For the culture Phenomenal Black women and femmes in food : interviews, inspiration, and recipes

Writer and pastry chef Miller (Cooking Solo, 2018), who holds a Diplôme de Pâtisserie from Le Cordon Bleu Paris, celebrates Black women and femmes in food-related fields--farmers, activists, chefs, celebrities-- with this book of recipes and interviews. She starts readers off with an inspirational reflection on women who paved the way, like chefs and cookbook authors Edna Lewis and Barbara Elaine Smith (aka B. Smith), and explains how their work encouraged the author's own culinary journey. Readers meet everyone from farm managers (such as Leah Penniman) to cookbook authors (Jerrelle Guy), many of whom include their own recipes in this collection. Dishes include Caribbean green shrimp, pasta di San Lorenzo, and red palm nut cheesecake. Readers will feel like they are actually talking to these amazing women Miller profiles as they share stories of their childhoods, families, communities, careers, and, of course, food. All of this is accompanied by beautifully drawn portraits of each interviewee. Honoring Black creators past and present from all over the food world, this book is a treasure and a love letter to Black women everywhere.

Miller (Cooking Solo), founder of For the Culture magazine, features Black women and femmes "doing phenomenal and awe-inspiring work" in the food and hospitality world in this inspiring compilation. Among more than 60 profile subjects, Miller spotlights wine writer Julia Coney; Paola Velez, a pastry chef and founder of Bakers Against Racism; and co-owners of the Brooklyn restaurant Ode to Babel, Marva and Myriam Babel. Interviewees' pathways to success were varied: some--like New York Times columnist Yewande Komolafe, who was inspired by her food scientist mother--had dreamed of working with food since childhood, while others found their way into the industry later. Sicily Johnson, a restaurateur whose food is "rooted in Black American nostalgia," began her New York City restaurant as a second career after acting in television. As Miller digs into her subjects' influences, paths to success, and missions, she weaves in recipes and touches on such issues as improving food access; helping Black farmers succeed by providing training, resources, and debt relief; and supporting Black-owned food businesses. Readers in the industry will find especially welcome the tips about managing finances. The breadth of voices--from farmers and sommeliers to cultural preservationists--form a vivid portrait of a rich and varied cultural tradition. This has value for foodies, cooks, and those interested in the biz. (Sept.)