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Home, Garden, and DIY November 2021 |
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| Black Food: Stories, Art, and Recipes From Across the African Diaspora by Bryant Terry (editor)What it is: a wide-ranging collection of recipes, essays, poems, and art celebrating Black culture and food by a variety of creators, including Edna Lewis, Erika Council, Lazarus Lynch, and Nina Compton.
Recipes include: Buttermilk Biscuits; Vegetarian Gumbo; Jerk Chicken Ramen; Peach Hand Pie; Ghanaian Crepe Cake; Whiskey Sour.
Read this next: Toni Tipton-Martin's Jubilee; Alexander Smalls' Meals, Music, and Muses; or Marcus Samuelsson's The Rise. |
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Focus on: Family, Food, and Memories
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| Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver with Steven L. Hopp and Camille KingsolverWhat happened: Acclaimed novelist Barbara Kingsolver and her family moved from Tucson, Arizona to a small town in Virginia's Southern Appalachians where they strove to eat only local or homegrown food (with a few exceptions, such as coffee).
What's inside: details about things like vegetable gardening, turkey breeding, and cooking with what is in season (recipes are included), plus vivid descriptions, humor, and family lore.
Who it's for: You'll relish this tasty memoir if you want to know more about the food you eat or dream of mini-farm life. |
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Cook, Eat, Repeat: Ingredients, Recipes, and Stories
by Nigella Lawson
The best-selling author of Nigella Bites combines narrative essays on the family experiences that inspired her career with recipes for such seasonal options as Chicken with Garlic Cream Sauce and Chocolate Peanut Butter Cake.
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Sephardi: Cooking the History, Recipes of the Jews of Spain and the Diaspora, From the 13th Century to Today
by Hélène Jawhara Piñer
"This is no ordinary cookbook. It is a cookbook steeped in the history of the Sephardic Jews, culled from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, and poems. The recipes it contains follow the history of the Jewsof Spain and the Sephardic Diaspora. A culinary story is unearthed thanks to detailed analysis of real sources from the thirteenth century onwards. Whether written in Arabic, Spanish, Portuguese, Occitan, Italian, or Hebrew, the recipes bear witness to the culinary richness of the Sephardim, conversos, who were able to transport and bring their cuisines to life wherever they went. Spain, Morocco, Egypt, Turkey, Italy, Brazil, the Dominican Republic, and Mexico are all countries where the culinary cultureof the Sephardim lives on. Each bite transports us to the most deeply moving and intriguing aspects of the history of the Jews. Eating is to re-remember."
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Contact your librarian for more great books!
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