FAMILY OF THE SPIRIT COOKBOOK: Recipes and Remembrances from African-American Kitchens by John Pinderhughes

FAMILY OF THE SPIRIT COOKBOOK: Recipes and Remembrances from African-American Kitchens

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KIRKUS REVIEW

In a sort of family album and culinary genealogy, photographer Pinderhughes presents the recipes and first-person food memories of ten of his ""blood"" and ""spiritual"" relatives, among the latter Leah Chase of New Orleans' Dooky Chase's restaurant and Vertamae Grosvenor, who wrote Vibration Cookbook The Ten (plus Pinderhughes himself) reflect a range of what he calls cultural influences (Southern, Creole, Cuban, etc.), and they contribute dishes ranging from gumbo to paella to chipped beef to eggnog. There's lots of fish and seafood generally and some old-timey down-home dishes such as barbecued pigs' feet, sweet-potato biscuits, and brain fritters (""soooo good,"" remembers Damu, one of the ten). Different voices, different culinary backgrounds, but a common endowment of gusto and good vibes.

Pub Date: Oct. 1st, 1990
Publisher: Simon & Schuster