Record Details

Catalog Search

200 years of Black cookery / [Bobbie Beckwith and Bea Moten].

Image of item

Available copies

  • 2 of 2 copies available at Evergreen Indiana.

Current holds

0 current holds with 2 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Indiana State Library - Indianapolis ISLI 641.5 I388b (Text) 0000100976026 Indiana book Available -
Indiana State Library - Indianapolis ISLI 641.5 I388b (Text) 00000105099691 Indiana book Available -

Record details

  • Physical Description: 60 pages ; 22 cm
  • Publisher: Indianapolis : Indianapolis Black Bicentennial Committee, [1976]

Content descriptions

General Note:
Cover title.
Summary, etc.:
This book celebrates the ingenuity and creativity of African American cooks over many years--from Africa to slavery and up to the present day. The recipes shared here are examples of expedience, ingenuity, and a multi-cultural fusion of tastes. These recipes include such dishes as chicken feet and rice, pan-fried chitterlings, stuffed hog maw, raccoon, hog's head cheese, fried kidneys, pheasant, bacalau, burgoo, neckbones, and gumbo. Sweet potatoes, stuffed okra, mustard & turnip greens, and corn meal dumplings are a few of the vegetable dishes represented. Oatmeal cake, penuche, fruit cobblers, rum cake, stuffed apricots, vinegar pie, fried pies, and pound cakes are a few of the delicious-sounding desserts. There is also a section devoted to recipes from Africa that were recreated far from the cooks' lands of origin: Senegalese cousocous, Gabon chicken stew, banana beef stew, ibiharage, amiwo, adalu, kitfo, spinach stew, moinmoin, and more.
Subject: African American cooking.
Cooking, African.

Additional Resources