1 comments about A Slice of Africa: Exotic West African Cuisines.

1. "This is a very good book. I've bought several copies for my family members"
   Fletcher Paschal,Sr.
   Miami, Florida

3 comments about Cooking the Gullah Way, Morning, Noon, and Night.

1. 
   Celebrity Chef Sallie Ann Robinson, a native of the famous Sea Island known as Daufuskie Island located just down the Savannah River between the coasts of South Carolina and Georgia, has made guest appearances on numerous cooking shows and been profiled in such publications as the 2005 Old Farmer's Almanac, Southern Living, and National Geographic. In COOKING THE GULLAH WAY, MORNING, NOON, AND NIGHT, her book of highly appealing regional recipes and personal memoir, Robinson goes beyond writing about her native Gullah culture to honoring, sharing, and preserving its customs and dialect with the kind of affectionate familiarity, and certainty of knowledge, that only a fifth-generation daughter of the island could possess.
   
   There are many levels on which to appreciate Cooking the Gullah Way. Lovers of exceptionally good food might justifiably desire to simply roam through its pages, pick out favorite recipes, and feast on their findings. Yet the recipes themselves often provide more than satisfying pleasures for the palate simply by virtue of names that reflect Robinson's coastal heritage sensibilities. Imagine, for example, a filling breakfast of the author's "Gullah Bacon Corn Muffin" with a side dish of "Sassy Strawberry Preserves"; a lunch featuring "Sallie's Seafood Spaghetti" with "Yondah Black-Eyed Pea Soup"; or a dinner of "Grilled Fresh Vegetables," "Local Sea Island Country Boil," and "Country Candied Yams with Raisins" all washed gently down by your choice of "Soothing Sassafras Tea," "Ol' Country Lemonade with Orange," or a homemade wine such as "`Fuskie Backyard Pear Wine." Such mouth-watering teasers defeat all attempts at resistance.
   
   However: a major special feature in Cooking the Gullah Way is Robinson's chapter on "Gullah Folk Beliefs and Home Remedies." As the author writes, "Those times living on Daufuskie without a television or radio to inform us about the weather made us wiser as we learned nature's ways."
   
   Chapter sections on "Living with Nature" and "Sea Island Folk Beliefs" offer notes of real interest for students of southern culture and history. Moreover, in these days of economically challenged households, the section on "'Fuskie Old-Fashioned Home Remedies" offers possible alternatives and/or supplements to medicines for the treatments of a variety of ills. Everything from asthma and earaches to high blood pressure and toothaches is covered with a note of caution to first, "learn about any remedy and be aware of the good and bad sides of it."
   
   If the winning recipes and folk remedies make Cooking the Gullah Way a homemaker's dream companion book, the down-to-earth wisdom and observations shared through the interwoven stories make it a delectable choice for the general reader as well. We smile with appreciation as Robinson's "Pop" explains that in the morning when he calls out, "Off and on it!" to his still sleeping family, the phrase means for every able body to "Get off ya backside and on ya feet." And we nod with humored enlightenment when he points out that, "A heap may see, but only a few knows"--meaning that seeing is not necessarily synonymous with understanding. With that in mind, what we need most to understand about Cooking the Gullah Way, Morning, Noon, and Night, is that this book delivers as much delicious nurturing for the soul as it does nourishment for the body.
   
   
   by Author-Poet Aberjhani
   author of The American Poet Who Went Home Again
   and Encyclopedia of the Harlem Renaissance (Facts on File Library of American History)



2. Loved this book. It holds alot of history and good cooking. This is of course strickly Gullah cooking and not just good ole southern cooking. Great addition to collection.



3. I can't decide what I like better, the mouth watering recipes or the delightful stories. Sallie Ann brings to life a rich culture and community so rare and fast fading. Fortunately, even today on Daufuskie slave descendents own vast tracts of land, the First Union African Baptist Church conducts worship each Sunday, roaming chickens cluck alongside goats, and dozens of original Gullah cottages remain (some with haint blue trim to scare away spirits). If you can't experience this island first hand, at least find yourself a favorite recipe and sit out on the front porch to enjoy it and one of Sallie Ann's stories!

5 comments about New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition (Melting Pot).

1. go for Frank Stitt's Southern Table which is what a real Southern cooking book should be. This book is very pretty, but not well written. It's simply kitschy, and the recipes are not good at all. I made several things from this book, and they did not work. I would not advise buying this book. I'm sorry, but Tanya Holland is not a 'real' chef, maybe one of those many people who write cookbooks and put in pretty pictures to sell it. Just my personal opinion.



2. I got this book to cook a traditional Christmas dinner for my family and friends, and I was so disappointed. I would not recommend this book. The recipes were not great. The photographs can be very deceptive. The banana pudding was mere mush.The 'yassa' chicken was disappointing and not to mention demoralizing. As a black woman, I am trying to get away from the 'yess sah' notion. Go elsewhere for true Southern cooking. No wonder there are so many of her books in the 'used' section for under $6.



3. I am a novice who was given this book as a gift. I have to say, this book is perfect for beginners like me, as well as cooks that are more experienced. As someone who is intimidated by most cookbooks, I'll tell you why this book put me at ease:
   
   Beautiful color photography! I don't know why some cookbooks either have no pictures, or bad illustrations. I like seeing what my goal is. And frankly, the pics look so tasty, it
   was quite motivating.
   
   Short list of ingredients. This was key for making me feel like the brown sugar and pineapple glazed ribs are obtainable. Let me tell you, they SO are!! And, I didn't have to search high and low for the ingredients. Whole Paycheck had everything I needed.
   
   Anyway, this cookbook put me as ease, and the result has been several dinner parties where my friend's jaws clearly dropped below the dinner table.
   
   Thank you, Tanya Holland, for inspiring me to cook more, and taking my flavors to an entirely new level!!



4. This book is fantastic. I highly recommend it to anyone interested in expanding their repertoire to one of the most accessible yet distinctive and richly flavorful cuisines. The author is a highly accomplished chef and writes in a lively and engaging manner. More importantly, the recipes are easy to follow. I was able to pick it up and put together a menu for guests that was a great success. Hurray! Also, another reviewer commented about the price. I think it's well worth the value. Most cookbooks are black and white and don't have pictures for everything. This one is beautiful to look at and you will really want to execute the dishes because you can see what the finished product looks like.



5. Nice recipes ideas, but don't think half of them are worth actually trying to make.

5 comments about An African American Cookbook.

1. This is my most consistent in terms of taste of the 5 cookbooks I own. All the recipes I have tried so far have been GOOD and those who have eaten them have given them rave reviews. Some of the recipes aren't completely written, for example, one says, "Cook for 45-60 minutes." and it is not clear whether this means in the oven, in the frying pan, and at what temperature. There are enough of similar kinds of recipes though to figure these errors out.
   
   For those who never learned how to cook like grandma or moms, this is the book to learn. You can also substitute ingredients, such as nonfat milk for whole milk, to make the food a bit healthier. You can also substitute smoked turkey for hamhocks and salt pork. However, sometimes you have to splurge and go for those to get that old school taste. :)



2. I purchased this book and I have to agree with the others that it is a very good cookbook for flavorful homestyle meals. I particularly enjoy baking which was the primary reason I purchased the book. I HIGHLY reccomend everyone try the "Best Yet" Pound Cake recipe... OMG!!!!!! I am asked to bake these often. I have also tried other recipes in this cookbook, some GREAT... some were so-so, but definitely worth the money to invest for your household and family.



3. This book is my favorite cookbook, and I have at least 50 of them. The recipes are wonderfully delicious, and my teenage daughters and I love to try different ones together. The ingredients are things you would normally have around the house, unlike some cookbooks where you have to buy stuff that you will never use again. You will use this cookbook more than your other ones. It's great!!



4. I love this book. My daughter brought it home from her school library. I loved it so much that I had to buy a copy to keep. I have made several of the recipes, and all I can say is YUM!!!!



5. I had the opportunity to review this book while I was visiting a relative. I was very impressed with the contents. I have found this book to very resourceful to me in preparation of Soul Food. I would highly recommend it for reference use in the kitchen.

5 comments about The African-American Heritage Cookbook: Traditional Recipes and Fond Remembrances From Alabama's Renowned Tuskegee Institute.

1. I specifically searched for this book on Amazon after reviewing it in the library at the culinary school that I recently graduated from. I thought it would be a very useful cookbook to add to my collection and the heritage part was an added bonus. I had recently read an article on the author of the book in one of the military publications I picked up on Nellis Air Force Base and was thrilled to actually get to purchase the book. Although I'm southern born and bred there are some recipes in the book that I have never heard of in my life and I love having the history there to go with some of the recipes.



2. The African-American Heritage Cookbook not only has wonderful recipes but I truely loved the history lessons. I have tried several of the recipes and the food was great. The Smothered Yardbird recipe reminded me of my grandmother's cooking. I look forward to trying many other recipes.



3. A friend was telling me of a recipe her mama used to make when she was a child and how much she had loved it. No one seemed to know how to make it. Well, I found the recipe in this cookbook and surprized my friend with a great meal. She was so thrilled and I'm thrilled for all the other wonderful recipes in this great book.



4. I checked this book out from my local library because i was in search of a recipe book that would bring me back to my childhood. This book did just that . The recipes were amazing ! My Grandmother is a phenomenal cook and every holiday she would bless us with her delicious food and i wanted to do the same for my family , but i could never find a book that had those deep rooted southern meals that i grew up on , until i discovered this book . I would recommend this book to anyone who loves and enjoys good southern food , fabulous !



5. Not only are the recipes very good - the stories that go with them are priceless and I enjoyed the pictures associated with them as well.
   Very educational. I read cookbooks like novels anyway - so this was a special treat. A friend of my had one and showed me before I bought mine. Usually I read theirs and that's it. I had to own this cookbook to go back to whenever I wanted. Excellent.

5 comments about Spoonbread & Strawberry Wine: Recipes and Reminiscences of a Family.

1. I purchased this paperback version at Fisk University in August 1978 and it has been with with me since then. I love the recipes in this book and the stories behind them. I have my original paperback copy @$2.75 a copy. I cooked several recipes from this book, although I knew how to cook from my mother. I am sharing this book with my young co-workers in my office as the bible for Southern cooking and sharing a family story. I love the recipe for the potatoe salad and am preparing it for my company's picnic this week.
   
   Thanks for sharing,
   Loren



2. I come from a family who loves to eat and cook, and my brother (a chef and bistro owner) has recommended a wide variety of books to me over the years. This book I found myself at a Half Priced Bookstore! Lucky me. I was not expecting that it would become one of my most valued kitchen friends. The stories are wonderful but the wide range of recipes is really amazing. From ice cream to how to make face cream! My favorite all time is the Refrigerator Rolls using mashed potatoes. They come out moist and buttery and is perfect for cinnamon rolls and special occasions. Now I am picking up a copy for my brother!



3. This book has a very special place in my heart. It was the first cookbook I ever purchased, and it is still a favorite. The wonderful Darden sisters share stories of their unique family as well as recipes that are simply stellar. I think this book is the very best of it's kind!
   I live in Australia now, and my last copy was destroyed in storage. I am hoping Amazon.au has a copy to send me- if not, my family in the states will need to send me one, because I can't be without it :-D.
   Does anyone know what happened to the Darden sisters?



4. I love this book because my mother made a lot of these dishes when I was young . I did not learn to cook from my mother ( who by the way was from Virginia and a great cook ) because she never measured anything . I love the old dishes but did not know how to make them and then along came the sisters . The only thing that kept me from rating it a five star was the print . At my age I wish the print was larger . That may just be a personal thing



5. Wonderful receipes / great insite into family / a real keeper / great pictures inside also

5 comments about George Crum and the Saratoga Chip.

1. Hip Hip Hooray! A fabulous biography that is not only multi-cultural, but will hold the interest of every child who reads it! Thanks go out to author Gaylia Taylor, who must have researched many months to find enough details to bring George Crum half Native American, half African American, back to life. Embarrassed and laughed at in school as a child because he couldn't count to one hundred, George decided to live his life by making his own choices, not those of society. There are strong messages about self esteem and perserverance in this story, yet they never beat the reader over the head.
   Frank Morrison's illustrations are both interesting and fun.
   This book is a must have for all Elementary School libraries. I loved it so much, I bought one for each school in our district!



2. I purchased this book for my 7 year old grandson who is biracial. He is having problems with classmates calling him names and I thought this book would show him that race has nothing to do with accomplishments. The book was a little to old for him. The pictures were very dark and not at all bright. He really didn't enjoy the book at all. I don't recommend this book for young children.



3. I enjoyed this story of George Crum, who in 1853 invented the potato chip while working as a chef at the prestigious Moon's Lake House in Saratoga Springs.
   
   Crum was confident of his cooking skills but as a person of color, part African American and part Native American; he faced difficulty finding a position as a chef. Hired by Moon's Lake House, Crum's menu soon brought the rich and famous to the restaurant in droves.
   
   He felt great frustration and chafed at the pettiness of wealthy restaurant patrons. After one customer complained about the thickness of some French fries, Crum, in retaliation, sliced the potatoes wafer thin and fried them at a very high heat. The rest is history.
   
   This book works well for kids on many levels. It is a skillfully told story from history. Morrison's illustrations are bright and engaging and evoke the time period. In the dining room of the restaurant, the patrons are white and the waitstaff is black.
   
   Readers will applaud George Crum's independent spirit and his determination to follow his own path. This story of one of our favorite snack foods is a terrific read to share with students.



4. Frank Morrison's illustrations are the best thing in this biography of the inventor of the potato chip, Mr. George Crum. I've seen Morrison's work in both "Sweet Music in Harlem" and "Jazzy Miz Mozetta," but I think this is his best work to date. Sure, he has those signature elongated limbs and faces, but his backgrounds also curve around, inviting you into the picture. His choice of colors is outstanding, rich greens and browns make you taste the Adirondack mountains, and his precious orchid tones suggest the high-minded, precious ambience of the exclusive restaurants where Crum eventually works. Morrison commands each scene, whether the action table side or in the kitchen, (where George whips up a batch of French fries--their return by yet another horrendous customer prompts an angry George to invent the dish we now call the potato chip), or in a fish-shaped lily pad floating on the river where George lays down his pole.
   
   The story depicts mid-18th century America, and includes some interest-provoking material about George and his sister and supporter, Kate. An early scene that show George's frustration at school sets up George's later feisty personality, and his "revenge" on the fussy french fry complaint. However, it seems a little contrived, and the details about his entire life seem somewhat superfluous. Not to make too fine a point of it, but I also wondered at the cozy racial integration shown both at school and at the cafes. Perhaps this is useful for educational settings, but it's internally inconsistent with Crum's difficulty procuring a chef position, and is very probably contradictory to the times.
   
   While some scene-setting is necessary, perhaps a better tact would have been conclude the story at its dramatic high point (the invention and fame of the potato chip), and include some of the early and later details in the excellent afterward by Ms. Taylor. Still, any story about a food as familiar as the potato chip will attract lots of interest, and Morrison's pictures make this a tasty read.



5. George Crum and the Saratoga Chip is a informative and interesting book that tells of the invention of a favorite food of the U.S. It is a wonderful addition to any library seeking to add multicultural depth to the collection. It has great illustrations.

5 comments about Soul Food: Recipes and Reflections from African-American Churches.

1. A cookbook will be judged primarily on its recipes and this one really delivers the goods. Unlike so many books that chase prevailing food trends and offer gimmicky recipes with needlessly lengthy ingredients lists, this one presents plenty of time-tested classics that are economical and simple to prepare. A cookbook that you'll really *use*, rather than just put on your coffee table. The affectionate background material included by the author is a charming bonus.



2. I am a cooking fanatic and a cookbook lover. This is a wonderful book just to flip through - the stories are amazing - and the recipes will exceed anyone's expectations!! My favorites so far are the Macaroni and Cheese and the Mean Greens. (They are my favorites because those are the only two that I have tried!) I made the Macaroni and Cheese last Thanksgiving and being one of the last dishes to the table I was surprised to see it as being one of the first to go!! My family asked why I didn't make more! And the Mean Greens have given me a name. (The only thing that I hate is that people keepe requesting them!) I left this cookbook over a friends house by accident and because I know I will have a fight on my hands tryig to get it back so, I just ordered another one so that he can have it! I also ordered Brown Sugar, the dessert version of the same cookbook. I can't wait!!!



3. I collect Aferican-American cookbooks. My perfect book is a good mix of authentic recipes and backroung info to add to heritage of the recipe. While I like the format and actual page layout of other African-American cookbooks better, this book has some solid recipes. Where this book excels over others is that there is a story behind nearly every recipe and there is lots of variety in the recipes. The recipes are easy to follow and do remind you of church anniversary dinners!



4. It would be impossible to single out one recipe in this book and say it's the best. They are all the best and they work well together. I must say, I never thought molasses would be a staple in my cupboard but it is. If you bought this book just for the neat meatloaf recipe, it would be worth it. These are tried and true recipes of the past, each one with its own unique story.



5. This is a great cookbook. It brings back many memories of great and talented family cooks. I gave away six copies as Christmas presents to family members. We are not Southerners, but we are foodies and we do remember church socials and events fondly here in New Jersey. The baked rice, Texas Chili rice and the squash casserole have become big hits in my own household. Kudos to Ms. White and her friends.

5 comments about The New Ebony Cookbook.

1. Delicious is the word for the easy-to-follow recipes in the New EBONY Cookbook. I loved Charlotte Lyon's new twist on soul food classics. Cajun Fried Chicken, sauteed collard greens, sweet potato salad, black-eyed pea salad, and walnut sweet potato pie. Recently I got lots of compliments for a brunch I prepared using the recipes for Fresh Tangerine Mimosa, Shrimp-Filled Deviled Eggs, Champagne-Mushroom Chicken, Stir-Fried Asparagus, Virginia Ham Biscuits and Buttermilk Pie with Mixed Berry Compote. The color photos help inspire you to try the recipes. The timely tips at the end are also helpful.



2. As a novice cook, I really do not prepare a lot of meals. When I got this book, all of the recipes looked so appetizing and easy to follow I couldn't wait to get started! The coconut shrimp, cajun fried chicken, skillet greens with balsamic vinegar, and brown sugar pound cake are my favorites! This is a great book I would recommend to anyone who wants to spice up their kitchen!



3. this cookbook is perfect for cooks like me who really don't know how to cook!!! the language is plain, the ingrediants are simple, and the results.....for me... is usually tasty!!!

   the timely tips in the back of the book are especially helpful. they teach me how to make substitutions, when i don't have certain ingrediants the recipes require.

   i also found this to be the perfect cookbook for my 14 year old son to learn the basics of functioning in the kitchen.




4. This book was a huge disappointment. I have Frieda Knight's wonderful _Dinner with a Dish_ (from Ebony), so really looked forward to this one. But it was so coldly written, with no introductions, anecdotes, or descriptions of the recipes. In the aforementioned _Dinner with a Dish_, it tells how a minted pea recipe became very popular after someone mistakenly used mint tea instead of water to cook some peas. I like that sort of intro/description, and missed it here. For example, all recipe collections include some that are quick-and-easy, some that use up ingredients we keep on hand, some that are very cheap, some that are out-of-this-world delicious show-stoppers, some that have sentimental value, etc. -- and it is important to know which are which before wasting your time and effort. (For example, I'm a northerner, and have never seen or tasted collard greens. A recipe describing them as delectable would tempt me to locate and try them -- but, without such a description, I have no way of knowing if the recipe is listed because collard greens are readily available, or because they taste good.) is book doesn't provide any clues about time or effort involved or results expected. I was horribly disappointed, and will be returning it.

   However, I gave it three stars rather than one, since the above criteria may not matter to all people.




5. No thank you, I won't be having seconds. I already own the original Ebony cookbook so I picked this one up with high expectations. What a let down! The New Ebony cookbook is full of bland recipes that I will never try. Considering that the orignal book is a treasury of Americas finest Black cooking there is no excuse for this new version to be so poor. Stick with the original.

2 comments about Healthy Soul Food Cooking.

1. Great book for anyone who wants a book comfort food cookbook with all the taste but without all the fat and sugar this is for you. I am a diabetic of 10 years and this is the first book that works for me and I don't feel like I'm missing anything. I ran it by my doctor and dietician and got the thumbs up. I've given this book to two people already as gifts and they love it.



2. The cover is not correct as shown on Amazon--it says, "for People with Diabetes". That is a different book. I took out this book from the library and the recipes are great, and not complicated. I have made the Corn Pudding and the Broccoli Casserole and found I had to add more seasoning.