"A celebration of African American cuisine right now, in all of its abundance and variety."--Tejal Rao, The New York Times
JAMES BEARD AWARD WINNER - IACP AWARD WINNER - IACP BOOK OF THE YEAR - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - Chicago Tribune - The Atlantic - BuzzFeed - Food52
Throughout...
Langston Hughes described the experience of the Harlem Renaissance as "…to express our individual dark-skinned selves without fear or shame." It was a movement of the senses, steps quickened to the sound of Jazz and Blues, the air was redolent of food reminiscent of Carolina and the Caribbean, the mind was stimulated by new ideas, and the energy was like an electric current to a wire.