Available:*
Library | Call Number | Status |
---|---|---|
Searching... Oakdale Library | 641.59296 GRA | Searching... Unknown |
Searching... R.H. Stafford Library (Woodbury) | 641.59296 GRA | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
Named a Best Cookbook of 2022 by Barnes & Noble
Named a Best Cookbook of Fall 2022 by Food & Wine, Forbes, Philadelphia Inquirer, Publishers Weekly, The Takeout , and more
An American Library Association CODES Essential Cookbook of the Year
Shortlisted for The Art of Eating Prize
"This year's most important cookbook."
-- Vogue
"Every recipe comes with an immersive story, bringing you closer to the intent behind the dish."
--The Strategist, The Year's Most Giftable Coffee-Table Books
"Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality."
-- Food & Wine
Knowledge Is Power
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.
Author Notes
Ghetto Gastro is the Bronx-born culinary collective from Jon Gray , Pierre Serrao , and Lester Walker . The group has defined its own lane, merging food, fashion, music, art, and design. Claiming both the beauty and grit from the streets with the aspiration and aesthetics of the finer things, Ghetto Gastro's interdisciplinary approach celebrates the Bronx as a driver of global culture. The crew masterfully blends influences from the African diaspora, global South ingredients, and the pulse of hip-hop to create offerings that address race, identity, and economic empowerment.
Osayi Endolyn is a James Beard Award-winning writer, whose work explores food and identity. She's been published in the New York Times , the Washington Post , the Los Angeles Times , the Wall Street Journal , Time , Eater , Food & Wine , Condé Nast Traveler , Travel + Leisure , and the Oxford American . She's a regular contributor to food-centered storytelling on various TV and audio platforms. Endolyn is the coauthor of the national bestseller T he Rise: Black Cooks and the Soul of American Food with Marcus Samuelsson.
Since launching in 2012, Ghetto Gastro has gone from hosting underground parties to spearheading large-scale brand campaigns and events with leading fashion designers, artists, and entrepreneurs. Their collaborators and partners include figures like Virgil Abloh, Nike, Cartier, the Serpentine, the Museum of Modern Art, and many more.
During the onset of the pandemic in 2020, Ghetto Gastro prioritized Bronx grassroots initiatives and mutual aid. In recognition for feeding their community, the group was nominated for the Basque Culinary World Prize. In 2021, Ghetto Gastro launched its namesake consumer goods brand of pantry items inspired by ancestral ingredients. The collective released a custom line of kitchen appliances, CRUXGG, across Target stores nationwide and a cookware line with Williams Sonoma. Follow along at @ghettogastro on Instagram.
Reviews (2)
Publisher's Weekly Review
The team from New York City collective Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs in this piquant "culinary manifesto about the nature of Black food." The opening section emulates a food tour of the Bronx and features the chopped stease, a chopped cheese sandwich made with plant-based meat, butter, and cheese. Also on offer are the potent and sweet pre-batched street drinks known as nutcrackers, distinguished "by their short, capped plastic bottles, sold at barbershops, concerts, or summer parades," here made with cognac. The second chapter riffs on Black cuisine's African influences with options like king jaffe jollof, a spicy rice dish with roots in West Africa, while a collection of dishes inspired by the authors' travels draws from various global cuisines with dishes like saltfish takoyaki, a twist on Japanese street food. Next come fare that shouts "Black resistance and rebellion," including chili lime liberation pasta featuring a ramen seasoning packet and other ingredients that are usually available from prison commissaries, and Black power waffles made with black cocoa powder and chocolate syrup. The authors' mothers are interviewed in a chapter on nourishing comfort foods, before a final, playful section on fruit and vegetable treats. Meals served up with ideals make this a dynamic and delicious cultural celebration. (Oct.)
Library Journal Review
In Jon Gray, Pierre Serrao, and Lester Walker's Bronx-based creative and culinary collective Ghetto Gastro, Black culinary traditions meet music, art, design, and fashion. Over the course of this cookbook's seven chapters, the authors focus on the cuisine and culture of Black communities in the Bronx. They discuss the importance of food from the perspective of culture and equality and challenge assumptions, all with hopes of having honest discussions about food, race, identity, and history. The book's stories and recipes have been drawn from the Bronx's African American communities as well as the larger African diaspora. Alongside the deeply absorbing narratives are 75 mostly vegetarian and vegan recipes. VERDICT A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro's multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes. Best for those interested in culinary and cultural histories.--Jacqueline Parascandola