Infused with a down-home feel and vernacular rhythms . . . this slim, lively book stimulates and elucidates, and is well worth chewing on.--Luis H. Francia, The Village Voice
"Shange stirs and simmers the soul and moves the reader/eater/cook to rethink every morsel of Pan-African history, personal celebration, and global pain that enters our lives when we gather around her magical hearth to laugh, to cry--but most indispensably--to eat."--Edwidge Danticat, author of The Farming of Bones
"This culinary memoir . . . is as valuable for its inspirational and factual nuggets as it is for its unusual recipes. . . . Soul-nourishing."--Carmela Ciuraru, Entertainment Weekly
"A captivating collection of African-American food memories, meditations and recipes." --Kathy Martin, Miami Herald
"Shange achieves . . . revolutionary splendor. She wraps history and legend and recipes and folklore around one big roti . . . makes a gumbo out of memories and laughter and recipes and black vernacular . . . throws spicy metaphors into recipes that have traveled from Africa and Brazil and the Caribbean and Brixton, England."--American Visions
"A fervent, richly impassioned chronicle of African American experience."--Booklist
With lyrical originality and musical patois, playwright, novelist, and poet Shange (Liliane: Resurrection of the Daughter, LJ 11/15/94) intertwines the history and food of the "African Diaspora" into a beautiful little book in the tradition of M.F.K. Fisher. This collection of essaysconversations might be more accuratetakes the reader to the tables of African Americans; the kitchens of Nicaragua, London, Barbados, and Brazil; and the feasts of Africa. Proud tradition plays an important role here, but don't overlook the book's value for the chef. Easy-to-follow recipes for "collards to bring you money," rack of lamb, hominy, feijoada, barbecue, gumbo, okra, and couscous are among the 34 exotic dishes, and most of the ingredientsexcept maybe turtle eggsare readily available. Herein is also contained the coveted secret of determining a watermelon's ripeness! An inexpensive cookbook with a lot of class.Wendy Miller, Lexington P.L., Ky.