edited by Terry Bryant
James Beard – and NAACP Image Award – winning chef and food activist Terry Bryant presents a rich and fascinating look at the food, culture, history, and people of the African Diaspora, exploring its wide range across Africa to the American South, the Caribbean, and Afro-Asia. Also included are playlists to cook by and stories about food. The mouth-watering recipes range from buttermilk biscuits and pili pili oil to Somali lamb stew and doubles. Personal stories and photos within recipes will make readers feel excited to cook.
See the Jones Library Antiracism Book List for recommended titles for all ages.