Ghetto Gastro presents Black power kitchen

First Title Value for Searching:

Personal Author:

Gray, Jon

Physical Description:

304 pages : color illustrations, color photographs ; 29 cm.

Genre:

Cookbooks.

Summary:

Ghetto Gastro, a Bronx-based creative and culinary collective, delivers a highly visual manifesto for living and eating to stimulate the mind, body, and heart, in a book that promotes Black excellence through recipes, art, and thought-provoking text.

Contents:

Food fight / by Dr. Jessica B. Harris -- Food is a weapon -- The makings of a Ghetto Gastro dish -- Welcome to the Bronx -- African roots -- The Bronx to the world: durag diplomacy -- Rebels with a cause -- Dear mama -- Eyes on the prize -- Pantry.

Subject Term:

African American cooking

Additional Credits:

Serrao, Pierre

Walker, Les

Endolyn, Osayi, 1982-

Harris, Jessica B.

Shuler, Nayquan

Woods, Joshua (Photographer)

Publication Info:

New York : Artisan Books, [2022]

Subject:

African American cooking

Cookbooks.

African American cookery

Afro-American cookery

Cookery, Afro-American

Cookery, Negro

Soul food cooking

SAILS ISBN:

9781648290169

Available:

Library	Shelf Number	Shelf Location	Status
Searching... Bridgewater Public Library	641.5 GRAY 2022	NONFICTION	Searching... Unknown
Searching... East Bridgewater Public Library	641.5929 GRA 2022	NONFICTION	Searching... Unknown

Bound With These Titles

On Order

Summary

Named a Best Cookbook of 2022 by Barnes & Noble

Named a Best Cookbook of Fall 2022 by Food & Wine, Forbes, Philadelphia Inquirer, Publishers Weekly, The Takeout , and more

An American Library Association CODES Essential Cookbook of the Year

Shortlisted for The Art of Eating Prize

"This year's most important cookbook."

-- Vogue

"Every recipe comes with an immersive story, bringing you closer to the intent behind the dish."

--The Strategist, The Year's Most Giftable Coffee-Table Books

"Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality."

-- Food & Wine

Knowledge Is Power

Part cookbook. Part manifesto. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment.

Ghetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general--disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They've partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World's 50 Best.

Now they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavor, and umami. They are born of the authors' cultural heritage and travels--from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.

Reviews (2)

Publisher's Weekly Review

The team from New York City collective Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs in this piquant "culinary manifesto about the nature of Black food." The opening section emulates a food tour of the Bronx and features the chopped stease, a chopped cheese sandwich made with plant-based meat, butter, and cheese. Also on offer are the potent and sweet pre-batched street drinks known as nutcrackers, distinguished "by their short, capped plastic bottles, sold at barbershops, concerts, or summer parades," here made with cognac. The second chapter riffs on Black cuisine's African influences with options like king jaffe jollof, a spicy rice dish with roots in West Africa, while a collection of dishes inspired by the authors' travels draws from various global cuisines with dishes like saltfish takoyaki, a twist on Japanese street food. Next come fare that shouts "Black resistance and rebellion," including chili lime liberation pasta featuring a ramen seasoning packet and other ingredients that are usually available from prison commissaries, and Black power waffles made with black cocoa powder and chocolate syrup. The authors' mothers are interviewed in a chapter on nourishing comfort foods, before a final, playful section on fruit and vegetable treats. Meals served up with ideals make this a dynamic and delicious cultural celebration. (Oct.)

Library Journal Review

In Jon Gray, Pierre Serrao, and Lester Walker's Bronx-based creative and culinary collective Ghetto Gastro, Black culinary traditions meet music, art, design, and fashion. Over the course of this cookbook's seven chapters, the authors focus on the cuisine and culture of Black communities in the Bronx. They discuss the importance of food from the perspective of culture and equality and challenge assumptions, all with hopes of having honest discussions about food, race, identity, and history. The book's stories and recipes have been drawn from the Bronx's African American communities as well as the larger African diaspora. Alongside the deeply absorbing narratives are 75 mostly vegetarian and vegan recipes. VERDICT A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro's multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes. Best for those interested in culinary and cultural histories.--Jacqueline Parascandola