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Field name | Value |
---|---|
Reference | TX715 .L44 1970 |
Library/Archive | Michigan State University |
Title | Soul food cookbook |
Author/Creator | Lee, Jimmy |
Date | 1970 |
Collection | African American |
Collection Overview | There are over 200 African American cookbooks in the collection dating from the early 19th century to the present. The earliest is a first edition of Robert Roberts, The House Servant’s Directory (1827), the first cookbook written by a Black American and first book on any subject written by a Black American to have been printed by a commercial publisher. Additionally there are charity cookbooks, Black dialect items, and celebrity cookbooks. The collection is complemented by strong holdings in Caribbean cookery and African cookery. |
Place of Publication | New York, USA |
Publisher | Award Books |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Global and Ethnic Cuisines; Food, Race and Ethnicity |
Subjects | African American race culinary culture cooking techniques recipes food tradition |
Cuisine | American cuisine; Soul food; New Orleans cuisine |
Description | Includes introduction. Soul food cookbook including recipes for: boiled shrimp, gumbo, hopping john, pig's brawn, cracklings, rice pudding, milk gravy, hush puppies etc. |
Countries | United States of America |
Places | New Orleans Louisiana |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |