The WELCOME TABLE by Jessica B. Harris
African-American Heritage Cooking

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Featuring African-American food at its best, with recipes gathered from church suppers, family reunions, and Sunday school picnics, a culinary collection includes red-eye gravy, sweet potato pie, and generous servings of African-American culture and history. 25,000 first printing. Tour.

About Jessica B. Harris

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Jessica B. Harris is one of a handful of African Americans who have achieved prominence in the culinary world. She holds a Ph.D. from NYU, teaches English at Queens College, and speaks English, French, Spanish, and Portugese. Harris is a member of the IACP and Les Dames d'Escoffier. Her articles have appeared in the "Eating Well, Food & Wine, Essence", and "The New Yorker", among other publications, and she has been profiled in" The New York Times". Harris has spoken about the food of African Americans on The Today Show, Good Morning America, the Museum of Natural History, and has been a frequent guest at Philadelphia's The Book and the Cook.
Published February 2, 1995 by Simon & Schuster. 288 pages
Genres: Cooking. Non-fiction

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The chapters, organized traditionally (appetizers, condiments, desserts, etc.), each begin with a profile of an African-American, like Agnes Louard, a retired professor who recalls her mother's chicken-frying prowess, and poet Maxine Clair, who explains how her current vegetarian diet dovetails w...

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USA Today

"Who better to describe (food) than someone who's really good with words?"Whether cooks, food lovers and fiction readers will embrace these books remains to be seen.Lynn Andriani, a non-fiction forecasts editor for cookbooks at Publishers Weekly, says that "because they share some insight into th...

Nov 04 2004 | Read Full Review of The WELCOME TABLE : African-A...

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