As Juneteenth is becoming more recognized and celebrated on a national level, so to is its food. A writer, food editor, and exhibit advisor for the Museum of Food and Drink, Taylor (The Up South Cookbook, 2015; The Last O.G. Cookbook, 2019) here introduces readers to the history, food, and culture of Juneteenth celebrations. She fills readers in on the items they'll need, from gadgets (such as cedar wood planks for grilling fish), pantry items (peanut oil for frying), and many BIPOC-owned brands and products (Uncle Nitty's Herbs and Spices). Recipes are generally one page, with short and sweet instructions: fermented ginger beer, beer battered fried shrimp, peppercorn rib eye steak, and strawberry sumac cake. Taylor takes things a step further with menu planning, spice blends, and sauces, too. This book, a wealth of knowledge and history, is its own reason for celebration.

In this marvelous work, culinary writer Taylor (The Up South Cookbook) celebrates Black freedom with "good food" and stories "meant to spark a quench for a deeper dive into Black cultural history." In a recipe for plum and super greens pesto salad, she writes movingly about retreating to the kitchen after a stillbirth, an experience that disproportionately affects Black women. Another chapter pays homage to the progress of her ancestors with dishes that celebrate "small triumphs," including a sour cream and chive corn bread that puts a "comforting and sophisticated" spin on the classic version she grew up eating. Elsewhere, an insightful discussion of the significance of red drinks (the "official beverage" of Juneteenth) is followed by a "homemade 'Kool-Aid' " made with freeze-dried strawberries. A chapter on barbecue includes brined pork chops, and ribs with spicy harissa, plus a dissection of "the most revered African American cookout" side dish, potato salad. To complement the vibrant writing, there's an array of dishes that pop with color, among them a salad speckled with yellow mustard green flowers, and brilliantly hued snow cones made with purple sweet potatoes. Soulful stories meet rich flavors in this excellent culinary map of "where we've been where we're going." (May)

In 2021, Juneteenth became a U.S. federal holiday, commemorating the emancipation of enslaved African Americans, so this guide to celebratory Juneteenth food and drink is a timely and welcome addition to collections. Mixing classic and historical Juneteenth recipes, and others that are completely of today, James Beard-nominated food writer Taylor (The Up South Cookbook) delivers the culinary essence of the African American celebration of freedom. Recipes are festive and vivid, in chapters devoted to "red drink," festival favorites, barbecue (Rodeo Turkey Legs; beef ribs with fermented harissa), and snow cones, ice pops, and ice cream. Each chapter includes an essay that illuminates the traditions and history of Juneteenth, and the photographs (of delectable food and people enjoying it) are alluring. The book's other resources include lists of pantry items, kitchen tools, and BIPOC-owned food purveyors. VERDICT Taylor delivers a comprehensive, celebratory, and informative Juneteenth cookbook that will make readers dream of summer.--Sarah Tansley