Featuring African-American food at its best, with recipes gathered from church suppers, family reunions, and Sunday school picnics, a culinary collection includes red-eye gravy, sweet potato pie, and generous servings of African-American culture and history. 25,000 first printing. Tour.
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Book Description
Editorial Reviews
From Publishers Weekly
Cookbook celebrating the history of African American cuisine.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
Harris is the author of a number of good cookbooks, including Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking (LJ 5/15/89), in some ways the forerunner of this one. Here she presents African American recipes of all sorts, from slave cooking, the source of many classic Southern dishes, to the family favorites she grew up with to her own sophisticated reinterpretations or inventions. Headnotes are readable and informative, providing culinary and cultural background and more; reminiscences from different cooks (and some noncooks) open the various chapters. Angela Medearis's The African-American Kitchen (LJ 8/84) offers a similar, somewhat more personal look at this culinary tradition, but Harris's thoroughly researched book is the essential purchase.
Copyright 1994 Reed Business Information, Inc.
Copyright 1994 Reed Business Information, Inc.
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Most Helpful Customer Reviews
9 of 10 people found the following review helpful:
5.0 out of 5 stars
A marvelous cultural work...not just a cookbook,
This review is from: The WELCOME TABLE : African-American Heritage Cooking (Paperback)
Even though I'm not African-american ( except in the cultural sense that ALL Americans are somewhat African-american...our culture owing so much to Africa ), I LOVED this book! It explains so much about what I grew up calling "soul food", and in a way that neither puffs-up it's subject or trivializes it in any way. The depth of this book simply must be seen and experienced to be appreciated. there is no way, for instance, that this book could well lend itself to making Afroamerican cooking "chi-chi", as has happened to so many other cuisines that have become trendy. The title says it all: "Welcome...whoever you are. Sit down and eat. Enjoy!" But, the book never panders to the hip and trendy. I also liked the recently published Tuskegee University cookbook, which was, unfortunately, stolen recently. Buy this book if you are at all interested in the origins of many things that most Americans think of as "American", but are actually African in origin.
5 of 5 people found the following review helpful:
5.0 out of 5 stars
The Best Sweet Potato Pie Recipe,
By patrice williamson (Spokane, WA United States) - See all my reviews
This review is from: The WELCOME TABLE : African-American Heritage Cooking (Paperback)
This is my favorite cookbook. All of the recipes are practical,the ingredients are easily found (you probably have most in the kitchen already) and they are for food that everybody likes to eat. A short history and sometimes photographs accompany most of the recipes. My favorite recipe from the book is the one for sweet potato pie, it is always a crowd pleaser. My parents actually purchased this book several years ago when I was in high school, when I left for college I made sure to take it with me. The Welcome Table at times seems like a novel, the author's personal notes draw the reader into her life experiences and its easy to forget that this is a cookbook.
5.0 out of 5 stars
a Must book for ur cookin needs,
Amazon Verified Purchase(What's this?)
This review is from: The WELCOME TABLE : African-American Heritage Cooking (Paperback)
The retailer was on the money and the book itself has a lot of recp. the same as Pattie, Slv. This was a good investment
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Inside This Book
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First Sentence:
African-American cooking is a generational pursuit. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
seasoning piece, glass salad bowl, minced green bell pepper, habanero chile, nonreactive saucepan, freshly ground black pepper, hot vinegar, okra pods, creamed onions, bacon drippings, hominy grits, pig parts, nonreactive bowl Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Orleans, South Carolina, United States, West Africa, New World, New York, African-American South, Native Americans, Martha's Vineyard, French Market, New Year, Oak Bluffs, Dash of Worcestershire, Louisiana Red, North Carolina, Old Bay, Bertha Philpot Jones, Grandma Jones, Pickled Shrimp, Uncle Richard New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
African-American cooking is a generational pursuit. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
seasoning piece, glass salad bowl, minced green bell pepper, habanero chile, nonreactive saucepan, freshly ground black pepper, hot vinegar, okra pods, creamed onions, bacon drippings, hominy grits, pig parts, nonreactive bowl Key Phrases - Capitalized Phrases (CAPs): (learn more)
New Orleans, South Carolina, United States, West Africa, New World, New York, African-American South, Native Americans, Martha's Vineyard, French Market, New Year, Oak Bluffs, Dash of Worcestershire, Louisiana Red, North Carolina, Old Bay, Bertha Philpot Jones, Grandma Jones, Pickled Shrimp, Uncle Richard New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 20
books:
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6
books
cite this book:
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- South Carolina (It's My State!) by Debra Hess in Front Matter, and page 106
- The African Heritage Cookbook by Helen Mendes in Back Matter
- Spoonbread and Strawberry Wine by Norma Jean Darden in Back Matter
- Creole Feast by Nathaniel Burton in Back Matter
- South Carolina (Portrait of America) by Kathleen Thompson on page 105
See all 20 books this book cites
- From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals by Barbara Haber on page 207, and Back Matter
- The Foodlover's Atlas of the World by Martha Rose Shulman in Back Matter
- Dancing Wisdom: Embodied Knowledge in Haitian Vodou, Cuban Yoruba, and Bahian Candomble by Yvonne Daniel in Back Matter
- The Historical Cookbook of the American Negro (Cookery) by National Council of Negro Women in Front Matter
- My New Orleans: Ballads to the Big Easy by Her Sons, Daughters, and Lovers by Rosemary James in Back Matter
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