{"title":"Fresh Literature","description":"","products":[{"product_id":"ghana-to-the-world-recipes-and-stories-that-look-forward-while-honoring-the-past","title":"Ghana to the World","description":"\u003cb\u003eA transportive, highly personal cookbook of 100 West African-influenced recipes and stories from \u003ci\u003eTop Chef\u003c\/i\u003e finalist Eric Adjepong.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eA \u003ci\u003eBON APPÉTIT \u003c\/i\u003eAND\u003ci\u003e WASHINGTON POST \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e \u003cp\u003e\u003c\/p\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. \u003cp\u003e\u003c\/p\u003eWith 100 soul-satisfying recipes and narrative essays, \u003ci\u003eGhana to the World\u003c\/i\u003e reflects 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. 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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 \u003cp\u003e\u003c\/p\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. 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Dive in and enjoy the delicious, unique meals that the whole family will love.","brand":"S\u0026s\/Simon Element","offers":[{"title":"Default Title","offer_id":43298749808739,"sku":"9781668002131","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\u003e\u003cb\u003eAs featured by NBC's \u003ci\u003eToday Show\u003c\/i\u003e, \u003ci\u003eHarper's Bazaar\u003c\/i\u003e, \u003ci\u003eForbes\u003c\/i\u003e, and \u003ci\u003eVogue France\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e'A cookbook to be dipped into for inspiration for intimate late-night suppers and pull-out-the-stops buffets. It is a book to read, to cook from and to savor that will delight the mind and the tastebuds.' - Jessica B. Harris, Ph.D., food historian, lecturer, and author of \u003ci\u003eHigh on the Hog\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eExperience Africa's vibrant food culture with 120 recipes from the continent's most exciting culinary voices\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eMeet the culinarians who are setting the new African table. 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She explores the rich culinary history of her native Ethiopia while showcasing the resilience and generosity of her Beta Israel family. \u003cp\u003e\u003c\/p\u003eBorn in Ethiopia, Barhany fled to Sudan with her family when she was just four, en route to Israel. Eventually, she made her way to Harlem, where she became the chef and owner of the celebrated Tsion Café. In Gursha, she tells her story through food, bringing together more than one hundred dishes from her restaurant, her family, and her travels. Her recipes span the traditional (doro wot; shakshuka; legamat, or Sudanese doughnuts) to her own unique creations that reflect her journey (Berbere Fried Fish; Injera Fish Tacos; Queen of Sheba Chocolate Cake).In addition, in these pages readers will meet the author's friends and family members and learn about ancient Ethiopian Jewish rituals, holidays, and important milestones. \u003cp\u003e\u003c\/p\u003eWhile smaller in number and not as widely known as many other groups of Jews, the Beta Israel boast one of the world's great culinary cultures. Gursha is the first major cookbook to share it with home cooks everywhere.","brand":"Knopf Publishing Group","offers":[{"title":"Default Title","offer_id":43314757206115,"sku":"9780593536674","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/imageloader_c540883d-c8f0-4b8b-9183-36f8b5076beb.jpg?v=1744941796"},{"product_id":"we-the-pizza-slangin-pies-and-savin-lives","title":"We the Pizza","description":"\u003cb\u003eKnock-out recipes for award-winning, Philadelphia-style pizzas, wings, shakes, and more, from Down North, the pizzeria owned and operated exclusively by formerly incarcerated people, featuring poignant stories from its employees.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eA \u003ci\u003ePUBLISHERS WEEKLY \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eCreated and launched by Philly born-and-bred entrepreneur Muhammad Abdul-Hadi, the mission of Down North Pizza is to reduce recidivism rates in North Philly and serve up the most insanely delicious food while doing it. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eWe the Pizza\u003c\/i\u003e tells the Down North story about how the restaurant fulfills its mission to educate and support the formerly incarcerated while serving dope food. 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At the same time, \u003ci\u003eWe the Pizza \u003c\/i\u003eprovides detailed historical information about incarceration in the United States along with empowering stories from Down North's formerly incarcerated staff. 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Now, in a debut cookbook using all-natural and organic ingredients with 30 recipes and step-by-step photos, he shares his ethos alongside the techniques and recipes you need to make great pizza at home. \u003cp\u003e\u003c\/p\u003eStarting with round and square variations of his dough that includes the famous freshly milled grains--recommended, but not required--Scarr breaks down the anatomy of his famous pies. Learn the tips and tricks to mill your own flour, source the freshest ingredients, and make the best tasting sauce and toppings, all while being guided by Scarr's unfussy, encouraging voice. Recreate your favorites from Scarr's Pizza plus some new items, including: \u003cp\u003e\u003c\/p\u003e \u003cul\u003e\n\u003cli\u003ePizza pies like \u003cb\u003eOriginal\u003c\/b\u003e, \u003cb\u003eMarinara\u003c\/b\u003e, and \u003cb\u003eHotboi\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eExtras like \u003cb\u003eCalzones\u003c\/b\u003e, \u003cb\u003eVegan Garlic Knots\u003c\/b\u003e, and \u003cb\u003eMeatball Parm\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eCocktails like \u003cb\u003eDJ CK Lemonade\u003c\/b\u003e, \u003cb\u003eGuava Margarita\u003c\/b\u003e, and \u003cb\u003eVegan Piña Colada\u003c\/b\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"4 Color Books","offers":[{"title":"Default Title","offer_id":43314795774051,"sku":"9781984861443","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/7515\/0179\/files\/imageloader_86707476-af44-4991-929e-fe66e45eb725.jpg?v=1744942201"}],"url":"https:\/\/redricebooks.com\/collections\/fresh-literature.oembed?page=84","provider":"Red Rice Books","version":"1.0","type":"link"}