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Spiced with stories of family and friends, sweetened by memories of holidays and celebratory meals, Brown Sugar is a slice of life from African American communities across the country. In this collection of recipes and tales, Joyce White passes along generations of kitchen wisdom and dessert favorites, as well as fresh and creative variations on classic sweets.
From the wedding reception-ready Coconut Peach lake to the simple joy of Gingered Tropical Fruits, these are desserts for any occasion. The flavors are comforting and festive, as are the many poignant stories that White shares. A sublime Sweet Potato Cheesecake is passed along from a hardworking mother in California, while Three Sisters Coconut Pie is White's composite of three good friends' favorite pie recipes, each reflecting their unique backgrounds. The results are at once innovative and familiar.
Whether you are looking to make the perfect Lemon Meringue Pie or to preserve summer fruit, these recipes will satisfy your sweet tooth and add heirloom-quality recipes to your collection. The complex flavors of Star Anise Peach Ice Cream and West Indian Christmas Cake are within reach of any home cook, thanks to White's masterful guidance and the tips and cook's secrets that she provides. White's recipes encourage creativity, offering suggestions for variations as well as a solid foundation for your own soul-inspired sweets.
Brown Sugar is warm, memorable, and universal, and you will be eager to share its recipes and stories, to create your own sweet memories.
|Edition description:||First Edition|
|Product dimensions:||7.37(w) x 9.12(h) x 1.12(d)|
About the Author
Joyce White, a contributing food editor for Heart & Soul magazine, also writes regularly about food, health, lifestyles, and travel for a number of publications. Her work has appeared in the Boston Globe, the New York Times, Newsday, the Chicago Tribune, the Montreal Gazette, and Essence magazine. She has also worked as an associate food editor at Ladies' Home Journal and as a reporter and editor at the New York Daily News. In 1980 she was awarded a Knight-Ridder journalism fellowship at Stanford University. White is a founding member of the New York Wine Writers Circle and has studied at the Cordon Bleu cooking school in Paris.
Most Helpful Customer Reviews
As warm and homey as the smell of freshly baked bread, Brown Sugar welcomes you to enjoy a rich and diverse collection of sweets. Candy, cookies, pies, cakes, ice cream and more are all featured in a collection of recipes featuring a wide variety of classics and favorites. This is also one of those delectable cookbooks you like to snuggle up with and read cover to cover. Mixing practical advice with a wide range of personal family history, White writes the book in such a way that when you close it, you feel like a member of her family. But even better than that, the recipes themselves are crafted with simple, everyday utensils, using ingredients that are common and can be found at the local store. There are no pictures of the food, but that is a small price to pay for such a rich bounty of delicious, easy to make desserts. Highest possible recommendations!