Seven cookbooks for 2023

To eat compassionately with humans and planet in mind.

This month I’ve been the grateful recipient of eight different cookbooks, some which I solicited, others a sweet surprise :) So why am I only telling you about seven? One of the unsolicited is written in Armenian and, unfortunately, language cannot capture my affinity for looking at its stunningly delicious pictures.

The following cookbooks have the power to transform your cookery to passionate and love-imbued levels. These recipes are framed around culture and planet, nourishing our bodies, souls, and communities. As you’re reading, feel free to click the titles of the books; I’ve linked other articles that delve further into the glorious details of each. I hope you enjoy, and discover some food inspiration along the way.

Black Food: Stories, Art, and Recipes from Across the African Diaspora by Bryant Terry

Is it too soon to say this is my favorite cookbook of all time? Writing this post has taken me hours because I keep becoming enraptured by all of this book’s gems. This collaborative work of art speaks to all the beauty food is- spirituality, radical self-care, liberation, and beyond. There are recipes from Savannah’s, my home, Mashama Bailey and Cheryl Day. It pays homage to heroes like Fannie Lou Hamer and Vertamae Smart-Grosvenor. And writing from Soul Fire Farm’s Leah Penniman and Black Church Food Security Network’s Rev. Dr. Heber Brown III. And adrianne marie brown. Don’t know these people? Easy fix. This book has it all, and speaks to the soul like none other.

One: Pot, Pan, Planet by Anna Jones

I won’t lie, I’m a bit obsessed with Anna Jones. Is that because her last name is my boyfriend’s? Minimally. Mostly, I love the balance and freshness of her dishes. She’s aware of seasonality and ethical sourcing, and a singular recipe often showcases an array of vegetables, leafy greens, fruits, grains, legumes, nuts, and fresh herbs. She is a preeminent chef for people and planet.

East by Meera Sodha

Indian food is my favorite, and Meera Sodha seems to have the hold on the Indian plant-based cookbook sphere. Her vegetable forward recipes are simple, hearty, and full of flavor. For anyone wanting to cook and learn more about eastern cuisines, her books are a great place to begin.

Afro-Vegan by Bryant Terry

Being vegan, Cuban, and from the South, these recipes feel homey and nostalgic. I’m grateful for this contribution of Terry’s. Everyone needs such a reminiscent go-to recipe book.

Vegetable Kingdom by Bryant Terry

This book of Terry’s is exceptional at putting plants first. So much so that the contents is organized by the stars themselves- flowers (broccoli/ cauliflower), fruits (peppers/ squash), leaves (cabbage/ dark leafy greens/ spinach), etc. I find it perfect for eating with the seasons, when you come across beautiful produce and want options of what to create with it.

The Tassajara Bread Book by Edward Brown

Brown’s book is infamous for reinventing bread baking in the United States. This book was a gifted to me by Patty the potter, the protagonist of previous blog posts, after we discussed the rejuvenating qualities of bread baking. Delicious bread is the fruit of patience. Brown’s recipes and illustrations evoke this unique peacefulness; buying this book is akin to a spa day.

Black Power Kitchen by Jon Gray, Pierre Serrao, and Lester Walker

This book seems more coffee-table work of art than something that I’d imagine using in the kitchen. I say this only because the writing, art, and photographs are so exceptionally breathtaking that recreating them is hardly on my mind; I’d rather sit on the couch with my jaw dropped to the floor with drool pooling out. That being said, the recipes do seem accessible to varied cook levels, and like they are bound to impress whoever is partaking in their deliciousness.