April 8, 2014
Ten Speed Press
African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.
Blending these colorful cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth.
With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan‘s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.
How many times have you heard a woman say, “I can’t find a man”? A large number of single women are looking for love in all the wrong places. Some may already know how to cook, but are looking for the â€œhow toâ€ on getting a man to the table. Others may not have a clue about what to put in a pot in order to entice a man’s interest. Today’s younger women may not know how to cook, or may cook very little, and will be intrigued by the thought of getting a man through food — a concept they’ve probably never considered. We surveyed hundreds of men, both married and single, with the result that while being able to cook might seem traditionally old-fashioned, sometimes old-fashioned works!
If You Wanna Get a Man, Learn How to Cook Book focuses on the courtship process from the woman’s perspective, emphasizing the old-school adage of “The way to a man’s heart is through his stomach!” Filled with practical dating advice and recipes ranging from very simple to complex, this book speaks to a segment of society that is hungry for insight, information, and attention. Single women who want to learn how to cook to please a current man or to attract the attention and interest of a potential man. Single women who hope to enter into a committed relationship.
Most of today’s relationship cookbooks focus on sex or seduction through food. Sex and seduction are easy, and while sex is an important part of a relationship, if that is the singular objective going in, then the relationship may not last very long. If You Wanna Get a Man, Learn How to Cookbook is a refreshing take on the relationship/love-guide book because it focuses on the importance of building a healthy relationship based on trust, communication, understanding, and acceptance. If You Wanna Get a Man, Learn How to Cook Book is a how-to relationship book that will stand out because of its controversial and conversation-provoking approach, funny analogies, and yummy recipes. Not only will women want to read it to see just what we have to say about getting a man, but they will want to read it because it is funny, entertaining, and timely.
If You Wanna Get a Man, Learn How To Cook Book is set up as a series of menu offerings or stages in a relationship. Each “course” discusses an aspect of the courting process followed by recipes with sidebar notes and tips.
There are nine courses or chapters, and at the end of each chapter there is an intermezzo. The intermezzo is an Italian term for a palate-cleansing course, usually a sorbet, which is served during an elaborate meal. Our literary intermezzos provide snippets from various men and women who give their take on a woman cooking, or not cooking, for a man.
This is an easy to follow cookbook with the whole family in mind. Many recipes are from different countries and have become crowd pleasers. Mothers and Fathers may want to try out some recipes with their children to introduce them to the wonderful world of cooking!
A fast selling mother and daughter cookbook filled with wonderful recipes. A book that is filled with scratch family home cooked creations like: Jerk Chicken, “Millennium Potato Salad,” Shrimp Fried Rice, Seafood Lasagna, Spaghetti & meat, and Stuffed Cabbage, just to name a few that will make you want to smack your lips
Chef Jeff Cooks
In the Kitchen with America’s Inspirational New Culinary Star
By Jeff Henderson
Publication Date: October 7, 2008
The author of the New York Times bestselling Cooked, award-winning chef, and star of his own Food Network docu-reality show dishes up his first cookbook, Chef Jeff Cooks.
Jeff Henderson‘s story is familiar: Raised in South Central Los Angeles, he became a successful drug dealer. He made a lot of money. He got caught.
But what happened next wasn’t the same old story: Jeff changed. He found a passion in prison kitchens and taught himself to cook. Once released, he talked his way into a series of professional kitchens — almost always having to prove himself by starting as a dishwasher or line cook. His talent was obvious; his work ethic even more so. After rising to the top of the kitchen in some of Los Angeles’s best restaurants, he became the first African American Chef de Cuisine in Las Vegas at Caesars Palace and then executive chef at Café Bellagio in the prestigious Bellagio Resort.
Now Jeff shows the world his food and it is delicious. What inspires him? Foods he ate as a child — Half-pound “Back-in-the-Day” Chili Cheeseburger, Turkey Smoked Collard Greens, Friendly Fried Chicken, Macaroni and Smoked Cheddar Cheese, Cakelike Cornbread with Maple Butter, and Chocolate S’more Bread Pudding — are here as well as the more elegant, celebratory cuisine he developed as a chef — Sweet Potato Soup, Barbecued Shrimp Scampi, and slow-cooked Molasses Braised Beef Short Ribs. Cooks will also find lots of great recipes for the grill and plenty of party foods, satisfying salads, quick breads, sides, soups, sweet endings, and more.
Featuring over 150 recipes, stunning full-color photographs, tips and techniques, as well as personal outtakes and anecdotes from Chef Jeff’s life on the streets, the prison kitchen, and his work as a chef and motivational speaker, this is much more than a cookbook — it is a larger-than-life American success story and the recipe for how Chef Jeff fulfilled his dream.