Honeyland Festival, the annual event celebrating the intersection of food, drink, music and culture, is just around the corner! In anticipation of the momentous two-day event presented by X World Wallet, we’ve pulled together several cooking and recipe books from this year’s participating chefs, restaurateurs, beverage makers and food personalities that will leave your mouth watering. Go ahead and dig in!
Cooking from the Spirit: Easy, Delicious, and Joyful Plant-Based Inspirations
Brown cultivated a love for plant-based food while solving her own health issues. Her first cookbook is full of easy, family-friendly vegan recipes and spirit-lifting stories inspired by her health journey and love of delicious dishes. Creative, adaptible and motivating, Brown encourages home chefs, from novice to excelled, to cook food the way it makes you happy.
André Hueston Mack
99 Bottles: A Black Sheep's Guide to Life-Changing Wine
Sommelier, winemaker and designer, Mack knows a good bottle of wine when he sees one. Here, he takes us through an unconventional wine guide, sharing 99 bottles that have impacted his life. He pairs the wines, which range from highly accessible commercial wines to the most rarefied Bordeaux, with personal stories, making each bottle not only a lesson on the vino, but on life itself.
My Life on a Plate: Recipes From Around the World
The 'Milkshake' singer has always had a personal love of food, molded by her culture, her travels and all the people she met along the way. As she began to jetset around the world after signing her first recording contract, she discovered hidden edible treasures during her journeys. Here, the Le Cordon Bleu graduate shares some of her favorite recipes.
Jon Gray, Pierre Serrao and Lester Walker
Ghetto Gastro Presents Black Power Kitchen
These culinary innovators present a read that's part cookbook, part manifesto, which is filled with mainly plant-based, flavorful recipes and immersive storytelling. The Bronx-bred trio share diverse voices and striking images that celebrate Black food and culture to create a pathway to personal freedom and self-empowerment.
Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks
The history of Black mixology and its enduring influence on American cocktail culture is shared in this collection from the James Beard Award–winning author. Filled with fascinating classic and modern recipes celebrating the excellence of the Black drinking culture, the book hit shelves on November 14.
The Rise: Black Cooks and the Soul of American Food: A Cookbook
The chef, author and TV star has culled together an unforgettable feast of food, culture and history that highlight the diverse deliciousness of Black cooking today. Sharing his own journey alongside more that 100 recipes—a mix of everyday food and celebration cooking—Samuelsson also celebrates dozens of top chefs, writers and activists with stories that explore their creativity and influence.
Waste Not: How To Get The Most From Your Food
Turning every piece of food you buy into a meal is a challenge made easy with this handy guide from the James Beard Foundation. Derry and other food expers shows readers how to use every leaf, root, bone, stem and rind in delectable, satisfying dishes. From squash-seed tahini to fruit-skin-crusted mahi, the world of all-encompassing food is revealed.
Tiki: Modern Tropical Cocktails
How many ways can one make a Tiki? Brooklyn-based Mustipher gives a spirited count down by focusing on refreshing flavors and fine spirits in this delightful book. Offering easy-to-follow recipes that use quality rums, fresh fruit juices and homemade syrups, it’s a refreshingly tasty take on the island-inspired cocktail.
The Way Home: A Celebration of Sea Islands Food and Family with over 100 Recipes
The Food Network star introduces readers to the Gullah/Geechee culinary traditions of her family in this spectacular cookbook. With 125 original mouthwatering recipes, Brown brings a taste of the Lowcountry South home, with dishes like seafood potato salad and crabcake benedict.
The Art of Fufu: A Guide to the Culture and Flavors of a West African Tradition
The debut cookbook from the celebrity chef and Grubido founder is a first-of-a-kind guide to the recipes, techniques and traditions behind one of West Africa’s most cherished dishes. The prepared, cooked fufu, which can made from a variety of bases such as yams and cassava flour, is traditionally eaten by hand. That makes this delicious dish the center of unforgettable group dining experiences.