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.

Toni 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.

Part 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.

Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine.
 
Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”

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A 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.

Standout, 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.

Here 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! 

From 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!

Embrace The Lazy Lifestyle with Minimal-Effort, High-Impact Recipes

Resist the siren call of takeout and make a satisfying home-cooked meal every night—in no time at all. Haven’t gone grocery shopping? Forgot to run the dishwasher? Sophia Kaur, creator of A Quick Spoonful, shows you how to get easy, exciting meals on the table no matter the excuse.

Skip dirtying all the dishes with recipes like Cheesy French Onion Pork Chops or Crab-Stuffed Cheddar Biscuits. Eating healthy doesn’t have to be exhausting with fresh, flavorful options like Chinese Chicken Salad and Skillet Lasagna. Or experience the magic of quick, few-ingredient favorites like No-Fry Sweet and Sour Chicken or Sesame Peanut Noodles.

Beginners and busy folks alike will be cooking with ease with these easy-to-follow and quick-to-make recipes. With this blessing of a cookbook, you’ll spend less time planning, prepping and cooking, and more time enjoying your meal.

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Tabitha 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!”

An intimate celebration of New Orleans food and its Black culture from a born-and-raised local chef.

Toya Boudy’s father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes—being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.

Acclaimed 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.

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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.

A first-of-its-kind Southern cookbook featuring more than 300 Cook's Country recipes and fascinating insights into the culinary techniques and heroes of the American South.

Tour the diverse history of Southern food through 200+ stories of women who've shaped the cuisine!

Shepherded by Toni Tipton-Martin and Cook's Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook showcases the hard work, hospitality, and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today.

* 70+ voices paint a true picture of the South: Emmy Award–winning producer and author Von Diaz covers Caribbean immigrant foodways through Southern stews; food journalist Kim Severson delves into recipes' power as cultural currency; mixologist and beverage historian Tiffanie Barriere reflects on Juneteenth customs including red drink. Consulting food historian KC Hysmith contributes important—and fascinating—context throughout.

* 300 Recipes—must-knows, little-knowns, and modern inventions: Regional Brunswick Stew, Dollywood Cinnamon Bread, Pickle-Brined Fried Chicken Sandwiches, Grilled Lemongrass Chicken Banh Mi, and Oat Guava Cookies bridge the gap between what Southern cooking is known for and how it continues to evolve.

* Recipe headnotes contextualize your cooking: Learn Edna Lewis’ biscuit wisdom. Read about Waffle House and fry chicken thighs to top light-as-air waffles. Meet Joy Perrine, the "Bad Girl of Bourbon."

Covering every region and flavor of the American South, from Texas Barbecue to Gullah Geechee rice dishes, this collection of 300 recipes is a joyous celebration of Southern cuisine and its diverse heroes, past and present.

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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.

Food photographer and baking extraordinaire Monique Polanco presents the most tempting, beautiful and easy-to-make holiday desserts, from fruit-filled cakes to night-before-Christmas nibbles.

Irresistible Recipes Filled with The Heart & Soul of the South

Discover an exciting collection of delightful desserts inspired by Southern baking traditions. Monique McLeod-Polanco’s recipes are brimming with soulful flair and rich flavors while prioritizing simplicity for the home cook. Drawing inspiration from her family’s celebrations and holiday meals, these 60 scrumptious recipes will conjure all the nostalgic flavors from your youth yet dazzle the modern palate.

Fall in love with Monique’s fresh approach to the classics, including an outstanding Orange, Bourbon & Pecan Pie and a drool-worthy Coconut Cake with Lime Curd that will impress your family and friends. Recapture the magic of your grandmother’s kitchen in summertime with One-Layer Strawberry Basil Shortcake, or elevate tradi- tional holiday bakes with Browned Butter Sweet Potato Pie that will be the star of your Thanksgiving table.

So, grab your whisk and take a trip down South, where the secret ingredient is always love—and a bit of sugar! These showstopping desserts invite you to turn the simple, joyful act of baking into a cause for celebration.

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A 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.

• 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

The 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.

100 vegan recipes that bring plant-based fun to the plate for every meal of the day, from the beloved author of Sweet Potato Soul.

“Jenné Claiborne transforms divine soul food favorites into nourishing, delicious, and approachable plant-based dishes you’ll want to make on repeat.”—Carleigh Bodrug, New York Times bestselling author of PlantYou

Jenné Claiborne knows that vegans have more fun. She’s been enjoying the vibrant health, energy, and joy from eating plants—vegan vibes—for more than a decade. In that time, the vegan space has exploded, with fake meats and cheeses, fast foods, and processed treats galore. While exciting, these options don’t tap into the vibrancy of the vegetable world. 

In Vegan Vibes, Jenné invites you to fall in love with cooking and eating plants, in their delicious diversity. After stints in New York City and Los Angeles, she’s returned to her hometown of Atlanta, Georgia, where she is freshly inspired in her vegan kitchen by the city’s multicultural influences: collard green soup mellowed by miso, sweet potatoes crisped in the air fryer and heated with jerk seasoning, and corn ribs kissed by Korean gochujang sauce. 

Jenné has transformed her favorite veggies into crowd-pleasing meals that are quick and easy enough for even the most hectic schedule. Vegan Vibes offers 100 dishes that are almost as much fun to make as they are to eat. That means laid-back whole food-based ingredient lists plus straightforward, no-fail techniques. And her unique flair for flavor elevates the simplest dish: a citrus spin on Mushroom Carnitas Tacos, Watermelon Gazpacho for the ultimate refreshing soup, and Magical Hummus packed with umami mushroom flavor. 

With gorgeous photography for each recipe, Vegan Vibes includes:

• Super yummy breakfasts: Indian Tofu Scramble, Rose Tahini Granola
• Killer apps, snacks, and salads: Beet Latkes, Bali Shaved Brussels Salad
• Comforting soups: Sweet Potato Bisque
• Hearty entrees: Curried Red Bean Tacos, Korean Pulled Shroom Sandwiches, Black Bean Pizza
• Perfect beverages: Dirty Candy Sour, Pineapple Rose Sangria
• Drool-worthy desserts: Miso Caramel Banana Pudding, Cardamom Brown Sugar Pound Cake

Brimming with unexpected, flavorful dishes, Vegan Vibes is the cookbook that will inspire everyone, vegan or not, to crave more plants.

Everyone’s Table features 200 mouth-watering, decadently flavorful recipes carefully designed to focus on superfoods—ingredients with the highest nutrient-density, the best fats, and the most minerals, vitamins, and antioxidants—that will delight and inspire home cooks. Gourdet’s dishes are inspired his deep affection for global ingredients and techniques--from his Haitian upbringing to his French culinary education, from his deep affection from the cuisines of Asia as well as those of North and West Africa. His unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savory meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine.

With Plantas, Alexa Soto elegantly pays homage to Mexico's storied legacy of plant-based cooking while deftly adapting its soulful repertoire to modern times. I may still be a card-carrying carnivore, sure, but I now find myself craving dishes like her mole negro with roasted oyster mushrooms even more than my beloved carne asada. 

 - Jorge Gaviria, James Beard Award-winning author of MASA

A celebration of traditional Mexican recipes with a vibrant vegan twist for a modern audience from Alexa Soto, creator of the @alexafuelednaturally platform

Join Alexa Soto as she highlights the beauty of traditional Mexican cuisine with a plant-based twist for simple, affordable, and healthful vegan meals from breakfast to postre. Paired with Alexa's own gorgeous photography, Plantas is a joyful, welcoming guide to enjoying the traditional food of Mexico in a modern, sustainable way, a celebration of the array of fruits and vegetables that make up the staples of this beloved cuisine. Perfect for full-time vegans and those looking to incorporate more plants into their diet alike, Plantas is full of weeknight meals, snacks, salsas and cocktails that will simplify dinner and inspire your next taco night, including:
 
* Salsas and garnishes like Guacasalsa, Abue's Salsa Habanero Piña, and dairy-free Chipotle Crema
* Taco dishes from Taquitos de Jamaica to Jackfruit Mushroom Carnitas Tacos
* Main courses such as Hearts of Palm Ceviche Tostadas, Tamales de Elote, Cauliflower Al Pastor and Lasagna de Mole
* Dessert showstoppers like Tres Leches Cake, Churros and Chocoflan
* plus cocktails, coffee drinks, and nonalcoholic beverages to round out every meal

Full of traditional flavors, modern spins, stories passed down through Alexas' family and tips for bringing more plants into your life, Plantas is your resource for vibrant, decadent, and healthy meals with beloved Mexican flavors and ingredients that inspire and highlight the natural beauty and bounty of cooking with plants.

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Go inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes. 

Award-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston, Texas, shows just how easy, delicious, and healthy Indian food can be in this stunning and accessible debut cookbook.
 
Born and raised in Gujarat, India, Anita’s approach to cooking is simple: Following the tenets of ancient Ayurveda, food is seasonal, texture and color are celebrated, and spices are used to enhance, not overwhelm. As the star of Indian cuisine, spices are used from morning to night, in simple infusions, such as cinnamon water for a warming start the day, while cilantro and mint add a cooling balance to a fiery grilled corn salad, and cardamom lends an aromatic sweetness to mango rice pudding. Masala will teach you to think like an Indian chef, revealing the wisdom and techniques to cooking with fresh whole spices: identifying warming versus cooling, what order they should be used, how to temper in hot oil, and much more. Drawing inspiration from every corner of India, these recipes include fermented dosas, sweet and savory chutneys, fragrant chicken, fish, and pork curries, samosas, pakoras, and naans, and pay homage to one of the oldest and most diverse cuisines on the planet. Expect to be wowed with new flavors and combinations, such as Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita.
 
Masala will change the way you think about Indian cooking and the way you use spices in the kitchen.

Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes

This is West African food for every kitchen, a generous, warm welcome to its delicious, irresistible culinary mainstays and rhythms. If you already cook with ingredients like hearty greens, yams, black-eyed peas, and okra, or have enjoyed Southern staples like jambalaya and gumbo, you have tasted the deep culinary influences of this interconnected region that spans Senegal, Ghana, Côte d'Ivoire, Cameroon, Nigeria, and more. 

Now, in Simply West African, celebrated chef and West African cooking authority Pierre Thiam unlocks the region’s essential tastes for the everyday home cook. With helpful tips and tricks that teach readers the basics of the cuisine, Pierre shows how seamlessly these flavorful, easy-to-execute dishes can become weeknight staples or the star of your table for weekend gatherings. Introduce family and friends to:

• Familiar dishes with a distinctly West African vibe: Chicken Yassa Tacos; Saucy Shrimp and Fonio Grits; Maman's Crispy Herb-Crusted Chicken; Blackened Salmon with Moyo Sauce

• One-pot crowd pleasers: Root Vegetable Mafe; Chicken Stew with Eggplant; Tomato, and Ginger; Braised Beef and Collard Greens

• Hearty vegetables and starchy soak-em-ups: Roasted Eggplant in Peanut Sauce; Double Coconut Rice and Peas; Smoky Black-Eyed Pea Mash