What's Cookin' in the BPCL?

An intimate celebration of New Orleans food and its Black culture from a born-and-raised local chef. Toya Boudy's father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes--being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.

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.

JAMES BEARD AWARD WINNER * Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue. "Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long."--Jessica B. Harris, food historian, journalist, and public speaker IACP AWARD FINALIST * LONGLISTED FOR THE ART OF EATING PRIZE * ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The New York Times Book Review, The Washington Post, Bon Appétit, NPR, San Francisco Chronicle, Food Network, Vogue, Delish, The Guardian, Smithsonian Magazine, Salon, Town & Country 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.

Eat like your favorite K-Drama TV Stars! If you're a fan of Korean dramas, or simply a fan of Korean food, then this book is for you! Here you'll find 61 delicious recipes for classic Korean dishes, including those you may have seen on your favorite K-Drama shows; including: Make the Buchimgae Pancakes featured in Episode 3 of Crash Landing on You, when a group of nosy neighbors use a gift of pancakes as an excuse to inspect Jeonghyeok's new fiance Make the Spicy Noodles in Black Bean Sauce that Jun-wan and Ik-sun enjoy on their date in Episode 7 of Hospital Playlist Make the Spicy Braised Tofu that Hye-jin stuffs into Ha-nee's mouth in Episode 3 of Was It Love to make him stop talking In addition to the easy-to-make, fully illustrated recipes for main and side dishes, you'll also find recipes for Korean cocktails and tasty snacks to enjoy while you're watching TV! Features dishes seen on: Itaewon Class Crash Landing On You One Spring Night Hospital Playlist She Was Pretty What's Wrong with Secretary Kim? It's Okay Not To Be Okay The King: Eternal Monarch Mystic Pop-up Bar Familiar Wife Start-up Record of Youth Chocolate When the Camellia Blooms Hi Bye, Mama! Something in the Rain Romance is a Bonus Book Was It Love?

NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER . JAMES BEARD AWARD WINNER . IACP AWARD WINNER . A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruebalo on YouTube and Food52's Sweet Heat "This intimate look at a country's cuisine has as much spice as it does soul."-Publishers Weekly (starred review) ONE OF THE BEST COOKBOOKS OF THE YEAR- Bon Appetit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire. Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México's grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick's poignant essays throughout lend context-both personal and cultural-to quilt together a story that is rich and beautiful, touching and insightful.

A BON APPETIT BEST BOOK OF THE YEAR * What is American food? In his first cookbook, the acclaimed author of Notes from a Young Black Chef shares the dishes of his America; dishes that show the true diversity of American food. Onwauachi is "the most important chef in America" (San Francisco Chronicle) and chef of Tatiana, the New York Times #1 Restaurant in New York City 2023. "A must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame's family, travels, and time spent in some of the best kitchens in the world." --David Chang 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."