Cover image for Sweet Home Cafe cookbook : a celebration of African American cooking
Title:
Sweet Home Cafe cookbook : a celebration of African American cooking
ISBN:
9781588346407
Physical Description:
216 pages : color illustrations ; 26 cm.
Genre:
Added Author:
Summary:
A celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the café's bounty: drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home Café Cookbook celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture. With 109 recipes, the sumptuous Sweet Home Café Cookbook takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin' John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp & Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, Sweet Home Café Cookbook is an absolute must-have.
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Summary

Summary

Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Cafe has become a destination in its own right. Showcasing African American contributions to American cuisine, the cafe offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the cafe's bounty- drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home Cafe Cookbook celebrates African American cooking through recipes served by the cafe itself and dishes inspired by foods from African American culture.

With 109 recipes, the sumptuous Sweet Home Cafe Cookbook takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin' John, Senegalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp & Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, Sweet Home Cafe Cookbook is an absolute must-have.


Author Notes

Among the many treasures at the NATIONAL MUSEUM OF AFRICAN AMERICAN HISTORY AND CULTURE, which opened in September 2016, is its Sweet Home Cafe. Developed in thoughtful collaboration with Restaurant Associates, which focuses on creating extraordinary dining experiences in cultural institutions, the cafe showcases the rich culture and history of the African American people with traditional, authentic offerings as well as up-to-date dishes. JESSICA B. HARRIS is an award-winning culinary historian, author, and journalist and served as advisor to the museum as it developed the cafe. She is the author of twelve cookbooks, including High on the Hog- A Culinary Journey from Africa to America . Supervising Chef ALBERT LUKAS crafted the innovative and highly acclaimed cafe menu, which ties together food history, heritage ingredient sourcing, and modern tastes. Executive Chef JEROME GRANT oversees the cafe and develops inventive special meals for holiday and seasonal celebrations.


Reviews 2

Publisher's Weekly Review

Lucas, supervising chef of the Smithsonian's National Museum of African American History and Culture's café, and Harris (The Martha's Vineyard Table) present the museum café's recipes in this fascinating cookbook. Included are recipes for hoppin' john, shrimp and grits, buttermilk fried chicken, chocolate chess pie, and many more. African, Caribbean, Native American, European, and Latin-American influences appear throughout in dishes such as Jamaican jerk chicken, duck and crawfish gumbo, fried okra, and numerous smoked and barbecued dishes. Organized into "Salads and Sides," "Soups and Stews," "Mains, Pickles/Snacks/Breads," and "Sweets/Drinks," recipes are coded by geographic area ("Agricultural South," "Creole Coast," "Northern States," and "Western Range") and include historical background: for example, pork shoulder is from the agricultural South, served with an Eastern Carolina vinegar sauce, and "hickory or hardwood chips is a must" if smoked; shrimp and grits comes from the creole coast, and "for authenticity, use stone-ground grits"; and salmon croquettes originated in the northern states and the dish often "shows up on the breakfast table, sometimes scrambled into eggs." In these refined café dishes, Lucas and Harris deliver a delicious food history lesson for home cooks. (Oct.) © Copyright PWxyz, LLC. All rights reserved.


Booklist Review

*Starred Review* Part of the phenomenal success and overflowing crowds at the Smithsonian Institution's National Museum of African American History has been the museum's Sweet Home Cafe, a welcoming venue. The restaurant's menu includes all sorts of tasty dishes that connect both directly and indirectly with African American culinary history. Expected soul food standards, such as collards and potlikker, fried chicken, and sweet potato pie, appear in this beautifully illustrated cookbook, and there are also supplemental ideas from other New World African traditions, such as Jamaica's curried goat, Trinidad's Afro-Indian Trini doubles, and Guyanese oxtail pepper pot. African American dishes born outside of Dixie include New York City restaurateur Thomas Downing's celebrated oyster pan roast and frontier cowboys' son-of-gun stew. Befitting a cookbook produced by a museum, every recipe is carefully categorized by geographic origins, and a paragraph illuminates how each dish fits specifically within African American cuisine's diverse history and origins.--Mark Knoblauch Copyright 2018 Booklist