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Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [Kindle Edition]

Bryant Terry
4.7 out of 5 stars  See all reviews (86 customer reviews)

Print List Price: $27.50
Kindle Price: $11.99
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Sold by: Random House LLC

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Book Description

African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.

Blending these colorful cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice  Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth.

With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.


Editorial Reviews

From Booklist

Chef-author Terry (Vegan Soul Kitchen, 2009; The Inspired Vegan, 2012) introduces the concept of food justice, a philosophy that he defines as good food being an everyday right, and not just a privilege. His book is also an introduction to the various ways (more than 100, in short) that African cuisine can go mainstream. Pointing out the high incidence of African Americans with diet-preventable diseases, such as hypertension and type 2 diabetes, Terry sets out to help correct that situation one meal at a time, jumping right into specific dishes and their preparation. The first section is about spices and sauces. For instance, familiar seasonings tango with pomegranate-peach barbecue sauce, while slow-braised mustard greens dance with an all-green spring slaw. Each recipe, interestingly, includes at least one soundtrack recommendation, which frequently is also accompanied by a film or book suggestion. His sidebars cover, among other topics, toasting whole spices and cooking black-eyed peas and millet. He’s careful not to overemphasize (and overproselytize) the vegan nature of his recipe collection; instead, he focuses on flavor, on coaxing out unique smells and tastes. --Barbara Jacobs

Review

Best Cookbooks of 2014—Serious Eats
Best Cookbooks of 2014—Mother Jones


“I’m a big fan of food. I’m also a fan of stories. What Bryant Terry has done with Afro-Vegan is tell a new and important story of food. He’s connected health with history and culture and made the combination delicious. As important, he’s encouraging all of us to learn the story of the food we make and consume and helping us generate our own stories as we share these healthy eats with the communities we love.”
—Baratunde Thurston, best-selling author of How to Be Black and CEO and cofounder of Cultivated Wit
 
“Bryant Terry crafts recipes and weaves narrative to shine truth on Southern food. This is cooking that empowers and encourages, and tells the story of the nourishment of a community. Afro-Vegan shows us how to be proud of our storied, vegetable-rich foodways.”
—Hugh Acheson, chef and author of A New Turn in the South
 
Afro-Vegan animates the cuisine of the African diaspora with the detail, reverence, and passion it deserves. Bryant elevates our often-overlooked culinary traditions and infuses a personal, smart, and practical love. He goes beyond teaching us to cook. He inspires us to celebrate and explore.”
—Dayo Olopade, author of The Bright Continent: Breaking Rules and Making Change in Modern Africa
 
“If A People’s History Of The United States and Joy of Cooking had a baby, Afro-Vegan would be it!”
—Isa Chandra Moskowitz, author of Veganomicon and Isa Does It  
 
“In this beautiful, casual collection of recipes from across  the African diaspora, Bryant Terry brings to life a vegetable, grain, spice-based culinary heritage too often ignored.  Afro-Vegan is a historically compelling, delicious blueprint for both a plant-based diet and a true, African-derived cuisine.”
—Tamar Adler, author of An Everlasting Meal

Product Details


Customer Reviews

4.7 out of 5 stars
(86)
4.7 out of 5 stars
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Most Helpful Customer Reviews
81 of 83 people found the following review helpful
5.0 out of 5 stars The Revolution Will Be Delicious! April 17, 2014
Format:Kindle Edition|Verified Purchase
My first impression of Afro-Vegan is that it is literally a work of art. The binding strip of elegant African floral cloth, the full-page full-color photography, and the beautifully laid out pages all indicate that this is much more than a cookbook.

In addition to over 100 intriguing recipes (I’ve made about six since getting the book last week, and they were amazing), Chef Terry shares his obvious passion for life and food, for music and art, for high culture and down-home good times, for gourmet appetites and raw-knuckled activism. Somehow all these diverse elements mix it up and produce an elegant work in which each flavor stands out, yet complements the others.

At one level, this is a cookbook for African Americans, showing the way back to a traditional, healthy, local, seasonal, and plant-centered diet that speaks of community, resilience, innovation, and love.

At another level, Afro-Vegan is also for all of us who - whether we know it or not - owe African-American culture a huge debt of gratitude. From the African farming techniques that are being rediscovered by modern permaculturalists, to the explosive flavor mixtures that arose from the African Diasporic experience, to the incisive and sometimes incendiary beats and memes of modern hip-hop; this book is a guide and a celebration of it all.

Each recipe, for example, is accompanied by a suggested soundtrack. The track for the Blackened Seasoning I made over the weekend is Buckwheat Zydeco’s “Let Your Yeah Be Yeah.” I swear I could hear the accordion in every bite of the blackened cauliflower cutlets.

Afro-Vegan also contains stories and profiles of folks I feel privileged to meet in its pages.
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27 of 27 people found the following review helpful
5.0 out of 5 stars Incredible! My new favorite cookbook! June 3, 2014
Format:Hardcover|Verified Purchase
I feel like vegan cookbooks can sometimes be repetitive, they always contain some type of "cheeze" recipe, and they all contain complex versions of traditional meat-based entrees. This book however, stays true to veggies and spices that stand on their own. The first recipe I tried was the blackened okra and red rice. The combination of flavors in this dish were truly remarkable. Terry doesn't just provide recipes, he pairs them in ways that make a grand feast. If you love veggies and spices, buy this book! I'm working my way through it and I have yet to be disappointed. I still haven't garnished the courage to try the pickled watermelon rinds, but I'm hoping I will soon.
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29 of 30 people found the following review helpful
5.0 out of 5 stars Fantastic Book! April 11, 2014
Format:Hardcover|Verified Purchase
I bought this book for my older son who turned vegetarian last year. He was such a superb chef, but he has cut out dairy along with meat. So, I thought he might enjoy this. Well, he has read most of it & is very happy with my gift and says it's fantastic! He had tried two recipes so far & loves them. He also said the book is very well written, & so informative about Africa & the food itself. He just loves it!
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51 of 57 people found the following review helpful
Format:Hardcover
Bryant Terry has written and produced a beautiful book that shines with his love for his community and people, healthy good food, inspiring music and venerable books that will inspire and inform those using his recipes. He draws on the millenia-old culinary experience of African, Caribbean and southern United States black slaves, farmers and workers, celebrating their mostly healthy cooking and primarily plant based diets.

I used his Pomegranate-Peach Barbecue Sauce (free of high fructose corn syrup) in my own rendition of black eye pea veggie burgers on the day I received the book, and since then have cooked a number of the recipes, from his Blackeye Pea Burgers with Millet and Texas Caviar on Rustic Bread to the Verdant Vegetable Couscous and the Stewed Mustard Greens. The flavor profile of these recipes is exceptional: complex and delicious. I will definitely be going back for more. I can see many of these recipes becoming part of my daily cooking repertoire, especially the recipes for leafy greens.

Terry asks in his introduction to the book that we cook the recipes exactly as he has presented them in the book so that we get a sense for his desired flavors, textures, and the spirit of the dish. I could not do that for two reasons. First, many of the recipes use coconut oil or coconut milk and not in small quantities. The baked Jamaican Patties use two cups of coconut oil in the dough, for example. Coconut oil is 92% saturated fat and it ranks high on the scale for inflammation; it's use in any quantities by persons with high LDL cholesterol or high blood pressure is risky. A second reason is that he generally uses more fat (primarily peanut and olive oil but also coconut oil) in all of his recipes than I think is healthy or necessary.
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23 of 26 people found the following review helpful
5.0 out of 5 stars Beautiful book April 10, 2014
Format:Hardcover|Verified Purchase
A beautiful cookbook with not only mouthwatering recipes, but also thought-provoking text about the cultural history of African foods and their relationship to, and fusion with, other world cuisines. Mr. Terry presents these delicious vegan recipes as a way to address the health crisis of "preventable diet-related illnesses" which are increasingly affecting more and more Americans. I can tell this is going to be one of my favorite cookbooks!
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Most Recent Customer Reviews
5.0 out of 5 stars OMG what a great looking vegetarian cookbook
OMG what a great looking vegetarian cookbook. I have purchased and disposed of many vege cookbooks that promised great meals but turned out to be a lot of work for no taste. Read more
Published 15 days ago by Love to Cycle
5.0 out of 5 stars Buy this cookbook!
The recipes are easy to follow and taste great! Two thumbs up!
Published 19 days ago by AJ Ruf
5.0 out of 5 stars Great recipes for the DIY homechef
Wow. Love this book already. Looking forward to the playlist Terry has created along with these delish recipes...the writing is eloquent and the message important.
Published 22 days ago by Angela Owings Broussard
5.0 out of 5 stars Five Stars
lots of good reciepts
Published 28 days ago by Rose57
5.0 out of 5 stars Great gift
Purchased as a gift for my husband. He loves it!
Published 1 month ago by Ms. P-G
5.0 out of 5 stars Didn't think I could do it, but wow
Husband started doing the cooking this year. And to be honest, it's better that way. We'd eat cheeseburgers everyday if it were up to me. Read more
Published 1 month ago by Cindy
5.0 out of 5 stars Five Stars
Excellent! You will never eat bland foods again.
Published 2 months ago by Bijorn Ramdas
4.0 out of 5 stars Great Variety
So far the recipes I have prepared have been very tasty there are a large variety of recipes to choose from
Published 2 months ago by ZABY
1.0 out of 5 stars One Star
Wasn't as expected
Published 2 months ago by Patricia B.
4.0 out of 5 stars I love that all the recipes are for cooking from
Very detailed, I love that all the recipes are for cooking from scratch
Published 2 months ago by david w.
Search Customer Reviews

More About the Author

"This young food activist makes southern cooking healthy and cool."

--New York Times

Bryant Terry is a chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. In regard to his work, Bryant's mentor Alice Waters says, "Bryant Terry knows that good food should be an everyday right and not a privilege."

Bryant is the author of the critically acclaimed Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, which was named one of the best vegetarian/vegan cookbooks of the last 25 years by Cooking Light Magazine. Bryant also authored The Inspired Vegan, and he coauthored Grub (with Anna Lappe), which The New York Times called "ingenious." Bryant's work has been featured in The New York Times, Food and Wine, Gourmet, Sunset, O: The Oprah Magazine, Essence, Yoga Journal, and Vegetarian Times among many other publications. As an exclusive speaker signed with the Lavin Agency, Bryant presents frequently around the country as a keynote speaker at community events and colleges, including Brown, Columbia, NYU, Smith, Stanford, and Yale.

Bryant is the host of Urban Organic--a multi-episode web series that he co-created--and he was a co-host of the public television series, The Endless Feast. He is a featured expert in the documentary Soul Food Junkies and the PBS educational film Nourish. Bryant has made dozens of national television and radio appearances, including being a guest on The Martha Stewart Show, Emeril Green, All Things Considered, Morning Edition, The Splendid Table, and The Tavis Smiley Show.

Bryant's education efforts and activism have earned him numerous accolades. In 2012, he was chosen by The U.S. State Department as one of 80 American chefs to be a part of its new American Chef Corps. That same year TheRoot.com included him on its list of "100 most influential African Americans," TheGrio.com included him on its list of "100 African Americans making history today," and the San Francisco Bay Guardian named him "Best Cookbook Cheftivist" in the Bay Area. In 2011 Bryant was included in Ebony Magazine's "Power 100 list," and in 2009, The New York Times magazine featured him among a handful of "food fighters." From 2008-2010 Bryant was a fellow of the Food and Society Fellows Program, a national Program of the W.K. Kellogg Foundation. Bryant was selected as one of the "Hot 20 Under 40" in the San Francisco Bay Area magazine 7x7 in 2008,.and in 2007 he received the inaugural Natural Gourmet Institute Award for Excellence in Health-Supportive Education along with author and Educator Marion Nestle.

In 2002 Bryant founded b-healthy (Build Healthy Eating and Lifestyles to Help Youth), a multi-year initiative in New York City designed to empower youth to be more active in fighting for a more sustainable food system.

Bryant graduated from the Chef's Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City. He holds an M.A. in History from NYU and a B.A. with honors in English from Xavier University of Louisiana. He lives in Oakland, California with his wife and daughter.

www.bryant-terry.com


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