Customer Reviews

The WELCOME TABLE : African-American Heritage Cooking

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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.

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.

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

The WELCOME TABLE : African-American Heritage Cooking I absolutely love this cookbook. It arrived in mint condition,especially for a used, paperback.The cover is in color,but the recipes are in black and white. I like the fact that each recipe gives information about it's origin. The cookbook also defines the ingredients i.e.poultry seasoning. It also tells you where African American restaurants are located around the country. Lastly, it includes local and mail order sources i.e. Andouille sausage,and black walnuts. It was published in 1995, so some information may be obsolete. Regardless this cookbook is a must have for anyone's collection.