10 Books by Black Authors That Every Culinary Professional Should Read
In the U.S., many of the most well-defined and celebrated regional traditions — as well as large swaths of what comprises “American cuisine” — are rooted in Black culinary culture and the African diaspora. But while high-visibility chefs like Marcus Samuelsson and Carla Hall have helped bring attention to Black culinary narratives, their stories represent a mere fraction of those that have contributed to America’s foodways.
Recently, we asked our food friends which books they recommend reading to better understand how Black chefs have informed the American culinary landscape.
Here’s the resulting list, which includes cookbooks, memoirs and anthologies.
1. “American Soul: The Black History of Food in the United States” by Anela Malik and Renae Wilson
Anela Malik blends cultural analysis and reflections from over 30 Black culinary luminaries to explore America’s food history. The book includes original recipes from Renae Wilson, an ICE alum, that range from Southern skillet cornbread to jerk pork lumpia. Together, Malik and Wilson trace the oft-overlooked contributions of generations of Black cooks, farmers and food workers — giving credit to the hands and histories that shaped American cuisine.
2. “Black Food: Stories, Art, and Recipes from Across the African Diaspora” by Bryant Terry
A graduate of the Natural Gourmet Institute, whose legacy lives on in ICE’s Health-Centered Culinary Arts program, Bryant Terry’s focus is food justice and health-supportive, plant-based cuisine. His recipes center whole foods — vegetables, grains and legumes — while celebrating flavors rooted in African and Asian culinary traditions. Also by Terry: "Afro-Vegan: Farm Fresh African, Caribbean, and Southern Flavors Remixed” and “Vegetable Kingdom: The Abundant World of Vegan Recipes.”
3. “Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing” by Jerrelle Guy
Jarelle Guy’s recipes are a treat for the senses: Chapters are organized by touch, taste, sound, smell and sight, imbuing the book with both feelings and science. The sight chapter, for example, showcases recipes with shapes, colors and patterns; whereas the sound chapter highlights those that provide “snap, crunch and music.”
4. “Black, White and The Grey” by Mashama Bailey and John O. Morisano
This culinary memoir chronicles the partnership between ICE graduate and James Beard Award-winning Chef/Partner Mashama Bailey and Managing Partner John O. Morisano, who together, created The Grey — a renowned restaurant located in a formerly segregated bus station in Savannah, Georgia. Told from the dual perspectives of Bailey, who is Black, and Morisano, who is white, the book explores issues of race, gender, class and culture.
5. "Cooked: My Journey from the Streets to the Stove” by Jeff Henderson
Jeff Henderson learned to cook while incarcerated. His journey, from imprisonment on federal drug trafficking charges to leading Las Vegas’ top restaurants, is a redemption-by-fire story fueled by adrenaline, passion and the love of cooking.
6. “The Cooking Gene: A Journey Through African American Culinary History in the Old South” by Michael W. Twitty
In this provocative and James Beard Award-winning memoir, Michael W. Twitty traces his culinary heritage, examining the impact of enslavement on Black American foodways and reconstructing dishes made as many as 300 years ago. The result is a moving and insightful narration that spans generations, continents and culinary techniques. Also by Twitty: “Recipes from the American South” and “Koshersoul.”
7. “Notes from a Young Black Chef” by Kwame Onwuachi
At just 30 years old, Kwame Onwuachi won the James Beard Award for Rising Star Chef of the Year. His memoir begins in the Bronx and Nigeria, where Onwuachi spent his childhood, and chronicles the obstacles he faced breaking into fine dining.
8. “Sunday Best” by Adrienne Cheatham
ICE graduate and Top Chef finalist Adrienne Cheatham brings the joy, comfort and abundance of a Sunday gathering to everyday cooking. Rooted in Southern flavors and family tradition, her cookbook is informed by fine-dining techniques perfected during her time at three Michelin-starred Le Bernardin.
Related Read: Chef Adrienne’s advice for pitching a cookbook (drawn from her experience with “Sunday Best”).
9. “The Taste of Country Cooking” by Edna Lewis
Edna Lewis was a pioneer of farm-to-table cooking — born of the traditions of the time — long before it became a culinary trend. The Virginia-born chef’s focus on pairing sustainability and local ingredients with recipes from her Southern upbringing, helped put her Manhattan restaurant, Café Nicholson, on the map.
Related Read: Vital Names: Remembering Edna Lewis, Founding Farm-to-Table Chef
10. “Toques in Black: A Celebration of Black Chefs”
This anthology outlines the influence of Black chefs on contemporary American cuisine, from home cooking to fine dining. Featuring 101 personal stories, it highlights each contributor’s unique culinary journey (including ICE alum Michael Jenkins).
While no list can cover the scope of Black culinary history, these titles offer a starting point. Learning how to cook is only part of a complete culinary education — understanding where “American cuisine” comes from, and who carried it forward, is equally important.
