Family of the Spirit Cookbookby John Pinderhughes, Leah Chase (Other), Vertamae Smart-Grosvenor (Other)
The quintessential cookbook/family album by master home-chef and photographer John Pinderhughes serves up traditional African American cooking with a dash of the nouvelle. From his grandmother Gum Gum's Crab Cakes to his own Papaya Flame, to Redfish with Pecans, Pinderhughes features his favorite recipes by his favorite cooks, who include Verta Mae Grosvenor,
The quintessential cookbook/family album by master home-chef and photographer John Pinderhughes serves up traditional African American cooking with a dash of the nouvelle. From his grandmother Gum Gum's Crab Cakes to his own Papaya Flame, to Redfish with Pecans, Pinderhughes features his favorite recipes by his favorite cooks, who include Verta Mae Grosvenor, author of Vibration Cooking, and Leah Chase, owner of the famous Dooky Chase restaurant, located in New Orleans and author of the Dooky Chase Cookbook.
John Pinderhughes presents his family "in spirit" with their favorite recipes and fondest memories in this treasury of good eating. It captures the diversity of the African-American experience in its savory cooking and rich heritage of its oral tradition. There is something for everyone here, expert and beginner alike.
- HarperCollins Publishers
- Publication date:
- Edition description:
- 1ST AMISTA
- Product dimensions:
- 7.37(w) x 9.25(h) x 0.80(d)
Read an Excerpt
I love to cook. It's like therapy for me, getting in the kitchen, not thinking or worrying about anything else, just cooking. It's great.
I started learning to cook when I was fairly young. My mother only had sons, so when she wanted some time off, we were expected to cook. She made sure both my brothers and I knew how to put something on the table for ourselves. We're not gourmet cooks, mind you, but we can put something on the table.
My true love for cooking began with my grandmother. I really adored her, and when I would be sent to stay with her in the summers, I'd always be right beside her in the kitchen, trying to help. And I did help -- just a little. I used to enjoy just anything she would let me do, any little job at all, such as peeling potatoes, trying to shuck oysters, picking tomatoes, or just sitting with her. I grew up liking the kitchen.
Pork Chops with Onion and Garlic Gravy
8pork chops (1/2 inch thick)
salt, to taste
freshly ground pepper, to taste
1teaspoon garlic powder
1cup vegetable oil
1medium onion, chopped
1 1/2 cups water
3cloves garlic, minced
1tablespoon minced parsley
Squeeze a little lemon juice over the chops. Sprinkle with salt, pepper, and garlic powder. Set aside for 30 minutes, allowing the meat to come to room temperature. Heat the oil in a large cast-iron skillet. Season the flour with salt, pepper, thyme, and sage. Dredge the chops in the flour and fry slowly 5 minutes per side or until golden brown and done. Set aside. Pour off some of the fat. Add the butter and turn up the flameslightly. Add the onion and saute for 5 minutes. Add 2 tablespoons of the seasoned flour, stirring constantly to blend well. Add the water and simmer to thicken. Check for salt and pepper. When the gravy is done, add the garlic and parsley. Allow to sit for several minutes, then serve over the chops.
Mom D's Salad Dressing
1 cup olive oil
1/3 cup white wine vinegar
1 tablespoon sugar
4 cloves garlic, smashed
1 teaspoon paprika or curry powder
1/4 teaspoon thyme or basil
dash of cayenne pepper, or to taste
Place all ingredients in a bottle. Shake well to mix. Reshake before serving.The Family of the Spirit Cookbook. Copyright � by John Pinderhughes. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Meet the Author
John Pinderhughes, an award-winning commerical and art photographer as well as a fabulous cook, lives in New York City.
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