{"title":"AMPLIFY BLACK VOICES","description":"","products":[{"product_id":"preorder-signed-copy-of-jubilee-recipes-from-two-centuries-of-african-american-cooking-the-cookbook-toni-tipton-martin","title":"Jubilee: Recipes From Two Centuries of African-American Cooking: A Cookbook (Toni Tipton-Martin)","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eAdapted from historical texts and rare African-American cookbooks, the 125 recipes of\u003ci\u003e \u003cstrong\u003eJubilee\u003c\/strong\u003e \u003c\/i\u003epaint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eToni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning \u003ci\u003e\u003cstrong\u003eThe Jemima Code\u003c\/strong\u003e, \u003c\/i\u003ea history of African-American cooking found in--and between--the lines of three centuries' worth of African-American cookbooks. 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This is when satisfaction arrives.\u003cbr\u003e\u003cbr\u003eBrown Sugar Kitchen, the cookbook, stars 86 recipes for re-creating the restaurant's favorites at home, from a thick Shrimp Gumbo to celebrated Macaroni \u0026amp; Cheese to a show-stopping Caramel Layer Cake with Brown Butter–Caramel Frosting. And these aren't all stick-to-your-ribs recipes: Tanya's interpretations of soul food star locally grown, seasonal produce, too, in crisp, creative salads such as Romaine with Spring Vegetables \u0026amp; Cucumber-Buttermilk Dressing and Summer Squash Succotash. Soul-food classics get a modern spin in the case of B-Side BBQ Braised Smoked Tofu with Roasted Eggplant and a side of Roasted Green Beans with Sesame-Seed Dressing. Straight-forward, unfussy but inspired, these are recipes you'll turn to again and again.\u003cbr\u003e\u003cbr\u003eRich visual storytelling reveals the food and the people that made and make West Oakland what it is today. 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To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eThe Jemima Code\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003epresents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. 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Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.\u003c\/p\u003e\n\u003cp\u003eFrom Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. 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With Catfish Dream Julian Rankin provides a fascinating portrait of a place through his intimate biography of Scott, a hero at once so typical and so exceptional in his community.\u003c\/p\u003e\n\u003cp\u003e2018 Paperback\u003c\/p\u003e","brand":"University of Georgia Press","offers":[{"title":"Default Title","offer_id":32446824415279,"sku":"01CAT1688","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/CatfishDream.jpg?v=1594854823"},{"product_id":"new-world-sourdough-artisan-techniques-for-creative-homemade-fermented-breads-with-recipes-for-birote-bagels-pan-de-coco-beignets-and-more-bryan-ford","title":"New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads; With Recipes for Birote, Bagels, Pan de Coco, Beignets, and More (Bryan Ford)","description":"\u003ci\u003eNew World Sourdough\u003c\/i\u003e is your go-to guide to baking delicious, inventive sourdough breads at home.\u003cbr\u003e\u003cbr\u003eLearn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Instagram star Bryan Ford's (@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he's developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Ford's recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you'll need to know, with special attention paid to developing flavor as well as your own instincts.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eNew World Sourdough\u003c\/i\u003e offers practical accessible techniques, and enticing, creative recipes you'll want to return to again and again, like:\n\u003cul\u003e\n\u003cli\u003ePan de Coco\u003c\/li\u003e\n\u003cli\u003ePita\u003c\/li\u003e\n\u003cli\u003ePizza dough\u003c\/li\u003e\n\u003cli\u003eChallah, Focaccia, and Pullman loaves\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eStraightforward and unintimidating, \u003ci\u003eNew World Sourdough\u003c\/i\u003e will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.\u003c\/p\u003e\n\u003cp\u003e2020\u003c\/p\u003e","brand":"Quarto","offers":[{"title":"Default Title","offer_id":32449661108271,"sku":"01NEW1690","price":27.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Now-World-Sourdough.jpg?v=1594924203"},{"product_id":"soul-a-chefs-culinary-evolution-in-150-recipes-todd-richards","title":"SOUL: A Chef's Culinary Evolution in 150 Recipes (Todd Richards)","description":"James Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.\u003cbr\u003e\u003cbr\u003eBlack American chefs and cooks are often typecast as the experts of only one cuisine—soul food, but Todd Richards’ food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn’t let his heritage restrain him. The message of \u003ci\u003eSoul \u003c\/i\u003eis that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn’t shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you’re new to Southern and soul food or call the South your home, \u003ci\u003eSoul\u003c\/i\u003e will encourage you to not only step outside of the box, but to boldly walk away from it.\u003cbr\u003e\u003cbr\u003eThe chapters in \u003ci\u003eSoul\u003c\/i\u003e are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards’ exploration of flavor combinations and techniques.","brand":"Independent Publishers Group","offers":[{"title":"Default Title","offer_id":32473709805615,"sku":"01SOU1700","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Soul.jpg?v=1595717578"},{"product_id":"preorder-the-rise-black-cooks-and-the-soul-of-american-food-marcus-samuelsson","title":"Signed Bookplate: The Rise: Black Cooks and the Soul of American Food (Marcus Samuelsson)","description":"\u003cp\u003eThis groundbreaking new cookbook celebrates contemporary Black cooking from chef, bestselling author, and TV star Marcus Samuelsson.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003cbr\u003e \u003cbr\u003eNow, in \u003ci\u003eThe Rise\u003c\/i\u003e, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes inspired by dozens of top chefs, writers, and activists—with stories exploring their creativity and influence.\u003cbr\u003e \u003cbr\u003eThese dishes break free of the outmoded idea that Black cooking is only “soul food,” with flavors tracing to the African continent, to the Caribbean, all over America, and beyond. Featuring a mix of simple food and celebration cooking, this book also includes a chapter on the pantry of the African diaspora. \u003cbr\u003e \u003cbr\u003eRecipes include a chilled corn and tomato soup inspired by chef Mashama Bailey, and grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica Harris. Nyesha Arrington’s cooking inspires a crab curry with yams and mustard greens, and chef Edouardo Jordan is celebrated with a spiced catfish with pumpkin leche de tigre.\u003cbr\u003e \u003cbr\u003eA work of stunning breadth and beauty, \u003ci\u003eThe Rise \u003c\/i\u003eis more than a cookbook. It’s a movement.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003e2020\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":32521896755247,"sku":"01RIS1713","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/The-Rise.jpg?v=1597185034"},{"product_id":"preorder-black-white-and-the-grey-the-story-of-an-unexpected-friendship-and-a-beloved-restaurant-mashama-bailey-john-o-morisano","title":"Black, White, and The Grey : The Story of an Unexpected Friendship and a Beloved Restaurant (Mashama Bailey, John O. Morisano)","description":"\u003cp\u003eA story about the trials and triumphs of a Black chef from Queens, New York, and a White media entrepreneur from Staten Island who built a relationship and a restaurant in the Deep South, hoping to bridge biases and get people talking about race, gender, class, and culture.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984856203 isbn-related seemoreenable show opened\" target-height=\"529.6\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cbr\u003eIn this dual memoir, Mashama Bailey and John O. Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better.\u003cbr\u003e \u003cbr\u003eThrough it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e2021\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\n\u003cdiv class=\"slot product-listen show\"\u003e\n\u003ca id=\"listenToAClip\" name=\"#listen-to-a-clip\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":32903266041903,"sku":"01BLA1878","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/BlackWhiteandtheGrey.jpg?v=1610317487"},{"product_id":"while-entertaining-volume-2","title":"While Entertaining Volume 2","description":"\u003cp data-mce-fragment=\"1\"\u003eWhile Entertaining focuses on food, people who make food, and the relationship of food in our homes. Volume Two of While Entertaining is a collection of reflections and recipes from foodies around the U.S. In this second edition, we explore the thoughts and cravings that foodies experienced in the past year. Through the COVID-19 pandemic, social unrest, and political uncertainty, cooking and journaling became a form of self care for many. The people we connect with in Volume Two gave us access to what they were thinking, feeling, and cooking throughout the year.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSome took us to the memories and dishes of their past, while others described their hopes for the future. While opening a new bakery in New York City, Lani Halliday reflected on the work she’s done to feel free and tell her own story. From quarantine in Jamaica, Kalisa Marie Martin contemplated how to define herself outside of work. Meanwhile, Aretah Ettarh served as a sous chef in a top New York City restaurant. As her team rallied to cook and serve as safely as possible, her thoughts wandered back to why she initially pursed a career in the kitchen. In Austin, Texas, Tavel Bristol-Joseph made time to share advice for young and aspiring Black chefs. From Chicago, Justice of the Pies founder Maya-Camille Broussard submitted her request for more kindness.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAlongside each essay is a recipe that brought the individual comfort throughout the year. Some of the recipes are simple, like Max Hardy’s guava and ginger sea bass or Kiki Louya’s coconut bread pudding with dulce de leche. Others may take a little more time and practice, like Mavis-Jay Sanders’ eggplant and grits, or India Johnson’s braised oxtail wonton soup.In putting together Volume Two, we hoped it would bring more delicious food and thought-provoking conversation to your table. Whether you are entertaining one, two, or just a few, we look forward to the meals and memories you will create with While Entertaining. \u003c\/p\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eIssue Highlights:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e86-page print edition, 12 essays and open letters from food professionals, 4 Q\u0026amp;A’s with beverage professionals, 13 recipes with wine pairings and hostess tips for each, 5 drink recipes, seasonal playlists, and decor inspiration for every season. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFeatured Foodies:\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e Tavel Bristol-Joseph, Maya-Camille Broussard, Paul Ryan Elliott, Aretah Ettarh, Lani Halliday, Max Hardy, Hawa Hassan, India Johnson, Kiki Louya, Kalisa Marie Martin, Kelly Mitchell, Lauren Paylor, Mavis-Jay Sanders, Chris Scott, Alisha Sommer, and Robert Toland\u003c\/span\u003e \u003c\/p\u003e\n\u003ch3 class=\"type-body-regular\"\u003eAbout While Entertaining\u003c\/h3\u003e\n\u003cdiv class=\"type-body-small rte measure\"\u003e\n\u003cp\u003eWhile Entertaining is an annual magazine that explores food, home, and culture through the lens of Black food and beverage pros. Through their annual magazine and a monthly hostess guide, they help the modern, multicultural host(ess) entertain more thoughtfully and joyfully.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"While Entertaining","offers":[{"title":"Default Title","offer_id":32942797881391,"sku":"03WHI002","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/whileentertaining.jpg?v=1612566054"},{"product_id":"freedom-farmers-agricultural-resistance-and-the-black-freedom-movement-monica-m-white","title":"Freedom Farmers: Agricultural Resistance and the Black Freedom Movement (Monica M. White)","description":"\u003cspan data-mce-fragment=\"1\"\u003eIn May 1967, internationally renowned activist Fannie Lou Hamer purchased forty acres of land in the Mississippi Delta, launching the Freedom Farms Cooperative (FFC). A community-based rural and economic development project, FFC would grow to over 600 acres, offering a means for local sharecroppers, tenant farmers, and domestic workers to pursue community wellness, self-reliance, and political resistance. Life on the cooperative farm presented an alternative to the second wave of northern migration by African Americans--an opportunity to stay in the South, live off the land, and create a healthy community based upon building an alternative food system as a cooperative and collective effort.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eFreedom Farmers\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e expands the historical narrative of the black freedom struggle to embrace the work, roles, and contributions of southern black farmers and the organizations they formed. Whereas existing scholarship generally views agriculture as a site of oppression and exploitation of black people, this book reveals agriculture as a site of resistance and provides a historical foundation that adds meaning and context to current conversations around the resurgence of food justice\/sovereignty movements in urban spaces like Detroit, Chicago, Milwaukee, New York City, and New Orleans.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e","brand":"University of North Carolina Press","offers":[{"title":"Default Title","offer_id":32947162218543,"sku":"01FRE1909","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/FreedomFarmers.jpg?v=1612819990"},{"product_id":"preorder-signed-bookplate-cheryl-days-treasury-of-southern-baking","title":"Cheryl Day's Treasury of Southern Baking (Cheryl Day)","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/b\u003e“My great-great-grandmother was both enslaved and a pastry cook who was famous for her biscuits and cakes. 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Organized by category, there are Southern slow breads like Sally Lunn Bread and Buttermilk Buns; coffee cakes and loaf cakes, like a Brown Butter Sock-It-to-Me Cake and a 7-Up Cake; layer cakes, including a Pig-Pickin’ Cake that’s a mainstay at Southern barbecues; cookies good for Southern teas, like Lime Cornmeal Shortbread; and recipes to illustrate an evolving South, with recipes ranging from Mexican Concha Buns to French Madeleines made with cornmeal. Pies are an important part of Southern food, and this book features both classic and unique favorites, including fruit pies, chocolate pies, savory pies, and hand pies, all with an expanded section on piecrust variations. Cakes take the form of sheet cakes, loaf cakes, and layers cakes and include lessons on cake decorating. This monumental piece of work is Cheryl Day baking at its best with recognition of the past and a strong case for why her Southern baking is our future.\u003c\/p\u003e\n\u003cp\u003e2021\u003c\/p\u003e","brand":"Artisan","offers":[{"title":"Default Title","offer_id":39348315324463,"sku":"01TRE2008","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Treasury-of-Southern-Baking.jpg?v=1620229054"},{"product_id":"copy-of-preorder-at-the-chinese-table-a-memoir-with-recipes-carolyn-phillips-1","title":"Black Food: Stories, Art, and Recipes from Across the African Diaspora (Bryant Terry (Editor)","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eA beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eVegetable Kingdom\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eBryant Terry.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eIn this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. \u003cbr\u003e\u003cbr\u003eAs much a joyful celebration of Black culture as a cookbook, \u003cem\u003eBlack Food\u003c\/em\u003e explores the interweaving of food, experience, and community through original poetry and essays, including “Jollofing with Toni Morrison” by Sarah Ladipo Manyika, “Queer Intelligence” by Zoe Adjonyoh, “The Spiritual Ecology of Black Food” by Leah Penniman, and “Foodsteps in Motion” by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Meatballs with Egusi and Squash from Edouardo Jordan, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.\u003cbr\u003e\u003cbr\u003eWith arresting artwork and innovative design,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBlack Food\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis a visual and spiritual feast that will satisfy any soul.\u003c\/p\u003e\n\u003cdiv class=\"product-body clearfix\" id=\"left-rail-top\"\u003e\n\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv id=\"seemore-0\" class=\"slot product-about 9781984859723 isbn-related seemoreenable show opened\" target-height=\"708.8\" height-fold=\"377\"\u003e\n\u003csection class=\"overview\"\u003e\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e 2021\u003c\/p\u003e","brand":"4 Color","offers":[{"title":"Default Title","offer_id":39352319442991,"sku":"01BLA2012","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/BlackFood.jpg?v=1620517996"},{"product_id":"cornbread-nation-2-the-united-states-of-barbecue-edited-by-lolis-eric-elie","title":"Cornbread Nation 2: The United States of Barbecue (Edited by Lolis Eric Elie)","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv class=\"sp-product__description\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"sp-product__content-inner sp-product__description-inner\" data-mce-fragment=\"1\"\u003eSouthern barbecue and barbecue traditions are the primary focus of \u003ci data-mce-fragment=\"1\"\u003eCornbread Nation 2\u003c\/i\u003e, our second collection of the best of Southern food writing. \"Barbecue is the closest thing we have in the United States to Europe's wines or cheeses; drive a hundred miles and the barbecue changes,\" writes John Shelton Reed. Indeed, no other dish is served a dozen different ways just between Memphis and Birmingham.\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn tribute to what Vince Staten calls \"the slowest of the slow foods,\" contributors discuss the politics, sociology, and virtual religion of barbecue in the South, where communities are defined by what wood they burn, what sauce they make, and what they serve with barbecue. Jim Auchmutey links barbecue to the success of certain Southern politicians; Marcie Cohen Ferris looks at kosher brisket; and Robb Walsh investigates why black cooks have been omitted from the accepted histories of Texas barbecue, despite their seminal role in its development.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBeyond the barbecue pit, John Martin Taylor sings the virtues of boiled peanuts, Calvin Trillin savors Cajun boudin, and Eddie Dean revisits his days driving an ice cream truck deep in the Appalachian Mountains. From barbecue to scuppernongs to popsicles, the forty-three newspaper columns, magazine pieces, poems, and essays collected here confirm that a bounty of good writing exists when it comes to good eating, Southern style.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp class=\"sp-product__support-line\" data-mce-fragment=\"1\"\u003ePublished in association with the Southern Foodways Alliance, Center for the Study of Southern Culture, University of Mississippi\u003c\/p\u003e\n\u003cp class=\"sp-product__support-line\" data-mce-fragment=\"1\"\u003ePaperback\u003c\/p\u003e","brand":"University of North Carolina Press","offers":[{"title":"Default Title","offer_id":39387650981935,"sku":"01COR2028","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/CornbreadNation2.jpg?v=1624218675"},{"product_id":"preorder-my-america-recipes-from-a-young-black-chef-kwame-onwuachi-joshua-david-stein","title":"Signed Bookplate: My America: Recipes from a Young Black Chef (Kwame Onwuachi, Joshua David Stein)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cb\u003eWhat is American food? In his first cookbook, Kwame Onwuachi (“the most important chef in America” —\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e), the acclaimed author of \u003ci\u003eNotes from a Young Black Chef\u003c\/i\u003e, shares the dishes of his America; dishes that show the true diversity of American food.\u003cbr\u003e \u003c\/b\u003e\u003cbr\u003e\u003c\/strong\u003eFeaturing more than 125 recipes, \u003ci\u003eMy America\u003c\/i\u003e is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003e2022\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":40075102879791,"sku":"01MYA2163","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/myamerica.jpg?v=1632411835"},{"product_id":"preorder-trap-kitchen-mac-n-all-over-the-world-bangin-mac-n-cheese-recipes-from-around-the-world-malachi-jenkins-roberto-smith","title":"Trap Kitchen: Mac N' All Over The World: Bangin' Mac N' Cheese Recipes from Around the World (Malachi Jenkins, Roberto Smith)","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb\u003eA collection of 50 delicious worldwide mac n’ cheese recipes from two chefs who have graduated from paper to cloth napkins. 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It’s not just Jenkins and Smith whose lives changed since the last cookbook, either; they’ll explain how platinum-selling, Grammy nominated rapper Roddy Ricch went from delivering plates for Trap Kitchen just a few years ago to now being one of their most frequent customers. And of course, mac n’ cheese is his favorite - much like a lot of Trap Kitchen’s celeb clientele. Just like last time, the cookbook will take another deep dive into the journey of Trap Kitchen’s growth since they first made their mark in the literary world.\u003c\/p\u003e\n\u003cp\u003e2022\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":40514116124719,"sku":"01TRA2330","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/TrapKitchenmac.jpg?v=1644702122"},{"product_id":"preorder-my-ackee-tree-a-chefs-memoir-of-finding-home-in-the-kitchen-suzanne-barr-with-suzanne-hancock","title":"Signed Bookplate: My Ackee Tree: A Chef's Memoir of Finding Home in the Kitchen (Suzanne Barr with Suzanne Hancock)","description":"\u003cp\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003eSuzanne Barr’s journey to become a chef started when she was 30. Her mother was diagnosed with cancer and she moved home to Florida to take care of her. Suzanne escorted her mother to doctor’s appointments, bathed her, and kept her company, but the hardest part of the experience was that she didn’t know how to cook for her. She didn’t even know where to begin.\u003cbr\u003e\u003cbr\u003eFast-forward to the summer of 2017 when Suzanne became the inaugural Chef-in-Residence at the Gladstone Hotel in Toronto. She wanted to create a menu that represented who she was as a chef and it emerged as a love letter to her mother. Her Rite of Passage Menu, as she called it, changed her. It started her on a journey that has brought her closer to her mother, to her ancestors, and to her Jamaican heritage.\u003cbr\u003e\u003cbr\u003eBut a lot has happened before and since.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eMy Ackee Tree\u003c\/i\u003e tells the story of a woman who is always on the move, always seeking; who battles the stereotypes of being a Black female cook to become a culinary star in an industry beset by dated practices and landlords with too much power. From the ackee tree in front of her childhood home, through New York City, Atlanta, Hawaii, the Hamptons, and France, Suzanne takes us on her unpredictable journey, and at every turn, she finds light and comfort in the kitchen. Told in a voice as fresh and honest as her cooking, \u003ci\u003eMy Ackee Tree\u003c\/i\u003e is a celebration of creativity, soul searching, and motherhood that asks, “How can I keep the things I love?”\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e2022\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":40514983952431,"sku":"01MYA2347","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Myackeetree.jpg?v=1644718003"},{"product_id":"preorder-watermelon-and-red-birds-a-cookbook-for-juneteenth-and-black-celebrations-nicole-a-taylor","title":"Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations (Nicole A. Taylor)","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eThe very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. 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Nicole synthesizes all the places we’ve been, all the people we have come from, all the people we have become, and all the culinary ideas we have embraced.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eWatermelon and Red Birds\u003c\/i\u003e contains over 75 recipes, including drinks like Afro Egg Cream and Marigold Gin Sour, dishes like Beef Ribs with Fermented Harissa Sauce, Peach Jam and Molasses Glazed Chicken Thighs, Southern-ish Potato Salad and Cantaloupe and Feta Salad, and desserts like Roasted Nectarine Sundae, and Radish and Ginger Pound Cake. Taylor also provides a resource to guide readers to BIPOC-owned hot sauces, jams, spice, and waffle mixes companies and lists fun gadgets to make your Juneteenth special. These recipes and essays will inspire parties to salute one of the most important American holidays, and moments to savor joy all year round.\u003c\/p\u003e\n\u003cp\u003e2022\u003c\/p\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":40598100901935,"sku":"01WAT2369","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/WatermelonandRedbirds.jpg?v=1646353904"},{"product_id":"preorder-eating-while-black-food-shaming-and-race-in-america-psyche-a-williams-forson","title":"Eating While Black: Food Shaming and Race in America (Psyche A. Williams-Forson)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-style=\"color: #ff2a00;\"\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cstrong\u003eEating should be easy, but it’s not.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-style=\"color: #ff2a00;\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003ePsyche A. Williams-Forson is one of our leading thinkers about food in America. In \u003ci\u003eEating While Black\u003c\/i\u003e, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people eat are pervasive, bolstering the belief that they must be corrected and regulated. What is at stake is nothing less than whether Americans can learn to embrace nonracist understandings and practices in relation to food.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #000000;\"\u003eSustainable culture—what keeps a community alive and thriving—is essential to Black peoples' fight for access and equity, and food is central to this fight. Starkly exposing the rampant shaming and policing around how Black people eat, Williams-Forson contemplates food's role in cultural transmission, belonging, homemaking, and survival. Black people's relationships to food have historically been connected to extreme forms of control and scarcity—as well as to stunning creativity and ingenuity. In advancing dialogue about eating and race, this book urges us to think and talk about food in new ways in order to improve American society on both personal and structural levels.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-style=\"color: #ff2a00;\"\u003e\u003cspan style=\"color: #000000;\"\u003e2022\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"University of North Carolina Press","offers":[{"title":"Default Title","offer_id":41108147765295,"sku":"01EAT2252","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/eatingwhileblack.jpg?v=1659410507"},{"product_id":"preorder-homage-recipes-and-stories-from-an-amish-soul-food-kitchen","title":"Homage: Recipes and Stories from an Amish Soul Food Kitchen (Chris Scott, Sarah Zorn)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFrom renowned chef Chris Scott comes a first-of-its-kind, richly narrative cookbook that celebrates an under-explored foodway in the African diaspora: Amish soul food.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn HOMAGE, Chris Scott tells the remarkable story of his family over seven generations via comforting dishes and vivid narratives: From his enslaved ancestors to his great-grandfather, who migrated to Pennsylvania after the Emancipation Proclamation, to his own childhood in Amish country, and, ultimately, his successful restaurant career in Philadelphia and New York City.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this tribute to those who came before him, Chris Scott shares 100 dishes born of a unique blend of Southern, German, and Dutch cuisines, including Chicken Fried Steak with Sassafras Country Gravy, Charred Radicchio Salad with Roasted Grapes and Shaved Amish Cheddar, and the ultimate Whoopie Pies.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eStunning photography evokes the rich history of these distinct cultures. 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From collard greens to spätzle, country fried steak to German chocolate donuts, this is recognizable, delicious food that will resonate with anyone who enjoys Southern, soul, and German, Dutch, or Scandinavian cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e2022\u003c\/span\u003e\u003c\/p\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":41268413202479,"sku":"01HOM2285","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Homage.jpg?v=1662327918"},{"product_id":"northern-soul-southern-inspired-home-cooking-from-a-northern-kitchen-justin-sutherland","title":"Northern Soul : Southern-Inspired Home Cooking from a Northern Kitchen (Justin Sutherland)","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003ci data-mce-fragment=\"1\"\u003eNorthern Soul\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e features 90 recipes for Southern cooking influenced by star chef Justin Sutherland’s upbringing in both the Northern Midwest and the South, and by his mixed African-American and Asian heritage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb data-mce-fragment=\"1\"\u003e“Justin uses his cooking to transcend geography, connect with his family, and share a bit of his history, and our history, with the world. Slow down, give it a read, and get cookin’.”\u003c\/b\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e  ―\u003cb data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eGuy Fieri, host of “Diners, Drive Ins, and Dives” and “Guy’s Ranch Kitchen”\u003c\/i\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eIn 90+ soul-satisfying recipes, beloved \u003ci data-mce-fragment=\"1\"\u003eTop Chef\u003c\/i\u003e star, chef, and restaurateur Justin Sutherland offers his take on easy Southern-inspired home cooking…with a Northern Twist.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eJustin owns multiple restaurants in the Twin Cities, though his reputation is national. You may know him from television, where he \u003cb data-mce-fragment=\"1\"\u003ewon an \u003ci data-mce-fragment=\"1\"\u003eIron Chef\u003c\/i\u003e episode\u003c\/b\u003e, competed on Season 16 of \u003ci data-mce-fragment=\"1\"\u003eTop Chef\u003c\/i\u003e, and is one of the chefs featured on \u003ci data-mce-fragment=\"1\"\u003eFast Foodies\u003c\/i\u003e and is producer and host of \u003ci data-mce-fragment=\"1\"\u003eTaste the Culture\u003c\/i\u003e, both airing on TruTV\/TBS.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eIn his highly anticipated first cookbook, \u003cb data-mce-fragment=\"1\"\u003eJustin shares the inspiration and foundation behind his approach\u003c\/b\u003e to his signature Southern cooking, which includes his upbringing in the Northern Midwest and the South, as well as his African-American and Asian heritage.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eNorthern Soul\u003c\/i\u003e features his signature recipes for lunch, brunch, dinner, snacks, late-night meals, and cocktail recipes. 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From recipes like \u003cb data-mce-fragment=\"1\"\u003eChicken and Waffles\u003c\/b\u003e and \u003cb data-mce-fragment=\"1\"\u003eCreole Jambalaya\u003c\/b\u003e to \u003cb data-mce-fragment=\"1\"\u003eBourbon Pecan Pie with Maple Whip\u003c\/b\u003e and \u003cb data-mce-fragment=\"1\"\u003eHot Mac and Cheese\u003c\/b\u003e, plus spice blends, sauces, rubs and pickles, you’ll learn just how deliciously southern soul and northern heart blend.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Quarto Group","offers":[{"title":"Default Title","offer_id":43890066587952,"sku":"01NOR2398","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/Northernsoul.jpg?v=1689546850"},{"product_id":"preorder-flavor-us-cooking-for-everyone-rahanna-bisseret-martinez","title":"Signed Bookplate: Flavor+Us : Cooking for Everyone (Rahanna Bisseret Martinez)","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eA delicious dive into cuisines from all over the world, featuring more than 70 recipes that teach need-to-know cooking techniques and build confidence for anyone who wants a seat at the chopping board, stove, and table—from a \u003ci data-mce-fragment=\"1\"\u003eTop Chef Junior \u003c\/i\u003efinalist.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this approachable cookbook, Rahanna Bisseret Martinez shares how to make food from around the world that respects the earth, workers, and consumers. A college freshman who has already cooked in the finest restaurants, she serves up lessons, tips, and tricks she has learned since her culinary career began at age thirteen, including techniques for everything from roasting and stir frying to pickling and infusing. The desserts and drinks chapters are perfect for hosting and making everyday meals special. \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eFlavor+Us\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e is filled with stories from Rahanna's experiences learning to cook in her family’s Californian kitchen, her time competing on \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eTop Chef Junior,\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e and the restaurants where she learned what cooking in community means.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eFlavor+Us\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003e features recipes from:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eMexico: \u003c\/b\u003eMasa Doughnuts with Earl Gray Glaze\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eHaiti:\u003c\/b\u003e Makawoni au Graten\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eCuba:\u003c\/b\u003e Frijoles Negros \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eKorea:\u003c\/b\u003e Yachaejeon with Cho Ganjang\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eChina:\u003c\/b\u003e Dry-Fried Green Beans\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eThe Philippines:\u003c\/b\u003e Dungeness Crab Tinola\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eJapan: \u003c\/b\u003eTrinity Korokke\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eVietnam:\u003c\/b\u003e New Orleans-Style Vietnamese Iced Coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eEthiopia:\u003c\/b\u003e Miser Wot \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cb data-mce-fragment=\"1\"\u003eJamaica:\u003c\/b\u003e Jerk Eggplant Steaks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAnd more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is the ideal resource for new cooks and anyone who wants to refine the basics. All are welcome at Rahanna's table.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e2023\u003c\/span\u003e\u003c\/p\u003e","brand":"4 Color Books","offers":[{"title":"Default Title","offer_id":44251663139120,"sku":"01FLA2332","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Flavor_us.jpg?v=1672952186"},{"product_id":"while-entertaining-volume-4","title":"While Entertaining Volume 4","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003eWE Magazine Vol. 4 is a collection of stories and recipes that dive into “home” as a place, a concept, a person, an experience, and of course, as a taste.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFood is personal, and food at home is even more personal. 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Jews of Color are not outliers, but significant and meaningful cultural creators in both Black and Jewish civilizations. 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While she spent her summer breaks in Kenya, her home in the states during the school year held African house parties where Nigerian jollof rice, moin moin (steamed bean cakes), roasted chicken legs, and plantains were a common part of life. On weekends and special occasions, they would make Kenyan dishes like samosas, sauteed collard greens, barbecued meat, and other favorites from her childhood including Ethiopian and Eritrean recipes. As Kiano says, “Californian cuisine embraces the flavors of its immigrant communities while celebrating the state’s agriculture and the flavors of fresh produce,” and that’s the concept behind her cooking.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eAfriCali\u003c\/span\u003e\u003cspan\u003e is not a traditional cookbook, but rather one inspired by the delicious meals Kiano has experienced in life. 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