A collection of recipes for the pages of "Ebony" magazine, including appetizers, beverages, soups and stews, salads and dressings, poultry, meats, vegetables and side dishes, fish and seafood, pastas, breads, and desserts.
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.
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.
