Lukas, Albert
Summary: Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. With African, Caribbean, and European influences...
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Publisher / Publication Date: Smithsonian Books 2018
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59 LUKWillan, Anne
Summary: "Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, up to Alice Waters today, these women, and books,...
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Publisher / Publication Date: Scribner 2020
Copies Available at Woodmere
1 available in Adult Display, Call number: 641.5092 WILCopies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food WillanRaiford, Matthew
Summary: "From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food, speaking the African Creole language called Gullah-Geechee. In this groundbreaking and beautiful cookbook, Matthew Raiford pays homage to this cuisine that nurtured his family for seven generations. In 2010, Raiford's Nana handed over the deed to the family farm...
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Publisher / Publication Date: The Countryman Press, a Division of W. W. Norton & Company 2021
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1 available in Adult Non-fiction, Call number: 641.59296 RAIWalsh, Robb
Summary: Compiles chili recipes and recipes that incorporate chili, including such offerings as lobster chili, green chile chicken, Branson chili cheese fries, and pork and whiskey chili.
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Publisher / Publication Date: Ten Speed Press 2015
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Place a hold to request this item.Twitty, Michael
Summary: "Culinary historian Michael W. Twitty brings a fresh perspective to our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and from slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the...
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Publisher / Publication Date: Amistad, an imprint of HarperCollinsPublishers 2017
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1 available in Adult Non-fiction, Call number: 641.59 TWIFehribach, Paul
Summary: "Acclaimed Chicago chef Paul Fehribach surveys the tremendous diversity of localist food practices across the Midwest. Fehribach focuses not only on present trends but on a cultural migration from the Ohio River Valley north- and westward. The book will feature many remarkable recipes-e.g., bacon fat-fried Turkey Red Wheat pancakes; delicata squash stuffed with hominy, dried blueberries, and...
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Publisher / Publication Date: The University of Chicago Press 2023
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1 available in New Non-fiction, Call number: 641.5977 FEHBitsoie, Freddie
Summary: "From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian's National Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag...
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Publisher / Publication Date: Abrams 2021
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Place a hold to request this item.Miller, Adrian.
Summary: In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity....
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Publisher / Publication Date: 2013
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1 available in Adult Non-fiction, Call number: 641.59 MILHetzler, Richard
Summary: A gift book for food lovers, showcasing 90 authentic recipes from the Americas' indigenous populations in conjunction with the Smithsonian Institution and the Mitsitam Cafe's executive chef, Richard Hetzler.
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Publisher / Publication Date: Smithsonian National Museum of the American Indian 2010
Copies Available at Fife Lake
1 available in Adult Non-fiction, Call number: 641.592 HETCopies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.592 HETRichards, Todd
Summary: "Chef Todd Richards explores West African diaspora cooking in the Americas, spanning history from the slave trade through the Great Migration, with over 100 mouthwatering recipes and illuminating narratives"--
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Publisher / Publication Date: Harvest, an imprint of William Morrow 2024
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1 available in Adult Non-fiction, Call number: 641.59296 RICLohman, Sarah
Summary: "American food traditions are in danger of being lost. How do we save them?"--Dust jacket flap.
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Publisher / Publication Date: W. W. Norton & Company 2023
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1 available in Adult Non-fiction, Call number: 394.12 LOHFrank, Lois Ellen
Summary: "Some food historians say that 1491 to 1493 are the years the world began in terms of food, that is. Prior to 1492, eight plants-corn, beans, squash, chile, tomato, potato, vanilla, and cacao-existed only in the Americans. Italy didn't have the tomato; Ireland didn't have the potato, nor Russia the vodka distilled from it; and there were no chiles in South Asia. When these ingredients crossed...
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Publisher / Publication Date: Hachette Go 2023
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Place a hold to request this item.Selengut, Becky
Summary: It can be intimidating to shop for seafood. You wonder if it's healthy for you, you worry about whether it's overfished and whether it's caught in ways that harm other species or the environment. Making smart seafood choices has never been more confusing or more important for the planet and our health. Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that's informed...
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Publisher / Publication Date: Sasquatch Books 2018
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.66 SELButel, Jane.
Summary: "In all, more than 160 recipes to feed the irresistible passion and teach the methods of 'Chili Madness.'"--Back cover.
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Publisher / Publication Date: Workman Pub. 2008
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.8 BUTLevin, Amelia
Summary: Take a gustatory tour of the states surrounding Lake Michigan! Levin has collected classic recipes that capture the best of lakeshore living. She also profiles local markets, bakeries and farms to bring to life the best of Lake Michigan's iconic tastes.
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Publisher / Publication Date: Storey Publishing 2018
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5977 LEVCopies Available at Peninsula
1 available in Adult, Call number: 641.9774 LEVAlexander, Jasper
Summary: In 1938, Louisiana native Hattie Gray started Hattie's Chicken Shack in Saratoga Springs, New York. Alexander traces the restaurant's history to the present through recipes, anecdotes, and photographs, interwoven with recipes from downhome jambalaya to good old-fashioned fried chicken. Now you can enjoy these tasty Southern meals with your family and friends in the comfort of your own sweet home.
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Publisher / Publication Date: Countryman Press 2016
Copies Available at East Bay
1 available in Adult Non-fiction, Call number: 641.5 ALELundy, Ronni.
Summary: Sorghum is an Old World grass that resembles corn and is cultivated and used as a grain in most of the world, the cane varieties were cultivated, processed and used as syrup only in North America. It has been a staple in baked goods since before the Civil War. Sorghum has endless possibilities, however, some of them shared here along with sorghum's history by the author Ronni Lundy.
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Publisher / Publication Date: University Press of Florida 2015
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1 available in Adult Non-fiction, Call number: 641.5 LUNBarr, Luke.
Summary: Presents a dramatic account of the 1970 gathering in Provence where such culinary luminaries as James Beard and Julia Child debated and inadvertently launched the modern food movement in America.
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Publisher / Publication Date: Random House Inc 2014
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1 available in Adult Non-fiction, Call number: 641.5973 BARTerry, Bryant
Summary: "A groundbreaking cookbook from beloved chef-activist Bryant Terry, drawing from African, Afro-Caribbean, and Southern food to create over 100 enticing vegan dishes. Rising star chef and food activist Bryant Terry is known for his simple, creative, and delicious vegan dishes inspired by African American cooking. In this landmark cookbook, he remixes foods of the African diaspora to create...
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Publisher / Publication Date: Random House Inc 2014
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1 available in Adult Non-fiction, Call number: 641.5637 TERAldrich, Elizabeth
Summary: "An "all-you-can-eat" tour of American life in the postwar period, told through the foods we loved"--
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Publisher / Publication Date: State University of New York Press 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.54 ALDMonsour, Samuel
Summary: Bold new burgers are appearing on the menus of the country's top restaurants, reverently prepared by some of the nation's best chefs. The burger has become a fine dining event, expertly crafted and fiendishly devoured. Allow award-winning chef Samuel Monsour and noted burger critic and chef Richard Chudy to serve as your guides in this brave new world, bringing that energy and creativity to...
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Publisher / Publication Date: Union Park Press 2015
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1 available in Adult Non-fiction, Call number: 641.362 MONWalker, Barbara M. (Barbara Muhs)
Summary: Recipes based on the pioneer food written about in the "Little House" books of Laura Ingalls Wilder, along with quotes from the books and descriptions of the food and cooking of pioneer times.
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Publisher / Publication Date: Harper, an imprint of HarperCollins Publishers 2018
Copies Available at East Bay
1 available in Adult Non-fiction, Call number: 641.5 WALBragg, Rick
Summary: Presents a food memoir, cookbook, and tribute to the author's mother, sharing classic family recipes--many of them pre-dating the Civil War--and preparation secrets for such traditional fare as short ribs, biscuits, and perfect mashed potatoes.
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Publisher / Publication Date: Alfred A. Knopf 2018
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5092 BRACopies Available at Peninsula
1 available in Adult Fiction, Call number: 641.59 BRASummary: Journey back to the 1800s and celebrate Christmas on Mackinac Island with a young French woman. Relive Christmas in Detroit when streetcars took you Christmas shopping. Travel to the Upper Peninsula during the Depression when money and food were scarce - but not the Christmas spirit. Re-enter the kitchens of your mother and grandmothers. Read and remember their baking powder biscuits, ginger...
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Publisher / Publication Date: Eberly Press 1987