Ebony Living

04/09/2026

Get the Book: https://amzn.to/4xffbYN (Own It Today)

"A dazzling journey into the delicious world of Ghanaian cooking" (Nisha Vora)—from the beloved creator of Eat with Afia

Afia Amoako grew up in a kitchen that was never quiet, never empty, and never boring. Food, she understood from a young age, was the essence of her family’s Ghanaian culture. It was represented in the red palm oil that colored their stews; it was pounded into the plantain and cassava-based fufu they ate with soups; and it shone through in the indigenous spices that flavored kebabs and so much more. So, when her family immigrated to North America and Afia found herself drawn to a plant-based lifestyle, she worried that her connection to her home country would be lost. But happily, as she immersed herself more in West Africa’s culinary traditions, seeking to learn about and replicate the recipes she grew up on, food offered that connection to Ghana. In Eat with Afia, Afia assembles a warm and ever-comforting blend of recipes that pay homage to Ghanaian cuisine from a plant-based perspective.

Including stories of Ghanaian foodways, culture and family traditions, Eat with Afia is an irresistible invitation to explore with Afia as she cooks her way through Ghanaian classics and her favorite dishes. From quick bites like Kebab Mushrooms and Roasted Plantains to hearty meals like Groundnut Soup and Garden Egg Stew, and, of course, Afia’s recipe for Jollof Rice, this is a collection of recipes to delight all of your senses. Bursting with vibrant photography, Eat with Afia is a heartfelt plant-based journey into an exciting cuisine.

Release: 8/18/26

29/08/2026

Get the Book: https://amzn.to/45UBCYa (Own It Today)

'Big island flavours made easy by my boys. Fabulous!' Ainsley Harriott
Get authentic Caribbean flavours on your table in no time at all! In this brand new book, brothers Shaun and Craig McAnuff bring feel-good flava to your table in 80 mouth-watering Caribbean recipes, all made simple and convenient but without compromising on traditional flava. This is Caribbean food cooked in an easy way.

Using only easily accessible ingredients, and with chapters covering snacks, easy Caribbean classics, everyday favourites, one-pan wonders, mouth-watering BBQ and sweet treats, all with an Original Flava twist, you'll find recipes including:

~Overnight Jamaican oatmeal
~Air fryer saltfish fritter balls with scotch bonnet chilli jam
~Easy Caribbean lamb roast
~Coconut cod curry
~One pot jerk chicken rice and peas
~Pepper steak pasta
~Jerk halloumi salad with mango vinaigrette
~Maple-glazed Caribbean veggies
~Pepper mango baby back ribs
~Coconut and lime cheesecake pots
~Guinness punch ice cream.. and many more

These are tasty, vibrant and exciting Caribbean meals, packed with easy wins for modern kitchens. This is Caribbean food that's easier to fit into your life: big flava with little fuss.

Release: 10/13/26

29/08/2026

Get the Book: https://amzn.to/4cPZU9n (Own It Today)

Featuring recipes from WYES PBS’s A Chef’s Journey, this collection brings the flavors of New Orleans to life through the recipes of Edgar “Dook” Chase IV. Alongside dishes showcased in the series, this book includes additional recipes that highlight his creativity and mastery of New Orleans cuisine.

Dook Chase is an acclaimed New Orleans chef and restaurateur, best known as the executive chef and co-owner of the legendary Dooky Chase’s Restaurant. A fourth-generation member of the iconic Chase family, he proudly carries forward the culinary and cultural legacy established by his grandparents, Leah and Edgar Chase Jr.

Dook brings a thoughtful, contemporary approach to the kitchen while honoring the classic Creole cuisine for which the restaurant is known. In 2025, the Chase family was awarded the James Beard America’s Classics: South Award.

Release: 9/1/26

29/08/2026

Get the Book: https://amzn.to/3Sv6ds9 (Own It Today)

From the charismatic author of Cooking for the Culture, a collection of heritage recipes inspired by the oldest-known published cookbook written by a Black woman.

Cooking from Scratch is chef and storyteller Toya Boudy’s most personal—and most irresistible—cookbook yet. Written during a transformative chapter in her life, it’s infused with the warmth, humor, and grit that have made her a morning-show favorite. Drawing inspiration from Malinda Russell’s groundbreaking 1866 cookbook, A Domestic Cook Book, Boudy reimagines simple, soul-satisfying dishes designed to bring people together. In the wake of divorce and deep self-reflection, she has returned to the kitchen—the place that saved her nearly 30 years ago as a teenage single mom. Cooking from Scratch includes 70 family-loved recipes shaped by the cultures that define her: Mini Crawfish Pies, Jamaican Curry, African Spinach Stew, homey Salisbury Steak, and more. Beyond the table, she shares 20 natural remedies—from herbal cough syrup to “Detox” Lentil Soup—that nourish body and spirit alike.

With every page, Boudy shows how healing, joy, and resilience can begin with something beautifully simple: cooking from scratch.

Release: 6/16/26

24/07/2026

Did you Know?

16/04/2026

Get the Book: https://amzn.to/4sEZlV5 (Own It Today)

An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region.

Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures.

In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean – citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum – are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes.

This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica’s Jerk Chicken and Dominica’s Callaloo Soup; Puerto Rico’s plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti’s Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There’s plenty for armchair travelers to enjoy, too: Rawlston’s descriptions of the islands’ histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world’s most beautiful destinations.

Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.

Release: 4/15/26

13/04/2026

Get the Book: https://amzn.to/3QAOu0Q (Own It Today)

An Instant New York Times Bestseller

Popular influencer 's cookbook focuses on fresh, whole ingredients for minimally processed, fully delicious and satiating plant-based meals to enhance health and wellness.

Are you looking for a wholesome, healthier way of cooking and eating? On a personal journey to better health? Maybe you’re plant-based, or vegan-curious, trying to escape highly processed meat and dairy substitutes. Whether you’re vegan or not, Javant Benton invites you into his kitchen to share the recipes he wished he had on his own health journey—comfort food classics like lasagna, burgers, cakes, and cookies and staples like creamy vegan mayo and smoky mushroom bacon, recreated as simple, nourishing, flavorful recipes.

Find out how empowering and transformational food can be when you learn how to Make Your Own!

Release: 3/17/26

01/04/2026

According to National Geographic, people of color are three times more likely than white people to live in places that have no immediate access to nature, limiting access disproportionately to outdoor recreation opportunities. This book provides guidance for the BIPOC community interested in connecting with nature.

Introduction I call them Trips to Nowhere. This time, we’re somewhere deep in the deserts of eastern Oregon. The views are endless: the tracks of the 4WDs we came here in trail off toward the mount…

01/04/2026

Get the Book: https://amzn.to/4v9tDBS (Own It Today)

Reconnect to the natural world through over 60 delicious recipes and practical tips for cooking outside from the founder of Camp Yoshi.

Nothing motivates, comforts, energizes, and brings people together like a delicious meal. For Rashad Frazier, founder of outdoor adventure company Camp Yoshi, the outdoors is a place for celebration, and a hot meal at the end of a long day is one of the best ways to celebrate.

If you've ever felt intimidated by or excluded from the world of outdoor recreation and don’t know where to begin, Cook Out is your first step to unlocking your next adventure. Frazier shares his wisdom and approach to embarking in the outdoors with step-by-step tips for formulating comprehensive packing lists to properly equip your camp kitchen, cooking both on an open flame and on a camping stove, and setting yourself up for success with recipes you often start at home. As you conquer each meal of the day—whether that's Fish and Grits to begin your morning, Banana Bread with Espresso Butter for a meal on the fly, or Fire-Roasted Curry Cauliflower and Tofu Donuts with Pear Compote to round out an epic day—you'll realize that you can survive in the outdoors and thrive through community building in the natural world.

A must-have guide for campers, explorers, and outdoor enthusiasts, Cook Out is a rallying cry for anyone who wants to diversify the outdoor space, one campfire-cooked meal at a time.

Release: 4/14/26

01/04/2026

Get the Book: https://amzn.to/48kg1cW (Own It Today)

From the daughter of the legendary Mildred “Mama Dip” Council, a heartfelt cookbook celebrating four generations of Black restaurateurs and the soulful recipes that nourished a community.

For nearly fifty years, Mama Dip’s Kitchen wasn’t just one of Chapel Hill, North Carolina’s most beloved restaurants—it was an institution. In 1976, with just $64 and a lifetime of kitchen wisdom, Mildred “Mama Dip” Council opened the doors to a gathering place that fed the soul as much as the stomach. Her youngest daughter, Anita Spring Council, honed her skills as a chef within its walls, learning the secrets of the Southern kitchen at her mother’s side. Now, the inheritor of this incredible legacy steps forward to share her family’s story.

In her tenderhearted debut cookbook, Southern Roots, Spring offers more than 100 dishes grounded in the oral recipe-sharing tradition. It’s a collection filled with treasured family secrets and vignettes from her experience coming of age as a Black girl in the Jim Crow South, all brought to life with a thoughtful, modern approach to the classics.

The recipes invite you to create a vibrant Southern table, from mouthwatering starters like PIMENTO CHEESE BISCUITS to showstopping main courses like FRIED GREEN TOMATO PARMESAN and SMOTHERED FRIED CHICKEN WITH ANDOUILLE SAUSAGE. You’ll find these updated classics alongside sweets like the decadent GOAT CHEESE POUND CAKE that will wow even the most demanding guests.

Beyond the recipes and stunning, colorful photography, Southern Roots is a powerful tribute to a large, loving, and hardworking entrepreneurial family who left an indelible mark on Southern culinary history. Warm, accessible, and bursting with flavor, this rich cookbook introduces a powerful new voice in Southern food and inspires home cooks everywhere to celebrate the enduring joy of a shared meal.

Release: 2/17/26