TY  - BOOK
AU  - Harris,Jessica B.
TI  - A Kwanzaa keepsake and cookbook: celebrating the holiday with family, community, and tradition 
SN  - 9781668035863
AV  - TX715.2.A47 H39 2024
U1  - 641.5/68 23/eng/20240723
PY  - 2024///
CY  - New York
PB  - Scribner
KW  - African American cooking
KW  - Kwanzaa
KW  - Holiday cooking
KW  - African Americans
KW  - Social life and customs
KW  - Cookbooks
KW  - lcgft
N1  - "With more than 50 recipes"--Cover; "Previously published as A Kwanzaa keepsake : celebrating the holiday with new traditions and feasts." New York : Simon & Schuster, [1995]; Includes index
N2  - "Now with a new introduction by award-winning writer and iconic culinary historian Jessica B. Harris, a foreword by chef and television personality Carla Hall, revised recipes and stories, and a fresh new package, A Kwanzaa Keepsake offers proverbs, ceremonies, family projects, inspirational biographies, blessings, and of course, wonderful recipes. Structured around the seven days of Kwanzaa and the virtues each day represents, Harris shares a themed feast for each night, designed to reflect the principle of the day. Some of the menus include: -Umoja (Unity), featuring dishes of multinational origin such as Seasoned Olives, Mechoui-Style Leg of Lamb with cumin, mint, and chili, and a classic Caribbean rum punch, and reminds readers of the union of all peoples of African descent. -Kujichagulia (Self-Determination), composed of dishes from the African continent including Sweet Potato Fritters, Grilled Pepper Salad, and Piment Aimee, a hot sauce from one of the author's friends. -Kuumba (Creativity) is a healing supper and communal meal that opens the gates of remembrance through food. The repast is centered around a heritage recipe and includes others for Pickled Black-Eyed Peas, a fish dish from the the Ivory Coast, Spicy Cranberry Chutney, and a killer pecan pie with molasses whipped cream"--
ER  -