african american cooking

A reprint of a cookbook originally published in 1948 which features recipes gathered from African-American sources across the country, covering all courses from appetizers through desserts, with cooking tips and menu suggestions.

Collection of three hundred recipes that represent the flavors and techniques that are typical of contemporary African-American cooking.

Traces the history of Virginia's Hampton Institute, one of the first schools established to educate newly freed slaves in the wake of the Civil War, and features recipes for regional foods reminiscent of those prepared at the school. Includes photographs and quotations.

Contains historical facts, photos, personal anecdotes, and a variety of recipes that reflect the many cultural traditions of African-Americans.

Collection of more than 150 recipes from African-American churches across the country, with instructions for preparing breads, rice, beans, vegetables, fish, poultry, meats, and desserts.

Contains 300 recipes that trim the fat, sugar, and salt from classic soul food dishes, each including a nutritional analysis, with chapters on kitchen basics, and herbal concoctions for body care, and anecdotes about the author's family of cooks.

Contains both a collection of over one hundred African American desserts passed down from one generation to another and several illustrated family photos from the 1950s and 1960s.

Presents over four hundred recipes for traditional and other favorite African-American foods, covering main dishes, meats, vegetables, salads, breads, soups, sweets, cakes, snacks, and appetizers, and including historic anecdotes and sayings.

Introduces the influence of African-based foods, cooking techniques, and traditions to American culinary history.