Product Description

The best of ESSENCE. magazine's food pages and African-American cuisine

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. Now, Jonell Nash, former food editor for ESSENCE, 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.

Rooted in tradition, with bits of history and culture, ESSENCE BRINGS YOU GREAT COOKING culls 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 welt 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 as well as elegant recipes perfect for formal and informal entertaining.

Product Details

• Amazon Sales Rank: #1707819 in Books
• Published on: 2001-12-01
• Released on: 2001-11-13
• Original language: English
• Number of items: 1
• Binding: Paperback
• 480 pages

From Publishers 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.
Copyright 1994 Reed Business Information, Inc.

Review
"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." -- Edna Lewis, author of In Pursuit of Flavor

About 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.

Customer Reviews

Get this book!
This is the book that made my reputation as a good cook. I had recently moved and was looking for some fun stuff to make for an impromptu summer housewarming party, so I turned to Essence. I have always loved carribbean food, so I opted for the jerk chicken, rice and peas and ratatouille. Boy were my guests impressed! Okay, so the chicken was a bit hot and a few folks were gulping down water between bites, but that jerk chicken was pretty authentic for a yankee gal. lol. Even folks who do not like okra were loving that ratatouille. That is a great vegetable dish and it went beautifully with the chicken.

This is a good all around cookbook because the author presents recipes from different segments of the diaspora. There is of course plenty of soul food represented here, but there are also caribbean dishes and maybe even an African inspired dish or two.

Nash, long-time food editor for Essence Magazine, does a good job in presenting straightforward recipes and techniques. There is even a section on how to set up a kitchen for all those who may be just setting up house. I especially like the fact that she has revised many classic recipes using less fat and salt. I don't eat pork, so I have no problem doing with out the salt pork, hamhocks and the like.

Use this book and you too will be known as a good cook.

Worth every penny
Jonell Nash is simply wonderful. This book is creative, attractive, practical and health-smart. Never before have I seen a cookbook offer so many different ways that soul food lovers can enjoy their favorites and cut the fat at the same time. Every southern and soul food cooking kitchen should have this book close by.

Wonderful, easy-to-cook food
Most of the cookbooks I've bought just sit on my kitchen shelf. The pictures are pretty, but the recipes are too intricate and time-consuming. The Essence cookbook, in contrast, contains recipes for delicious *and* easy to prepare food. And the pictures are beautiful too! I actually use this cookbook almost every week.

Jonell Nash also includes tips for cooking with less fat, but the food still comes out tasting wonderful. This is soul food that's good for both body and soul.

While emphasizing African-American recipes, people of *all* races would enjoy this cookbook.