Concerned about her own health, Randall turned to her daughter for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful-- yet still indulgent-- dishes. In exploring their family history, they also explore the often fraught relationship African-American women have had with food, and forge a powerful new way forward that honors their...

Beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef), Carla Hall takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine.

In Carla Hall’s Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite

...

First Amistad hardcover published 2017 A memoir of Southern cuisine and food culture that traces the paths of the author's ancestors (black and white) through the crucible of slavery to show its effects on our food today--

"The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation...

"Bold and irresistible Southern-inspired home cooking from Internet sensation and Food Network personality Danni Rose, packed with memories, family history, and laugh-out-loud stories. Danni Rose grew up eating real Southern home cooking surrounded by family, friends, and community-at church potlucks and at her daddy's juke joint, Haywood's Place. These memories inspire the food she shares today with her millions of fans online and in the pages of...

"Across America, the pure love and popularity of barbecue cookery has gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller--admitted 'cuehead and longtime certified barbecue judge--that in today's barbecue culture...

"A cookbook celebrating the food of the African diaspora from Nigeria and Ethiopia to the Bronx, the Caribbean, and the American South, from the James Beard Award-winning author of Notes from a Young Black Chef"--

Award-winning filmmaker Byron Hurt offers a fascinating exploration of the soul food tradition, its relevance to black cultural identity, and its continuing popularity despite the known dangers of high-fat, high-calorie diets. Inspired by his father's lifelong love affair with soul food even in the face of a life-threatening health crisis, Hurt discovers that the relationship between African-Americans and dishes like ribs, grits, and fried chicken...

Granny teaches her young grandson how to cook the family meal, in this celebration of food, traditions, and gathering together at the table. Includes recipe for baked macaroni and cheese.