In this wonderful, lush companion to
her bestseller, The African-American Heritage Cookbook, Carolyn
Quick Tillery again traces the history, heritage, and distinct flavors of
regional African American cooking, concentrating this time on the bounty
of the Virginia coastal region, home of the esteemed Hampton Institute.
More than just a collection of recipes, A Taste
Of Freedom is a tribute to the admirable courage and ambition of the
African Americans who built their future from a school, brick by brick and
dream by dream. Here are the stories of General Samuel C. Armstrong,
Hampton's founder and first principal, who more than once saw his school
face the threat of bankruptcy. Dedicated teachers like Helen W. Ludlow and
an array of former students, who all lend their vivid accounts of life in
the early years at Hampton. And interwoven into this fascinating history
are recipes that are sure to warm the heart and nurture the soul.
Richly illustrated with vintage photographs, and
enhanced by the period poetry of Paul Laurence Dunbar, who was closely
associated with the Hampton Institute, A Taste Of Freedom offers
readers a rich remembrance of a very special time and place in African
American history—one in which a once-enslaved people finally had the
freedom to create something of their own, a haven where they could strive
for excellence and self-reliance.
These beautifully illustrated pages cover the entire
year. You'll find suggestions for bountiful Thanksgiving dinners, Kwanzaa
feasts, extravagant year-end holiday parties, Ramadan breakfasts, Carnival
bashes, Easter meals, and homey birthday parties. And there are plenty of
home-decorating tips to help liven up your everyday surroundings to match
the occasion.
In African-American Holiday Traditions,
lifestyle authority Antoinette Broussard brings together her personal
style for presenting food, home decor, and entertaining panache with the
personal recollections of famous African-American women and men. More than
fifty distinguished actresses, writers, public servants, entrepreneurs,
and artists contribute memories of family holiday traditions and some of
their best holiday recipes. Restaurant owner Norma Jean Darden, former
president of The Links, Inc., Patricia Russell-McCloud, actresses Vivica
Fox and Irma P. Hall, and song stylist Nancy Wilson relate their favorite
holiday stories, and there are recipes and recollections from Alma
Arrington Brown, psychologist Gwendolyn Goldsby Grant, Kwanzaa stamp
designer Synthia Saint James, Joyce Dinkins, Phyllis Yvonne Stickney,
Myrlie Evers-Williams, among the many others represented.
The
First publication of this book was significant both as a culinary event
and as a cultural one, for it was the first volume on African cooking to
appear in this country or anywhere outside of Africa.
The late Bea Sandler was a gifted cook, a restaurant
consultant, a frequent lecturer, and a national food magazine editor for
many years. Ms. Sandler became infatuated with African cooking and inspire
by these delicious and virtually unknown dishes, traveled throughout
Africa collecting recipes and learning about African eating customs and
methods of food preparation.
The author’s findings are here presented –
menus for complete meals form eleven African countries: Senegal, the
Sudan, Mozambique, the Malagasy Republic, Ethiopia, Kenya, Liberia, South
Africa, Morocco, Ghana, and Tanzania. She has devoted a chapter to each
country, telling something about the food and serving customs and offering
suggestions on how an American might present an African meal with some
degree of authenticity.
The chapters are followed by a varied and
interesting collection of African recipes conveniently arranged by
courses. The ingredients are all available in supermarkets and specialty
food stores. This is the first paperback edition of a book that will
enrich any cookbook shelf.
The fragrances, emotions, and tastes of the famous
Tuskegee Institute, founded by former slave Booker T. Washington in 1881
are evoked in the collage of personal vignettes, pictorial accounts,
poetry, and more than 200 traditional recipes. The history and
entertaining information in these pages conjures the spirit of the small
southern town of Tuskegee, Alabama, that for over 100 years has been a
mecca and center of progress and education for African Americans.
Not just a collection of recipes, The African
American Heritage cookbook includes memories and literary passages
intended to honor a notable American landmark. For example, the recipe for
Peanut Cake with Molasses is on of many featured here that was developed
by Washington's protégé, the innovative scientist George Washington
Carver. And this one is prefaced with a story of Washington's childhood as
a slave boy and the unforgettable taste of molasses after Sunday meals on
a plantation in the not-too-distant past.
Beginning with the final days of slavery and
extending through the Victorian Period, the world wars and the struggle
for civil rights, this collection brings alive the pain and pride of
suffering sharecroppers, the aspiring students of Washington's fledgling
school, and the thousands of graduates who have gone forth the change
American and the world.
The down-home
pleasures of soul food no longer have to be off-limits because of excess
fat, cholesterol, sugar, and salt. The New Soul-Food Cookbook
offers a new look at traditional African-American cuisine and provides
contemporary versions of 99 recipes-all with an emphasis on fresh
ingredients and prepared with leaner meats, egg whites, less (or no) oil,
nonfat dairy products, less sodium, and fewer calories.
Here are lighter appetizers, breads, soups, salads, entrées, side
dishes, and desserts: Jalapeno Corn Bread, Black-Eyed Pea Salad, Mixed
Greens, Red Beans and Rice, Smothered Cabbage With Smoked Turkey, Hot and
Spicy String Beans, Lemon Pound Cake, and more. Here, too, are
irresistible comfort foods like Unfried Chicken and Mississippi Mud
Cake-hearty pleasures made less guilty with health-conscious, taste-saving
tips. You can make specific eating choices based on each recipe's
nutritional analysis, and you can get ideas for festive occasions and
family gatherings from the suggested menus.
Now, with this sensible, easy-to-follow cookbook, you will be able
to heed today's guidelines for healthier eating and still enjoy all the
familiar aromas and flavors of soul food-On special days or every day.
In this enticing
sequel to her bestselling book A Taste of Freedom,
Carolyn Quick Tillery celebrates the most mouth-watering
African-American recipes ever invented while also paying homage
to Howard University, the nation’s first historic black
university. Where A Taste of Freedom explored the heroic
black struggle for freedom and education, Celebrating Our
Equality chronicles a newly freed people’s continuing battle
for equality and justice.
Established in
1867 to educate African-Americans freed by the Civil War, Howard
University is credited with being at the forefront of the civil
rights struggle. Nine of the ten attorneys who argued Brown
v. Board of Education, which ended public school
segregation, were either Howard University professors or Law
School graduates. Most noted among the latter group was Thurgood
Marshall, the first African-American to sit on the United States
Supreme Court. Howard University’s list of notable graduates
includes civil rights luminaries Ralph Bunche, Andrew Young,
Vernon Jordan, Stokely Carmichael, James Farmer, and Anna Pauli
Murray, along with Zora Neale Hurston, Debbie Allen, and Nobel
Laureate Toni Morrison. Among its faculty members are blood bank
founder Dr. Charles Drew and Alaine Locke, the first
African-American Rhodes Scholar.
Howard University
has always provided a forum for black Americans to celebrate
their culture—including the unique cooking traditions they have
preserved for countless generations. The tantalizing recipes in
this book illustrate those proud traditions: dishes such as
Black Olive, Jalapeño, and Tomato Mojo; Black-Eyed Pea Salad;
Spicy Fried Chicken; Rosemary and Thyme-Scented Green Beans; and
Buttermilk Pie, to name just a few.
Filled with
intriguing anecdotes, and accompanied by over fifty vintage
photographs and illustrations, Celebrating Our Equality
is at once a powerful tribute to a venerable American
institution and a salute to the accomplishments made by a people
who turned their hard-won freedom into a chance to change the
course of history.
Today more than
ever, Americans are striving to eat smarter—searching for food
that is satisfying, nutritious, low-fat, and of course,
appetizing. In fact, the regimen most doctors now
advice—including fresh vegetables, whole grains, fruits, beans,
and minimal amounts of meat and oil—has been embodied for
centuries in Africa cuisine. Now gastronomes and
health-conscious eaters alike can find everything they’re
looking for in this comprehensive collection of foods, customs,
and myths from all parts of Africa.
In the tradition
of The African Cookbook and South of the Sahara,
Zainabu’s African Cookbook contains delicious,
easy-to-follow recipes, and stories behind the various dishes
that give new insight into African culture. You’ll discover a
sumptuous selection of delectable recipes, from the traditional
to the more exotic, including Mango Chicken and Rice Balls,
Sesame Spinach and Beans, Banana Ginger Akara, and Tipapia in
Kobo Kobo Groundnut Sauce, as well as substitutions for some
harder-to-find ingredients.
A feast for the
eyes and the palate Zainabu’s African Cookbook will help
you expand your culinary horizons with a fun, sensible, and
delicious way of cooking that will lead you to eat—and
live—better than ever.
