After traveling across the U.S. interviewing scores of relatives, two sisters share a collection of recipes for favorite family dishes, herbal concoctions, and natural beauty aids

Spanning over a century of African-American life and culture, this classic oral history celebrates one remarkable family's heritage as told through photos, reminiscences, and recipes--now back in print.

Now charmingly repackaged for its twenty-fifth anniversary: the beloved tribute to a one-of-a-kind family, as told through soul-satisfying memories and recipes. A classic collection of home cooking, remedies, and reminiscences, Spoonbread and Strawberry Wine evolved from a family history project undertaken by sisters Norma Jean and Carole Darden in the late 1970s. Traveling through the Deep South and to Virginia and Ohio, they diligently collected the recipes, rare photographs, and rituals of their family's rich African American heritage. The result was a treasure trove that has only become more valuable as time goes by. Spoonbread and Strawberry Wine introduces readers to remarkable figures, such as their grandfather Papa Darden, a former slave who raised thirteen children and sold his renowned strawberry wine for five cents a glass in his general store. Eighty-something Aunt Lil shares her tried-and-true homemade beauty cream, and ninety-something Aunt Maude recalls George Washington Carver's favorite peanut butter ice cream. There are herbal cures, beauty tips, and cold remedies, but the centerpiece of this special book is a feast of satisfying family-style recipes. Fruited Honey Chicken, Red Snapper with Shrimp and Raisin Stuffing, Rose Petal Jelly--and everyone's favorite--Pecan Brittle are just a few of the treats readers have craved. Heartwarming, fascinating, and appetite-pleasing, Spoonbread and Strawberry Wine is poised for a new quarter-century of devoted readers.

Vibration Cooking was first published in 1970, not long after the term “soul food” gained common use. While critics were quick to categorize her as a proponent of soul food, Smart-Grosvenor wanted to keep the discussion of her cookbook/memoir focused on its message of food as a source of pride and validation of black womanhood and black “consciousness raising.” In 1959, at the age of nineteen, Smart-Grosvenor sailed to Europe, “where the bohemians lived and let live.” Among the cosmopolites of radical Paris, the Gullah girl from the South Carolina low country quickly realized that the most universal lingua franca is a well-cooked meal. As she recounts a cool cat’s nine lives as chanter, dancer, costume designer, and member of the Sun Ra Solar-Myth Arkestra, Smart-Grosvenor introduces us to a rich cast of characters. We meet Estella Smart, Vertamae’s grandmother and connoisseur of mountain oysters; Uncle Costen, who lived to be 112 and knew how to make Harriet Tubman Ragout; and Archie Shepp, responsible for Collard Greens à la Shepp, to name a few. She also tells us how poundcake got her a marriage proposal (she didn’t accept) and how she perfected omelettes in Paris, enchiladas in New Mexico, biscuits in Mississippi, and feijoida in Brazil. “When I cook, I never measure or weigh anything,” writes Smart-Grosvenor. “I cook by vibration.” This edition features a foreword by Psyche Williams-Forson placing the book in historical context and discussing Smart-Grosvenor’s approach to food and culture. A new preface by the author details how she came to write Vibration Cooking.

“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste

An Introduction to Court Interpreting: Theory and Practice by Professor Elena M. de Jongh presents a comprehensive treatment of the principal issues pertaining to court interpreting in the United States. Its principal objective is the dissemination of information that will contribute to the preparation of court interpreters. The book is divided into two principal sections: theory and practice, structured as two independent units that complement one another and allow for maximum flexibility in the use of the text. Part I provides a synthesis of information regarding court interpreting. The approach is interdisciplinary, dealing with languages in contact, the interpreting process, bilingualism, dialectal varieties of language, and legal issues. Part II contains authentic materials taken from legal cases and adapted for the practice of the various modes of interpretation used in court: sight translation, consecutive, and simultaneous interpretation. Although Spanish/English interpretation is emphasized, the general concepts presented are applicable to other languages. Specifically designed for use in courses on court interpreting, the book is easily adapted to other interpretation courses, and is a valuable reference for professional interpreters. The author, an expert in the field of court interpreting, combines scholarly material with authentic texts derived from her own research and classroom experience teaching Spanish and court interpreting and from her work in the courts as a federally certified court interpreter since 1985. An Introduction to Court Interpreting: Theory and Practice is an excellent resource for all persons interested in court interpreting and in issues regarding language and the law.

“The bible for bread baking”—a favorite among renowned chefs and novice bakers alike—now updated for a new generation (The Washington Post) Beloved by professional and at-home bakers for decades, this indispensable bread making guide is the perfect book for new bakers building their skills or for those looking to expand their repertoire. In this deluxe edition, the same gentle, clear instructions and wonderful recipes created by the then-head cook at Tassajara Zen Mountain Center in California are now presented in a new paperback format with an updated interior design. Edward Espe Brown’s easy-to-follow instructions for a variety of yeasted breads, sourdough breads, quick breads, pastries, and desserts will teach you about the baking process and turn you into a bread making expert. “A baking Zen priest after [our] own heart!” —O, The Oprah Magazine