Description
The Asian diaspora has crisscrossed the African diaspora, throughout history and, most powerfully, on the plate. Ive traveled the world eating and studying, cooking and exploring. The cookbook you are holding in your hands is about digging deep into our American heritage and setting the table with simple ingredients and bold flavors, presented in an entirely new way. Whether youre serving something as simple as our mac and cheese with rosemary and a side of our okra fries for a Meatless Monday supper or if youre feeding a crowd with our Afro-Asian-American gumbo, we know that these are meals that are steeped with the flavors of Harlem, that one-of-a-kind uptown hospitality and grace.
ALEXANDER SMALLS
Dont feel like you have to read this book cover to cover. Feel free to sample and scat through these recipes. We encourage you to improvise, like Charlie Parker once did. Everything in this book tastes good with everything. Every sauce in this book will be equally delicious whether you throw it on chicken or beef, a bowl of rice or a platter of grilled vegetables. We like leftovers in Harlem, so even if theres just a little bit of, say, pork suya in the pot after dinner, dont be afraid to serve it up the next morning along-side a batch of freshly scrambled eggs. However you choose to use this book, we hope youll dive in with an open heart and a hungry belly.
J.J. JOHNSON
Author Information
Alexander Smalls is the restaurateur & co-owner of the acclaimed Harlem restaurant & jazz club Mintons. Smalls has cooked at the James Beard House & is the former chef-owner of Caf Beulah.
Joseph J. J. Johnson is the James Beard-nominated executive chef at Mintons & has worked in New Yorks most esteemed kitchens including Centro Vinoteca, Jane, & Tribeca Grill.
Veronica Chambers is the bestselling coauthor of Yes, Chef by Marcus Samuelsson & acclaimed author of Mama’s Girl.
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