Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. 

With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

In this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists “see the real Zanzibar” by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).

Through Hawa’s writing—and her own personal story—the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.

Many people in the world today see those who do not look like them, or who speak differently as being separate; as "other." Relations challenges the human illusion of separation, illuminating the connections that link us all as humans, different though equal in every way. In this powerful anthology, new and established storytellers reshape the narratives that restrict and subjugate, revealing the truth of our shared humanity despite differences such as language, identity, class, and gender. Edited by Nana Ekua Brew-Hammond, Relations is a meeting place of perspectives, a profound meditation on the diversity of the Black experience in a post-Black Panther world. The essays, poetry, and stories included span format and genre; they address questions of culture and experience among communities across the globe, who we are, who we want to be, and what it means to navigate life in a Black body. Relations is a vibrant, essential examination of being that elevates voices from different corners of the world. African and diaspora writers share in an urgent gathering of story, a place for contemplation and celebration of the deepest relations

Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?
 
In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.

 

Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine.

Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”

Authentically African, plant-based cooking— in 70 irresistible recipes that take readers on a journey across the continent

From Ethiopia to Kenya, Rwanda to South Africa, there are naturally vegan recipes just waiting to be enjoyed, wherever you are! Marie Kacouchia explores the plant-based cuisines of over 15 African countries in 70 recipes—including flavorful mains, rice dishes, sauces, snacks, desserts, and drinks.
 

• Cassava Tabbouleh with Radishes and Herbs
• Cauliflower Yassa with Olives
• Paprika-Spiced Plantain Chips
• Mango-Chili Sauce
• Spiced Hot Chocolate, and more!

 
Kacouchia’s expertise—and cherished memories of her childhood on the Ivory Coast—shine throughout this gorgeous cookbook. Plus, she spotlights African superfoods like cacao, garlic, ginger, and sweet potato. The healthy recipes in Vegan Africa are sure to satisfy both newcomers to African cooking and readers of African heritage alike!

Learn about the most important milestones in Black history in The Black History Book.

Part of the fascinating Big Ideas series, this book tackles tricky topics and themes in a simple and easy to follow format. Learn about Black History in this overview guide to the subject, brilliant for novices looking to find out more and experts wishing to refresh their knowledge alike! The Black History Book brings a fresh and vibrant take on the topic through eye-catching graphics and diagrams to immerse yourself in.

This captivating book will broaden your understanding of Black History, with:

- Covers the most important milestones in Black and African history
- Packed with facts, charts, timelines and graphs to help explain core concepts
- A visual approach to big subjects with striking illustrations and graphics throughout
- Easy to follow text makes topics accessible for people at any level of understanding

The Black History Book is a captivating introduction to the key milestones in Black History, culture, and society across the globe - from the ancient world to the present, aimed at adults with an interest in the subject and students wanting to gain more of an overview. Explore the rich history of the peoples of Africa and the African diaspora, and the struggles and triumphs of Black communities around the world, all through engaging text and bold graphics.

Your Black History Questions, Simply Explained

Which were the most powerful African empires? Who were the pioneers of jazz? What sparked the Black Lives Matter movement? If you thought it was difficult to learn about the legacy of African-American history, The Black History Book presents crucial information in a clear layout. Learn about the earliest human migrations to modern Black communities, stories of the early kingdoms of Ancient Egypt and Nubia; the powerful medieval and early modern empires; and the struggle against colonization. This book also explores Black history beyond the African continent, like the Atlantic slave trade and slave resistance settlements; the Harlem Renaissance and Jazz Age; the Windrush migration; civil rights and Black feminist movements.

The Big Ideas Series

With millions of copies sold worldwide, The Black History Book is part of the award-winning Big Ideas series from DK. The series uses striking graphics along with engaging writing, making big topics easy to understand.

A group of cabinet ministers query a supercomputer containing the minds of the country’s ancestors. A child robot on a dying planet uncovers signs of fragile new life. A descendent of a rain goddess inherits her grandmother’s ability to change her appearance—and perhaps the world.

Created in the legacy of the seminal, award-winning anthology series Dark Matter, Africa Risen celebrates the vibrancy, diversity, and reach of African and Afro-Diasporic SFF and reaffirms that Africa is not rising—it’s already here.

It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food.

Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence.

Black cooking has always been more than "soul food," with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as:

• Chilled corn and tomato soup in honor of chef Mashama Bailey
• Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris
• Crab curry with yams and mustard greens for Nyesha Arrington
• Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan
• Island jollof rice with a shout-out to Eric Adjepong
• Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel
• Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin

A stunning work of breadth and beauty, The Rise is more than a cookbook. It's the celebration of a movement.

Chef Anto Cocagne and Photographer Aline Princet take us on a unique food journey and introduce us to the best recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia. We will discover the main characteristics of these cuisines, the specialties of each region, the produce, the ideal pantry, the basics, as well as mouthwatering recipes for appetizers, main courses, side dishes, street food, desserts, and drinks.

And since no one evokes a cuisine better than its daughters and sons, we meet African musicians, writers, artists, and creatives who tell stories about their favorite dishes, their family cooking memories, and what these recipes represent for them today.

With stunning food and landscape photography, complemented by beautiful and colorful design, this book is an ode to conviviality, generosity, and positivity. It is a love letter to Africa.

The critically acclaimed author of The Rib King returns with an eagerly anticipated collection of interlocking short stories including the title story written exclusively for this volume, that explore relationships between friends, family and strangers in a Black neighborhood over fifteen years.

The thirteen gripping tales In The Last Suspicious Holdout, the new story collection by award-winning author Ladee Hubbard, deftly chronicle poignant moments in the lives of an African American community located in a "sliver of southern suburbia." Spanning from 1992 to 2007, the stories represent a period during which the Black middle-class expanded while stories of "welfare Queens," "crack babies," and "super predators" abounded in the media. In "False Cognates," a formerly incarcerated attorney struggles with raising the tuition to keep his troubled son in an elite private school. In "There He Go," a young girl whose mother moves constantly clings to a picture of the grandfather she doesn't know but invents stories of his greatness. Characters spotlighted in one story reappear in another, providing a stunning testament to the enduring resilience of Black people as they navigate the "post-racial" period The Last Suspicious Holdout so vividly portrays.

In Flavors of Africa, Evi Aki shares the traditional Nigerian dishes she grew up enjoying, as well as typical eats from all across the continent. She introduces customary recipes from each of Africa’s different regions, including meals from Ethiopia, Ghana, South Africa, Kenya, Morocco, Egypt, Angola and more, all of which she collected with the help of relatives and family friends.

Sample tried-and-true staples that have survived generations, like Nigerian Red Stew, Jollof Rice, Moroccan Spiced Lamb and Eritrean Red Lentils with Berbere Spice Mix. Enjoy Evi’s unique spin on classics like West African Egusi Soup and Ewa Oloyin (a vegetarian bean dish), in addition to her lighter and healthier take on traditional African street foods like Zanzibar Pizza.

Whether you’re a foodie, a spicy food aficionado or simply looking for a colorful new cuisine to try, Flavors of Africa is an excellent map for your culinary journey.

While visitors to art and history museums may be there to simply enjoy the curated objects, the question of what is included (and excluded) in these collections and who has the power over this process echoes the struggle for inclusion that is so central to the African American experience. Since its inception, the Kinsey African American Art and History Collection® has played an important role in this struggle, seeking out objects that give voice to previously excluded experiences, and providing an alternative to the limits of institutional collections.

Among the first scholarly books dedicated to a private African American collection, Rethinking America's Past: Voices from the Kinsey African American Art and History Collection both chronicles the reach of this important cultural collection and contributes to its project by sharing selected objects and stories with a broader audience. Essays range in subject from iconic African American artists, such as Loïs Mailou Jones and Beauford Delaney, to important historical figures such as Frederick Douglas and Martin Luther King, to individuals whose experiences might be lost to history but for the found objects that preserve their stories. Rethinking America's Past demonstrates how the African American story, from slavery through the present, is represented and can be actively remembered through the act of collecting.

Rethinking America's Past will appeal to audiences interested in African American history as well as art history, but its real power is in linking the two, showing how important collections are in constructing and repairing historical narratives, and how in the words of editor Tim Gruenewald, "Collecting overlooked aspects of our past and sharing such collections enables a deeper understanding of the present moment, and facilitates a more inclusive and just future."

Part cookbook. Part manifesto. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment.

Ghetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general—disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They’ve partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World’s 50 Best.

Now they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavor, and umami. They are born of the authors’ cultural heritage and travels—from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.

Walking Gentry Home tells the story of Alora Young’s ancestors, from the unnamed women forgotten by the historical record but brought to life through Young’s imagination; to Amy, the first of Young’s foremothers to arrive in Tennessee, buried in an unmarked grave, unlike the white man who enslaved her and fathered her child; through Young’s great-grandmother Gentry, unhappily married at fourteen; to her own mother, the teenage beauty queen rejected by her white neighbors; down to Young in the present day as she leaves childhood behind and becomes a young woman. 

The lives of these girls and women come together to form a unique American epic in verse, one that speaks of generational curses, coming of age, homes and small towns, fleeting loves and lasting consequences, and the brutal and ever-present legacy of slavery in our nation’s psyche. Each poem is a story in verse, and together they form a heart-wrenching and inspiring family saga of girls and women connected through blood and history.

Informed by archival research, the last will and testament of an enslaver, formal interviews, family lore, and even a DNA test, Walking Gentry Home gives voice to those too often muted in America: Black girls and women.