The Welcome Table: African-American Heritage Cooking

Front Cover
Simon & Schuster, Dec 1, 1996 - Cooking - 285 pages
0 Reviews

The African-American way with food combines the improvisational techniques that gave the world jazz with the culinary techniques and piquant tastes of the African continent. From Hoppin' John to creamy Sweet Potato Pie, from Benne Seed Wafers to the Gospel Bird, African-American cooking recalls its history and speaks eloquently to the richness and diversity of black culture. In The Welcome Table, Jessica Harris presents African-American food at its finest: over 200 recipes, both traditional and contemporary, combined with historical detail and personal interviews and illustrated with beautiful photographs.

What people are saying - Write a review

The welcome table: African-American heritage cooking

User Review  - Not Available - Book Verdict

Harris is the author of a number of good cookbooks, including Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking (LJ 5/15/89), in some ways the forerunner of this one. Here she presents ... Read full review

Contents

Appetizers
37
Soups and Salads
57
Condiments
81
Vegetables and Other Side Dishes
101
Main Dishes
143
Breads and Baking
181
Desserts and Candies
199
Beverages
225
Lagniappe
235
Appendices
243
Favorite AfricanAmerican Cookbooks
262
Inde?
275
Copyright

About the author (1996)

Jessica B. Harris is the author of A Kwanzaa Keepsake, Tasting Brazil, Iron Pots and Wooden Spoons, and Sky Juice and Flying Fish. Her articles have appeared in Eating Well, Food & Wine, Essence, and The New Yorker. She lives in Brooklyn, New York.

Bibliographic information