A Seat at the Table: Five Culinary Titles for Black History Month

Celebrate Black History Month and help kids make the connection between food, culture and community with these titles available at Gwinnett County Public Library.

 

Carla’s Comfort Foods: Favorite Dishes from Around the World by Carla Hall

For Carla Hall, co-host of ABC’s The Chew, food is a wonderful way to forge connections with and between people. In her delicious cookbook, Carla’s Comfort Foods, she finds inspiration by going around the world in search of the universal home-cooked flavors of comfort.

 

 

High on the Hog: A Culinary Journey from Africa to America by Jessica B. Harris

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the reader on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way.

 

 

 

Marcus Off Duty: The Recipes I Cook at Home by Marcus Samuelsson

In this book, the chef who former President Bill Clinton says “has reinvigorated and reimagined what it means to be American” serves up the dishes he makes at his Harlem home for his wife and friends. The recipes blend a rainbow of the flavors he experienced in his travels—Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul.

 

 

Hundred Years of Cooking in a Black Family by Alice Randall and Caroline Randall Williams

Soul Food Love relates the authors’ fascinating family history (which mirrors that of much of black America in the twentieth century), explores the often fraught relationship African-American women have had with food, and forges a powerful new way forward that honors their cultural and culinary heritage.

 

 

Ziggy Marley and Family Cookbook: Delicious Meals Made with Whole, Organic Ingredients from the Marley Family Kitchen by Ziggy Marley

As the oldest son of Bob and Rita Marley, Ziggy was raised with both traditional Jamaican food and the more natural and healthy “ital” food of the family’s Rastafari culture. The fifty-four recipes included in the book, inspired by Ziggy’s youth and accompanied by beautiful photos, are contributed by Ziggy, his wife Orly, his sister Karen, as well as renowned chefs Bruce Sherman (Coconut Carrot Curry), Ben Ford (Escabeche, Escovitch), and Leonie McDonald (Caribbean Salsa). Many of the recipes are vegetarian, vegan, and/or gluten-free.