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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 presents 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.\u003c\/p\u003e\n\u003cp\u003eTipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eThe Jemima Code\u003c\/i\u003e transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.\u003c\/p\u003e","brand":"University of Texas Press","offers":[{"title":"Default Title","offer_id":48123823915166,"sku":"9780292745483","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780292745483-cover-89a013d7bc406d6c1d0c.jpg?v=1786412055"},{"product_id":"the-french-laundry-cookbook","title":"The French Laundry Cookbook","description":"\u003cp\u003eThomas Keller, chef\/proprieter of the French Laundry in the Napa Valley - \"the most exciting place to eat in the United States,\" wrote Ruth Reichl in The New York Times - is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.\u003cbr\u003e\u003cbr\u003eMost dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautees beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. \u003cbr\u003e\u003cbr\u003eFrom innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monte to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. \u003cbr\u003e\u003cbr\u003eOne hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen. No shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as \"as close to dining perfection as it gets.\"\u003c\/p\u003e","brand":"Artisan Books","offers":[{"title":"Default Title","offer_id":48123824341150,"sku":"9781579651268","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/FrenchLaundry_b085b441-13fe-49d7-b666-736e172a8994.jpg?v=1786412555"},{"product_id":"oaxaca-al-gusto","title":"Oaxaca Al Gusto","description":"\u003cp\u003e\u003cstrong\u003eNo one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. \u003c\/strong\u003eAcclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare—and savor—the delicious, subtle, and varied tastes of Mexico.\u003c\/p\u003e\n\u003cp\u003eIn Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs \"these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited.\" Oaxaca al Gusto is the fruit of these labors—and the culmination of Diana Kennedy's life's work.\u003c\/p\u003e\n\u003cp\u003eOrganized by regions, Oaxaca al Gusto presents some three hundred recipes—most from home cooks—for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food's place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines—chocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume.\u003c\/p\u003e\n\u003cp\u003eAn irreplaceable record of the infinite world of Oaxacan gastronomy, Oaxaca al Gusto belongs on the shelf of everyone who treasures the world's traditional regional cuisines.\u003c\/p\u003e","brand":"University of Texas Press","offers":[{"title":"Default Title","offer_id":48123824963742,"sku":"9780292722668","price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/Oaxaca.jpg?v=1786412532"},{"product_id":"the-escoffier-cookbook","title":"The Escoffier Cookbook","description":"\u003cb\u003eThe American translation of the monumental \u003ci\u003eGuide Culinaire\u003c\/i\u003e, Auguste Escoffier’s indispensable guide to fine cooking originally published in 1903, with nearly 3,000 recipes for sauces, soups, roasts, desserts, and more\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eThe Escoffier Cookbook, \u003c\/i\u003eAuguste Escoffier, regarded as one of the greatest chefs of all time, presents 2,973 dishes, clearly and simply outlines the methods of preparation for each, and shows how to achieve perfection in delicious flavor.\u003cbr\u003e\u003cbr\u003eIn Part I: The Fundamental Elements of Cooking, he explains the importance of flawless stocks and guides the reader through making them at home. He then moves on to the sauces—Espagnole, Velouté, Bechamel, Tomato, and Hollandaise—that form the foundation of French cooking. Next, Escoffier explores the Aspics and Jellies; the Court Bouillons (or short broths); Elementary Preparations (seasoning, condiments, garnishes, stuffings, and the like); and finally Leading Culinary Operations (braising, poaching, sauteing, roasting, grilling, frying, gratinating, and glazing, among others).\u003cbr\u003e\u003cbr\u003eIn Part II: Recipes and Methods of Procedure, Escoffier offers nearly 3,000 recipes that show the incredible range of classic French cuisine. All the familiar standards are here—Coquilles Saint-Jacques, Crepes Suzette, Cassoulet, Charlotte Russe, Lobster Newburg, and Potatoes Dauphinoise, plus thousands of not-so-familiar standards.\u003cbr\u003e\u003cbr\u003eFeaturing a comprehensive glossary and a collection of sample menus, \u003ci\u003eThe Escoffier Cookbook\u003c\/i\u003e is an invaluable resource for connoisseurs, gourmets, and those who appreciate excellence in food preparation. \u003ci\u003eBon appétit!\u003c\/i\u003e","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48123836203166,"sku":"9780517506622","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9780517506622-cover-1afc160d1f093b930f16.jpg?v=1786413115"},{"product_id":"joy-of-cooking","title":"Joy of Cooking","description":"\u003cb\u003e“Generation after generation, \u003ci\u003eJoy \u003c\/i\u003ehas been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003e“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new \u003ci\u003eJoy of Cooking\u003c\/i\u003e is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of\u003ci\u003e Magnolia Table\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003eIn the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of \u003ci\u003eJoy of Cooking \u003c\/i\u003ein 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of \u003ci\u003eJoy\u003c\/i\u003e has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eJohn and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve \u003ci\u003eJoy\u003c\/i\u003e’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores.\u003cbr\u003e \u003cbr\u003eYou will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. \u003ci\u003eJoy\u003c\/i\u003e’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads.\u003cbr\u003e \u003cbr\u003eA new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail.\u003cbr\u003e \u003cbr\u003eThis new edition of \u003ci\u003eJoy\u003c\/i\u003e is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, \u003ci\u003eJoy\u003c\/i\u003e is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.","brand":"Simon and Schuster","offers":[{"title":"Default Title","offer_id":48123836596382,"sku":"9781501169717","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781501169717-cover-d5cad37c0280b5ca56f6.jpg?v=1786413327"},{"product_id":"black-food","title":"Black Food","description":"\u003cb\u003eA beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of \u003ci\u003eVegetable Kingdom\u003c\/i\u003e Bryant Terry.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003eWINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE •\u003c\/b\u003e ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe New Yorker, San Francisco Chronicle, Boston Globe •\u003c\/i\u003e ONE OF THE BEST COOKBOOKS OF THE YEAR: \u003ci\u003eThe Washington Post, Time Out,\u003c\/i\u003e NPR, \u003ci\u003eLos Angeles Times,\u003c\/i\u003e \u003ci\u003eFood52,\u003c\/i\u003e \u003ci\u003eGlamour, New York Post,\u003c\/i\u003e Minneapolis \u003ci\u003eStar Tribune, Vice, Epicurious,\u003c\/i\u003e \u003ci\u003eShelf Awareness, Publishers Weekly, Library Journal\u003c\/i\u003e \u003cbr\u003e\u003cbr\u003e“Mouthwatering, visually stunning, and intoxicating,\u003c\/b\u003e \u003cb\u003e\u003ci\u003eBlack Food\u003c\/i\u003e\u003c\/b\u003e \u003cb\u003etells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University\u003c\/b\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, \u003ci\u003eBlack Food\u003c\/i\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, Okra \u0026amp; Shrimp Purloo from BJ Dennis, 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, \u003ci\u003eBlack Food\u003c\/i\u003e is a visual and spiritual feast that will satisfy any soul.","brand":"Clarkson Potter\/Ten Speed","offers":[{"title":"Default Title","offer_id":48123839381662,"sku":"9781984859723","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0783\/0657\/4494\/files\/9781984859723-cover-a029a4771e52b8d6258b.jpg?v=1786413794"}],"url":"https:\/\/tavolabooks.com\/collections\/the-bear.oembed?page=3","provider":"Tavola Books","version":"1.0","type":"link"}