Free PDF African American Cookbook: Traditional And Other Favorite Recipes, by Phoebe Bailey
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African American Cookbook: Traditional And Other Favorite Recipes, by Phoebe Bailey
Free PDF African American Cookbook: Traditional And Other Favorite Recipes, by Phoebe Bailey
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An African American Cookbook: Traditional and Other Favorite Recipes is a wonderful collection of traditional recipes and food memories, as well as contemporary favorite foods. Woven among the 400 recipes are rich historical anecdotes and sayings. They were discovered or lived by this cookbook's contributors, many of whose ancestors participated in the Underground Railroad or lived nearby where it was active. Presented in an easy-to-use format for cooks of all traditions, this is a cookbook rich in history and rich in easy-to-prepare, wonderfully tasty food.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
- Sales Rank: #1100343 in eBooks
- Published on: 2015-01-27
- Released on: 2015-01-27
- Format: Kindle eBook
From the Back Cover
An African American Cookbook: Traditional and Other Favorite Recipes is a bountiful collection of favorite foods and the memories that go with them. All of the dishes celebrate hearty African American eating; the traditional foods reflect the ingenious, resourceful, and imaginative Africans who made them.
Woven among the 400 recipes are rich historic anecdotes and sayings. They were discovered or lived by the cookbook's contributors, many of whose ancestors participated in the Underground Railroad, or lived nearby where it was active.
A cookbook rich in history and rich in easy-to-prepare, wonderfully tasty food!
Remembering the Underground Railroad . . .
Author Phoebe Bailey's congregation in historic Lancaster, Pennsylvania, has a long history with Underground Railroad activity. Today they offer Underground Railroad reenactments and a buffet of traditional African American food to their many visitors. This cookbook celebrates those historic events, when this church fed and then helped to spirit enslaved Africans to safety.
About the Author
Phoebe M. Bailey was born the youngest of 15 children in a family from Huntington, Long Island, New York. Phoebe has been encouraged by her father's strength and courage as a black man, an inspired by her mother's faith in God and undeniable intelligence as a black woman, to embrace herself and her Afican heritage. Phoebe began her careet with Bethel Harambee Historical Sercies as a call from God. She left the coporate world to work closely with her brother, The Reverend Edward M. Mailey, and the congregation of Bethel African Methodist Espicopal Church, to preser4ve and tell the stories of those Africans who have been discounted and left out of traditional American history and to restore and rebuild a community of faith.
Excerpt. © Reprinted by permission. All rights reserved.
Introduction
Welcome reader! Here are mouth-watering recipes that are easy to prepare and that will make every meal a delight. And with the recipes comes a look into our family and cultural traditions and some lessons we’ve learned. You will find quotes from some famous and some not-so famous people. We heard about many of them for the first time while sitting at the dinner table. Some of our songs are here. We heard them while preparing meals—for they’re more than church songs. They were born out of the enslaved Africans’ battle for freedom.
This book is about more than just food. We believe that, as important as food is to our being, it is what happens around a meal that actually sustains us. It is in preparing a meal that we discover "If you do not have what you want, use what you have." And when we work within that attitude, we find that God sufficiently provides for all our needs. It is at mealtimes that we learn family traditions, manners, how to share, how to wait our turns, how to listen to others, and many other important life lessons.
We use this book ourselves at home. And we share it within our congregation, which is a part of the African Methodist Episcopal Church. We are known as AME’s. I have discovered that AME also stands for "always eating and meeting." I can attest to the fact that this is true. So if you are in the neighborhood of ChurchTowne of Lancaster, Pennsylvania, please stop in and stay awhile. For at Bethel, it is always mealtime.
A special thanks to God for His many blessings, and to Phoebe, Christina, and Kesha who helped to make this cookbook a reality. Thanks to the Bethel African Methodist Episcopal Church family for their recipes, stories, prayers, support, and the down-home meals that inspired this book. Thanks to all the wonderful African American cooks who contributed their traditional and favorite recipes to create a cornucopia of dishes. Thanks to the Goods who patiently worked with us to bring this book to press, and to all and anyone else who helped us.
Thank you to whose "who had so little but did so much with the little they had." These are those who toiled in the heat of the day and complained not about their lot, who bore their crosses and marched on in Jesus’ name. These are those who when they looked to the future they saw us. These are our heroes, our elders, our parents, our support. We bless your spirits and He who gave you the strength to provide us hope.
— Reverend Edward M. Bailey
Bethel African Methodist Episcopal Church, ChurchTowne of Lancaster, Pennsylvania
Gumbo Feast
Mary Alice Bailey
Makes 10 servings
11/2 lbs. chicken legs and thighs
salt to taste
pepper to taste
11/2 tsp. red pepper flakes
3 Tbsp. oil
1 lb. smoked pork sausage, kielbasa, or turkey sausage, cut into 1/2-inch pieces
1 large onion, chopped
3 cloves garlic, minced
2 qts. chicken stock
1 whole bay leaf
1/2 tsp. dried thyme leaves
1 bell pepper, chopped
2 ribs celery, chopped
1/4 cup cornstarch
1/4 cup cold water
1 bunch green onion tops, chopped
1/3 cup fresh chopped parsley
1. Season the chicken with salt, pepper, and red pepper flakes. Brown quickly in oil. Remove chicken from skillet and set aside.
2. Brown sausage in drippings. Remove sausage from skillet and set aside.
3. Add onions and garlic and stir into drippings. Cook, stirring constantly for about 4 minutes.
4. Add stock, seasonings, chicken, and sausage. Bring to a boil. Cook for 40 minutes, skimming the broth as needed.
5. Stir in chopped green pepper and celery ribs. Continue simmering another 20 minutes.
6. Make a smooth paste by mixing together cornstarch and cold water. Remove 1/2 cup stock from cooking pot and stir into paste. When smooth, stir into gumbo in stockpot. Continue stirring until broth thickens. Stir in green onion tops and parsley. Heat for 5 minutes.
7. Serve over rice.
Sweet Potato Pie
Makes 6-8 servings
4-6 medium-sized sweet potatoes
1/2 lb. (2 sticks) butter, softened
11/2 cups sugar
4-6 eggs
2 Tbsp. flour
1/2 cup milk
ground nutmeg to taste
9" unbaked pie crust
1. Boil potatoes until soft. Peel, then mash to smooth consistency.
2. Add butter, sugar, eggs, and flour. Mix well.
3. Add milk and nutmeg. Mix well.
4. Pour into pie shell.
5. Bake at 350° for 13/4-2 hours, until lightly browned and set. Cool before slicing.
© Good Books, Intercourse, PA 17534
Most helpful customer reviews
24 of 24 people found the following review helpful.
History and Food, What a Combination!
By JK
I'm not black, I'm white, but I enjoy cooking and cuisine generated from hard times and a lack of waste. While I have other cookbooks focusing on the history of cooking by black cooks in this country, what makes this little book particularly interesting is the sprinkling of history throughout. No, it's not comprehensive and doesn't pretend to be. However, like doughnuts and coffee, the two just go well together. Some of the recipes, particularly desserts, rely too much on processed foods I wouldn't want to make. The meats and vegetables are better. Still, it's a nice little book and I'm glad to add it to my shelf.
18 of 18 people found the following review helpful.
I love this cookbook
By Amazon customer
This book is my favorite cookbook, and I have at least 50 of them. The recipes are wonderfully delicious, and my teenage daughters and I love to try different ones together. The ingredients are things you would normally have around the house, unlike some cookbooks where you have to buy stuff that you will never use again. You will use this cookbook more than your other ones. It's great!!
13 of 15 people found the following review helpful.
Tasteeeey!!!
By dodd9702
This is my most consistent in terms of taste of the 5 cookbooks I own. All the recipes I have tried so far have been GOOD and those who have eaten them have given them rave reviews. Some of the recipes aren't completely written, for example, one says, "Cook for 45-60 minutes." and it is not clear whether this means in the oven, in the frying pan, and at what temperature. There are enough of similar kinds of recipes though to figure these errors out.
For those who never learned how to cook like grandma or moms, this is the book to learn. You can also substitute ingredients, such as nonfat milk for whole milk, to make the food a bit healthier. You can also substitute smoked turkey for hamhocks and salt pork. However, sometimes you have to splurge and go for those to get that old school taste. :)
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