Essence Brings You Great Cooking

Overview

For more than two decades, millions of men and women across the country have relied on Essence magazine to cater to their taste for great food. As one of the biggest success stories in the publishing industry, Essence — the only lifestyle magazine for Black women — has also endeared itself to everyone who appreciates the best in the food traditions of the Caribbean, Africa, South America, and the American South.

Now, Jonell Nash, food editor for Essence since 1983, brings ...

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Overview

For more than two decades, millions of men and women across the country have relied on Essence magazine to cater to their taste for great food. As one of the biggest success stories in the publishing industry, Essence — the only lifestyle magazine for Black women — has also endeared itself to everyone who appreciates the best in the food traditions of the Caribbean, Africa, South America, and the American South.

Now, Jonell Nash, food editor for Essence since 1983, brings together in one definitive volume the best recipes, cooking tips, nutritional information, food folklore, and stunning color photographs from the food pages of the magazine.

Essence Brings You Great Cooking has more than 300 recipes that answer the needs of a new era of health-consciousness, hectic schedules, and renewed appreciation of African-American and home cooking. Included are classics such as Chicken and Dumplings, Baked Red Snapper, and Braised Cabbage as well as unique contemporary dishes such as Fruited Duck Salad and Orange-Blossom Grits. There are wonderful options for all kinds of diets with recipes that excite meat-eaters and vegetarians alike, from Creole Okra and Tomatoes, and Ali's Vegetable Curry to Sweet Pepper and Crabmeat Quiche. This easy-to-follow book guides you through the preparation of a weekday meal to elegant recipes perfect for formal and informal entertaining.

Rooted in tradition, with bits of history and culture, Essence brings you great cooking that is at once familiar yet exciting and new. This long-awaited, ground-breaking guide to fine dining presents the best of Essence magazine's food pages and African-Americancuisines.

Author Biography:

Jonell Nash, food editor for Essence since 1983, was previously a test-kitchen home economist for Woman's Day. She was also associate food and home decorating editor for Co-Ed and Forecast, a trade magazine for home economics teachers. She lives in New York City.

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Editorial Reviews

Edna Lewis
Essence Brings You Great Cooking is a perfect title for this refreshing new cookbook. With emphasis on the fresh and wholesome and the old and new, this is a needed book. There are especially wonderful recipes for greens, grains and desserts. You'll find prose, poems and lots more.
New York Newsday
Based on food of African-American cuisine and Caribbean and South American specialities, the book is filled with delicious-sounding and easy-to-read recipes.
Publishers Weekly - Publisher's Weekly
Nash, food editor for Essence , has written this book with two purposes in mind. The first is to celebrate African American food traditions in all their diversity; the second, to create a cookbook that will make nutritious home cooking appealing to the everyday cook. She succeeds on both counts. The many recipes offered here come from a number of sources, some from professional chefs, some from home cooks. Whether African American, Southern, or Caribbean in style, all reflect a varied food heritage. Nash wants to provide healthful recipes and, to that end, has eliminated crackling, lard, salt pork, ham hocks and heavy use of salt. Her recipes emphasize flavor and texture. Likewise, readers will find more recipes for chicken and turkey than for red meat. (There are also a number of vegetarian recipes.) Each recipe provides a breakdown of its major nutrients, which can aid in preparing menus. The recipes themselves are quite simple and can be tackled by anyone with moderate cooking skill. After browsing through the book, readers can concoct meals around regional themes, like ``authentic Jamaican jerk chicken,'' or old favorites like ``hot-and-spicy collards,'' with a grits souffle thrown in for flair. Regardless, we're bound to learn more about how African Americans have influenced the American food scene--and to end up with some very tasty meals. Photos not seen by PW. (May)
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Product Details

  • ISBN-13: 9780641571299
  • Publisher: HarperCollins Publishers
  • Publication date: 5/1/1994
  • Pages: 480
  • Product dimensions: 7.84 (w) x 9.24 (h) x 1.21 (d)

Meet the Author

Jonell Nash, food editor for Essence since 1983, was previously a test-kitchen home economist for Woman's Day. She was also associate food and home decorating editor for Co-Ed and Forecast, a trade magazine for home economics teachers. She lives in New York City.

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Read an Excerpt

Island Codfish and Peppers

Makes 8 servings

This codfish dish can be cooked ahead of time to ease same-day party preparation anxiety.

1 pound salted codfish, boneless and skin-less
1 tablespoon lemon juice
Water
2 tablespoons vegetable oil
1/2 cup (l stick) butter or margarine
2 medium-size onions, peeled, sliced cross-wise into rings
1 large red bell pepper, seeded, cut into thin strips
1 large green bell pepper, seeded, cut into thin strips
2 medium-size tomatoes, cut into wedges
1/2 teaspoon ground black pepper

Break or cut fish into large chunks; place in large bowl with lemon juice and enough water to cover. Soak overnight, changing water at least twice (to help remove excess salt). Drain fish; discard water. In Dutch oven, cover fish with 1 quart water; simmer over medium heat 30 minutes. Transfer fish to colander; rinse fish with cold water. Flake into small pieces; set aside. In Dutch oven, heat oil and butter; add onions and bell peppers. sauté about 5 minutes. Stir in tomatoes and black pepper; cook 2 additional minutes. Add fish; gently stir to combine. Cover and cook about 10 minutes or until fish is heated through. If more sauce is desired, add small amount of water and stir until blended.

Per Serving:
324 calories
37 g protein
16 g fat
7 g carbohydrate
518 mg sodium
117 mg cholesterol


Roast Chicken with Garden Vegetables

Makes 6 servings

1 3-pound roasting chicken
1 tablespoon fresh parsley or 1 teaspoon dried parsley
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon ground sage
1 teaspoon salt (optional)
1/2 teaspoonground black pepper
2 ribs celery, cut into large pieces
5 sprigs fresh parsley
1 tablespoon vegetable oil
3 white potatoes, peeled, halved
Water
3 large carrots, scraped, cut into chunks
2 cups brussels sprouts, stems trimmed
2 cups baby pattypan squash
3/4 cup dry white wine

Remove giblets and neck from inside bird; rinse in cold water, wrap and refrigerate or freeze for later use. Remove any visible fat from cavity and folds of chicken. Rinse bird with cold running water; drain well and blot dry with paper towels. Mix chopped parsley, thyme, sage, salt (if desired), and pepper; rub mixture inside body cavity and over outside. If time permits, cover and refrigerate 12 hours or overnight. Heat oven to 325° F. Fill body cavity with celery and sprigs of parsley. Lift wings up toward neck, then fold them under back of bird to lock in place and balance. Tie drumsticks and tail together with string. Brush bird with oil. Place chicken, breast side up, on rack in open roasting pan or casserole dish. Place cooking thermometer in breast. Roast, uncovered, 1 hour: baste occasionally with pan drippings. Meanwhile, in 3-quart saucepan over high heat, bring potatoes and water to cover to boil. Reduce heat to medium-low, cover and simmer 10 minutes; drain well. Using bulb baster or long-handled spoon, remove all visible fat from roasting pan. Arrange potatoes, carrots, sprouts, and squash around chicken; pour wine over vegetables and bird. Roast, basting occasionally, 40 to 60 additional minutes or until chicken is done, vegetables are tender and potatoes are browned. Poultry is done when thermometer inserted before cooking reads 180° to 185° F. To test manually, protect your hand with paper towel, then gently move chicken leg up and down; it will move freely when bird is done. Transfer chicken and vegetables to platter. Skim all visible fat from drippings; spoon remaining juices over chicken and vegetables.

Per Serving:
459 calories
36 g protein
19 g fat
30 g carbohydrate
499 mg sodium
106 mg cholesterol

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