Features
Hardcover: 210 pages
Publisher: Citadel Press January 1996
Language: English
ISBN-10: 1559723254
ISBN-13: 978-1559723251
Product Dimensions:
9.9 x 7.7 x 1.1 inches
Shipping Weight: 1.4 pounds
Book Description
Enjoy more than 200 traditional African-American recipes! This remarkable volume is the ultimate African-American cooking collection, with time-tested recipes for everything from beverages to soups and salads to main and side dishes to breads to desserts. And, the African-American Heritage Cookbook is more than just a recipe collection. It also features personal vignettes, pictorial accounts, literary passages, and poetry combined together to honor a notable American landmark—the Tuskegee Institute, founded by Booker T. Washington. You’ll learn to make such delectable, traditional dishes as: -Hot Clam Dip
-Old-Time Potato Salad
-Salmon Croquettes
-Creole Rice
-And more!
Beginning with the final days of slavery and extending through the struggle for civil rights, this singular anthology is a historic tribute to African-Americans of yesterday, today, and tomorrow.
Reader Reviews
As a Southerner who enjoys our heritage in cooking, I ordered this book eagerly, based on prior reviews and the description. This book gives a somewhat cursory history of Tuskegee Institute, along with some photographs. Included are recipes from Dr. Carver. In my opinion, the greatest disappointment with this book is its incomplete documentation of the rest of the recipes. Where did they come from, or from whom? In a book that blends recipes with history, this is a significant flaw. Certainly, some of the recipes, such as Guacamole dip and El Paso cheese dip, don't sound authentic to Tuskegee. Again, who knows? Historical collections of recipes should credit these recipes to someone, or simply state that a recipe is 'traditional'. I buy cookbooks to read as much as cook from. This book is organized with narration in italics mixed with the recipes. For me, it makes the book more difficult to read. (...)
