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Vibration Cooking: or, The Travel Notes of a Geechee Girl Paperback – April 15, 2011


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Product Details

  • Paperback: 256 pages
  • Publisher: University of Georgia Press (April 15, 2011)
  • Language: English
  • ISBN-10: 0820337390
  • ISBN-13: 978-0820337395
  • Product Dimensions: 5.5 x 0.6 x 8.5 inches
  • Shipping Weight: 11.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #408,850 in Books (See Top 100 in Books)

Editorial Reviews

Review

"You will learn from Vibration Cooking something about the anger, pride, generosity, and will of one black woman. Vertamae’s autobiography-travelogue-cookbook has a rare distinction: There’s something in it for everybody—of either sex or any color."—Washington Post



"The fact that Vibration Cooking is now in its fourth reprinting bespeaks both its popularity and its necessity. The current scholarly interest in women’s studies, African American studies, African diasporic studies, and food studies provides no better time for reacquainting readers with Vertamae’s work. Her book is no less important now than when she first penned it over forty years ago. . . . Black food is more than kitchen scraps; black women are more than mammy figures, and black culture is more than a monolith. . . . I like this book!"—Psyche Williams-Forson, from the foreword

From the Inside Flap

There's one thing you can say for sure about Vertamae -- she does her thing her way. And in spite of what she says, she always gives ample instruction on how to create her tasty dishes. But the recipes are just part of the immense appeal of this memoir-cookbook, all of it as sassy as Vertamae herself.

The other part is the people you'll meet and get to know: Estella Smart ("Mother Dear"), Vertamae's paternal grandmother and creator of Mountain Oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens a la Shepp, just to name a few. You'll also hear about how poundcake got Vertamae a marriage proposal (she didn't accept), how she ate the best barbecued chicken ever at the Jimmy Carter White House with Ed Bradley, and how she perfected her omelettes in Paris, her enchiladas in New Mexico, her biscuits in Mississippi and her Vatapa in Brazil.

Best of all, you will become familiar with the rich variety of African-American cookery while listening to the voice of one of the true original storytellers of our time or any other. --This text refers to an out of print or unavailable edition of this title.

Customer Reviews

4.5 out of 5 stars
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Most Helpful Customer Reviews

13 of 16 people found the following review helpful By A Customer on April 25, 1999
Format: Paperback
This is an unusual narrative cookbook, an unapologetic, in-your-face story of a young black woman from the south who travels to Paris on the eve of the 1960s. I enjoyed the book because I grew up in the same era, but on the opposite coast, with very different experiences,although both the author and I grew up very poor. Still, white poor isn't exactly the same as black poor, and so it was a peek into a different existence, of a brighter more energetic person than I. Some of the recipes are rather vague, and it is assumed the reader already knows how to cook. Some are very clear and easy to follow. Reading this book almost 30 years after it was written, the slang of the 1960s seems dated and a little tedious.
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4 of 4 people found the following review helpful By bookczuk on October 24, 2008
Format: Paperback Verified Purchase
FAscinating book, both from a cultural perspective and a culinary one. I've listened to the author when she was on Public Radio, which, along with my love of cooking and quest for all things southern, is what drew me to this book. Sit back, relax and catch the vibrations of what the food is telling you to do.
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1 of 1 people found the following review helpful By Doris on March 25, 2014
Format: Paperback Verified Purchase
I was looking for a recipe for the original pound cake with one pound ingredients including one pound of sugar, one pound
of flour, one pound of butter, etc. The recipe was in this book along with some other wonderful old-fashioned recipes.
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