Cookbooks can be an important tool to educate people on the history of recipes and the cultures they come from. Parkhurst site Randolph-Macon College recently hosted an event with author Adrian Miller, a two-time James Beard Book Award recipient. The event featured recipes from his book Black Smoke, including mac and cheese ,pork belly burnt ends, collard greens, and peach cobbler.
Adrian Miller is just one of many notable Black cookbook authors, and in honor of Black History Month, Parkhurst is highlighting the cookbooks by more BIPOC chefs we admire.
Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations by Nicole A. Taylor
In Watermelon and Red Birds, Taylor emphasizes celebration, skillfully merging traditional African American cuisine with contemporary flavors through stories and recipes. Her narrative weaves together our diverse backgrounds, journeys, and culinary innovations, embracing the essence of our past, present, and evolving tastes.
Black Food: Stories, Art, and Recipes from Across the African Diaspora by Bryant Terry
Bryant Terry’s captivating homage to Black culinary creativity intricately weaves together the diverse voices of the African Diaspora, featuring over 100 contributions from global cultural figures. The book offers a rich exploration of the Black experience through various chapters, blending flavorful recipes, essays, and captivating artwork.
My America: Recipes from a Young Black Chef by Kwame Onwuachi
My America is a tribute to the expansive heritage of the African Diaspora, featuring recipes passed down through Onwuachi’s family. The book showcases a rich mosaic of flavors from Nigeria to the Caribbean and beyond. Intertwined with tales of travels, it’s a heartfelt celebration of American cuisine’s global influences and cultural connections to food and place.
Grace the Table: Stories and Recipes from My Southern Revival by Alexander Smalls
In Alexander Smalls’ memoir, he blends storytelling and his love for food, narrating his journey from Spartanburg, South Carolina, to Europe and Manhattan. He shares memorable culinary experiences and includes 100 of his inventive dishes, inviting readers to recreate his Southern Revival recipes.
Black Smoke: African Americans and the United States of Barbecue by Adrian Miller
In Black Smoke, Miller highlights the overlooked contributions of Black barbecuers, showcasing their resilience, culinary creativity, and entrepreneurial spirit throughout history, and celebrating their pivotal role in shaping American barbecue culture alongside a collection of 22 exclusive recipes.
All of these cookbooks and more can be found at bembrooklyn.com, a website that exclusively sells books by Black authors.
