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Gourdet’s dishes are inspired by his deep affection for global ingredients and techniques--from his Haitian upbringing to his French culinary education, from his deep affection for the cuisines of Asia as well as those of North and West Africa. His unique culinary odyssey informs this one-of-a-kind cookbook, which features dynamic vegetable-forward dishes and savory meaty stews, umami-packed sauces and easy ferments, and endless clever ways to make both year-round and seasonal ingredients shine.\u003c\/p\u003e","brand":"Harper Collins","offers":[{"title":"Default Title","offer_id":37796345217186,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/51ctp9bZqIL.jpg?v=1613012897"},{"product_id":"new-arrival-african-american-verta-mae-smart-grosvenor-vibration-cooking-or-the-travel-notes-of-a-geechee-girl","title":"(African American) Verta Mae Smart-Grosvenor. 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Goldman compared \u003cem data-mce-fragment=\"1\"\u003eVibration Cooking\u003c\/em\u003e with Jessica Harris' \u003cem data-mce-fragment=\"1\"\u003eIron Pots and Wooden Spoons\u003c\/em\u003e, arguing that, in both books, \" \u003cem data-mce-fragment=\"1\"\u003ethe model of the self... is historicized by being developed in the context of colonialism.\u003c\/em\u003e\"\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMinor rubbing to extremities; owner's inscription to inside front wrapper \u0026amp; her rubberstamp to title page, otherwise very good - scarce. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(10)\u003c\/p\u003e","brand":"Ebay","offers":[{"title":"Default Title","offer_id":39771051163810,"sku":"","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/VibrationCooking.jpg?v=1619394352"},{"product_id":"new-arrival-southern-african-american-mckinney-emma-william-aunt-carolines-dixieland-recipes-a-rare-collection-of-choice-southern-dishes","title":"(Southern - African American) McKinney, Emma \u0026 William. Aunt Caroline's Dixieland Recipes: A Rare Collection of Choice Southern Dishes.","description":"\u003cp data-mce-fragment=\"1\"\u003ePlaid cloth, pictorial cover label. First Edition. Chicago: Laird \u0026amp; Lee, 1922.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTraditional Southern recipes for Mason and Dixie Cookies, Mississippi Biscuits, Old Virginia Molasses Taffy, Green Tomato Pickles, Carolina Broiled Steak, etc.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNear fine.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e(11)\u003c\/p\u003e","brand":"Ebay","offers":[{"title":"Default Title","offer_id":42600778268930,"sku":"","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/AuntCaroline_s.jpg?v=1648850693"},{"product_id":"pre-order-african-american-klancy-miller-for-the-culture-phenomenal-black-women-and-femmes-in-food-interviews-inspiration-and-recipes-expected-may-2-2023","title":"*Sale* For The Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes (Klancy Miller) *Signed*","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\" data-mce-fragment=\"1\"\u003eSigned bookplate mounted inside!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eChef and writer Klancy Miller found her own way by trial and error—as a pastry chef, recipe developer, author, and founder of \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eFor the Culture\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e magazine—but what if she had known then what she knows now? What if she had known the extraordinary women profiled within these pages—entrepreneurs, chefs, food stylists, mixologists, historians, influencers, hoteliers, and more—and learned from their stories?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eLike Leah Penniman, a farmer using Afro-Indigenous methods to restore the land and feed her community; Ashtin Berry, an activist, sommelier, and mixologist creating radical change in the hospitality industry and beyond; or Sophia Roe, a TV host and producer showcasing the inside stories behind today’s food systems. Toni Tipton-Martin, Mashama Bailey, Carla Hall, Nicole Taylor, Dr. Jessica B. Harris . . . In this gorgeous volume these luminaries and more share the vision that drives them, the mistakes they made along the way, advice for the next generation, and treasured recipes—all accompanied by stunning original illustrated portraits and vibrant food photography.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn addition, Miller shines a light on the matriarchs who paved the way for today’s tastemakers—Edna Lewis, B. 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And with each dish made entirely from plants―with genius homemade swaps for meat, cheese and seafood―this cookbook makes healthier Afro-Latinx fare accessible to a new generation of cooks.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePacked into each one of these 60 recipes are Lyana’s family stories and humorous insights, making for an intimate reading experience for the home cook. You’ll discover nostalgic meals like Grandma’s Relleno De Papa and Titi’s Lasagna for Dad, as well as a host of new vegan hits like Succulent Barbacoa Jackfruit Tacos, Guava and Cheese Corn Bread and Holiday Vernil. Enjoy meat and seafood recreations like Not So Crabby Cake, Zesty Cajun Skrimp Pasta and Planto Mango Con Salami, as well as a host of Lyana’s famous desserts like her \u003c\/span\u003e\u003cspan class=\"a-text-italic\" data-mce-fragment=\"1\"\u003eNew York Times\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e featured Coquito Tres Leches Cake. With this incredible assortment of plant-based recipes you’ll enjoy Puerto Rican food in an incredible new way.\u003c\/span\u003e","brand":"MPS","offers":[{"title":"Default Title","offer_id":43575451418882,"sku":"","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/81ONX7mKHiL.jpg?v=1676589373"},{"product_id":"our-south-black-food-through-my-lens-ashleigh-shanti","title":"Our South: Black Food Through My Lens (Ashleigh Shanti)","description":"\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content\" data-expanded=\"false\"\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eRaised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we’ve come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eOur South\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed–topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it’s like to cook—and live—as a Black Southern chef now.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLong before competing on \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eTop Chef\u003c\/span\u003e\u003cspan\u003e and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina’s Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae’s larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e\u003cem\u003eOur South\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003etakes readers on a mouthwatering journey through Appalachia and beyond, revealing the depth and diversity of Southern cooking through the eyes of a rising culinary star. Perfect for fans of other regional Southern cookbooks like the\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eMosquito Supper Club\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003ecookbook or soul food cookbooks like\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eJubilee\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eOur South\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003estands as a testament to the rich tapestry of Black culinary traditions, offering a contemporary exploration of Black Southern foodways that's both personal and universal.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette","offers":[{"title":"Default Title","offer_id":45568510951682,"sku":"","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/81GnHC8C3CL._SL1500.jpg?v=1729196963"},{"product_id":"pre-order-by-heart-recipes-to-hold-near-and-dear-hardcover-hailee-catalano-copy","title":"Braided Heritage: Recipes and Stories on the Origin of American Cuisine (Jessica B. 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As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she’s made over the years—people whose family dishes go back to the crucial era when Native peoples encountered Europeans and the enslaved Africans they brought with them.\u003cbr\u003e\u003cbr\u003eThrough this mix, we learn that \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eClear Broth Clam Chowder\u003c\/span\u003e\u003cspan\u003e has both Indigenous and European roots; the same, too, with \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eEnchiladas Suizas\u003c\/span\u003e\u003cspan\u003e, tomatillo-smothered tortillas made “Swiss” with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eRed Beans and Rice\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ePeach Bread Pudding Cupcakes with Bourbon Glaze\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":45755554726146,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/91M2nCM26iL._SL1500.jpg?v=1735944160"},{"product_id":"pre-order-monsoon-delicious-indian-recipes-for-every-day-and-season-monsoon-delicious-indian-recipes-for-every-day-and-season-asma-khan-copy-3","title":"Gursha: Timeless Recipes for Modern Kitchens, from Ethiopia, Israel, Harlem, and Beyond (Beejhy Barhany, Elisa Ung) *Signed*","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eSigned with a specially mounted bookplate inside!\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cspan class=\"a-text-bold\"\u003eA triumphant celebration of Ethiopian Jewish cuisine; more than one hundred recipes, stories, and traditions from the intersection of the African and Jewish diasporas\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eIn \u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eGursha\u003c\/span\u003e\u003c\/em\u003e, which loosely translates as “the act of feeding one another,” chef and restaurateur Beejhy Barhany shares the food and culture of Beta Israel or Ethiopian Jews.\u003cbr\u003e\u003cbr\u003eBorn in Ethiopia, Barhany fled to Sudan before making her way to Israel and, eventually, Harlem. In \u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eGursha\u003c\/span\u003e\u003c\/em\u003e, she tells that story through food, bringing together more than a hundred personal recipes, from traditional dishes (Doro Wot, Shakshuka, Legamat [Sudanese doughnuts]) to those of her own creation (Berbere Fried Fish, Injera Fish Taco, Queen of Sheba Chocolate Cardamom Cake). Alongside the recipes, readers will also find essays on Beta Israel culture and traditions, profiles of the author’s friends and family members that illuminate the Ethiopian Jewish community, and more.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Random House","offers":[{"title":"Default Title","offer_id":45755601125634,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/81VTg_3M_9L._SL1500.jpg?v=1735947799"},{"product_id":"vegan-soulicious-plant-based-island-cooking-charlise-rookwood","title":"Vegan Soulicious: Plant-Based Island Cooking (Charlise Rookwood)","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eCharlise Rookwood, the vegan influencer and host of\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Black Vegan Cooking Show\u003c\/span\u003e\u003c\/em\u003e\u003cspan class=\"a-text-bold\"\u003e, brings a vegan approach to African and Caribbean-style cooking\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003eWhether you are new to vegan cooking, simply want to reduce the amount of meat and dairy you are consuming, or are an experienced plant-based cook, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eVegan Soulicious\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e has a fresh and delicious point of view, offering an exciting approach to cooking that is irresistibly soulful and centered on wellness and joy.\u003cbr\u003e\u003cbr\u003eIn her debut cookbook, \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eVegan Soulicious\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, Charlise Rookwood shares her favorite vegan dishes, as well as recipes that showcase African and Caribbean flavors that will make your tastebuds sing. In the process, she proves that plant-based food can be boldly flavorful, vibrantly beautiful, easy to make, and a reflection of cultural roots.\u003cbr\u003e\u003cbr\u003eInspired by her Jamaican and Mauritian heritage, Rookwood wants to help readers fall in love with their favorite childhood dishes all over again with a new, healthy approach, and spice up everyone’s cooking with exciting flavor profiles and new techniques.\u003cbr\u003e\u003cbr\u003eRookwood incorporates tropical and African influences in every recipe, from \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eAckee and Dumplings\u003c\/span\u003e\u003cspan\u003e to \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eGreen Banana Porridge\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJamaican Bread Pudding\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eCoconut Chutney\u003c\/span\u003e\u003cspan\u003e, while telling stories about her family, growing up in London, working in the music industry, and traveling to visit her loved ones in Jamaica and Mauritius.\u003cbr\u003e\u003cbr\u003eThe recipes in \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eVegan Soulicious\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e span Jamaican comfort food, essential and outrageously delicious Mauritian condiments, and plant-based twists on familiar soul food favorites from the American South. 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Craig Claiborne described him as \"\u003cem\u003eone of the finest hosts of New York\u003c\/em\u003e.\" \u003c\/p\u003e\n\u003cp\u003eChipping and creasing to upper jacket extremities, small stain to jacket spine foot, otherwise very good.\u003c\/p\u003e\n\u003cp\u003e(122)\u003c\/p\u003e","brand":"Friends of SF Library","offers":[{"title":"Default Title","offer_id":46921674359042,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/IMG_0109.jpg?v=1761341812"},{"product_id":"vibration-cooking-or-the-travel-notes-of-a-geechee-girl-vertamae-smart-grosvenor","title":"Vibration Cooking: or, The Travel Notes of a Geechee Girl (Vertamae Smart-Grosvenor)","description":"\u003cp\u003ePaperback Edition. 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