the kitchen, weaving together fresh ingredients, pantry staples, and, most importantly, the 'flavor station', where she adds spices, dried herbs and those all-important sauces to really bring each dish to life - encouraging and enabling you to live a vegan lifestyle, simply. - The Art of Weed Butter
The Art of Weed Butter
by Mennlay Golokeh Aggrey
$14.95Make your butter just right and you’ll gets the highest quality results.
Weed butter, or cannabutter, is the optimal way to transfer the THC from cannabis into an edible. Plus, with the right method, you will transfer the full spectrum of cannabis’s chemical components, including non-psychoactive ones that quietly benefit your health.
In this book, you will learn how to infuse weed into butter, oil, coconut oil or virtually any fat you prefer. But you can’t just sprinkle your stash onto a recipe, as creating truly great weed butter is an art. Packed with helpful color photos and step-by-step instructions, this book shows how to make the perfect weed butter for any edible and every application, from reducing stress and battling pain to helping with PTSD and overcoming night terrors. - High on the Hog : A Culinary Journey from Africa to America
High on the Hog : A Culinary Journey from Africa to America
by Jessica B. Harris
$20.00Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the reader on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history.
- In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean
In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean
by Hawa Hassan
$35.00Hardcover
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.
- Gullah Geechee Home Cooking
Gullah Geechee Home Cooking
by Emily Meggett
$40.00The first major Gullah Geechee cookbook from “the matriarch of Edisto Island,” who provides delicious recipes and the history of an overlooked American community.
The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors.
Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all her life, and even at her age, still cooks for hundreds of people out of her hallowed home kitchen. Her house is a place of pilgrimage for anyone with an interest in Gullah Geechee food. Meggett’s Gullah food is rich and flavorful, though it is also often lighter and more seasonal than other types of Southern cooking. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. This cookbook includes not only delicious and accessible recipes, but also snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century. Rich in both flavor and history, Meggett’s Gullah Geechee Home Cooking is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique. - Life Is What You Bake It
Life Is What You Bake It
by Vallery Lomas
$29.99The winner of The Great American Baking Show shares her story of personal growth and more than 100 delicious recipes.
Popular baking personality and lawyer turned baker Vallery Lomas was ecstatic when she learned she won the third season of The Great American Baking Show. However, her win was never seen by the world—Vallery’s season was pulled after just a few episodes when one of the judges became a focal point in a Me Too accusation. Rather than throwing in her whisk and lamenting all of the missed opportunities she hoped to receive (Book deal! Product endorsements! TV show!), she held her head high and hustled—which resulted in her getting press coverage everywhere from CNN to People magazine.
Now, Vallery debuts her first baking book. With 100 recipes for everything from Apple Cider Fritters to Lemon-Honey Madeleines and Crawfish Hand Pies to her Grandma’s Million Dollar Cake. Vallery shares heirloom family recipes from her native Louisiana, time spent in Paris, The Great American Baking Show, and of course sweets and breads inspired by her adopted hometown, New York City. Vallery’s “when life gives you lemons, make lemon curd” philosophy will empower legions of bakers and fans to find their inner warrior and bake their best life. - Tanya Holland's California Soul: Recipes from a Culinary Journey West
Tanya Holland's California Soul: Recipes from a Culinary Journey West
$35.0080+ comfort-filled recipes that trace the roots of modern California soul food to the Great Migration—from the acclaimed chef and author of Brown Sugar Kitchen.
Through more than 80 seasonally inspired recipes, Tanya Holland's California Soul showcases modern soul food from the acclaimed chef of Brown Sugar Kitchen and host of Tanya's Kitchen Table. Tanya’s inventive cuisine—rooted in a Black Southern cultural repertoire with a twenty-first-century sensibility using local, sustainable, chef-driven, seasonal ingredients—is showcased in recipes for every season, such as Collard Green Tabbouleh, Zucchini–Scallion Waffles with Toasted Pecan Romesco, Grilled Shrimp and Corn with Avocado White BBQ Sauce, Fried Chicken Paillards with Arugula and Pea Shoot Salad, and Honey Lavender Chess Pie.
The recipes—influenced by the historical migration of African American families, including Tanya’s own—reveal the key ingredients, techniques, and traditions that African Americans brought with them as they left the South for California, creating a beloved version of soul food. Beyond recipes, Tanya spotlights fifteen contemporary Black Californian foodmakers—farmers, coffee roasters, and other talented artisans—whose work help defines California soul food, with stunning portraiture and stories. Filtered through the rich history of African American migration that brought her own family from the Deep South to the West Coast, Tanya's recipes are as comforting and delicious as they are steeped in history. - Our Kindred Home: Herbal Recipes, Plant Wisdom, and Seasonal Rituals for Rekindling Connection with the Earth
Our Kindred Home: Herbal Recipes, Plant Wisdom, and Seasonal Rituals for Rekindling Connection with the Earth
Alyson Morgan
$25.00Learn to reconnect with plants and nature for collective healing in a world beset by environmental crisis with this herbalism and eco-activist handbook.
Alyson Morgan, a second-generation Haitian American, grew up feeling disconnected from her roots and suffering from the trauma of racism. To heal herself, she found a connection with the natural world around her: slowing down, respecting the seasons, and growing or foraging plants in her local area. To Alyson, connection with the earth means finding a sense of place and home in an era of stress and overwhelm. Now she shares her methods of homesteading for anyone to practice in their own life. Beautifully photographed, with plant monographs, illustrations, and recipes, Our Kindred Home explores our deep ties to the natural world and offers regenerative and sustainable ways of living.
Alyson helps readers better understand the deep grief and systemic harm that stems from disconnection with nature, and provides pathways for healing, such as:
- An exploration of ecological grief and its impacts
- Information for working with subtle body energy
- Tools for observing, identifying, foraging, and cultivating plants
- Methods for creating infusions, honeys, vinegars, and oils
- More than 80 seasonal and 40 plant monographs
With the whole world in environmental crisis, creating a relationship with the earth that is reciprocal rather than exploitative and understanding our fundamental interconnectedness is more vital than ever. In Our Kindred Home, you'll find everyday ways to connect to the earth for resilience, resistance, liberation, and collective healing. - Cooking Solo: The Fun of Cooking for Yourself
Cooking Solo: The Fun of Cooking for Yourself
by Klancy Miller
$23.99*ships/available for pickup in 7-10 business days
“A single person’s guide to cooking without compromise. This cookbook reframes cooking, which can seem like a chore, as a form of self-care.”—Library Journal
At a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to embrace. While making single servings from other cookbooks means scaling down ingredients, adjusting cooking times, or being stuck with leftovers, Cooking Solo gives readers just what they need to make a delicious meal—all for themselves. Among the few other “cooking for one” books, this is the first by a hip young woman, whose vibrance and enthusiasm for cooking for herself comes through in the 100 attractive recipes like Tahitian Noodle Sandwich, Smoked Duck Breast Salad, Spicy Pork Burger with Coconut, and Mackerel with Lemon and Capers. Klancy also includes a chapter on entertaining at home, because being single still means having fun with friends.
“This is a smart, fun, user-friendly cookbook with great recipes for solo cooks. I love that Klancy encourages people to find their groove cooking for one and that she believes in sharing that same pleasure and delicious food with others.”—Marcus Samuelsson, award-winning chef-owner of Red Rooster Harlem and Uptown Brasserie
“Taking inspiration from her travels, family, and day-to-day life, Klancy Miller has created a wonderful collection of recipes that will surely inspire you to prepare meals for yourself at home. Cooking for oneself is more rewarding than ever with this book open on your counter.”—Julia Turshen, author of Now & Again: Go-To Recipes, Inspired Menus & Endless Ideas for Reinventing Leftovers - Afro-Vegan
Afro-Vegan
by Bryant Terry
$27.50*ships/available for pickup in 7-10 business days
Rising star chef and food activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African-American cooking. In this landmark cookbook, he remixes foods of the African diaspora to create exciting and approachable recipes such as Corn Maque Choux-Stuffed Jamaican Patties with Hot Pepper Sauce, Berebere-Spiced Black-Eyed Pea Sliders, Groundnut Stew with Winter Vegetables and Cornmeal Dumplings, and Crispy Teff-Grit Cakes with Eggplant, Tomatoes, and Peanuts. Afro-Vegan will delight Bryant Terry fans, vegans looking for exciting new recipes, cooks interested in African, Afro-Caribbean, and Southern cuisine, and health- and eco-conscious cooks. - The Rise: Black Cooks and the Soul of American Food: A Cookbook
The Rise: Black Cooks and the Soul of American Food: A Cookbook
by Marcus Samuelsson
Sold outBlack 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
- My Soul Looks Back: A Memoir
My Soul Looks Back: A Memoir
by Jessica B. Harris
$17.99Paperback
In the Technicolor glow of the early seventies, Jessica B. Harris debated, celebrated, and danced her way from the jazz clubs of the Manhattan’s West Side to the restaurants of Greenwich Village, living out her buoyant youth alongside the great minds of the day—luminaries like Maya Angelou, James Baldwin, and Toni Morrison. My Soul Looks Back is her tribute to that fascinating social circle and their shared commitment to activism, intellectual engagement, and each other.
- PRE-ORDER: Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book *SIGNED*
PRE-ORDER: Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book *SIGNED*
by Toni Tipton-Martin
$30.00PRE-ORDER. On sale date: November 14, 2023. All pre-orders will include a signed copy!
Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee.
Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the Clover Leaf Cocktail, to new favorites, like the Jerk-Spiced Bloody Mary and the Gin and Juice 3.0, Toni Tipton-Martin shares a variety of recipes that shine a light on her influences, including underheralded early-twentieth-century icons, like Tom Bullock, Julian Anderson, and Atholene Peyton, and modern superstars, such as Snoop Dogg and T-Pain.
Drawing on her expertise, research in historic cookbooks, and personal collection of texts and letters, Toni Tipton-Martin shows how these drinks have evolved over time and shares the stories of how Black mixology came to be—a culmination of generations of practice, skill, intelligence, and taste. - Plentiful: Vegan Jamaican Recipes to Repeat
Plentiful: Vegan Jamaican Recipes to Repeat
by Denai Moore
$35.00Plentiful is a Jamaican cookbook with a vegan twist.
In this first-of-its-kind book, Denai Moore pays homage to flavors and authentic dishes from her Jamaican roots whilst firmly planting them within a modern-day context. From her convenient Rice & Peas Arancini, to her comforting 'Oxtail' Gravy & Roasted Garlic Spring Onion Mash, the recipes are approachable, engaging, and downright delicious.
Jamaican food is often misrepresented, simplified, and reduced to being really spicy—and MEAT heavy. Denai is a Jamaican chef who loves to make vegan food and in Plentiful she debunks this taboo about Jamaican food. With this book, she shows how exciting, diverse, and vibrant vegan flavors and Jamaican food truly are.
- Blk + Vegan: Full-Flavor, Protein-Packed Recipes from My Kitchen to Yours
Blk + Vegan: Full-Flavor, Protein-Packed Recipes from My Kitchen to Yours
by Emani Corcran
Sold outVegan blogger Emani Corcran honors the roots of her culture by remembering and reworking the important foods of her childhood into healthier, vegan versions.
Delicious Vegan Dishes to Feed Your Body + Soul
Pursue a plant-based diet without sacrificing the dishes you love with these healthy, vegan comfort food recipes that are as delicious as they are nutrient dense. A passion project for long-time vegan and popular food blogger Emani Corcran, this recipe book pays homage to her favorite family dishes and her experiences growing up immersed in Black food culture. Try her vegan twist on Classic Jambalaya, share Caribbean Rice and Beans with friends or savor her aunt’s recipe for mouthwatering spiced waffles.
For vegan newcomers and plant-based lovers alike, these hearty meals are all about honoring your body and celebrating the tasty ingredients that fuel it. No matter what you're craving, Emani has a nutritious, homestyle recipe to satisfy your appetite. - A Good Day to Bake: Simple Baking Recipes for Every Mood
A Good Day to Bake: Simple Baking Recipes for Every Mood
by Benjamina Ebuehi
$32.00Flavor-led baking recipes to enjoy through the seasons and on any day of the weekA Good Day to Bake is full of 70 sweet and savoury baking recipes for any day of the week, led by flavour.
Going through the ritual of bringing out the measuring scales, pouring out flour, whipping up the eggs, stirring the batter and impatiently slicing up warm cake is a beautiful thing that deserves to be enjoyed all year round no matter the day, season or occasion.
This is a cookbook that embraces simplicity, mindfulness and the therapeutic comforts of baking. The Great British Baking Show's 2016 contestant Benjamina writes so warmly about cakes and her recipes speak to a natural, seasonal and down-to-earth way of baking. Chapters include Herbs & Tea, Stone Fruit & Berries, Vegetables, Best of Beige, Spice Cupboard, and Chocolate.
Because every day is a good day to bake.
- Rachel Ama's Vegan Eats: Tasty plant-based recipes for every day
Rachel Ama's Vegan Eats: Tasty plant-based recipes for every day
by Rachel Ama
$39.95"this book is filled with recipes that look so very, very good to eat." - NIGELLA LAWSON
"it’s refreshing that Rachel Ama is, in many ways, just herself" - RUBY TANDOH
OBSERVER RISING STAR OF FOOD, 2019
Find brilliant plant-based dishes that make cooking and enjoying delicious vegan food every day genuinely easy – and fun - in Rachel Ama’s Vegan Eats.
No bland or boring dishes, and forget all-day cooking. Rachel takes inspiration from naturally vegan dishes and cuisines as well as her Caribbean and West African roots to create great full-flavour recipes that are easy to make and will inspire you to make vegan food part of your daily life.
Rachel’s recipes are quick and often one-pot; ingredients lists are short and supermarket-friendly; dishes can be prepped-ahead and, most importantly, she has included a song with each recipe so that you have a banging playlist to go alongside every plate of delicious food.
Cinnamon French toast with strawberries
Chickpea sweet potato falafel
Peanut rice and veg stir-fry
Caribbean fritters
Plantain burger - Josefina's Habichuelas / Las habichuelas de Josefina
Josefina's Habichuelas / Las habichuelas de Josefina
by Jasminne Mendez
$18.95Like all kids, Josefina loves to eat sweets. She loves warm chocolate chip cookies right out of the oven, cupcakes and candy! One night, while eating a piece of flan, Mami asks her to consider giving up sweets for Lent, the 40 days leading up to Easter. "That's impossible!" Josefina says. When Mami promises to teach her how to make her favorite dessert, habichuelas con dulce, she agrees to give it a try.
Josefina can't wait to end her fast and eat the delicious sweet cream beans, her family's traditional Easter dessert. While she and her mom, tías and abuela prepare the dish, they dance to merengue music and tell stories about life back in the Dominican Republic. The kitchen fills with the aromatic smells of cinnamon and sugar, but it's the feelings of love and happiness Josefina will never forget. On Easter Sunday, when the family eats the special dessert she prepared, the girl's grandmother proclaims, "It's the best pot of habichuelas con dulce I've tasted in my life!"
This heart-warming, bilingual picture book for children shares a universal story all kids can relate to-learning about one's culture through food, music and family stories-while focusing on a cultural tradition specific to the Dominican Republic. As a bonus, the book includes the recipe for this special dessert-in both English and Spanish! - Between Heaven and Harlem
Between Heaven and Harlem
by Alexander Smalls, JJ Johnson, and Veronica Chambers
$37.50*ships/available for pickup in 7-10 business days
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. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.”
This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. - Afro Vegan: Family recipes from a British-Nigerian kitchen
Afro Vegan: Family recipes from a British-Nigerian kitchen
by Zoe Alakija
$25.00Vibrant plant-based dishes fusing African and European flavors from a young British-Nigerian cook • Includes almost 50 recipes Introducing Zoe Alakija, a London-based cook, whose rich recipes blend modern British flavors with the rich colors and tastes of her Nigerian upbringing. African food in general, and Nigeran food in particular, is on the rise in the UK and dishes like cheesy kokoro and nutty plantain brownies take European vegan food far beyond the more muted flavors and colors that we are used to. Zoe’s immaculate balance of tastes combined with playful presentation ensures these are recipes to remember for those willing to explore broader, more environmentally responsible horizons. - The Pepperpot Diaries: Stories From My Caribbean Table
The Pepperpot Diaries: Stories From My Caribbean Table
by Andi Oliver
$35.00Andi Oliver’s deeply personal exploration of Caribbean food showcasing both traditional and new recipes, cherished ingredients, and vibrant flavors from across the region
The ingredients we use in Caribbean cookery tell a story—and it’s a huge, swirling tale …
The Pepperpot Diaries is Andi Oliver’s long-awaited first cookbook. Showcasing both traditional and new recipes, cherished ingredients and vibrant flavors from across the Caribbean, let Andi Oliver take you on an exploration of identity and heritage as she shows you how to create simple yet sensational dishes that will bring the unbeatable flavors of Caribbean cooking to your table.
The story of food captured in this book will take readers on a journey around the melting pot of cultural influences, history, and heritage that has uniquely shaped traditional and contemporary Caribbean cuisine. Through her travels in Antigua, Andi shares her deeply personal journey on reconnecting with the food she grew up eating—the flavors and ingredients that run through her heart and soul—and what the future might hold for Caribbean cooking. This book explores who we were, who we are, and where we’re going—all through the food we eat and the people we meet along the way. - New World Sourdough
New World Sourdough
by Bryan Ford
$27.99New World Sourdough teaches handmade artisan bread baking for beginner to intermediate home bakers who want to learn how to bake fermented breads at home with New World twists.Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort.
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