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Lukas, Albert

Summary: Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. With African, Caribbean, and European influences...

Format: text

Publisher / Publication Date: Smithsonian Books 2018

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.59 LUK

Tipton-Martin, Toni

Summary: "More than 100 recipes that paint a rich, varied picture of the true history of African American cooking--from a James Beard Award-winning food writer"--Amazon.com.

Format: text

Publisher / Publication Date: Clarkson Potter/Publishers 2019

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.59 TIP

Raiford, Matthew

Summary: "From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah-Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford's Nana handed over the deed to the family farm...

Format: text

Publisher / Publication Date: The Countryman Press, a Division of W. W. Norton & Company 2021

Sorry, no copies available

Place a hold to request this item.

Miller, Adrian.

Summary: In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity....

Format: text

Publisher / Publication Date: 2013

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.59 MIL

Summary: Filmmaker Byron Hurt looks at the past and future of soul food, covering its roots in Western Africa, its incarnation in the American South, and the role it plays in the health crisis in the African American community. Examines the socioeconomics of the modern American diet, and how the food industry profits from producing cheap calories while healthy options remain expensive and hard to find.

Format: moving image

Publisher / Publication Date: PBS 2013

Copies Available at Woodmere

1 available in E-TV DVDs, Call number: DVD E-TV SOU

Twitty, Michael

Summary: "Culinary historian Michael W. Twitty brings a fresh perspective to our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and from slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the...

Format: text

Publisher / Publication Date: Amistad, an imprint of HarperCollinsPublishers 2017

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.59 TWI

Summary: Premiering on PBS, Vivian travels the changing South in search of the dishes that connect all, dumplings, hand pies, porridge and more, but which are expressed in delightfully different ways across cultures. Along the way, she meets new friends and teachers, and as she says, she discovers how breaking bread and sharing a meal can create a comfortable place to have meaningful, memorable...

Format: moving image

Publisher / Publication Date: 2020

Copies Available at Woodmere

1 available in E-TV DVDs, Call number: DVD E-TV SOM

Heiskell, Elizabeth

Summary: This book will inspire anyone who loves to party, host, gather, cook, or eat. Included are 31 party-themed menus and guides for party planning from invitations and estimating portions to decorating and farewell favors. -- Adapted from back cover.

Format: text

Publisher / Publication Date: Oxmoor House, an imprint of Time Inc. Books 2018

Copies Available at Peninsula

1 available in Adult, Call number: 641.5 HEI

Stern, Jane.

Format: text

Publisher / Publication Date: Thomas Nelson 2002

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5 STE

Willis, Virginia

Summary: Virginia Willis is not only an authority on Southern cooking, a French-trained chef, and a veteran cookbook author; she is also a proud Southerner who adores eating and cooking for family and friends. So when she needed to drop a few pounds and generally lighten up her diet, the most important criterion for her new lifestyle was that all the food had to taste delicious. The result is Lighten...

Format: text

Publisher / Publication Date: Ten Speed Press 2015

Copies Available at Kingsley

1 available in Adult, Call number: 641.5 WIL

Cookston, Melissa.

Summary: The author shares her inspiring story of how she got into barbecue and worked her way to the top with grit and determination. She also picks her best recipes from her winning grilling cookoffs.

Format: text

Publisher / Publication Date: Andrews McMeel 2014

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5784 COO

1 hold on 1 copy

Summary: A character-driven documentary and cooking series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, left the big city to open a fine dining restaurant in small-town Eastern North Carolina.

Format: moving image

Publisher / Publication Date: 2014

Copies Available at Woodmere

1 available in NEW Digital Video Disc, Call number: DVD E-TV CHE

Gaines, Joanna

Summary: At the end of the day, it's gathering around the table and sharing a meal with the ones you love that make time spent in the kitchen worthwhile.

Format: text

Publisher / Publication Date: William Morrow, an imprint of HarperCollins Publishers 2020

Copies Available at Peninsula

1 available in Adult, Call number: 641.5 GAI

Copies Available at Fife Lake

1 available in Adult Non-fiction, Call number: 641.5 GAI

Lundy, Ronni.

Summary: Sorghum is an Old World grass that resembles corn and is cultivated and used as a grain in most of the world, the cane varieties were cultivated, processed and used as syrup only in North America. It has been a staple in baked goods since before the Civil War. Sorghum has endless possibilities, however, some of them shared here along with sorghum's history by the author Ronni Lundy.

Format: text

Publisher / Publication Date: University Press of Florida 2015

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5 LUN

Bragg, Rick

Summary: Presents a food memoir, cookbook, and tribute to the author's mother, sharing classic family recipes--many of them pre-dating the Civil War--and preparation secrets for such traditional fare as short ribs, biscuits, and perfect mashed potatoes.

Format: text

Publisher / Publication Date: Alfred A. Knopf 2018

Copies Available at Woodmere

2 available in Adult Non-fiction, Call number: 641.5092 BRA

Copies Available at Peninsula

1 available in Adult Fiction, Call number: 641.59 BRA

Format: text

Publisher / Publication Date: Oxmoor House 2000

Sorry, no copies available

Place a hold to request this item.

Terry, Bryant

Summary: "A groundbreaking cookbook from beloved chef-activist Bryant Terry, drawing from African, Afro-Caribbean, and Southern food to create over 100 enticing vegan dishes. Rising star chef and food activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American cooking. In this landmark cookbook, he remixes foods of the African diaspora to create...

Format: text

Publisher / Publication Date: Random House Inc 2014

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5637 TER

Smalls, Alexander

Summary: "Alexander Smalls has owned, conceptualized, and helmed some of New York's most iconic African American restaurants. Now, he follows up the James Beard award-winning Between Harlem and Heaven with Meals, Music, and Muses, a look at his world glimpsed through the lenses of music, food, culture, and history. It is a must-read journey through a life well lived and in recipe and reminiscence...

Format: text

Publisher / Publication Date: Flatiron Books 2020

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.59 SMA

Samuelsson, Marcus

Summary: It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The...

Format: text

Publisher / Publication Date: Voracious, an imprint of Little, Brown and Company 2020

Copies Available at Fife Lake

1 available in Adult Non-fiction, Call number: 641.59 SAM

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.59296 SAM

White, Randy Wayne.

Format: text

Publisher / Publication Date: Lyons Press 2006

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5 WHI

Schrager, Lee.

Summary: "These are 50 exciting new recipes for America's most decadently delicious food, from classic Southern preparations to new twists by chefs across the country, paired with 25 perfect sides--the best of the crispiest birds around, as selected by the founder of the South Beach and New York City Wine & Food Festival. Everyone has their own take on fried chicken: some let it brine with lots of salt...

Format: text

Publisher / Publication Date: Random House Inc 2014

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5975 SCH

Summary: Using lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard is once again embraced by chefs and enlightened health-care professionals and...

Format: text

Publisher / Publication Date: Andrews McMeel 2012

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5 ONE

Copies Available at Kingsley

1 available in Adult, Call number: 641.5 ONE

Alexander, Jasper

Summary: In 1938, Louisiana native Hattie Gray started Hattie's Chicken Shack in Saratoga Springs, New York. Alexander traces the restaurant's history to the present through recipes, anecdotes, and photographs, interwoven with recipes from downhome jambalaya to good old-fashioned fried chicken. Now you can enjoy these tasty Southern meals with your family and friends in the comfort of your own sweet home.

Format: text

Publisher / Publication Date: Countryman Press 2016

Copies Available at East Bay

1 available in Adult Non-fiction, Call number: 641.5 ALE

Witherspoon, Reese

Summary: Academy Award-winning actress, producer, and entrepreneur Reese Witherspoon invites you into her world, where she infuses the southern style, parties, and traditions she loves with contemporary flair and charm. Reese Witherspoon's grandmother Dorothea always said that a combination of beauty and strength made southern women "whiskey in a teacup." We may be delicate and ornamental on the...

Format: text

Publisher / Publication Date: Touchstone 2018

Copies Available at East Bay

1 available in Adult Non-fiction, Call number: 921 WIT

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 921 WITHERSPOON, REESE WIT

Copies Available at Peninsula

1 available in Adult, Call number: B WHITHERSPOON WHI

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