Cookbooks are the unsung heroes of the culinary world, offering far more than just recipes. They’re gateways to cultures, windows into history, and repositories of cherished traditions. For the foodie in your life, even if they don’t spend hours stirring sauces or perfecting pastries, cookbooks hold immense value. Beyond the kitchen, they serve as captivating reads, weaving tales of tradition, migration, innovation, and the evolution of cuisines. Through vibrant narratives and stunning visuals, these books transport readers to different eras and places, illuminating the historical, social, and cultural significance of food.
Moreover, cookbooks are repositories of heritage and historical knowledge. They encapsulate the essence of communities, preserving culinary traditions passed down through generations. Within their pages lie stories of resilience, adaptation, and the fusion of diverse culinary influences. Whether exploring the spices of North African cuisine, the soulful flavors of the American South, or the vibrant dishes of the Caribbean, each recipe reflects a piece of history.
This holiday season, celebrate the foodie in your life by gifting them essential Black and African cookbooks. These gems not only offer tantalizing recipes but also serve as cultural ambassadors, inviting readers to explore the rich tapestry of flavors, stories, and traditions. These cookbooks are a treasure trove, guiding culinary enthusiasts on a journey that merges gastronomy with history and heritage. Embrace the diversity and depth of Black and African cuisines while discovering the remarkable stories woven into each dish with this curated holiday foodie gift guide.
Bress N' Nyams: Gullah Geechee Recipes from a Sixth Generational Farmer
Chef Matthew Raiford
Chefarmer Matthew Raiford’s cookbook emerges as a culinary treasure, transcending recipes to become a heartfelt homage to Gullah Geechee cuisine, an essential part of American history. Beyond its rich array of dishes like Hot Buttermilk Biscuits, Sweet Potato Pie, Salmon Cakes on Pepper Rice, and Gullah Fish Stew, the book unveils a narrative deeply entrenched in the coastal South’s landscape and the legacy of enslaved African descendants. Raiford’s storytelling extends beyond mere recipes; it’s a testament to his family’s resilience and heritage, tracing the lineage of their farm since it was purchased by his great-great-great grandfather, a freed slave, in 1874. With this cookbook, Raiford beautifully blends heritage recipes with contemporary adaptations, crafting a tapestry of community and family united by the language of food. It’s a captivating journey that not only presents exquisite flavors but also honors the history, resilience, and unity entrenched within each dish, making it an invaluable addition to the library of anyone seeking to explore the cultural depth and legacy of American cuisine.
The Rise: Black Cooks and the Soul of American Food
Chef Marcus Samuelsson
“The Rise” by Marcus Samuelsson is an essential addition beneath the Christmas tree, heralding a long-overdue recognition of Black excellence in the culinary realm. This groundbreaking book isn’t just a collection of recipes; it’s a celebration of cultural heritage, creativity, and resilience within Black cooking. Samuelsson’s compelling narrative weaves together a tapestry of 150 recipes that pay homage to top chefs, writers, and activists, illuminating their diverse contributions to American cuisine. Beyond the well-known “soul food,” these recipes trace flavors from the African continent, the Caribbean, and across the United States, showcasing both everyday dishes and celebratory fare. Expect culinary delights such as Chilled Corn and Tomato Soup for chef Mashama Bailey, Grilled Short Ribs with Piri-Piri Marinade for Michael Twitty and Jessica B. Harris, Crab Curry for Nyesha Arrington, and more, each recipe a tribute to a culinary luminary. With a dedication to reclaiming Black culinary traditions, fighting bias, and inspiring a new generation of cooks, “The Rise” is a powerful testament to a movement, offering a rich exploration of culture, history, and the vibrant flavors that have shaped Black American food. It is also a testament to the incredible diversity and artistry present within Black cooking, making it an essential gift for anyone passionate about celebrating the rise of Black food culture and soul in America.
Jocelyn Delk Adams
“Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories” by Jocelyn Delk Adams is a heartfelt addition under the Christmas tree, weaving together nostalgic tales of family traditions and 50 brilliant cake recipes that span generations. Adams’ debut cookbook pays homage to her grandmother, affectionately known as Big Mama, and the soulful baking legacy passed down through their family. From their Chicago home to the kitchen in Winona, Mississippi, Adams cherished moments spent watching Big Mama craft delectable desserts with home-grown fruits, farm-fresh eggs, and churned butter. This cookbook is a love letter to family, honoring the ones who paved the way and preserving a touching tradition through cakes that range from classic to daring adventures, each recipe marked by its level of difficulty. From traditional pound cakes to innovative creations like the Pineapple Upside-Down Hummingbird Pound Cake and Fig-Brown Sugar Cake, “Grandbaby Cakes” is a treasure trove blending warm Southern charm with fresh Midwestern flavors, catering to both new-age and traditional bakers. It’s a celebration of heritage and innovation, offering a modern twist on classic recipes while infusing each cake with heart and soul, making it an ideal gift for anyone seeking a delightful blend of nostalgia and culinary creativity.
Watermelon & Redbirds: A Cookbook for Juneteenth and Black Celebrations
Nicole A. Taylor
“Watermelon and Red Birds” by Nicole Taylor is a vibrant culinary journey deserving a place under the Christmas tree, honoring the cultural significance of Juneteenth and celebrating the rich tapestry of African-American cuisine. Taylor masterfully intertwines history, stories, and over 75 flavorful recipes to bring the jubilation of Juneteenth to life. From Afro Egg Cream and Marigold Gin Sour cocktails to savory delights like Beef Ribs with Fermented Harissa Sauce, Peach Jam and Molasses Glazed Chicken Thighs, and Southern-ish Potato Salad, each dish pays homage to tradition while embracing modern flavors. With desserts like Roasted Nectarine Sundae and Radish and Ginger Pound Cake, Taylor skillfully crafts a tapestry of flavors that bridge generations and cultures. Beyond recipes, Taylor offers insights into BIPOC-owned food companies and fun gadgets to elevate your Juneteenth celebrations. “Watermelon and Red Birds” isn’t just a cookbook; it’s a celebration of an important American holiday, offering inspiration for joyful gatherings and moments of culinary delight throughout the year.
Chef Suzanne Barr
Suzanne Barr’s “My Ackee Tree: A Chef’s Memoir of Finding Home in the Kitchen” is an essential addition to any foodie’s collection, offering more than just recipes. Barr’s heartfelt journey, from caring for her mother during illness to becoming Toronto’s inaugural Chef-in-Residence at the Gladstone Hotel, paints a vivid narrative of resilience and personal growth. Within its pages, this book weaves flavorful recipes like 100k Curry Chicken, Rosemary Socca, Ackee Terrain and Whipped Salted Cod, each dish a tribute to Barr’s Jamaican heritage and culinary evolution. Beyond its culinary delights, this memoir resonates with those seeking cultural connection through food, showcasing Barr’s triumphs over industry stereotypes as a Black female chef. “My Ackee Tree” celebrates the enduring bond between food, cherished memories, and personal identity, making it an invaluable addition to the shelves of food enthusiasts who cherish both the flavors of a dish and the heartfelt stories behind its creation.
My America: Recipes From a Young Black Chef
Chef Kwame Onwuachi
“My America” by Chef Kwame Onwuachi deserves a spot under the Christmas tree as a culinary journey through the rich tapestry of the African Diaspora, making it a delightful gift for any food lover. With over 125 recipes, this cookbook is a celebration of cultural diversity woven into American cuisine, spanning continents and generations. From the tantalizing flavors of Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa Curry to the soulful comfort of Jambalaya, Baby Back Ribs, and Red Velvet Cake, each dish tells a story of heritage and tradition. Onwuachi’s cookbook is a vivid exploration of his travels and experiences, beautifully connecting the dots between food, place, and culture. Through his personal stories, readers embark on a journey that celebrates the inherent diversity and richness of American cuisine, making “My America” a thoughtful gift that serves not just as a cookbook but as a heartfelt tribute to the interconnectedness of food and heritage.
Rodney Scott's World of BBQ
Chef Rodney Scott
If you have a BBQ Foodie or pitmaster in your life,”Rodney Scott’s World of BBQ,”, is the perfect addition under the Christmas tree. This cookbook offering an intimate glimpse into the legacy of a true barbecue maestro. Born into a family of pitmasters, Rodney Scott’s journey from cooking his first whole hog at eleven to becoming the owner of Charleston’s acclaimed Rodney Scott’s Whole Hog BBQ unfolds in this cookbook. From the tantalizing pit-smoked turkey and barbecued spare ribs to the mouthwatering smoked chicken wings, hush puppies, and Ella’s Banana Puddin’, Scott shares the secrets behind his award-winning recipes, ensuring both barbecue enthusiasts and novices can recreate these flavors at home. But this book isn’t just about recipes; it’s a masterclass in barbecue, delving into building your own pit and offering poignant essays on South Carolinian food traditions. Through stunning photography and heartfelt storytelling, Scott reveals the path from his humble beginnings in a tobacco field to the sacrifices and hard work that led to the growth of his family’s business. “Rodney Scott’s World of BBQ” is more than a cookbook; it’s a testament to hope, hard work, and the celebration of heritage—a powerful narrative that encapsulates the essence of unforgettable barbecue. Featuring a range of tantalizing barbecue recipes and insights into South Carolinian foodways, this book is a must-have gift for anyone seeking to explore the rich tapestry of American barbecue culture.
Eat Plants B*tch
Pinky Cole
Pinky Cole’s “Eat Plants, B*tch” is a delectable addition that deserves a place under the Christmas tree, inviting you into a world of guilt-free indulgence with ninety-one tantalizing, plant-based recipes. As the culinary mastermind behind Slutty Vegan, Pinky Cole’s journey from a food truck to restaurants, a bar, and philanthropy has culminated in this vibrant cookbook. Filled with enticing photographs and easy-to-follow instructions. This collection celebrates the joy and accessibility of cooking and relishing in irresistible vegan comfort food. Dive into dishes like Avocado Egg Rolls, the Black Pea Cauliflower Po’​Boy, or the savory Oyster Mushroom Parmesan, discovering the fun and flavors of indulgent plant-based meals. Cole’s cookbook embodies her mantra: Eat Plants, B*tch, making it an ideal gift for anyone craving delicious vegan comfort food and seeking to explore Pinky Cole’s flavorful world.
Author: Black Restaurant Week
Content Team
