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Sweet Home Cafe Cookbook

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Sweet Home Cafe Cookbook by NMAAHC
$51.99
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Description

Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home CafU has become a destination in its own right. Showcasing African American contributions to American cuisine, the cafU 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 cafU's bounty- drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home CafU Cookbook celebrates African American cooking through recipes served by the cafU itself and dishes inspired by foods from African American culture. With 109 recipes, the sumptuous Sweet Home CafU 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, SUnUgalaise 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 CafU Cookbook is an absolute must-have.

Author Biography

Among the many treasures at the NATIONAL MUSEUM OF AFRICAN AMERICAN HISTORY AND CULTURE, which opened in September 2016, is its Sweet Home CafU. Developed in thoughtful collaboration with Restaurant Associates, which focuses on creating extraordinary dining experiences in cultural institutions, the cafU 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 cafU. 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 cafU menu, which ties together food history, heritage ingredient sourcing, and modern tastes. Executive Chef JEROME GRANT oversees the cafU and develops inventive special meals for holiday and seasonal celebrations.
Release date NZ
November 15th, 2018
Author
Country of Publication
United States
Imprint
Smithsonian Institution Scholarly Press
Pages
224
ISBN-13
9781588346407
Product ID
28051657

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