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If I Can Cook/You Know God Can (Bluestreak Series)

Acclaimed artist Ntozake Shange offers this delightfully eclectic tribute to black cuisine as a food of life that reflects the spirit and history of a people. With recipes such as "Cousin Eddie's Shark with Breadfruit" and "Collard Greens to Bring You Money," Shange instructs us in the nuances of a cuisine born on the slave ships of the Middle Passage, spiced by the jazz of Duke Ellington, and shared by all members of the African Diaspora. Rich with personal memories and historical insight, If I Can Cook/You Know God Can is a vivid story of the migration of a people, and the cuisine that marks their living legacy and celebration of taste.

Series: Bluestreak

Paperback: 128 pages

Publisher: Beacon Press (January 1, 1999)

Language: English

ISBN-10: 0807072419

ISBN-13: 978-0807072417

Product Dimensions: 5.4 x 0.3 x 8.4 inches

Shipping Weight: 5.3 ounces (View shipping rates and policies)

Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)

Best Sellers Rank: #982,411 in Books (See Top 100 in Books) #115 in Books > Cookbooks, Food & Wine > Regional & International > African #1159 in Books > Biographies & Memoirs > Professionals & Academics > Culinary #1316 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > History

Autobiographical and historical and cultural all rolled up in one. With the holidays coming up, these great stories and recipes of great african and african-american dishes--dishes from people and lands of color--would go perfectly with each serving of yams, blackeyed peas and rice and collards. Foods of defiance, comfort, strength. Presented by the superb Ntozake Shange. (For my two cents, all the schoolkids ought to be taught how really influential Ntozake was in black entertainment, period, not just literature. But that sounds like a discussion for another review.)

I am not an African-American but through Shange's words I can feel the grief, the sorrow, and the triumphs of the African-American experience. By talking about food, which everybody needs and relates to, she paints a far more vivid picture of the African people in the Diaspora than a scholarly historian might. Many of her recipes call for ingredients I've hardly heard of, but her evocative descriptions of the food almost make me able to taste it.

I loved the book. Would recommend to family and friends.Carmen

I typed it and now I can't find it and don't want to repeat whatI have just typed. I have no photo.

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