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Brown Sugar by Joyce White at Abbey's Bookshop,
Brown Sugar
— —
Joyce White

Brown Sugar

Joyce White

$60

Hardback

Not in-store but you can order this
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English
HarperCollins
22 January 2003
Main courses
Whether it’s a luscious fresh fruit pie baked for a family picnic or a rich, festive cake made to celebrate a church supper, desserts have always been an especially tempting part of the soul-food kitchen. In Brown Sugar, acclaimed author and journalist Joyce White explores this sweet bounty, offering more than 150 desserts from great African American cooks from coast to coast.

In the spirit of her successful Soul Food, the recipes in Brown Sugar are simple, accessible, and delicious. You’ll learn how to make cakes, pies, cobblers, crisps, puddings, candies, and much more, all filled with authentic, homemade flavor. Also included are informative sidebars on techniques and ingredients, as well as chapter introductions and anecdotes illuminating the enduring importance of desserts in African American culture. More than just a recipe book, Brown Sugar is an inspirational celebration of enduring friendships and great food and the traditions that surround it.
By:  
Imprint:   HarperCollins
Country of Publication:   United States
Dimensions:   Height: 232mm,  Width: 200mm,  Spine: 29mm
Weight:   786g
ISBN:   9780066209739
ISBN 10:   0066209730
Pages:   320
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

Joyce White, a contributing food editor for Heart & Soul magazine, also writes regularly about food, health, lifestyles, and travel for a number of publications. Her work has appeared in the Boston Globe, the New York Times, Newsday, the Chicago Tribune, the Montreal Gazette, and Essence magazine. She has also worked as an associate food editor at Ladies' Home Journal and as a reporter and editor at the New York Daily News. In 1980 she was awarded a Knight-Ridder journalism fellowship at Stanford University. White is a founding member of the New York Wine Writers Circle and has studied at the Cordon Bleu cooking school in Paris.

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