Yesterday I compiled a summary list with links for the restaurants mentioned in the New York Time’s article, A Belle Époque for African-American Cooking. Now for the book list!
I figured I might as well summarize the book list too. The list below has the names of each book mentioned in the article, along with the authors’ names and links to their websites.
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The Up South Cookbook (Nicole A. Taylor)
Hog and Hominy: Soul Food From Africa to America (Frederick Douglass Opie)
High on the Hog (Jessica B. Harris)
Senegal (Pierre Thiam)
The Jemima Code (Toni Tipton-Martin)
Afro-Vegan (Bryant Terry)
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