Sweet Home Café Cookbook
A Celebration of African American Cooking
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- $329.00
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- $329.00
Descripción editorial
A celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café
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. Now both readers and home cooks can partake of the café's bounty: drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home Café Cookbook celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture.
With 109 recipes, the sumptuous Sweet Home Café Cookbook takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin' John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp & Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, Sweet Home Café Cookbook is an absolute must-have.
PUBLISHERS WEEKLY
Albert Lukas, supervising chef of the Smithsonian's National Museum of African American History and Culture's caf , and Jessica B. Harris (The Martha's Vineyard Table) present the museum caf 's recipes in this fascinating cookbook. Included are recipes for hoppin' john, shrimp and grits, buttermilk fried chicken, chocolate chess pie, and many more. African, Caribbean, Native American, European, and Latin-American influences appear throughout in dishes such as Jamaican jerk chicken, duck and crawfish gumbo, fried okra, and numerous smoked and barbecued dishes. Organized into "Salads and Sides," "Soups and Stews," "Mains, Pickles/Snacks/Breads," and "Sweets/Drinks," recipes are coded by geographic area ("Agricultural South," "Creole Coast," "Northern States," and "Western Range") and include historical background: for example, pork shoulder is from the agricultural South, served with an Eastern Carolina vinegar sauce, and "hickory or hardwood chips is a must" if smoked; shrimp and grits comes from the creole coast, and "for authenticity, use stone-ground grits"; and salmon croquettes originated in the northern states and the dish often "shows up on the breakfast table, sometimes scrambled into eggs." In these refined caf dishes, Lukas and Harris deliver a delicious food history lesson for home cooks. Correction: An earlier version of this review misspelled Albert Lukas's last name.
