The daughter of one of the South’s most famous Baptist preachers discovers a shocking secret about her father that puts her at odds with both her faith and her family in this debut novel.

“Spellbinding…Revival Season should be read alongside Alice Walker’s The Color Purple and Chimamanda Ngozi Adichie’s Purple Hibiscus.” —The Washington Post
A New York Times Book Review Editors’ Choice

Every summer, fifteen-year-old Miriam Horton and her family pack themselves tight in their old minivan and travel through small southern towns for revival season: the time when Miriam’s father—one of the South’s most famous preachers—holds massive healing services for people desperate to be cured of ailments and disease. But, this summer, the revival season doesn’t go as planned, and after one service in which Reverend Horton’s healing powers are tested like never before, Miriam witnesses a shocking act of violence that shakes her belief in her father—and her faith.

When the Hortons return home, Miriam’s confusion only grows as she discovers she might have the power to heal—even though her father and the church have always made it clear that such power is denied to women. Over the course of the following year, Miriam must decide between her faith, her family, and her newfound power that might be able to save others, but if discovered by her father, could destroy Miriam.

Celebrating both feminism and faith, Revival Season is a “tender and wise” (Ann Patchett) story of spiritual awakening and disillusionment in a Southern, Black, Evangelical community.

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In 1997, the image of the “Welfare Queen” dominated white America’s perceptions of Black women. Legislation was being proposed to deny benefits to children born to welfare mothers and to require insertion of birth-control implants as a condition of receiving aid. Meanwhile, a booming fertility industry was catering primarily to infertile white couples.

Dorothy Roberts’s landmark book, Killing the Black Body, made a powerful entrance into the national conversation of the era, exposing America’s systemic abuse of Black women’s bodies, from slave masters’ economic stake in bonded women’s fertility to government programs that coerced thousands of poor Black women into being sterilized as late as the 1970s. These abuses point not only to the degradation of Black motherhood, but to the exclusion of Black women’s reproductive needs from the feminist agenda. Killing the Black Body turns twenty next year and is as relevant today as it was upon publication. In our current moment of Black Lives Matter, Between the World and Me, and authors like Chimamanda Ngozi Adichie and Roxane Gay speaking out about feminism and race, Killing the Black Body offers a vision of reproductive freedom that respects each and every American.

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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.

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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.

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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“Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives…Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others’, and exploring different cultures, Twitty’s book offers important insight into the journeys of Black Jews.”—Library Journal

“A fascinating, cross-cultural smorgasbord grounded in the deep emotional role food plays in two influential American communities.”—Booklist

The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food.

In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. 

The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty’s own passage to and within Judaism.

As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul.

Koshersoul includes 48-50 recipes.

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.

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! 

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

Celebrate the release of If This World We're Mine with Arriel Vinson!

EVENT DEETS

When: Thursday, January 28 @ 7 PM CST

Where: Kindred Stories (2310 Elgin St. Houston, TX 77004)

How: 

• RSVP ONLY to reserve your seat.

• RSVP WITH BOOK to reserve your seat and purchase a copy If This World We're Mine, supporting both the author and our store programming. The book will be available for pickup at the event.

Please Note: Books purchased from other retailers are not permitted in the bookstore and are not eligible for the signing or photo line. To participate in the signing and photo opportunity, you must purchase a copy from Kindred Stories.If you already have a copy from Kindred Stories feel free to choose the RSVP only option. 

If you purchase a ticket and are unable to attend the event, your ticket is non-refundable. If your ticket includes a book, an email will be sent to all attendees before and after the event with instructions on how to receive your book. Books must be claimed within 14 days following the event. If your book is not retrieved it will be returned to the publisher and will not be available for pick up in the future.

ABOUT THE BOOK

ABOUT THE AUTHOR

Arriel Vinson is a Midwesterner who writes about being young, Black, and in search of freedom. Her debut YA novel-in-verse, Under the Neon Lights, is a 2026 Coretta Scott King/John Steptoe New Talent Award winner, a Reese’s Book Club LitUp selection, and a Junior Library Guild Gold Selection. Arriel earned her MFA in Fiction from Sarah Lawrence College and is a Tin House YA Scholar, Highlights Foundation scholarship recipient, and Walter Grant recipient. Her sophomore novel, If This World Were Mine, is forthcoming in spring 2027. You can connect with her on social media at @arriwrites and find her work at arriwrites.com

ABOUT THE CONVERSATION PARTNER

LIARA TAMANI grew up in Houston, Texas, where every spring meant one thing: rodeo season. She loved getting decked out in her best cowgirl gear and soaking up the music, food, and electric energy of the rodeo, a joy she now shares with her daughter and husband. Her deep Texas roots shine through her storytelling, capturing the spirit and rhythms of the state in all her acclaimed novels: Calling My Name, All the Things We Never Knew, and What She Missed. Before becoming a writer, she attended Harvard Law School and worked as a marketing coordinator for the Houston Rockets and Comets, television production assistant, home accessories designer, floral designer, and yoga and dance teacher. She holds an MFA in writing from Vermont College of Fine Arts and a BA from Duke University.

In the first major Jamaican cookbook of its kind, Kingston-born chef Andre Fowles presents modern and classic recipes for the best of Jamaican food capturing the tastes and traditions of the island, with a foreword from Bruce Springsteen.

Jamaican cuisine is the result of a rich blend of cultural influences: Indigenous, African, Indian, Chinese, and European. Each dish tells a story of resilience and adaptation and reveals the culinary identity of Jamaica itself-dynamic, colorful, and always evolving. Chef Andre Fowles brings this food to life through more than 100 classic and traditional recipes. There are iconic Jamaican dishes like Jerk BBQ Pork Ribs, Pepper Shrimp, or Ackee and Saltfish that tell the stories of the island's culture and history, but also new spins like Sweet Jerk Crispy Cauliflower, a fish-and-chips-inspired Escovitch Fish Sandwich, and Rum Cake Tiramisu that showcase Jamaica's modern sensibility. Fresh coconut, plantains, and rice and peas are some of the key ingredients, alongside Scotch Bonnet peppers and herbs like thyme, scallion, and garlic.

From Saturday soups like Pepper Pot and Red Peas Soup to braises like Brown Stew Chicken and even desserts and drinks incorporating Jamaica's beloved rum, the book will bring a taste of Jamaican to home kitchens everywhere. The beautiful photos serve as armchair travel to entice even those you've never been to island. My Jamaican Table is a culinary journey as told by one of Jamaica's most dynamic chefs.