Between Harlem and Heaven : Afro Asian American cooking for big nights, weeknights, & every day /Material type: BookPublisher: New York : Flatiron Books, 2018.Description: 269 pages : illustrations (chiefly color) ; 28 cm.ISBN: 9781250108715; 1250108713.Subject(s): African American cooking | Asian American cooking | COOKING -- History | COOKING -- Regional & Ethnic -- American | Cookbooks | Cookbooks | Cookbooks
|Item type||Home library||Collection||Shelving location||Call number||Status||Date due||Barcode|
|Books||Bob Lucas Memorial Library||Adult Collection||Adult NonFiction||BRANCH 641.592 JOH (Browse shelf)||Available||39270004691436|
Enhanced descriptions from Syndetics:
"The Asian diaspora has crisscrossed the African diaspora, throughout history and, most powerfully, on the plate. I've traveled the world eating and studying, cooking and exploring. The cookbook you are holding in your hands is about digging deep into our American heritage and setting the table with simple ingredients and bold flavors, presented in an entirely new way. Whether you're serving something as simple as our mac and cheese with rosemary and a side of our okra fries for a Meatless Monday supper or if you're feeding a crowd with our Afro-Asian-American gumbo, we know that these are meals that are steeped with the flavors of Harlem, that one-of-a-kind uptown hospitality and grace." --ALEXANDER SMALLS "Don't feel like you have to read this book cover to cover. Feel free to sample and scat through these recipes. We encourage you to improvise, like Charlie Parker once did. Everything in this book tastes good with everything. Every sauce in this book will be equally delicious whether you throw it on chicken or beef, a bowl of rice or a platter of grilled vegetables. We like leftovers in Harlem, so even if there's just a little bit of, say, pork suya in the pot after dinner, don't be afraid to serve it up the next morning along-side a batch of freshly scrambled eggs. However you choose to use this book, we hope you'll dive in with an open heart and a hungry belly." -- J.J. JOHNSON
In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson dreamed up the Afro-Asian-American flavor profile. Braiding together the foods of the African diaspora and Asian influences with a distinctly New York sensibility, they present here for the first time more than one hundred recipes that go beyond just one place, taking you, in words from The New Yorker, "somewhere between Harlem and heaven.
Salads -- Meat & Poultry -- FIsh -- Vegetarian Entrees -- Rice & Sides -- Sauces, Dressings, & Jams -- Cocktails.