Winner of the James Beard Award for Best American Cookbook “Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.” — Sean Brock “This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre Thiam In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.” This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for... - Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook.
These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine." -- Sean Brock "This is more than just a cookbook.
Iconic chef and world-renowned opera singer Alexander Smalls marries two of his greatest passions—food and music—in Meals, Music, and Muses.
In this lively book, Monique M. Taylor explores the stresses created by this influx, the surprising ways class differences manifest themselves and are managed, and what we can learn from examining a community in which race and class are so ...
JAMAICAN CALLALOO ORIGIN : Jamaica YIELD : 4 servings What to call callaloo is a problem that has bedeviled Caribbean cooks forever . In Jamaica , the name refers both to the leafy greens of amaranth and the dish made from braising ...
An atmospheric memoir filled with marvelous tales about the joys of food, music, and life—seasoned with one hundred of Alexander Smalls’s celebrated world-class recipes. In Grace the Table, the...
The author explores Harlem's legacy through the lives of people who lived there, both celebrities and everyday people, including her own experiences, in a book that looks at the growing gentrification of the culture-rich New York ...
Afeni also convinced a local shoe company to donate pairs of shoes that she distributed around the neighborhood and ... In a highly redacted April 1968 memo from the “Director, FBI,” the New York office is directed to use “ridicule” to ...
His writing has appeared in many books, journals, newspapers and magazines. This book is intended for academics in the fields of cultural studies, African-American studies and American studies.
With more than a hundred photographs of finished dishes as well as moving and evocative atmospheric shots of Chinatown, this book is also an intimate portrait—a look down the alleyways, above the tourist shops, and into the kitchens—of ...
Focusing on the contributions of civic reformers and political architects who arrived in New York in the early decades of the 20th century, this book explores the wide array of sweeping social reforms and radical racial demands first ...