The past year has seen the release of Rice: A Savor the South Cookbook, by food historian Michael Twitty, Gullah Geechee cookbook Bress ‘n’ Nyam by Matthew Raiford, and Everyone’s Table by chef Gregory Gourdet, co-authored by JJ Goode.
In September, Life Is What You Bake It, a baking cookbook by Great American Baking Show winner Vallery Lomas was released, and October brought Bryant Terry’s book, Black Food, from his new imprint with Ten Speed Press, 4 Color Books. Terry aims to use the imprint to make space for other BIPOC chefs, writers, artists, and activists to publish nonfiction work.
It may seem like a boon, but this steady stream of published cookbooks written by Black authors is really a course correction.
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