Exploring the world of Black culinary greatness requires delving into a myriad of history, tradition, and innovation. These nine cookbooks by Black authors are more than just compilations of recipes — they are colorful stories of heritage, resilience, and creativity.
Each book offers a unique perspective, from Southern baking traditions to global diasporic flavors, and offers recipes that will enrich any kitchen.
These cookbooks celebrate the depth and diversity of Black foodways, whether you’re looking for family classics, plant-based creations, or inventive new takes on beloved dishes. They should find a place on every home cook’s shelf.
1. Cheryl Day’s Treasury of Southern Baking
In “Treasury of Southern Baking,” Cheryl Day, the celebrated baker and co-owner of Savannah’s Back in the Day Bakery, pays tribute to Southern desserts.
Based on recipes handed down through generations — including from her great-great-grandmother, an enslaved pastry cook — Day’s book is a definitive guide to made-from-scratch baking.
The collection includes traditional biscuits, cakes, and pies, each crafted with a respectful nod to tradition and flavor. Recipes include the Very Chocolate Bundt Cake with Dark Chocolate Ganache Frosting, a must-try for chocolate lovers.
2. My America: Recipes by a Young Black Chef
Kwame Onwuachi’s “My America” is a deeply personal exploration of the food and traditions of the African Diaspora. In more than 125 recipes, Onwuachi weaves together his family history, travels, and culinary experience, from Nigeria to the Caribbean, the American South, and the Bronx.
The book celebrates the patchwork of flavors that make up American cuisine, including dishes like Jamaican Callaloo — a comforting, braised mash-up of greens and aromatics. Onwuachi’s voice and vision make this cookbook a powerful testament to the diversity of Black food culture.
3. Everyone’s Table
Gregory Gourdet’s “Everyone’s Table” is a celebration of global flavors and healthy living, drawing inspiration from his Haitian roots and his experiences as a professional chef.
The cookbook is notable for its exclusion of gluten, dairy, soy, legumes, and grains, yet the recipes are vibrant and satisfying.
Gourdet’s Haitian Meatloaf, for instance, is a creative twist on a classic, swapping in turkey and bold spices for a lighter but equally flavorful dish. This book is a testament to the possibilities of being health-conscious without sacrificing taste or tradition.
4. Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations
Nicole A. Taylor’s “Watermelon and Red Birds” revolves around Juneteenth and other Black celebrations, offering inventive dishes that build on traditional African American cuisine.
Instead of sticking to traditional recipes, Taylor reimagines familiar ingredients, creating fresh takes that pay homage to the past while looking to the future.
The Radish & Ginger Pound Cake, which has grated radish in the topping, is a perfect example of her inventive style. The book also highlights BIPOC-owned brands, encouraging readers to support diverse food businesses.
5. Grandbaby Cakes
Jocelyn Delk Adams’ “Grandbaby Cakes” is a heartfelt homage to her grandmother’s kitchen in Mississippi. Adams reinvents beloved family recipes, sharing the warmth and tradition of her upbringing with a new generation.
The Kentucky Butter Cake, made with a brown butter glaze, is a standout that reflects the book’s blend of nostalgia and creativity.
Through her storytelling and recipes, Adams invites readers to share in the joy and love that infuse her family’s baking traditions.
6. The Rise: Black Cooks and the Soul of American Food
In “The Rise,” Marcus Samuelsson celebrates the chefs, activists, and writers who have shaped Black cuisine. The book includes over 150 recipes from Africa, the Caribbean, and the United States that showcase the rich diversity and innovation of Black cooking.
Notable dishes include the Chilled Corn and Tomato Gazpacho, which is both refreshing and satisfying. Samuelsson’s work is as much about celebrating culture and history as it is about sharing delicious food.
7. Between Harlem and Heaven: Afro–Asian-American Cooking for Big Nights, Weeknights, and Every Day
Alexander Smalls and JJ Johnson’s “Between Harlem and Heaven” provides a window into the fusion of African, Asian, and American cuisine.
The authors draw on decades of traveling and research throughout the African diaspora and serve up recipes that transcend borders.
The Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots takes a Southern classic to another level, reflecting the book’s commitment to innovation and cultural exchange. This cookbook celebrates global influences that shape Black cuisine.
8. The Jemima Code: Two Centuries of African American Cooking
Food historian Toni Tipton-Martin’s “The Jemima Code” is a groundbreaking exploration of African American cookbooks spanning over 200 years. It’s not so much a cookbook as it is a chronicle, detailing recipes and stories as well as the cultural influence of Black women on American culinary history.
In this book, Tipton-Martin demonstrates how these cooks were not merely laborers but cultural authorities and innovators.
The book’s simple yet delicious Potato Salad recipe exemplifies the enduring legacy of these culinary pioneers.
9. In Bibi’s Kitchen: The Recipes and Stories of Grandmothers From the Eight African Countries That Touch the Indian Ocean
“In Bibi’s Kitchen,” Hawa Hassan and Julia Turshen gather recipes and stories from grandmothers — Bibis — in eight African countries bordering the Indian Ocean.
The cookbook showcases comfort foods that are both accessible for American kitchens and deeply rooted in tradition.
One standout recipe is Prego Rolls with Piri Piri Sauce, a grilled steak sandwich with a fiery chile sauce. Through these dishes, readers gain insight into the flavors, histories, and resilience of African communities and their grandmothers.
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