PDF Ebook Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day

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Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day

PDF Ebook Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day

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Review

“Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.”― Sean Brock“This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago,on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders. Alexander Smalls and JJ Johnson have elevated the cuisines of West Africa and its diaspora without losing any of its essence. Afro-Asian cuisine is a new concept and it works beautifully!”― Chef Pierre Thiam"Between Harlem and Heaven is a celebration of food, culture, and the historic legacy of proud people unsung. This is the story of resilience and reverence, of people farming and cooking from one continent to the other, making delicious flavors in every pot. Alexander's culinary vision captures the essence, contribution, and influence of the African Diaspora, and is the result of his passionate, life-long adventure. There's no better place than the cradle of African American culture itself, between heaven and Harlem. This book is one good time of great dishes and interesting stories." ― Cicely Tyson

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About the Author

Alexander Smalls is a restaurateur and co-owner of the celebrated Harlem jazz club Minton’s. As the former chef/owner of Café Beulah, Sweet Ophelia's, Shoebox Cafe, and The Cecil, Smalls has received great acclaim in the restaurant scene―including cooking at the James Beard House and being named one of Zagat’s 19 NYC Restaurant Power Players. His memoir and cookbook, Grace the Table, features recipes from his upbringing of Southern Revival cuisine. Smalls is also a world-renowned opera singer and the winner of both a Grammy and a Tony Award. He lives in Harlem, New York.Joseph “JJ” Johnson is a James Beard-nominated chef. A graduate of the Culinary Institute of America, Johnson went on to hone his skills in some of New York’s most esteemed kitchens, including Centro Vinoteca, Jane, Tribeca Grill, The Cecil, and Minton’s―and to cook in Ghana at the country’s leading boutique hotel, Villa Monticello. He was named one of Rolling Stone’s ten breakthrough rock star chefs in 2016, one of Zagat’s and Forbes’s 30 Under 30, as well as Chef of the Year by New York African Restaurant Week. He lives in Harlem, New York.Together, co-owner Alexander Smalls and Executive Chef J.J. Johnson won Esquire’s Best New Restaurant in America for the acclaimed Harlem restaurant The Cecil, which is now part of Minton’s.Veronica Chambers is the bestselling coauthor of 32 Yolks with Eric Ripert and Yes, Chef by Marcus Samuelsson and the critically acclaimed author of Mama’s Girl and The Meaning of Michelle.

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Product details

Hardcover: 272 pages

Publisher: Flatiron Books (February 6, 2018)

Language: English

ISBN-10: 1250108713

ISBN-13: 978-1250108715

Product Dimensions:

7.8 x 0.9 x 10.7 inches

Shipping Weight: 2.5 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

26 customer reviews

Amazon Best Sellers Rank:

#49,325 in Books (See Top 100 in Books)

When I was in New York last October for my birthday, we went to dinner at the Chef's Club and JJ Johnson was the featured chef for that month. My friend Stephanie decided to split the collard green salad and the fried sea bass. One of the best meals I have ever had.I reached out to JJ Johnson on Instagram to get the collard green salad recipe. He told me that it was going to be in his cookbook coming out in March 2018. As soon as the book came out, I purchased it. So far I have made the collard green salad, the cornbread and the apple cider-glazed Brussels sprouts recipes. Everything came out great. I can't wait to try other recipes in the book.

The authors made “The Cecil” iconic. A publisher’s blurb mentions “soul food,” but I recently heard one of the authors rail against the term. It is a false way of categorizing a cuisine. Afro Asian American can be a more descriptive, wider in scope, historically correct term.The book opens with a prelude by author and restaurateur Alexander Smalls on his birth to a rice-rich, Lowcountry (Sea Island) household residing in the Upcountry of Spartanburg, SC. Like the explorer Matthew Henson, Smalls writes that he has has spent decades researching… not the Arctic, but the foods and foodways of the Asian-African diaspora and the Afro-Asian-American flavor profile. Chef JJ Johnson follows with an essay on his Caribbean-flavored childhood. He advises readers to be open hearted and “scat” read the book, picking up from here and there, replacing rice pilaf with their pineapple black fried rice, or using purple yam puree instead of standard mash.The chapters are: Salads; Meat & Poultry; Fish; Vegetarian Entrees; Rice & Sides; Sauces, Dressings & Spicy Sides; and Cocktails. There are also essays on a variety of topics, including Bengali Harlem, Bourbon Tea, and Minton’s Playhouse.“Salads” opens with Grilled Watermelon Garden Salad with Lime Mango Dressing and Cornbread Croutons which recounts how in 1935, George Jones opened a Harlem movie theater with an adjacent ‘watermelon garden’ of picnic tables and umbrellas. The Lime Mango dressing in tangier than lemon. In a recipe for Collard Green Salad with Coconut Dressing, the authors make light of those friends who think it is a kale salad. The Roasted Beet Salad has North African roots; they are sweeter than skittles, he writes, and roasting them gives a deeper flavor (wear gloves, don’t stain your counters). The Harlem Market Salad uses spinach, shiitake mushrooms and black lentils. The Heirloom Tomato Salad with Curry Lime Yogurt Dressing is a flashback to the markets in Ghana.“Meat & Poultry” starts with a Cinnamon-Scented Fried Guinea Hen. They serve it with Charred Okra, Adzuki Red Beans and Roasted Sweet Potatoes; and brine the bird in chiles, cinnamon, palm sugar and thyme. Their Afro-Asian American Gumbo uses a slow cooked roux which reminds them of Senegal. Bebop Chicken Chili uses 18 ingredients in addition to beans and chicken, and is better and more complex if you wait til a day later to serve it. Nigerian inspired Suya Kebabs are a mild version that uses lime juice and peanuts as a foundation. The chef’s tip on making BBQ Smoked Brisket Egg Rolls with Gumbo Spice BBQ Sauce is to seal them tight before frying. “Chapter 3: Fish” opens with a roasted whole red snapper in a lemon/black pepper marinade. It reminds the authors of Ghana and Accra’s Labadi Pleasure Beach. The Salt Crusted Salmon with Collard Green Salsa Verde inserts aromatics into the fish which call upon their Afro-Asian-American flavor profile. Moqueca Brazilian Fish Stew uses a bold broth of green curry, tomato sauce, coconut milk and chicken stock. Curry Crusted Cod is paired with Hominy Stew. “Vegetables” opens with a recipe for “King Mushroom with Harissa Vinaigrette, Roasted Carrots, Carrot Curry Puree and Cipollini Onions.” The goal is to post it to social media and then to eat it. Tofu Gnocchi is paired with a Black Garlic Crema and Scallions. Plantain Kelewele takes plantains, rice flour, and a chile as main ingredients and fries the batter in hot oil. Spiked Rosemary Macaroni and Cheese Pie with Carmelized Shallots is a Harlem staple for Chef Smalls. He uses penne rigate. Roti followed the British slave trade, and is found in their historic ports of call. The authors share a recipe for Roti with Black-Eyed Pea Hummus, Eggplant Puree and Carrot Curry Puree. “Chapter 5: Rice and Sides” opens with an essay on rice. (Chef Johnson is so taken with rice that I read that he is planning a rice-focused restaurant in the future). Recipes include those for Pineapple Black Fried Rice, Coconut Sticky Rice, and Brown Rice Grits. The tangy lime in Curry Lime Cauliflower cuts the hotness. West African Yam Flapjacks adds in Madagascar vanilla. Chapter 6 contains a recipe for Piri Piri Sauce, the sauce that introduced Chef Johnson to West Africa.Some recipes (all recipes list the estimated prep and cooking times) may appear complex, but note that there is a mixture of easy and complex. Some are for Big Nights, others for Every Day

I love this cook book , Great Food ! Absolutely wonderful ! So far I made the collard green salad with the coconut dressing and the Bebop Chicken Chili , my guests all wanted to know where the recipes came from , I showed them “ Between Harlem and Haven „ . I definitely will try more recipes !

Oh, it took me back to my beloved place, my home for three years, 2005-2008. Such nostalgia and beauty in the stories, recipes, dishes, and pictures. I also have Grace the Table by Mr. Smalls, which I have cherished for many years.

This is such an AWESOME cookbook! I love the written pieces as much as I love the pictures and recipes. The authors combine American Soul Food with foods from other countries with recipes requiring ingredients I've never heard of. But, those I won't make right away lololol. This is a beautifully developed item, and I'm so very glad I found it!!

Although a different twist and an effort to bridge culinary interests, the book was not quite what I expected. I applaud the concept, but with a name like "Between Harlem and Heaven" I was looking for more Afro and less Asian, especially with the authors. The introduction of Asian influences warrants more adjustment for me.Also, the photos didn't always do justice to the meals. Maybe it was the lighting, composition or setting; but it could have been more appealing.

One of the best soul food books yet

Love this cookbook. Awesome recipes and pictures! Top notch

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