Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, February 22, 1995 TAG: 9502230036
SECTION: EXTRA PAGE: 1 EDITION: METRO
SOURCE: ALMENA HUGHES
DATELINE: LENGTH: Long
"There really are some good recipes in here," Adams said. "You should write about some of the black cookbooks that are out there."
I know that the following sampling, from personal favorites and others' suggestions, is just the tip of the iceberg. Some classics are out of print but available through the public library system. Send your additional title suggestions to me at P. O. Box 2491, Roanoke, Va. 24010, and I'll do an update. Good idea, Elaine. Thanks.
"The Africa News Cookbook - African Cooking for Western Kitchens," Edited by Tami Hultman (Viking Penguin, New York). A collection of the continent's best regional dishes adapted for American kitchens. Recipes are introduced with brief stories about their origins and feature lots of fresh fruits and vegetables.
"The African-American Kitchen - Cooking from our Heritage," by Angela Shelf Medearis (Penguin, Dutton, New York). A wonderful melange of quotations from 19th-century cooks' manuals, African and Southern proverbs, personal and family reminiscences and more than 250 recipes, skillfully blended by a talented author/historian/"great cook."
"African Cooking," by Laurens van der Post (Time-Life Books, New York). A look at the culture and foods of the area from Ethiopa to the Cape of Good Hope through the eyes and palate of a white anti-apartheid South African during the 1970s. Recipes are included both in the main text and in a separate recipe supplement.
"Aspects of Afro-American Cookery," by Howard Paige (Aspects Publishing Co., Southfield, Mich.). A quick, slightly scholarly overview that through anthology, historical accounts and enthusiasm whets the appetite for more on the subject. Recipes are fairly common, with an occasional rare find.
"Big Mama's Old Black Pot," (Gabriel Enterprises, Alexandria, La) A favorite of caterer/party planner Jeannie McCadden, who describes it as full of rich, soulful recipes that she loves to try out and then adapt to her own style.
"The Black Family Dinner Quilt Cookbook"; "The Black Family Reunion Cookbook"; "Celebrating Our Mothers' Kitchens," National Council of Negro Women (Tradery House, Wimmer Cos., Memphis, Tenn.) Highly successful formula combines excellent mix of contributed recipes with personal histories and memories. To order, call (800) 727-1034.
"Cooking for the Champ - Muhammad Ali's Favorite Recipes," by Lana Shabazz (Jones-McMillon, New York) In this 1979 release, Ali's personal cook shares delicious pork-free dishes that kept the famous Muslim boxer fit and well-fed.
"The Delaney Sisters' Book of Everyday Wisdom," with Amy Hill Hearth (Kodansha International, New York, Tokyo, London). In the same personal and personable style as their first book, "Having Our Say," sisters Sarah and Bessie Delaney, 105 and 103 years old respectively, this time around intersperse their philosophies and wisdom with a few of the recipes that have probably contributed to their remarkable longevity.
"Down Home Healthy - Family Recipes of Black American Chefs Leah Chase and Johnny Rivers" (National Institutes of Health, National Cancer Institute). Two award-winning chefs update and de-fat traditional Southern and Creole favorites. To order, specify stock number 017-040-00535-1. Make check for $4.50 payable to Superintendent of Documents, P.O. Box 371954, Pittsburgh, Pa. 15250-7954, or charge to a credit card at (202) 512-1800.
"The Ebony Cookbook - A Date With A Dish," by Freda DeKnight (Johnson Publishing, Chicago). This classic 300-plus page hardcover only cost $4.95 when it was published in 1962. Although a lot of its recipes are unhealthy by today's standards, they're great fun to browse and occasionally even succumb to.
"Kitchen Safari," by Harva Hachten (Atheneum, New York). A well-traveled journalist compiles, during the 1970s, approximately 250 recipes, reflecting various regional African influences.
"Kwanzaa - An African-American Celebration of Culture and Cooking," by Eric V. Copage (Quill, William Morrow, New York). An attractive and entertaining compilation of the components of the increasingly popular "first fruits" observation, including celebration guidelines, stories, menus and recipes.
"Soul Vegetarian Cookbook" (Communicators' Press, Washington, D.C.). You can't help but feel that you've done something good when you ingest these creative and delicious white-sugar, white-flour, dairy- and animal-by-products-free recipes from African Hebrew Israelites. The books are available at Soul Vegetarian restaurants and catering services in Washington, D.C., (202) 328-7685, (202) 291-9244; Atlanta, Ga. (404) 752-5194, (404) 875-0145; and Chicago, Ill. (312) 224-0104; or can be ordered for $18 from Communicators Press, 3636 Georgia Ave. N.W., Washington, D.C. 20010 (202) 291-9244.
"Spoonbread and Strawberry Wine," by Norma Jean and Carole Darden (Anchor Press, Doubleday, New York). Lore and history, herbal cures and natural beauty tips, photos, memories and, most of all foods, discovered during the Darden sisters' seven-year family research odyssey.
"West Indian Cookery," by E. Phyllis Clark (Nelson Caribbean, Thomas Nelson and Sons Ltd., Edinburgh). Once you've acquired a taste for cow-heel soup, mawby drink or parkin cookies, you'll either go where they're served or adapt the ingredients in these authentic recipes.
by CNB