Black 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