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Author: JJ Johnson Publisher: Macmillan + ORM ISBN: 1250139376 Category : Cooking Languages : en Pages : 375
Book Description
Winner of the James Beard Award for Best American Cookbook “Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.”— Sean Brock In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.” This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for... - Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. “This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre Thiam
Author: JJ Johnson Publisher: Macmillan + ORM ISBN: 1250139376 Category : Cooking Languages : en Pages : 375
Book Description
Winner of the James Beard Award for Best American Cookbook “Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.”— Sean Brock In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.” This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for... - Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. “This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre Thiam
Author: Alexander Smalls Publisher: ISBN: 1250108713 Category : Cooking Languages : en Pages : 279
Book Description
"The Asian diaspora has crisscrossed the African diaspora, throughout history and, most powerfully, on the plate. I've traveled the world eating and studying, cooking and exploring. The cookbook you are holding in your hands is about digging deep into our American heritage and setting the table with simple ingredients and bold flavors, presented in an entirely new way. Whether you're serving something as simple as our mac and cheese with rosemary and a side of our okra fries for a Meatless Monday supper or if you're feeding a crowd with our Afro-Asian-American gumbo, we know that these are meals that are steeped with the flavors of Harlem, that one-of-a-kind uptown hospitality and grace." --ALEXANDER SMALLS "Don't feel like you have to read this book cover to cover. Feel free to sample and scat through these recipes. We encourage you to improvise, like Charlie Parker once did. Everything in this book tastes good with everything. Every sauce in this book will be equally delicious whether you throw it on chicken or beef, a bowl of rice or a platter of grilled vegetables. We like leftovers in Harlem, so even if there's just a little bit of, say, pork suya in the pot after dinner, don't be afraid to serve it up the next morning along-side a batch of freshly scrambled eggs. However you choose to use this book, we hope you'll dive in with an open heart and a hungry belly." -- J.J. JOHNSON
Author: Alexander Smalls Publisher: Flatiron Books ISBN: 1250241006 Category : Cooking Languages : en Pages : 338
Book Description
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.
Author: Alexander Smalls Publisher: Clarkson Potter Publishers ISBN: Category : Cooking Languages : en Pages : 328
Book Description
The father of Southern revival cooking serves up a delectable combination of memoir and cookbook as he recounts his life's journey from his hometown of Spartanburg, South Carolina, to the cosmopolitan cities of Europe and the homes and hearts of Manhattan's socialites and celebrities.
Author: Sharifa Rhodes-Pitts Publisher: Little Brown ISBN: 031601723X Category : History Languages : en Pages : 209
Book Description
The author explores Harlem's legacy through the lives of people who lived there, both celebrities and everyday people, including her own experiences, in a book that looks at the growing gentrification of the culture-rich New York neighborhood.
Author: Lionel C. Bascom Publisher: Bloomsbury Publishing USA ISBN: Category : Social Science Languages : en Pages : 263
Book Description
Focusing on the contributions of civic reformers and political architects who arrived in New York in the early decades of the 20th century, this book explores the wide array of sweeping social reforms and radical racial demands first conceived of and planned in Harlem that transformed African Americans into self-aware U.S. citizens for the first time in history. When the first slave escaped bondage in the American South and migrated to the Northeast region of the United States, this act of an individual started what became known as the "great migration" of African Americans fleeing the feudal South for New York and other Northern cities. This migration fueled an intellectual, social, and personal pursuit—the long-standing quest for identity by a lost tribe of African Americans—by every black man, woman, and child in America. In Harlem, that quest was anchored by a wide array of civic, business, and prominent leaders who succeeded in establishing what we now know as modern African American culture. In Harlem: The Crucible of Modern African American Culture, author Lionel C. Bascom examines the accuracy of the established image of Harlem during the Renaissance period—roughly between 1917 and the 1960s—as "heaven" for migrating African Americans. He establishes how mingled among the former tenant farmers, cotton pickers, maids, and farmhands were college-educated intellectuals, progressive ministers, writers, and lecturers who formed various organizations aimed at banishing images of Negroes as bumbling, ignorant, second-class citizens. The book also challenges unfounded claims that political and social movements during the Harlem Renaissance period failed and dramatizes numerous attempts by government authorities to silence black progressives who spearheaded movements that eventually ended segregation in the armed forces, drafted plans that led to the first sweeping civil rights legislation, and resulted in a U.S. Supreme Court ruling that finally made racial segregation in schools a federal crime.
Author: Kwame Onwuachi Publisher: Vintage ISBN: 0525433910 Category : Biography & Autobiography Languages : en Pages : 290
Book Description
“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to “learn respect.” He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef. Through it all, Onwuachi’s love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams—even when they don’t turn out as you expected.
Author: 50 Cent Publisher: Simon and Schuster ISBN: 1416562087 Category : Fiction Languages : en Pages : 209
Book Description
Raised as a good Catholic and enjoying a successful career, beautiful home, and wealthy new husband, Ricardo, Heaven Diaz finds her life turned upside down by an encounter with the sexy and manipulative Gloria, who draws her into the center of a bloody drug war. Original.
Author: Robert M. Dowling Publisher: University of Illinois Press ISBN: 025207632X Category : American fiction Languages : en Pages : 234
Book Description
This remarkable exploration of the underbelly of New York City life from 1880 to 1930 takes readers through the city's inexhaustible variety of distinctive neighborhood cultures. Slumming in New York shows how the city's rich and poor, foreign-born and native-born, competed for a voice from such diverse vantage points as the East Side waterfront, the Bowery, the Tenderloin's "black bohemia," the Jewish Lower East Side, and mythic Harlem. Investigating a wide range of New York "slumming" narratives in which mainstream outsiders write about marginalized urban insiders, Robert M. Dowling shows how literary works transformed moral threats into cultural treasures.
Author: Brandon Jew Publisher: Ten Speed Press ISBN: 1984856502 Category : Cooking Languages : en Pages : 306
Book Description
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-starred Italian institutions before finding his way back to Chinatown and the food of his childhood. Through deeply personal recipes and stories about the neighborhood that often inspires them, this groundbreaking cookbook is an intimate account of how Chinese food became American food and the making of a Chinese American chef. Jew takes inspiration from classic Chinatown recipes to create innovative spins like Sizzling Rice Soup, Squid Ink Wontons, Orange Chicken Wings, Liberty Roast Duck, Mushroom Mu Shu, and Banana Black Sesame Pie. From the fundamentals of Chinese cooking to master class recipes, he interweaves recipes and techniques with stories about their origins in Chinatown and in his own family history. And he connects his classical training and American roots to Chinese traditions in chapters celebrating dim sum, dumplings, and banquet-style parties. With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of the neighborhood that changed the flavor of America.
Author: JJ Johnson
Author: JJ Johnson
Author: Alexander Smalls
Author: Alexander Smalls
Author: Alexander Smalls
Author: Sharifa Rhodes-Pitts
Author: Lionel C. Bascom
Author: Kwame Onwuachi
Author: 50 Cent
Author: Robert M. Dowling
Author: Brandon Jew