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Don't count the tortillas : the art of Texas Mexican cooking
\"From an early age, Chef Adâan Medrano understood the power of cooking to enthrall, to grant artistic agency, and to solidify identity as well as succor and hospitality. In this second cookbook, he documents and explains native ingredients, traditional techniques, and innovations in casero (home-style) Mexican American cooking in Texas. \"Don't Count the Tortillas\" offers over 100 kitchen-tested recipes, including newly created dishes that illustrate what is trending in homes and restaurants across Texas. Each recipe is followed by clear, step-by-step instructions, explanation of cooking techniques, and description of the dishes' cultural context. Dozens of color photographs round out Chef Medrano's encompassing of a rich indigenous history that turns on family and, more widely, on community--one bound by shared memories of the art that this book honors.\"-- Provided by publisher.
Book
At the Table of Power
At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen. From the rural country kitchen and steamboat floating palaces to marketplace street vendors and restaurants in urban hubs of business and finance, Africans in America cooked their way to positions of distinct superiority, and thereby indispensability. Despite their many culinary accomplishments, most Black culinary artists have been made invisible—until now. Within these pages, Spivey tells a powerful story beckoning and daring the reader to witness this culinary, cultural, and political journey taken hand in hand with the fight of Africans in America during the foundation years, from colonial slavery through the Reconstruction era. These narratives, together with the recipes from the nineteenth and twentieth centuries, expose the politics of the day and offer insight on the politics of today. African American culinary artists, Spivey concludes, have more than earned a rightful place at the table of culinary contribution and power.
eBook
The Peached Tortilla : modern Asian comfort food from Tokyo to Texas
This is Asian comfort food at its best! Eric Silverstein puts a modern American twist on dishes that are firmly rooted in Asian street food to deliver intensely flavored, soul-satisfying fare. His background in Asian food culture as a child in Japan, and later his immersion in Southern and Southwestern cuisine, influences his cooking today, at his restaurant, The Peached Tortilla, in Austin, Texas. Silverstein's personal narrative, detailing the difficult but ultimately successful journey from fledgling food truck operator to owner of one of Austin's top restaurants, also weaves in and out of the book and casts an inspiring spell of its own. The 100 flavor-packed recipes include many of The Peached Tortilla's most-beloved dishes, like Silverstein's Banh Mi Taco and Bacon Jam Fries, which gained a cult-like following when he first served them out of his famed Austin-based food truck. Other crowd-pleasing favorites range from crispy Umami Fried Chicken and Korean Short Rib Pappardelle with Smoked Crème Fraîche to Roasted Cauliflower with Nori Brown Butter.
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The Jemima Code
Winner, James Beard Foundation Book Award, 2016 Art of
Eating Prize, 2015 BCALA Outstanding Contribution to Publishing
Citation, Black Caucus of the American Library Association,
2016
Women of African descent have contributed to America's food
culture for centuries, but their rich and varied involvement is
still overshadowed by the demeaning stereotype of an illiterate
\"Aunt Jemima\" who cooked mostly by natural instinct. To discover
the true role of black women in the creation of American, and
especially southern, cuisine, Toni Tipton-Martin has spent years
amassing one of the world's largest private collections of
cookbooks published by African American authors, looking for
evidence of their impact on American food, families, and
communities and for ways we might use that knowledge to inspire
community wellness of every kind.
The Jemima Code presents more than 150 black cookbooks
that range from a rare 1827 house servant's manual, the first book
published by an African American in the trade, to modern classics
by authors such as Edna Lewis and Vertamae Grosvenor. The books are
arranged chronologically and illustrated with photos of their
covers; many also display selected interior pages, including
recipes. Tipton-Martin provides notes on the authors and their
contributions and the significance of each book, while her chapter
introductions summarize the cultural history reflected in the books
that follow. These cookbooks offer firsthand evidence that African
Americans cooked creative masterpieces from meager provisions,
educated young chefs, operated food businesses, and nourished the
African American community through the long struggle for human
rights. The Jemima Code transforms America's most maligned
kitchen servant into an inspirational and powerful model of
culinary wisdom and cultural authority.
eBook
The Edible South
InThe Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food--as cuisine and as commodity--has expressed and shaped southern identity to the present day.The region in which European settlers were greeted with unimaginable natural abundance was simultaneously the place where enslaved Africans vigilantly preserved cultural memory in cuisine and Native Americans held tight to kinship and food traditions despite mass expulsions. Southern food, Ferris argues, is intimately connected to the politics of power. The contradiction between the realities of fulsomeness and deprivation, privilege and poverty, in southern history resonates in the region's food traditions, both beloved and maligned.
eBook
Meals, music, and muses : recipes from my African American kitchen
Iconic chef and world-renowned opera singer Alexander Smalls marries two of his greatest passions--food and music--in Meals, Music, and Muses. More than just a cookbook, Smalls takes readers on a delicious journey through the South to examine the food that has shaped the region. Each chapter is named for a type of music to help readers understand the spirit that animates these recipes. Filled with classic Southern recipes and twists on old favorites, this cookbook includes starters such as Hoppin' John Cakes with Sweet Pepper Remoulade and Carolina Bourbon Barbecue Shrimp and Okra Skewers, and main dishes like Roast Quail in Bourbon Cream Sauce and Prime Rib Roast with Crawfish Onion Gravy. Complete with anecdotes of Smalls's childhood in the Low Country and examinations of Southern musical tradition, Meals, Music, and Muses is a heritage cookbook in the tradition of Edna Lewis's A Taste of Country Cooking. -- Provided by publisher.
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Which Food Will You Choose?
Highly commended in the Teach Early Years Awards 2022 An ingenious and entertaining picture book to entice your little fussy eater to look beyond 'beige' and explore a whole new colourful world of food!Mummy's in a bad mood.She's fed up of food like chicken nuggets, pasta, chips, cereal and crisps.Then she has an idea!.
eBook
Voices in the kitchen : views of food and the world from working-class Mexican and Mexican American women
“Literally, chilaquiles are a breakfast I grew up eating: fried corn tortillas with tomato-chile sauce. Symbolically, they are the culinary metaphor for how working-class women speak with the seasoning of their food.”—from the Introduction
Through the ages and across cultures, women have carved out a domain in which their cooking allowed them to express themselves, strengthen family relationships, and create a world of shared meanings with other women. In Voices in the Kitchen, Meredith E. Abarca features the voices of her mother and several other family members and friends, seated at their kitchen tables, to share the grassroots world view of these working-class Mexican and Mexican American women.
In the kitchen, Abarca demonstrates, women assert their own sazón (seasoning), not only in their cooking but also in their lives. Through a series of oral histories, or charlas culinarias (culinary chats), the women interviewed address issues of space, sensual knowledge, artistic and narrative expression, and cultural and social change. From her mother’s breakfast chilaquiles to the most elaborate traditional dinner, these women share their lives as they share their savory, symbolic, and theoretical meanings of food.
The charlas culinarias represent spoken personal narratives, testimonial autobiography, and a form of culinary memoir, one created by the cooks-as-writers who speak from their kitchen space. Abarca then looks at writers-as-cooks to add an additional dimension to the understanding of women’s power to define themselves.
Voices in the Kitchen joins the extensive culinary research of the last decade in exploring the importance of the knowledge found in the practical, concrete, and temporal aspects of the ordinary practice of everyday cooking.
eBook