Jessica B. Harris

According to Heritage Radio Network, there's perhaps no greater expert on the food and foodways of the African Diaspora than Doctor Jessica B. Harris. She is the author of twelve critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora including Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking, Sky Juice and Flying Fish Traditional Caribbean Cooking, The Welcome Table: African American Heritage Cooking, The Africa Cookook: Tastes of a Continent, Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. Harris also conceptualized and organized The Black Family Reunion Cook Book.Her most recent book, High on the Hog: A Culinary Journey from Africa to America, was the International Association for

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Kate Elliott

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José Andrés

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Librarian Note: There is more than one author in the Goodreads database with this name.
Please see: Danielle Brown

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Shannon McKenna Schmidt

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Joni Rendon

Joni Rendon's work has appeared in National Geographic Traveler + Leisure, Continental, BookPage, The Writer, and on Bookreporter.com Currently, she resides in London, England.
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Kirbi Fagan

Kirbi Fagan is a Metro Detroit based illustrator who specializes in creating art for book covers and comics. Her illustrations are known for their magical themes, nostalgic mood and feminine heroines. She received her bachelor’s degree in Illustration from Kendall College of Art and Design.

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Buy books on Amazon
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Librarian Note: There is more than one author in the Goodreads database with this name.
Please see: Danielle Brown

Hi besties! If you’re new around here, I’m Danielle, the “healthy girl” behind HealthyGirl Kitchen. After adopting a plant-based diet my freshman year of college with limited resources and living out of a dorm room, I knew that I wanted to share my knowledge of plant-based eating with everyone who would listen. When I first learned that a plant-based diet meant eating a vegan diet, this seemed unfamiliar and foreign to me. Didn’t vegans smoke weed all day and eat tofu? I couldn’t imagine meals without dairy, I was a cheese-a-holic. From feta cheese to soft-serve ice cream, to cheesy pizza, I was scared to give up my favorite foo
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Veena teache
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