Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing
For Jerrelle Guy, food has always been what has shaped herher body, her character, her experiences and her palate. Growing up as the sensitive, slightly awkward child of three in a race-conscious space, she decided early on that she’d rather spend her time eating cookies and honey buns than taking on the weight of worldly issues. It helped her see that good food is the most powerful way to connect, understand and heal.
Inspired by this realization, each one of her recipes tells a story. Orange Peel Pound Cake brings back memories of summer days eating Florida oranges at Big Ma’s house, Rosketti cookies reimagine the treats her mother ate growing up in Guam, and Plaited Dukkah Bread parallels the braids worked into her hair as a child.
Jerrelle leads you on a sensual baking journey using the five senses, retelling and reinventing food memories while using ingredients that make her feel more in control and more connected to the world and the person she has become. Whole flours, less refined sugar and vegan alternatives make it easier to celebrate those sweet moments that made her who she is today.
Escape everyday life and get lost in the aromas, sounds, sights, textures and tastes of Black Girl Baking.
Sample recipes from Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing
I miss summer days at my Big Ma's house, when we'd sit in the driveway in an uncle or aunt's parked car -- all four of us cousins, each propping a door open with an extended leg -- peeling back the skins of the fresh oranges Granny'd bought from the man who'd ride his bike down the street selling produce. I could feel the bass from the rear speakers throbbing against my back as I'd dig my thumbnail into the navel of the fruit to puncture its peel. I'd listen over the music for the sound of the pith slowly tearing away from the fruit, I couldn't hear it and then I'd shuck away the inedible skin. If I were back there now, I'd collect those discarded peels from the backseat of the car and turn them into something good, like a glaze or a candied topping to pound cake. And so I am.
My daddy met a baker from New Orleans who wrote him a secret beignet recipe on the back of a napkin to pass along to me. My daddy took a picture of it with his phone and sent it to me, but I lost it. Years later, I wish I could tell you my photographic memory was better, but the reality is Im forced to rely on my memories of mouthfeel and taste to guide me back to visits to the French Quarter.
Other cookbooks by the authors