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(0)Michael W Twitty
1) Koshersoul
Author
Language
English
Formats
Description
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...
Author
Series
Language
English
Description
Among the staple foods most welcomed on southern tables-and on tables around the world-rice is without question the most versatile. As Michael W. Twitty observes, depending on regional tastes, rice may be enjoyed at breakfast, lunch, and dinner; as main dish, side dish, and snack; in dishes savory and sweet. Filling and delicious, rice comes in numerous botanical varieties and offers a vast range of scents, tastes, and textures depending on how it...
Author
Language
English
Description
"First Amistad hardcover published 2017" -- Provided by publisher.
"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"-- Provided by publisher.
Author
Language
English
Description
"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...
Language
English
Formats
Description
"The life, contributions, and erasure of America's culinary founding father are explored by food historians, celebrated chefs, experts on race and the African American diaspora. Through their words and the persistence of a curious chef, Ashbell McElveen, the life of America's missing icon comes into focus. Mac & Cheese, French fries, whipped cream, and many other foodie favorites disseminated from a slave kitchen in Charlottesville from the hands...
Author
Language
English
Description
With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and more
Chris Smith's first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising...