Black Food: Stories, Art, and Recipes from Across the African Diaspora [A Cookbook]

Inspired by The Black Book, the 1974 compendium of Black American history and art coedited by Toni Morrison, this soulful, food-focused extravaganza edited by James Beard Award–winning chef Terry (Vegetable Kingdom) is built upon a similar scrapbook structure, calling upon scores of contributors to provide recipes along with a whirlwind of essays, poetry, photos, and paintings that celebrate Black culture through its food. The opening chapter, “Motherland,” presents African dishes such as Hawa Hasaan’s Somali lamb stew, while a section centered on the theme of migration and culinary fusion provides a West Africa meets Europe entrée, D.C. chef Dadisi Olutosin’s poulet yassa osso bucco. Food activist Dara Cooper’s stirring essay “Black Food as Resistance” ushers in a collection of liberation-themed dishes, including Adrian Lipscombe’s collards, which are seasoned with the wisdom of her great-grandmother: “The color and the hardiness... informs you how the greens were cared for.” Family ties also bind in a woman-centric chapter that includes jerk chicken ramen, created by Suzanne Barr in honor of her Jamaican mother. Elsewhere, a sensuous section tied to queer culture runs sweet with a beautiful essay from Savannah Shange—in which nectarines and sexuality merge—and a recipe for rum raisin plantains foster served up by Chopped champion Lazarus Lynch. This broad mosaic of Black society is as powerful as it is flavorful. (Oct.)