The very first cookbook to celebrate Juneteenth, from food writer
and cookbook author Nicole A. Taylor-who draws on her decade of
experiences observing the holiday. On June 19, 1865, more than two
years after President Abraham Lincoln signed the Emancipation
Proclamation, Major General Gordon Granger arrived in Galveston and
issued General Order Number 3, informing the people of Texas that
all enslaved people were now free. A year later, in 1866, Black
Texans congregated with music, dance, and BBQs-Juneteenth
celebrations. All-day cook-outs with artful salads, bounteous
dessert spreads, and raised glasses of "red drink" are essential to
Juneteenth gatherings. In Watermelon and Red Birds, Nicole puts
jubilation on the main stage. As a master storyteller and cook, she
bridges the traditional African-American table and 21st-century
flavors in stories and recipes. Nicole synthesizes all the places
we've been, all the people we have come from, all the people we
have become, and all the culinary ideas we have embraced.
Watermelon and Red Birds contains over 75 recipes, including drinks
like Afro Egg Cream and Marigold Gin Sour, dishes like Beef Ribs
with Fermented Harissa Sauce, Peach Jam and Molasses Glazed Chicken
Thighs, Southern-ish Potato Salad and Cantaloupe and Feta Salad,
and desserts like Roasted Nectarine Sundae, and Radish and Ginger
Pound Cake. Taylor also provides a resource to guide readers to
BIPOC-owned hot sauces, jams, spice, and waffle mixes companies and
lists fun gadgets to make your Juneteenth special. These recipes
and essays will inspire parties to salute one of the most important
American holidays, and moments to savor joy all year round.
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