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WELCOME TABLE: African-American Heritage Cooking Hardcover – February 2, 1995
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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.
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.
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Top customer reviews
I was born in the Islands and wanted to master the cornbread and other traditional African American dishes and Ms. Harris's recipes definitely helped me with that. Let me say that the Yellow cornbread recipe is outstanding, I have an iron skillet and I baked it in there and the crust was just how Ms. Harris described. My daughter loved it, and it doesn't seem to last more than a day in my household. I like how the book is organized into sections and the recipes are very easy to follow. I have tried other recipes out of the book and they are outstanding too!
I also like the introduction, it give a nice history of African American cooking. I highly recommended this book if you want to whip out some tasty African American dish.