African, Caribbean, Native American, European, and Latin-American influences appear throughout in dishes such as Jamaican jerk chicken, duck and crawfish gumbo, fried okra, and numerous smoked and barbecued dishes.
Included are recipes for hoppin’ john, shrimp and grits, buttermilk fried chicken, chocolate chess pie, and many more. Harris ( The Martha’s Vineyard Table) present the museum café’s recipes in this fascinating cookbook. Albert Lukas, supervising chef of the Smithsonian’s National Museum of African American History and Culture’s café, and Jessica B.
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