“Black Food”

Due out Tuesday, “Black Food: Stories, Art, and Recipes from the African Diaspora” (4 Color Books, $40) is a visually stunning and intellectually groundbreaking book that explores historic Black foodways and the Black experience in the United States and beyond.

Curated and edited by Bryant Terry, Oakland, Calif., chef, food activist and author of award-winning cookbooks “Afro Vegan” and “Vegetable Kingdom,” “Black Food” features more than 100 Black culinary minds and thinkers exploring everything from “Migration and Food Justice” to “Radical Self-Care” through essays, poetry and art, peppered with dishes both sentimental and modern.

The first of its kind, the collection brings together in one place African American Jewish culinary historian Michael W. Twitty alongside Nigerian-British writer Sarah Ladipo Manyika, who writes about visiting Toni Morrison two years before her death. It also offers more than 60 tantalizing recipes, including Terry’s own Dirty South hot tamales and JJ Johnson’s jollof rice with beans.

You’ll recognize Bay Area chefs like Sarah Kirnon, who closed Miss Ollie’s in Oakland in 2020 with plans to reopen as a nonprofit incubator for Black chefs. And you’ll meet those from afar, like Toronto’s Suzanne Barr, who introduces us to her clever jerk chicken ramen. In typical Terry fashion, there’s even a playlist to go with the experience.

From “Burnt Toast and Other Disasters” by Cal Peternell (William Morrow, $26)

The College Housewife’s Best BBQ Chicken Nachos

INGREDIENTS

From “Everyday Entertaining” by Elizabeth Van Lierde (Weldon Owen, $32.50)

4 COLOR BOOKS “Black Food” is a first-of-its-kind collection featuring 100Black culinary minds exploring Black foodways in America and beyond. 8ounces tortilla chips (a little less than a standard bag) 2cups sharp cheddar, freshly shredded 1 cup black beans, drained ½ pound skinless chicken breasts, cooked and shredded (rotisserie is fine) 1 cup barbecue sauce, plus more for topping ½ avocado, diced ¼ red onion, finely diced ¼ cup chopped green onions ¼ cup chopped fresh cilantro 1 jalapeño, thinly sliced Sour cream, for topping Heat the oven to 425degrees. Arrange the tortilla chips on a rimmed baking sheet in an even layer. Top chips with cheddar and black beans. In a small bowl, mix together the shredded chicken and 1 cup of your favorite barbecue sauce until the chicken is evenly coated. Top chips with the barbecue chicken and bake for 10to 15minutes or until the cheese is bubbling. Drizzle a bit more barbecue sauce over the tops of the nachos. Top nachos with avocado, red onion, green onions, cilantro and jalapeño. Add four or five dollops of sour cream and serve right away.

KNOPF Flavorful, no-fuss Italian food is at the center of TV chef and author Lidia Bastianch’s latest collection. “Lidia’s a Pot, a Pan and a Bowl”