Named a Best Cookbook of 2022 by Barnes & Noble Named a Best Cookbook of Fall 2022 by
Food & Wine Forbes Philadelphia Inquirer Publishers Weekly The Takeout and more An
American Library Association CODES Essential Cookbook of the Year Shortlisted for The Art of
Eating Prize “This year’s most important cookbook.” — Vogue “Every recipe comes with
an immersive story bringing you closer to the intent behind the dish.” —The Strategist The
Year’s Most Giftable Coffee-Table Books “Featuring vibrant recipes interviews art and
photography this is a compelling culinary manifesto about the nature of Black food. . . .
Ghetto Gastro offers an awakening of what Black food was is and can become while
demonstrating the sheer joy and creativity Black communities generate. With waves of crunch
heat flavor and umami this Bronx culinary collective also inspires discussions about race
history and long-standing food inequality.” — Food & Wine Knowledge Is Power Part
cookbook. Part manifesto. Created with big Bronx energy Black Power Kitchen combines 75
mostly plant-based layered-with-flavor recipes with immersive storytelling diverse voices
and striking images and photographs that celebrate Black food and Black culture and inspire
larger conversations about race history food inequality and how eating well can be a pathway
to personal freedom and self-empowerment. Ghetto Gastro Presents Black Power Kitchen is the
first book from the Bronx-based culinary collective and it does for the cookbook what Ghetto
Gastro has been doing for the food world in general—disrupt expand reinvent and stamp it
with their unique point of view. Ghetto Gastro sits at the intersection of food music fashion
visual arts and social activism. They’ve partnered with Nike and Beats by Dre designed
cookware sold through Williams-Sonoma and Target and won a Future of Gastronomy award from the
World’s 50 Best. Now they bring their multidisciplinary approach to a cookbook with nourishing
recipes that are layered with waves of crunch heat flavor and umami. They are born of the
authors’ cultural heritage and travels—from riffs on family dishes like Strong Back Stew and
memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and
Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the
African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.
