Rating: 
Summary: Delicious recipes and food for thought!
Review: "The African-American Heritage Cookbook" is a superb collection of about 200 recipes "from Alabama's Renowned Tuskegee Institute". Everything is here, from soup to nuts, or actually from "Beverages", "Appetizers", "Soups and Salads" to "Main Dishes", "On the Side", "Vegetables", then "Breads", and "Desserts". The recipes are excellent, and they are of a tremendous variety and range: from fancy foods like "Spicy Papaya Salsa with Grilled Shrimp", to big dishes like "Roast Turkey and Giblet Gravy" and "Sunday Pot Roast", to modest recipes (from a time and place where the people had to eat everything from the pig except the oink) like "Pigs Feet in Tomato Sauce" and "Neck Bones and Rice". There are also historic and rare recipes, like "Pokeweed", "Sorrel Soup" and "Hoe Cakes". (Also a few that seem more like modern favorites than historic Tuskegee Institute traditions.) Some of the recipes are word-for-word from the publications of George Washington Carver. In addition, there is plenty of introductory text and old photos to put it all into a cultural and historic context. There is an index of the recipes. A worthy addition to any cookbook bookself.
Rating: 
Summary: Nice, But Incomplete
Review: As a Southerner who enjoys our heritage in cooking, I ordered this book eagerly, based on prior reviews and the description. This book gives a somewhat cursory history of Tuskegee Institute, along with some photographs. Included are recipes from Dr. Carver. In my opinion, the greatest disappointment with this book is its incomplete documentation of the rest of the recipes. Where did they come from, or from whom? In a book that blends recipes with history, this is a significant flaw. Certainly, some of the recipes, such as Guacamole dip and El Paso cheese dip, don't sound authentic to Tuskegee. Again, who knows? Historical collections of recipes should credit these recipes to someone, or simply state that a recipe is 'traditional'. I buy cookbooks to read as much as cook from. This book is organized with narration in italics mixed with the recipes. For me, it makes the book more difficult to read. (...)
Rating:
Summary: Nice, But Incomplete
Review: As a Southerner who enjoys our heritage in cooking, I ordered this book eagerly, based on prior reviews and the description. This book gives a somewhat cursory history of Tuskegee Institute, along with some photographs. Included are recipes from Dr. Carver. In my opinion, the greatest disappointment with this book is its incomplete documentation of the rest of the recipes. Where did they come from, or from whom? In a book that blends recipes with history, this is a significant flaw. Certainly, some of the recipes, such as Guacamole dip and El Paso cheese dip, don't sound authentic to Tuskegee. Again, who knows? Historical collections of recipes should credit these recipes to someone, or simply state that a recipe is 'traditional'. I buy cookbooks to read as much as cook from. This book is organized with narration in italics mixed with the recipes. For me, it makes the book more difficult to read. (...)
Rating: 
Summary: Thanks
Review: Hi! Thanks for carrying my book. I immensely enjoyed writing it and remembering the "old" recipes. I hope your readers have enjoyed reading the history, viewing the vintage photographs and sampling the recipes as much as I enjoyed the research. Once again, thanks!
Rating: 
Summary: Beautiful in spirit, beautiful recipes
Review: I discovered this book recently and was truly moved by the beauty of the spirit, and the richness of the culture in which the style of cooking contained in the recipes evolved. There's something unusually special here.
Rating:
Summary: Beautiful in spirit, beautiful recipes
Review: I really enjoy cooking from this book. The recipes are easy to follow and the historical tidbits in between are very interesting. I've recommended this cookbook to my dad and he loves it as well.
Rating:
Summary: Wonderful! All of the recipes I've tried are delicious!
Review: I really enjoy cooking from this book. The recipes are easy to follow and the historical tidbits in between are very interesting. I've recommended this cookbook to my dad and he loves it as well.
Rating:
Summary: The African-American Heritage Cookbook
Review: The recipe's are fantastic. The cookbook was inspired by people who know what is good; also the stories are most impressive. I love how this book has sat-up menu's for certain holidays and occasions. I enjoy reading this cookbook, because there is a story behind it.
Rating:
Summary: The African-American Heritage Cookbook
Review: The recipe's are fantastic. The cookbook was inspired by people who know what is good; also the stories are most impressive. I love how this book has sat-up menu's for certain holidays and occasions. I enjoy reading this cookbook, because there is a story behind it.
Rating:
Summary: Revives a Lost Art
Review: The recipes in this book remind me so much of my great aunt's cooking-- and of family stories of my grandmother's extravagant 5-course Sunday dinners-- dinners that featured the best of southern home cooking that you'll never find in a restaurant-- dinners that most people do not take time to make in our frantic 21st century lifestyle. If you've ever had that kind of dinner-- and you've tried to duplicate that good taste (and never got the recipe because your aunt or grandmother just "added a little somethin'"), it's likely you'll find that special recipe here. The book is also a valuable historical lesson-- accented with photographs and historical accounts about George Washington Carver , the Tuskeegee Institute, and other black historical figures. My only caution is that some of the recipes (such as Dr. Carver's Sliced Sweet Potato Pie) don't give exact measurements, so someone who doesn't know their way around the kitchen might have to call a more experienced cook for a little advice.
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