The very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. Taylor - who draws on her decade of experiences observing the holiday. On June 19, 1865, more than two years after President Abraham Lincoln signed the Emancipation Proclamation, Major General Gordon Granger arrived in Galveston and issued General Order No. 3, informing the people of Texas that all enslaved people were now free. A year later, in 1866, Black Texans congregated with music, dance, and BBQs - Juneteenth celebrations. All-day cookouts with artful salads, bounteous dessert spreads, and raised glasses of "red drink" are essential to Juneteenth gatherings. In Watermelon & Red Birds, Nicole puts jubilation on the main stage. As a master storyteller and cook, she bridges the traditional African American table and twenty-first-century flavors with stories and recipes. Nicole synthesizes all the places we've been, all the people we have come from, all the people we have become, and all the culinary ideas we have embraced. Watermelon & Red Birds contains more than seventy-five recipes, including drinks like Afro Egg Cream and Marigold Gin Sour; dishes like Beef Ribs with Harissa, Peach & Molasses Chicken, and Southern-ish Potato Salad; and desserts like Roasted Nectarine Sundae and Radish & Ginger Pound Cake. Nicole also provides a resource to guide readers to BIPOC-owned hot sauces, jams, spices, and waffle mix companies, and lists fun gadgets to make your Juneteenth special. These recipes and essays will inspire parties to salute one of the most important American holidays, and create moments to savor joy all year round.
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