5 Cookbook Options That Are Written by Black Chefs and Authors

During Black History Month, it’s only right to stock up on a bunch of powerful books to read. Having a cookbook or two can help complete anyone’s kitchen, and paying homage to Black history can be as simple as checking out some of the cookbooks written by Black chefs and authors. Award-winning chefs like Ayesha Curry and Lazarus Lynch, to name but a few, have shared their perspectives through food. Many of their recipes cover Southern comfort food, the African continent, BBQ, and more. Here are five cookbooks written by Black chefs and authors.

1. The Full Plate

Ayesha Curry, the author of The Full Plate Ayesha Curry, the NBA wife and entrepreneur, took readers into her kitchen as she made cooking fun. Some of the classic recipes that she includes in her cookbook helped her lose 35 pounds and also fed her husband as well as her 3 kids. She has more than 100 recipes, and most of them are safe for those picky eaters, while all of them take less than an hour to make.

2. Vegan Soulfood Cookbook

A recipe from Nadira Jenkins-El's Vegan Soulfood Cookbook Who knew plant-based comfort food could be a thing? Nadira Jenkins-El, the vegan chef and nutritionist, proved that it definitely is a thing. She has 101 recipes that are plant-based versions of traditional soul food. It has an impressive 4.6-star average rating and more than 1,000 reviews. From fried “chicken” to mac and “cheese,” the recipes are definitely worth exploring and trying.

3. Let’s Brunch: 100 Recipes for the Best Meal of the Week

The author of the cookbook There’s no reason to have a boring brunch, and Belinda Smith-Sullivan proved that in her cookbook. She is a chef and food writer that told the world about her Southern kitchen and many of her secrets in her cookbook. It features more than 85 recipes – from casseroles to bread and even toppings. Of course, brunch wouldn’t be brunch without some drinks, so there is a dedicated cocktail section, too.

4. Rodney Scott’s World of BBQ

Rodney Scott March 16 is when chef Rodney Scott’s cookbook is being released, and it’ll definitely be worth the wait. At the young age of 11, Rodney cooked his first whole hog and has been perfecting his BBQ skills ever since. The cookbook is co-written by Lolis Eric Elie. The book shares many cooking secrets and recipes for practically everything. This includes smoked turkey, classic ribs, and more.

5. Son of a Southern Chef: Cook with Soul

The author of the cookbook Two-time Chopped champion, Lazarus Lynch, wrote his own cookbook back in 2019, and no kitchen is complete without it. It’s not only full of delicious recipes, but it’s also entertaining enough that you’ll want to read it for fun. The cookbook includes 100+ recipes that he inherited from his father who is a soul food restaurant owner in Queens, NY, along with some from his Guyanese mother.

Scrumptious Stuffed Mushrooms With Parmesan and Aromatic Herbs

Mushrooms are an amazing ingredient that comes in many varieties and flavors. This simple stuffed mushrooms recipe can be used as a satisfying appetizer or a great side dish for a family dinner or a special event! Follow along with this simple recipe and prepare it to enjoy the combined flavors of mushrooms, parmesan, garlic, and aromatic herbs!

Stuffed Mushrooms With Parmesan and Aromatic Herbs The Needed Ingredients

Stuffed mushrooms pair well with many different proteins and can be served alongside bacon, ham, fish, veal, chicken, and even seafood! That makes this dish a great addition to any type of menu. The ingredients necessary for this simple recipe are:

raw mushrooms

  • One and a half-pound of baby Bella mushrooms
  • Two cloves of minced garlic
  • A quarter cup of grated parmesan
  • Four ounces of softened cream cheese
  • Two tablespoons of freshly chopped parsley
  • A quarter cup of breadcrumbs
  • One tablespoon of chopped thyme

A set of green herbs and cloves of garlic Additionally, one should have cooking spray handy for the pan, as well as salt and black pepper for seasoning!

Preparing the Stuffed Mushrooms

The oven should be preheated to 400 degrees and a baking sheet greased with cooking spray. Remove the stems from the mushrooms, place the caps on the baking tray, and chop up the stems. Melt the butter in a skillet over medium heat and fry the mushroom stems for about 5 minutes or until the moisture evaporates. Add the minced garlic, followed in a minute by the breadcrumbs, and toast for about 3 minutes. Remove the pan from the heat. Let the mixture cool.

grated parmesan In a large bowl, combine the fried mixture of mushrooms and breadcrumbs with the chopped parsley, thyme, parmesan, cream cheese, and season everything with salt and pepper. Fill the mushroom caps with the mixture, sprinkling more parmesan on top. Bake for around 20 minutes or until the tops are golden and the mushrooms are soft. To serve, garnish the stuffed mushrooms with parsley.