Ebook Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed, by Bryant Terry
Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed, by Bryant Terry
Ebook Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed, by Bryant Terry
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From Booklist
Chef-author Terry (Vegan Soul Kitchen, 2009; The Inspired Vegan, 2012) introduces the concept of food justice, a philosophy that he defines as good food being an everyday right, and not just a privilege. His book is also an introduction to the various ways (more than 100, in short) that African cuisine can go mainstream. Pointing out the high incidence of African Americans with diet-preventable diseases, such as hypertension and type 2 diabetes, Terry sets out to help correct that situation one meal at a time, jumping right into specific dishes and their preparation. The first section is about spices and sauces. For instance, familiar seasonings tango with pomegranate-peach barbecue sauce, while slow-braised mustard greens dance with an all-green spring slaw. Each recipe, interestingly, includes at least one soundtrack recommendation, which frequently is also accompanied by a film or book suggestion. His sidebars cover, among other topics, toasting whole spices and cooking black-eyed peas and millet. He’s careful not to overemphasize (and overproselytize) the vegan nature of his recipe collection; instead, he focuses on flavor, on coaxing out unique smells and tastes. --Barbara Jacobs
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Review
Nominated for a 2015 NAACP Image Award, Outstanding Literary WorkJames Beard Foundation 2015 Leadership AwardBest Cookbooks of 2014—Serious EatsBest Cookbooks of 2014—Mother JonesBest Cookbooks of 2014—Shape“I’m a big fan of food. I’m also a fan of stories. What Bryant Terry has done with Afro-Vegan is tell a new and important story of food. He’s connected health with history and culture and made the combination delicious. As important, he’s encouraging all of us to learn the story of the food we make and consume and helping us generate our own stories as we share these healthy eats with the communities we love.”—Baratunde Thurston, best-selling author of How to Be Black and CEO and cofounder of Cultivated Wit “Bryant Terry crafts recipes and weaves narrative to shine truth on Southern food. This is cooking that empowers and encourages, and tells the story of the nourishment of a community. Afro-Vegan shows us how to be proud of our storied, vegetable-rich foodways.”—Hugh Acheson, chef and author of A New Turn in the South “Afro-Vegan animates the cuisine of the African diaspora with the detail, reverence, and passion it deserves. Bryant elevates our often-overlooked culinary traditions and infuses a personal, smart, and practical love. He goes beyond teaching us to cook. He inspires us to celebrate and explore.”—Dayo Olopade, author of The Bright Continent: Breaking Rules and Making Change in Modern Africa “If A People’s History Of The United States and Joy of Cooking had a baby, Afro-Vegan would be it!”—Isa Chandra Moskowitz, author of Veganomicon and Isa Does It “In this beautiful, casual collection of recipes from across the African diaspora, Bryant Terry brings to life a vegetable, grain, spice-based culinary heritage too often ignored. Afro-Vegan is a historically compelling, delicious blueprint for both a plant-based diet and a true, African-derived cuisine.”—Tamar Adler, author of An Everlasting Meal
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Product details
Hardcover: 224 pages
Publisher: Ten Speed Press (April 8, 2014)
Language: English
ISBN-10: 1607745313
ISBN-13: 978-1607745310
Product Dimensions:
7.8 x 1 x 9.3 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
258 customer reviews
Amazon Best Sellers Rank:
#7,441 in Books (See Top 100 in Books)
My first impression of Afro-Vegan is that it is literally a work of art. The binding strip of elegant African floral cloth, the full-page full-color photography, and the beautifully laid out pages all indicate that this is much more than a cookbook.In addition to over 100 intriguing recipes (I’ve made about six since getting the book last week, and they were amazing), Chef Terry shares his obvious passion for life and food, for music and art, for high culture and down-home good times, for gourmet appetites and raw-knuckled activism. Somehow all these diverse elements mix it up and produce an elegant work in which each flavor stands out, yet complements the others.At one level, this is a cookbook for African Americans, showing the way back to a traditional, healthy, local, seasonal, and plant-centered diet that speaks of community, resilience, innovation, and love.At another level, Afro-Vegan is also for all of us who - whether we know it or not - owe African-American culture a huge debt of gratitude. From the African farming techniques that are being rediscovered by modern permaculturalists, to the explosive flavor mixtures that arose from the African Diasporic experience, to the incisive and sometimes incendiary beats and memes of modern hip-hop; this book is a guide and a celebration of it all.Each recipe, for example, is accompanied by a suggested soundtrack. The track for the Blackened Seasoning I made over the weekend is Buckwheat Zydeco’s “Let Your Yeah Be Yeah.†I swear I could hear the accordion in every bite of the blackened cauliflower cutlets.Afro-Vegan also contains stories and profiles of folks I feel privileged to meet in its pages. It’s full of appreciation for the heroes - sung and unsung - of the various movements of liberation and exploration whose efforts have paved the way for Mr Terry’s considerable accomplishments.But enough of that - it’s a cookbook, and you want to know about the recipes.Chef Terry begins with a chapter on spice mixtures, from Ethiopian Berbere to Cajun Blackened Seasoning to to several others. By roasting and grinding them in advance, I was able to put together the recipes that rely on these flavors quickly and easily.The recipes hail from all over Africa, the Caribbean, and the US south. Chef Terry's encyclopedic knowledge of techniques and ingredients from all over the world allow him to synthesize and fuse artistically: North African chermoula sauce meets tempeh (fermented Indonesian soybean cake); Jamaican patty filled with Lousiana maque choux; Brazilian vatapa informed with Southern okra, corn, and tomatoes. Just about every recipe features a surprising yet intuitive cultural conversation.Dirty millet (I used quinoa, don't tell) with fresh and dried mushrooms was moist and robust, satisfying any carnivore's desire for the mouthfeel of flesh. Slow-braised mustard greens was so good, my 14-year-old son asked for thirds!The meals I’ve made from Afro-Vegan have been delicious and unlike any others I’ve encountered. I own about 30 vegan cookbooks, and this one contributes significantly to plant-based cuisine.Afro-Vegan is a beautiful, big-hearted, brash, and brilliant new friend, and is helping me grow as a cook and as a person.
I feel like vegan cookbooks can sometimes be repetitive, they always contain some type of "cheeze" recipe, and they all contain complex versions of traditional meat-based entrees. This book however, stays true to veggies and spices that stand on their own. The first recipe I tried was the blackened okra and red rice. The combination of flavors in this dish were truly remarkable. Terry doesn't just provide recipes, he pairs them in ways that make a grand feast. If you love veggies and spices, buy this book! I'm working my way through it and I have yet to be disappointed. I still haven't garnished the courage to try the pickled watermelon rinds, but I'm hoping I will soon.
I purchased this cookbook after trying the recipe for Tofu Curry with Mustard Greens, which had been printed in the Washington Post food section. I loved it and immediately wanted to try more by this author. This cookbook is a joy to read. Bryant Terry includes a collection of inventive vegan recipes, drawn from traditional foodways of African-Americans and the African diaspora. Bryant is not shy on spices, herbs, citrus, or vinegar....so a bland collection of meat substitutes this is not. The flavors are so bold and exciting, you'll hardly miss the meat or cheese. None of the recipes should be too intimidating for the everyday home cook, although some are more involved and take more time than others, involving grinding your own spices. Favorites in our house include the tempeh bites with chermoula, sweet potato and lima bean tagine, smoky pili-pili sauce (made from the fiery African birds-eye chili), the pomegranate-peach barbeque sauce, teff griddle-cakes with eggplant, tomatoes and peanuts, and the tofu curry--which even my curry-averse mother in law can't get enough of.Terry includes several of his homemade spice mixes, cocktail recipes, and a nice added bonus of desserts to round out the meal. For every dish, he suggests a book and an album, so you can get more of the context behind the dishes. And, it's fun to cook Jamaican patties with maque choux with reggae on in the background. Terry says that his goal in writing this cookbook was to draw attention to the negative affects of the American meat-centered diet, and to bring out the beneficial affects of healthy food sources and the traditional foodways of his ancestors. With delicious offerings like Terry's cookbook, and others like Vegan Richa's Indian Kitchen, I'm finding it easier and easier to cook more plant-centric dishes and to improve my own health.
I wanted a book that would teach me to make vegan versions of common African American and also Caribbean food. This is not that book. It’s a book that fuses African American, Cajun, Southern, and African flavors. The recipes are very much his own take on things, and that’s what I wasn’t looking for. That being said:It’s a BEAUTIFUL cookbook (probably the most beautiful one I have ever owned), complete with photographs of food and historical photography and even patterned paper on the inside covers. The author is very philosophical in his approach to food and cooking and so I felt it was a more than just a cookbook. It was filled with history and much of his own musings.So, if you want a well thought-out cookbook with creative recipes, this is for you.
This cookbook is fantastic!! The recipes are so flavorful and easy to follow. The author is a good writer and I found myself enjoying reading my way through the book. I grew up in the South and appreciate his mix of flavors, spices, and twists on old classics. The cornbread recipe is outstanding and so is the watermelon soup--really there's not a bad recipe in the book. Love the way he divides it up by ingredient instead of in the traditional way of soups, starters, mains, etc. I strongly recommend this book whether you are a seasoned cook or you are new at cooking.
Absolutely love this book. Love the recipes and the songs paired with each recipe! Makes for an interesting read!
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