{"title":"Cookbooks","description":"","products":[{"product_id":"in-bibis-kitchen-the-recipes-and-stories-of-grandmothers-from-the-eight-african-countries-that-touch-the-indian-ocean-by-hawa-hassan","title":"In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean","description":"\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e*Ships\/ready for pick up in 5-8 business days*\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"DTH","offers":[{"title":"Hardcover","offer_id":39904670253252,"sku":"9781984856739","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/3577\/0820\/products\/9781984856739_ef634_1.jpg?v=1614287801"},{"product_id":"between-heaven-and-harlem-by-alexander-smalls-jj-johnson-and-veronica-chambers","title":"Between Heaven and Harlem","description":"\u003cp\u003e\u003cstrong\u003e*This item will ship or be ready for pick up in 7-10 business days\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 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 \u003ci\u003eThe New Yorker\u003c\/i\u003e, “somewhere between Harlem and heaven.”\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eThis 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, \u003ci\u003eBetween Harlem and Heaven\u003c\/i\u003e isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance.\u003c\/span\u003e\u003c\/p\u003e","brand":"DTH","offers":[{"title":"Hardcover","offer_id":39865000263876,"sku":"9781250108715","price":37.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/3577\/0820\/products\/9781250108715_e2d50_1.jpg?v=1614876476"},{"product_id":"jubilee-recipes-from-two-centuries-of-african-american-cooking-by-toni-tipton","title":"Jubilee: Recipes from Two Centuries of African American Cooking","description":"\u003cp\u003e\u003cspan\u003eToni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning \u003c\/span\u003e\u003ci\u003eThe Jemima Code,\u003c\/i\u003e\u003cspan\u003e 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 \u003c\/span\u003e\u003ci\u003eJubilee\u003c\/i\u003e\u003cspan\u003e, 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Hardcover","offer_id":39904702922948,"sku":"9781524761738","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/3577\/0820\/products\/9781524761738_866c3_1.jpg?v=1618535213"},{"product_id":"in-pursuit-of-flavor-by-edna-lewis","title":"In Pursuit of Flavor","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor.\u003c\/span\u003e\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Hardcover","offer_id":39904675594436,"sku":"9780525655510","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/3577\/0820\/products\/9780525655510_f632f.jpg?v=1618681293"},{"product_id":"black-food-stories-art-and-recipes-from-across-the-african-diaspora-by-bryant-terry","title":"Black Food: Stories, Art, and Recipes from Across the African Diaspora","description":"\u003cp\u003e\u003cb\u003e*Ships in 7-10 business days*\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eA beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eVegetable Kingdom\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eBryant Terry.\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan class=\"src-ti\"\u003eIn 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.\u003cbr\u003e\u003cbr\u003eAs much a joyful celebration of Black culture as a cookbook,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBlack Food\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eexplores 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.\u003cbr\u003e\u003cbr\u003eWith arresting artwork and innovative design,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eBlack Food\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eis a visual and spiritual feast that will satisfy any soul.\u003c\/span\u003e\u003c\/p\u003e","brand":"DTH","offers":[{"title":"Hardcover","offer_id":40171523342532,"sku":"9781984859723","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/3577\/0820\/products\/55169_1_640px.jpg?v=1638023305"},{"product_id":"high-on-the-hog-a-culinary-journey-from-africa-to-america-by-jessica-b-harris","title":"High on the Hog : A Culinary Journey from Africa to America","description":"\u003cp\u003eAcclaimed 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. 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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.\u003c\/p\u003e","brand":"Sale","offers":[{"title":"Hardcover","offer_id":40017139269828,"sku":"9780062984517","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/3577\/0820\/products\/9780062984517_e3719.jpg?v=1624916448"},{"product_id":"joyful-delicious-vegan-by-sherra-aguirre","title":"Joyful, Delicious, Vegan","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e*ships in 7-10 business days*\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA 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, \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJoyful, Delicious, Vegan\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e 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.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe can all learn how to enjoy good health naturally at any age—and it starts in our kitchens by changing how we eat. In \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJoyful, Delicious, Vegan: Life Without Heart Disease\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e, 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.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn 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. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eJoyful, Delicious, Vegan: Life Without Heart Disease\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e 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. 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Moreover, his recipes make it possible to achieve these special flavors yourself, whether you’re a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family’s business, and the tough decisions he made to venture out on his own in Charleston.\u003c\/span\u003e","brand":"Penguin Random House","offers":[{"title":"Hardcover","offer_id":42258292539647,"sku":"9781984826930","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/3577\/0820\/products\/9781984826930_3b0d8.jpg?v=1633871878"},{"product_id":"new-world-sourdough-by-bryan-ford","title":"New World Sourdough","description":"\u003cdiv data-mce-fragment=\"1\"\u003e\u003cstrong\u003e*Ships in 7-10 Business Days*\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003ci data-mce-fragment=\"1\"\u003eNew World Sourdough \u003c\/i\u003eteaches 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.\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eLearn 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\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Artisan’s Kitchen\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eon Chip and Joanna Gaines’ Magnolia Network. 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But even beyond flavors and techniques, the book is about a bigger story: how Chris, a son of Oklahoma who looks like a football coach, came to be “adopted” by these immigrant cooks and families, how he learned to connect and share and truly cross cultures with a sense of generosity and respect, and how we can all learn to make not just better cooking, but a better community, one meal at a time.\u003c\/span\u003e","brand":"Penguin Random House","offers":[{"title":"Hardcover","offer_id":44297906454783,"sku":"9781524761264","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/3577\/0820\/files\/cook.jpg?v=1694786482"},{"product_id":"masala-recipes-from-india-the-land-of-spices","title":"Masala: Recipes from India, the Land of Spices","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e*ship in 7-10 business days\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGo 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. \u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAward-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.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBorn 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. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eMasala\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e 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.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eMasala\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e will change the way you think about Indian cooking and the way you use spices in the kitchen.\u003c\/span\u003e\u003c\/p\u003e","brand":"DTH","offers":[{"title":"Hardcover","offer_id":44297906716927,"sku":"9781984860705","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/3577\/0820\/files\/masala.jpg?v=1694786617"},{"product_id":"oaxaca-home-cooking-from-the-heart-of-mexico","title":"Oaxaca: Home Cooking from the Heart of Mexico","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cem\u003eships in 7 -10 business days\u003c\/em\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eA colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eBricia Lopez’s\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eOaxaca\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003eis a colorful celebration of Oaxacan cuisine from her family’s landmark Guelaguetza restaurant in Los Angeles, co-written with food writer Javier Cabral.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e“Bricia and her family are true culinary ambassadors, sharing the ingredients, the stories, and the flavors of her native Oaxaca. . . . Now we all get the chance to hear the stories and taste the food that makes Oaxaca one of the best places to eat on Earth.” ―José Andrés, chef, entrepreneur, philanthropist\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. 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Sections and recipes include:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eThe Staples of Oaxaca\u003c\/b\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e​Masa\u003c\/b\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHuevo en Frijol\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eAntojitos Oaxaquenos (Tamales and Finger Foods)\u003c\/b\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e​Tamales de Mole Negro\u003c\/b\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eTacos de Chapulin y Chicharrón\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eSopas y Caldos (Soups)\u003c\/b\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e​Pollo en Salsa Verde con Papas y Nopales\u003c\/b\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eCaldo de Pata\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eOur Moles\u003c\/b\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e​Mole Negro\u003c\/b\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eMole Verde con Puerco\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eFamily Meals\u003c\/b\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e​Chiles Rellenos de Picadillo\u003c\/b\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eTacos de Barbacoa de Chivo\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eBreakfast\u003c\/b\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e​Chilaquiles\u003c\/b\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eHuevos Rancheros\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eSalsas\u003c\/b\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e​Salsa de Tomatillo\u003c\/b\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eGuacamole\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eMezcal Cocktails, Aguas Frescas, and Our Michelada\u003c\/b\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e​Pasión de Oaxaca\u003c\/b\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eSparkling Limonada\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAnd more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLopez writes in her introduction, “In Zapoteco, the thousand-year-old Indigenous language still spoken in Oaxaca, the word for \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eaciento\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e(pork rind paste) is the same word that is used for children, which is the name of the toasted chicharron paste that we smear on tortillas. 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With historical overviews, 15 bar snack recipes, and 65 bespoke cocktail recipes, ranging from the iconic Mint Julep (and variations such as Rye Julep and Sparkling Julep) to modern inventions like the Snakebit Sprout, Liquid Currency, and Hot July, Huerta recounts the tales and traditions that define drinking culture in the American South today. Approximately 80 evocative cocktail and location photographs convey the romance and style that distinguish Julep and serve to inspire beverage enthusiasts to relive Southern history via the bar cart.\u003c\/div\u003e\n\u003cdiv class=\"expandHeader accFont\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Hardcover","offer_id":49236554449151,"sku":"9780399579417","price":25.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/3577\/0820\/files\/9780399579417_a2d7d.jpg?v=1700235752"},{"product_id":"dick-gregorys-natural-diet-for-folks-who-eat-cookin-with-mother-nature","title":"Dick Gregory's Natural Diet for Folks Who Eat: Cookin' with Mother Nature","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFirst published in 1974 and even more relevant today, a natural and whole foods guide the voice of black consciousness, cultural icon Dick Gregory, the incomparable satirist, human rights and environmental activist, health advocate, social justice champion, and author of the NAACP Image Award–winning\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eDefining Moments in Black History: Reading Between the Lies\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand the classic bestseller\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eNigger: An Autobiography.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWritten with Dick Gregory’s irreverent wit and informed by his deep intelligence,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eDick Gregory’s Natural Diet for\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eFolks Who Eat\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eis for real people who are concerned about their health and wellness. Gregory offers an enlightening introduction to natural foods, and offers a wickedly amusing and informative assessment of how our modern diet damages the human digestive tract, and raises our consciousness about the political power of food.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGregory argues that how you treat yourself and your body reflects how you treat others. He discusses various fasts and the ones he’s done for both political and health reasons, hunger in America, navy beans, and how Americans are changing the way they eat—the beginning of a movement in the 1970s that is still felt today. He offers suggestions on diets to help you gain or lose pounds and offers advice on natural substitutes for favorite alcoholic drinks. You are what you eat—with\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eDick Gregory’s Natural Diet for Folks Who Eat\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eyou can laugh your way to better health. \u003c\/p\u003e","brand":"HarperCollins","offers":[{"title":"Paperback","offer_id":44549953454335,"sku":"9780062981417","price":17.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/3577\/0820\/files\/eat_94c300d1-1ac0-45f7-b691-2da49c0d06f6.jpg?v=1700846089"},{"product_id":"the-jemima-code-two-centuries-of-african-american-cookbooks","title":"The Jemima Code: Two Centuries of African American Cookbooks","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eWinner, James Beard Foundation Book Award, 2016\u003cbr data-mce-fragment=\"1\"\u003eArt of Eating Prize, 2015\u003cbr data-mce-fragment=\"1\"\u003eBCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWomen of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Jemima Code\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003epresents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Jemima Code\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003etransforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.\u003c\/p\u003e","brand":"CDC","offers":[{"title":"Hardcover","offer_id":44562168152319,"sku":"9780292745483","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/3577\/0820\/files\/code.jpg?v=1701200601"},{"product_id":"praisesong-for-the-kitchen-ghosts-stories-and-recipes-from-five-generations-of-black-country-cooks","title":"Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e*Ships\/ready for pick up in 5-8 business days*\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eA lyrical culinary journey that explores the hidden legacy of Black Appalachians, through powerful storytelling alongside nearly forty comforting recipes, from the former poet laureate of Kentucky. “With Praisesong for the Kitchen Ghosts, Crystal Wilkinson cements herself as one of the most dynamic book makers in our generation and a literary giant. Utter genius tastes like this.”—Kiese Laymon, author of the Carnegie Medal-winning Heavy People are always surprised that Black people reside in the hills of Appalachia. Those not surprised that we were there, are surprised that we stayed. Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother’s presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine. An expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of flavor—delicious favorites including Corn Pudding, Chicken and Dumplings, Granny Christine’s Jam Cake, and Praisesong Biscuits, brought to vivid life through stunning photography. Together, Praisesong for the Kitchen Ghosts honors the mothers who came before, the land that provided for generations of her family, and the untold heritage of Black Appalachia. As the keeper of her family’s stories and treasured dishes, Wilkinson shares her inheritance in Praisesong for the Kitchen Ghosts. She found their stories in her apron pockets, floating inside the steam of hot mustard greens and tucked into the sweet scent of clove and cinnamon in her kitchen. Part memoir, part cookbook, Praisesong for the Kitchen Ghosts weaves those stories together with recipes, family photos, and a lyrical imagination to present a culinary portrait of a family that has lived and worked the earth of the mountains for over a century.\u003c\/p\u003e","brand":"DTH","offers":[{"title":"Hardcover","offer_id":44691401638143,"sku":"9780593236512","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0527\/3577\/0820\/files\/9780593236512.jpg?v=1705080096"},{"product_id":"chase-the-chef","title":"Chase The Chef","description":"\u003cp\u003eMeet Chase and his amazing chef-dad, Courtney Lindsay, the real-life culinary genius who will whisk you away on a mouthwatering journey! Dive into the kitchen with this father-son duo as they whip up a healthy, vegan, kid-approved recipe that is as fun to make as it is to eat. 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Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today.\u003c\/p\u003e\u003cp\u003e * 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. 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