The Historical Cookbook of the American Negro

Rating:
Summary: A cookbook worth having
Review: It's not so much for the recipes that I am buying this cookbook. There are some fabulous recipes in here - the waterwhip pie crust, corn pancakes, glorified shrimp- but many of the preparations are not to modern taste or use ingredients that are dated (suet, lard, palm oil). No, the fascinating part of this little treasure is the history that binds it together. Not only is it snapshot of the 1950's, with its aspics and community suppers, and surprising reliance on convenience products of the time, but the African American history it preserves is precious in its own right. The pages on Robert Smalls alone are worth owning this book. The index needs work and the user guide recipe updates for modern use should have been included at the end of every recipe instead of burying them in a chapter at the back of the book, but after reading thru this once as a novel, I am ready to use it as an actual cookbook. But as a record of Black history thru the year, it is priceless.

Rating:
Summary: Nostalgic, exotic, and a welcome resource
Review: The Historical Cookbook Of The American Negro was originally published in 1958 as a community cookbook. A memorable compendium of recipes, facts, bios, documents, illustrations, documents, and anecdotes tracing the lost history of the African-American community and culture, Beacon Press has reissued this American culinary classic with all 132 mouth watering recipes which pay special tribute to African-American pioneers. From Emancipation Proclamation Breakfast Cake, Sliced Potato Pie, and A Nut Cake to Israel, to New England Suet Pudding, Brussel Sprouts with Paprika Sour Cream, and Yam Pork Chop Skillet, The Historical Cookbook Of The American Negro is nostalgic, exotic, and a welcome resource for any contemporary meal planner menu.