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Paige, Howard. Aspects of Afro-American Cookery. Southfield, MI: Aspects, 1987.

This is an early and often overlooked work of African American culinary history.

Kondo, Nia, and Zack Kondo. Vegetarianism Made Simple and Easy: A Primer for Black People. Washington, D.C.: Nubia, 1989. Self-explanatory.

Chase, Leah. The Dooky Chase Cookbook. Gretna, LA: Pelican, 1990.

The empress of creole cooking offers up the favorite dishes from her restaurant along with photographs of the art for which it is noted.

National Council of Negro Women. The Black Family Reunion Cookbook: Recipes and Food Memories. Memphis: Tradery, 1991.

The umbrella organization for many African American women’s clubs banded together and made this the bestselling African American cookbook of all time.

Copage, Eric. Kwanzaa: An African American Celebration of Culture and Cooking. New York: Quill– William Morrow, 1991.

This is one of the first works to celebrate the increasing popularity of the African American holiday Kwanzaa.

Smith, Barbara. B. Smith’s Entertaining and Cooking for Friends. With Kathleen Cromwell. New York: Artisan, 1995.

The former model and current restaurateur and entrepreneur par excellence authored this entertaining and lifestyle book, which is lavishly illustrated with four-color photos featuring African Americans in idealized settings.

Shange, Ntozake. If I Can Cook/You Know God Can. Boston: Beacon,. Author of the popu lar play For Colored Girls Who Have Considered Suicide When the Rainbow Is Enuf.

Terry, Bryant. Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine. Cambridge, MA: Da Capo Press, 2009.

The title says it all, this self-proclaimed eco-chef and food justice activist leads the way toward the future.

ILLUSTRATIONS

Ashanti kitchen

African market in Dakar, Senegal

Slaves packed below deck

Slave schooner

Group of slaves on parade

Slave auction in Richmond, Virginia

Slaves waiting for sale, Virginia

Vegetable vendor in Charleston, South Carolina

Slave cabin

Celebrating the New Year

Philadelphia street character, pepper pot woman

Nineteenth-century tintype (collection of the author)

Emancipation Proclamation (courtesy of the Library of Congress)

African American trooper, 10th U.S. Cavalry, with Native American, drawing by Frederic Remington (courtesy of the Library of Congress)

Negro exodus, scenes on the wharves at Vicksburg, Mississippi (courtesy of the Library of Congress)

African American women in cooking class at Hampton Institute in Hampton, Virginia (courtesy of the Library of Congress)

The author’s parents (center) with her aunt and uncle at Club Zanzibar, New York City

Sit-in at Woolworth lunch counter in Greensboro, North Carolina (courtesy of the Greensboro Record)

‘White’s Only” Coca-Cola machine

Dinner in a Candomblé house in Bahia, Brazil

Dinner at author’s home in Oak Bluffs, Martha’s Vineyard

BY THE SAME AUTHOR

Rum Drinks:

50 Caribbean Cocktails, from Cuba Libre to Rum Daisy

The Martha’s Vineyard Table

On the Side: More Than Recipes for the Sides, Salads, and Condiments That Make the Meal

Beyond Gumbo: Creole Fusion Food from the Atlantic Rim

The Africa Cookbook: Tastes of a Continent

The Welcome Table: African-American Heritage Cooking

A Kwanzaa Keepsake:

Celebrating the Holiday with New Traditions and Feasts

Tasting Brazil: Regional Recipes and Reminiscenses

Sky Juice and Flying Fish: Traditional Caribbean Cooking

Iron Pots and Wooden Spoons:

Africa’s Gifts to New World Cooking

Hot Stuff: A Cookbook in Praise of the Piquant

Copyright © 2011 by Jessica B. Harris

All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission from the publisher except in the case of brief quotations embodied in critical articles or reviews. For information address Bloomsbury USA, 175 Fifth Avenue, New York, NY 10010.

Published by Bloomsbury USA, New York

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