, and I received a review copy. The book begins with stories about three generations and five different kitchens and the types of cooking in each. The goal for mother and daughter was to keep the flavors from the past while fine-tuning approaches to arrive at healthy dishes for celebrations and every day. They’ve written of the historical complexity of the kitchen for many African-American families. “(The kitchen) has been a place of servitude and scarcity, and sometimes violence, as well as a place of solace, shelter, creativity, commerce, and communion.” When excess appeared in the kitchen, foods began causing illness rather than nourishing families. The authors want to change that pattern by offering dishes that are easy to make part of your home-cooking routine and are free of guilt. The Soups chapter begins with a few homemade broths, and one of them is Sweet Potato Broth. It’s a puree of cooked sweet potatoes in water with onion, celery, and carrot, and it sounds like a delicious base for lots of soups. It’s used in the Sweet Potato, Kale, and Black-Eyed Pea Soup and the Peanut Chicken Stew. There are several fresh and light salads like Savory Avocado Salad with Corn, Peppers, and Cilantro and New-School “Fruit” Salad with watermelon, cherry tomatoes, avocados, and feta. There are also updates to dishes made with practical ingredients like canned fish. The story behind the Salmon Croquettes with Dill Sauce brought back memories of the mackerel cakes my Mom used to make that I loved. Likewise, there’s a story about how eating sardines used to be thought of as a hardship, but now we know that they’re a healthy and sustainable choice. The recipes nicely weave together the best of the past with a health-conscious look forward. I was intrigued by the Southern Hummus recipe because as many times as I’ve made hummus, I’d never thought of using peanut butter in place of the tahini. Since I usually have some natural peanut butter on hand but not always tahini, this means I can make hummus even more often. It’s an easy puree in the food processor of natural peanut butter, lemon juice, and chopped fresh garlic. Next, rinsed and drained canned chickpeas, warm water, ground cumin, salt and pepper, and olive oil were added and pureed. I suspect there’s a typo in the book. The ingredient quantities seem to be meant for two cans of chickpeas. So, if using one can, the other ingredients should be reduced by half. Later in the book, there’s a recipe for a Moorish Pizza which is pita topped with hummus, baba ghanoush, and chopped parsley. I couldn’t resist going that route with this hummus even though I didn't have any baba ghanoush on had. I warmed a fresh, whole wheat pita over the flame of a burner until toasted and crisp. Then, I spread some hummus on top and sprinkled on chopped parsley. I gave it a drizzle of extra virgin olive oil, and cut it into wedges.
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