{"title":"Cookbooks","description":"","products":[{"product_id":"ghana-to-the-world-recipes-and-stories-that-look-forward-while-honoring-the-past","title":"Ghana to the World: Recipes and Stories that Look Forward While Honoring the Past","description":"\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9780593234778 isbn-related seemoreenable show opened\" id=\"seemore-0\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e\u003cstrong\u003eA transportive, highly personal cookbook of 100 West African-influenced recipes and stories from\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eTop Chef\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003efinalist Eric Adjepong.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e“Sankofa” is a Ghanaian Twi word that roughly translates to the idea that we must look back in order to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food through the lens of his own culinary journey.\u003cbr\u003e\u003cbr\u003eWith 100 soul-satisfying recipes and narrative essays,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGhana to the World\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ereflects Eric’s journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs.\u003cbr\u003e\u003cbr\u003eFull of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGhana to the World\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eshows readers how the unsung story of a continent’s cuisine can shine a powerful light on one person’s exploration of who he is as a chef and a man.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\u003cbutton type=\"button\" class=\"btn btn-link more\"\u003eSee Less\u003c\/button\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-author-spotlights\"\u003e\u003ca name=\"#author\" id=\"author\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-second-product-detail\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"desktop-praise\" data-return-id=\"mobile-praise\"\u003e\n\u003ca name=\"#praise\" id=\"praise\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"slot product-praise seemoreenable\" id=\"seemore-2\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Red Rice Books","offers":[{"title":"Default Title","offer_id":43297415364707,"sku":"9780593234778","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/9780593234778.jpg?v=1744395402"},{"product_id":"africali-recipes-from-my-jikoni","title":"AfriCali: Recipes from My Jikoni","description":"\u003cp\u003e\u003cb\u003eTurn readily available ingredients and pantry staples into easy yet flavorful weeknight meals and dinner party dishes that celebrate a unique fusion of Nigerian, Kenyan, and Californian cuisines. From jollof rice and Swahili chicken biriyani to spice blends and peri-peri recipes, discover the best of African flavors and Cali flair—without ever leaving your kitchen.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eKiano Moju was born to a Kenyan mother and a Nigerian father and raised in California. 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eAfriCali\u003c\/i\u003e\u003cspan\u003e is not a traditional cookbook, but rather one inspired by the delicious meals Kiano has experienced in life. \u003c\/span\u003e\u003c\/p\u003e","brand":"Red Rice Books","offers":[{"title":"Default Title","offer_id":43298749808739,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/africali-9781668002131_lg.jpg?v=1744546357"},{"product_id":"the-contemporary-african-kitchen","title":"The Contemporary African Kitchen","description":"\u003cp\u003eMeet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa's food movement.\u003c\/p\u003e\n\u003cp\u003eOrganized geographically into five regions,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Contemporary African Kitchen\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003epresents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions.\u003c\/p\u003e\n\u003cp\u003eHome cooks will discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions. Learn to make Northern Africa's famed couscous and grilled meats; Eastern Africa's aromatic curries; Central Africa's Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa's fresh seafood and street food; and Western Africa's renowned Chicken Yassa.\u003c\/p\u003e\n\u003cp\u003eWith text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbèdé, the essay and recipe contributors to this ground-breaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover's library.\u003c\/p\u003e\n\u003cp\u003eInviting, instructive, accessible, and exciting,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Contemporary African Kitchen\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003ebrings the conversation about Africa's cuisine into homes around the world.\u003c\/p\u003e","brand":"Red Rice Books","offers":[{"title":"Default Title","offer_id":43298750005347,"sku":"","price":49.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/9781838668457.webp?v=1744546510"},{"product_id":"black-food","title":"Black Food","description":"\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781984859723 isbn-related seemoreenable show opened\" id=\"seemore-0\"\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\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,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBlack Food\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eexplores 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,\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\u003c\/section\u003e\n\u003cdiv class=\"more-link-wrap opened\"\u003e\u003cbutton type=\"button\" class=\"btn btn-link more\"\u003eSee Less\u003c\/button\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"mobile-listen-to-a-clip\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-in-series\"\u003e\u003ca name=\"#alsoinseries\" id=\"alsoinseries\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv id=\"mobile-also-by-author\"\u003e\n\u003ca name=\"#alsobyauthor\" id=\"alsobyauthor\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cdiv class=\"slot author-also-by 9781984859723 isbn-related show\"\u003e\n\u003cdiv class=\"product-author-also-by\" data-work-author-list=\"169790\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Red Rice Books","offers":[{"title":"Default Title","offer_id":43298750857315,"sku":"9781984859723","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/9781984859723.jpg?v=1744546643"},{"product_id":"jubilee-recipes-from-two-centuries-of-african-american-cooking-a-cookbook","title":"Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook","description":"Adapted from historical texts and rare African-American cookbooks, the 125 recipes within this book paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food.","brand":"GetBooks Import","offers":[{"title":"Default Title","offer_id":43310641676387,"sku":"9781524761738","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/imageloader_19c54ddd-eb76-4501-86a7-6864aa6fdadf.jpg?v=1744803175"},{"product_id":"black-food-stories-art-and-recipes-from-across-the-african-diaspora-a-cookbook","title":"Black Food: Stories, Art, and Recipes from Across the African Diaspora [A Cookbook]","description":"A \"book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry\"--","brand":"GetBooks Import","offers":[{"title":"Default Title","offer_id":43310642724963,"sku":"9781984859723","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/imageloader_f72b6149-f1af-48c6-b74e-d4b368c0fcec.jpg?v=1744803178"},{"product_id":"my-america-recipes-from-a-young-black-chef-a-cookbook","title":"My America: Recipes from a Young Black Chef: A Cookbook","description":"\"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\"--","brand":"GetBooks Import","offers":[{"title":"Default Title","offer_id":43310642921571,"sku":"9780525659600","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/imageloader_ddc5c3dc-d3fe-4826-b8e8-c76d7ab94de6.jpg?v=1744803179"},{"product_id":"vegetable-kingdom-the-abundant-world-of-vegan-recipes","title":"Vegetable Kingdom: The Abundant World of Vegan Recipes","description":"\"More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. 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With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today\"--","brand":"GetBooks Import","offers":[{"title":"Default Title","offer_id":43310643216483,"sku":"9780399581045","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/imageloader_d8be6986-9553-416d-8cb2-26a7067eacad.jpg?v=1744803180"},{"product_id":"roots-heart-soul-the-story-celebration-and-recipes-of-afro-cuisine-in-america","title":"Roots, Heart, Soul: The Story, Celebration, and Recipes of Afro Cuisine in America","description":"\"Chef Todd Richards explores West African diaspora cooking in the Americas, spanning history from the slave trade through the Great Migration, with over 100 mouthwatering recipes and illuminating narratives\"--","brand":"GetBooks Import","offers":[{"title":"Default Title","offer_id":43310643380323,"sku":"9780358612674","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/imageloader_776e4118-071b-42f8-8058-97ebed7e7916.jpg?v=1744803181"},{"product_id":"rise-black-cooks-and-the-soul-of-american-food-a-cookbook","title":"Rise: Black Cooks and the Soul of American Food: A Cookbook","description":"\"It 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. Now, in The Rise, 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 in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence\"--","brand":"GetBooks Import","offers":[{"title":"Default Title","offer_id":43310644002915,"sku":"9780316480680","price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/imageloader_f98b4d06-4615-4a1e-959d-dbcf1af1d795.jpg?v=1744803184"},{"product_id":"dick-gregorys-natural-diet-for-folks-who-eat-cookin-with-mother-nature","title":"Dick Gregory's Natural Diet for Folks Who Eat: Cookin' with Mother Nature","description":"\"...Dick Gregory's Natural Diet for Folks Who Eat is for real people who are concerned about their health and wellness. 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