The African-American Child's Heritage Cookbook

The Sanford Herald, NC 1993
Perfect guide through the kitchen and also to one's heritage.

The Aegis, MD 1993
The recipes are very simple instructions for kids. It's a great cookbook.

Los Angeles Sentinel 3/93
A large, easy-to-handle softcover book designed for children to enjoy reading...more of a fun project than a book...The book is filled with recipes and well-written vignettes on African-American history.

Ebony Magazine 2/94
A unique collection

Essence Magazine 8/93
The book is more than a roster of recipes. It is also a glimpse into our past. In addition to vignettes of African-American history, there are chapters devoted to cooking throughout the diaspora-Creole and Cajun, Native American, Caribbean and African food-as well as a listing of African-American celebrations and a five-page glossary...This cookbook is a cinch to follow.

Los Angeles Times 1/93
The book makes...learning {to cook} easy. It's printed in large type, includes brief bits of history with lots of line drawings, a listing of black holidays...and more than 200 recipes written with simple, clear directions.

Book Description
"Cooking can be fun and exciting for kids. Just by being in the kitchen, they learn math skills, time management, measurements and equivalents, safety skills, responsibility and a sense that they have to clean up after themselves. At the same time they keep their ethnic cookery heritage alive for the next generation to enjoy." Vanessa Parham has been teaching children and grown-ups how to cook, together, for more than twenty-eight years. This book, written expressly for children age five and above and their grown-up helpers, is especially for those never exposed to cooking techniques and those interested in learning about African-American cuisine, Creole and Cajun dishes, African, Native American and Caribbean dishes as well as any persons who collect unique cookbooks for themselves or give them as gifts. The print is large, easy to understand and there's only one recipe per page. Ingredients and equipment needed are all clearly spelled out. Cooking directions are highlighted under the caption "How To Make It". Children learn about kitchen safety while helping to prepare snack, breakfast, lunch and dinner dishes. Additional chapters accent recipes of Creole & Cajun, American-Indian, Caribbean and African heritage. Holiday dishes are presented with special attention on African-American celebrations such as Kwanzaa and Juneteenth. Of special interest to children and their adult helpers are the two chapters devoted to George Washington Carver's sweet potato and peanut recipes.

From the Publisher
Over the years, this title has been one of our best sellers. Grandparents love it, not just for the glimpse of African-American history it contains but because it brings the family together in the heart of the household: the kitchen. Parents who never learned to cook the recipes their mothers made are really happy when they see some of their old favorites resurrected. And some of them in new, healthy recipes! Kids love to experiment, especially in the kitchen. But cookbook are often too complicated for them to read. Our one recipe per page, in BIG TYPE, makes kids feel at ease. Anyone who has had children knows what a real sense of accomplishment children experience when they produce something that actually gets used by the family! We at Sandcastle Publishing are very proud that other large publishers have reprinted our "Safety in the Kitchen" guidelines in their own series of educational books for school children. The author, Vanessa Roberts Parham, has always been a strong supporter of cooking as a medium for teaching children life skills-responsibility, time management, math, organization, socialization! That seems a lot for one book to do but we think the African-American Child's Heritage Cookbook makes an incredible start. The book was published for children and their grown-up helpers of all races, because ethnic foods are a heritage easily shared with friends and family.

From the Back Cover
Vanessa Parham has been teaching children and grown-ups how to cook, together, for more than twenty-eight years. She has her Bachelor's in Home Economics from Tuskegee University and a Master's in Special Education from Atlanta University. At her Los Angels Whistle Stop Cafe, she holds special cooking classes for kids and adults and has introduced children as young as five to the pleasures of ethnic cooking. The African American Child's Heritage Cookbook is a compendium of over 200 traditional recipes, all carefully tested and designed for a child to prepare, with the help of a grown-up. The text is large and easy to read, the ingredients and equipment needed are all clearly spelled out, and cooking directions are highlighted under the caption, "How To Make It." "I've lost track of the number of times I've written a recipe down on the back of a napkin for one of my customers and friends. I hope this book helps children and adults of all ethnic backgrounds to discover the really incredible flavors of traditional African-American dishes."-Vanessa Roberts Parham. Special Features: Kitchen safety rules for kids, Definitions of typical cooking terms kids should know, African-American celebrations(Kwanzaa, Juneteenth, Black History Month, etc.), Brief history of African-American cooking, Holiday dishes, Peanut and sweet potato recipes from George Washington Carver, 23 traditional soul food recipes, 17 healthier ways to fix soul food favorites, 12 recipes from Africa, 10 Creole & Cajun recipes, 13 American-Indian and Caribbean recipes, A glossary of African-American cookery terms.

About the Author
At the early age of 4, Vanessa began her adventure in the kitchen. She cheerfully greased cake pans and mixed batter under the loving supervision of her watchful mother. At age 7, Vanessa was helping to cook fried chicken dinners, which she and her aunt sold in their modest apartment building in Harlem in order to raise money for the rent. Vanessa continued to develop her culinary skills throughout her childhood, culminating with the acquisition of a Bachelor of Arts degree in Home Economics from Tuskegee University, Alabama. She went on to earn her Masters degree in Special Education from Atlanta University. Since moving to Los Angeles in the mid-70's, Vanessa has started a variety of successful business ventures including Jan and Van's Whistle Stop Cafe and Catering Service in Culver City; Katering Klowns for Kids, a children's party clown service; and a pre-school lunch program which provides hot lunches for hungry children. Vanessa also teaches cooking and nutrition to special needs children for the Los Angeles Unified School District and other community organizations. Vanessa's success has allowed her to provide much needed employment to underprivileged youngsters and retirees living on fixed incomes. In addition to her culinary and business expertise, Vanessa has always had a special interest in providing some medium by which her rich African-American cultural heritage might be retained and passed on to future generations. The African-American Child's Heritage Cookbook, her most recent achievement, is an outgrowth of these combined talents and interest. To quote Vanessa: "Cooking can be fun and exciting for kids. Just by being in the kitchen they learn math, time management, measurement and safety skills, not to mention a sense of responsibility. At the same time, they keep their ethnic cookery heritage alive for the next generation to enjoy." Vanessa Roberts Parham resides in California with her husband, Doug and their eighteen-year-old son, Robbie.

Excerpted from African-American Child's Heritage Cookbook by Vanessa Roberts Parham. Copyright © 1994. Reprinted by permission. All rights reserved
George Washington Carver (1864-1943). George Washington Carver was one of the most well-known African-American scientists. He was known as The Plant Doctor. Dr. Carver developed over 100 different products from the sweet potato and over 300 products from the peanut. Included in this long list are: Milk, Butter, Soaps, Salad Oils, Vinegar, Shampoo, Printer's Ink, Shoe Polish, Wood Stains, Coffee, Face Powder and Axle Grease. Dr. Carver published 10 cooking recipes using the peanut as a base. He wrote "How To Grow the Peanut and 105 Ways of Preparing It For Human Consumption." Dr. Carver taught at Tuskegee Institute in Alabama from 1896 to 1943. Sweet Potato Puffs Recipe: "The Ingredients I need"-2 eggs beaten, 2 cups of sweet potatoes or canned yams, mashed, 1 cup flour, 1 1/2 tsp baking powder, 1/2 tsp. salt, 1/4 tsp. cinnamon, 1/4 tsp. nutmeg. "The Equipment I need"-pot, skillet, measuring cup and spoons, sifter, rolling pin, biscuit cutter, tongs, paper towel. "How To Make It"-1. Cook sweet potatoes until tender. 2. Drain and mash. 3. Sift in dry ingredients together. 4. Beat eggs and potatoes together and add dry ingredients. 5. Roll out 1/2 inch thick. Cut out circles with biscuit cutter. 6. Fry in oil for 2-3 minutes. 7. Drain on paper towel. 8. Sprinkle with sugar. Serves 4-6 people. (page 275).


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