"Braided Heritage" was really interesting. I love cookbooks that also share history, and keep the oral traditions of recipe sharing alive. While it says 'America', it is really the food history of the southern states in the USA. I wish we had more cookbooks like this one—interviews, stories, photos, recipes, etc. The pictures are gorgeous and I made nite of several recipes I want to have a go with. I had hoped there might be more information about Canada (which is still part of North America) as well as other parts of the USA, but in retrospect, that would be an unwieldy behemoth of a book. Really appreciated the chance to read and review.

I found this really fascinating how the book was written and the recipes were really cool. The only feedback I had is it was kinda hard to read at times as an e-book like the fonts were a bit small but I am sure in a physical copy that goes away

There are many American dishes I come across quite often even as a non-American. I keep seeing these in movies, books, series because they are really popular and have an important place in the food culture. But why? Where did these recipes come from? What is their importance?

Harris answers these questions that I honestly never thought to ask about these dishes before. It was a very interesting read as I was mostly unfamiliar with the American history as well.

Apart from the wonderful well of information, the recipes all look very yummy as well. I have not had a chance to try them yet but I read through quite a lot and they all seem well planned out and explained. I love that significant ingredients got a separate explanation before the recipes as well.

The photos are very well styled and look incredible. The colors, the lighting, the staging... It's like they want to jump out of the book and onto my table immediately. I just want to dive into cooking so I can taste them all.

Overall, I loved this book and I'm so happy to have gotten the chance to read it early. Thanks a lot to Clarkson Potter and Netgalley for the e-arc!

I don't usually pick up cookbooks, but this one being focused more on the history of the food within it made it interesting to me. There's a wide variety of recipes here from many different regions and cultures of America, and the historical insight sections do a great job of giving you all the context you should know about the dishes without being too info-dense.

This was a rich and enjoyable read. True to her metaphor, Harris deftly braided the recipes, the stories of the people who championed them and brought them to the table, and her vast historical knowledge. The biographical sections shone in particular, with Harris’s deep affection for her friends and colleagues evident in every word.

I’ve had the pleasure of trying out a few recipes as I read, and the food came out invariably delicious. It seems I have no choice but to purchase my own hard copy of this book, as I’m bound to keep coming back to it.

To nitpick slightly, there were a couple of minor issues with the writing of the recipes themselves. Adding the wet ingredients to the dry in the strawberry shortcake results in a dough, not a batter. (I turned to my partner and went ‘am I nuts, did I do something wrong?’) Baking said dough then results in the best freaking shortcakes I’ve ever made, and possibly eaten. The provenance and disposition of the broth in the collards recipe is a bit confusing. But the flavor and texture are on <I>point</I>. (I reserved some of the pot licker and added it back.) Another editing pass would go a long way to make the recipes foolproof. Being a dumbass in the kitchen, I make the perfect fool in this equation.

To nitpick even more slightly, Harris definitely had some favorite turns of phrase and historical tidbits, which got repeated enough for me to notice. I wonder if this stemmed from the fact that no one but a reviewer reads a cookbook cover to cover. Someone reading a recipe out of order would grin at a well-turned sentence or learn something new without being bothered by the appearance of that sentence and fact elsewhere.

And to be clear, again, these are the nittest of picks. In case it’s not obvious, <I>Braided History</I> impressed me a great deal. I’d consider it a must-read for food and history lovers.

Thank you to NetGalley and Clarkson Potter for the free ARC in exchange for an honest review. All opinions within are my own.

Braided Heritage "explores how indigenous European and African traditions intertwined to form a new cuisine in America", which means it shows how when people entered this country, they brought marvelous food with them that we can cook and enjoy. There are more than ninety recipes. I like to find new tastes and aromas so my family can stay excited about what we are eating, so I am ready to explore. When we say that America is a big, great melting pot, images of food come to mind. Beginning with the cover, the photographs show great color in the foods represented. They are pretty to look at and marvelous to eat.
We begin with foods of the Americas. My attention is captured by the Clear Broth Clam Chowder. The clams are definitely the stars of the show, and the pure broth does not incorporate any milk or cream, which impressed this allergic person. Many Atlantic tribes were drawn to cooking with clams, which were obtained fresh from the waters they occupied. Sounds yummy to me. The Wampanoag Clam Fritters would be an easy to prepare snack. In between, there are stories about the originators of thee recipes.
Potatoes were prevalent on Long Island, thus making a great side dish for a clambake. It never occurred to me to use clams in a pie. It is easy using supermarket dough from the supermarket for a pie shell. We love chicken pot pie and meat pies, so I made this on a Friday night. It was
attractive to look at and delightful to eat.
One of the readings spoke about the importance of corn in the diet of our native Americans. I'm in. I also enjoyed looking at the other recipes and stories, and they inspired my cooking. There are so many recipes in this section.
The next section features the Europeans. We find stewed salt cod in tomato sauce, also known as bacala, which makes an additional appearance in empanadas.. The photographs in this section are gorgeous and inspiring.
Texas chili con carne makes a colorful appearances for this colorful meal. The kidney beans are considered perfect for stretching the ground beef to feed entire families and/or guests. My family will love this since I like to add the spice of chipotle, ancho and guajillo chiles. I substitute serranos too. Of course, it can be served with or without cheese, so it will please everyone in my house.
Green chili, made with pork chops and tomatillos look fantastic. I will make this Sunday night.
I have to mention the pan de polvo, also known as traditional shortbread cookies. I had a great surprise since they are made with lard or vegetable shortening. Allergic people rejoice because they don;t use milk. They can be ready in a short time.
There are many recipes here too, including a roasted rack of lamb. At this point, I am ready to bite my e-reader because the pictures are done so well. I almost fell over at the variety of wonderful foods, including a New Orleans veal shank daube, which is a pot roast. Bring it on...
The next chapter features the foods of African American. Daddy Robert's fricasee of chicken or pork sound wonderful and deserve a place on my table. Turkey and gravy are nobly represented. Served for Thanksgiving, Christmas or a Sunday dinner, this American claswsic can be served any night of the week. Add in some corn bread stuffing and yams!
We move on to Red Beans and Rice, a Louisiana favorite, whi is economical as well as delicious. I have heard of Johnny cakes and Apple Pandowdy, and there is a lovely recipe for the Johnny cakes.
There are many additional recipes for veggies, salad, fish and cakes. The cake section is luscious, with many classics making an appearance. I must make a tray of Devilled eggs! There is so much inspiration here, and I can't stop reading.
This book is unbelievably good and I can't wait to start cooking the recipes. I am also enjoying the short stories about the people who made them before I came on the scene. That will be on the table in a couple of days because I need to get the Granny Smith apples, our personal favorite.
I know that I will be using this cookbook a lot; I also like how the author organized it. I can also see how children could help Mom with the desserts.
I love this book and recommend it with a full heart and stomach! It has everything., including so many personal favorites.
Thank you Miss Jessica and the publisher for allowing me to read the ARC of this instant classic. I can only imagine how wonderful a dinner made by the author would be. This was written to comfort and feed loved ones, and I can't say enough about it.

This was such an educating read, with delicious and incredible recipes along with the history of their origins. I liked all of them and can't wait to try them. They are simply mouth-watering.

I give this book 5 stars.

Book Review: Braided Heritage by Jessica B. Harris

Rating: 5 Stars

I just finished reading Braided Heritage by Jessica B. Harris, and it’s an absolute gem. From the moment I picked it up, starting with the beautiful cover, I was hooked. This book offers a fascinating journey into the origins of American cuisine, revealing how Indigenous, European, and African culinary traditions have intertwined over centuries to create something entirely new and uniquely American.

What I loved most about this book is how it goes beyond just recipes. Dr. Harris, a renowned culinary historian and star of the Netflix series High on the Hog, blends her deep research with personal stories from friends and communities she’s connected with over her decades of work. This blend of history and personal narrative makes the book feel alive and deeply human.

The book reveals some surprising culinary connections—did you know that Clear Broth Clam Chowder has both Indigenous and European roots? Or that Enchiladas Suizas combine tomatillo tortillas with a creamy Swiss cheese touch? And the evolution of African American food traditions, influenced by migration and regional shifts, is beautifully documented through dishes like Red Beans and Rice and Peach Bread Pudding Cupcakes drizzled with bourbon glaze.

Recipes range from everyday comfort foods to celebratory dishes, all accompanied by clear instructions and gorgeous photos that make them inviting to try at home. I’ve already made the strawberry shortcakes—which were absolutely delicious—and the Beef Boulettes with gravy, a hit with my whole family!

What really shines through is Jessica B. Harris’s passion and care for her subject. She doesn’t just recount history; she shares stories that bring heritage to life, making this more than a cookbook—it’s a tribute to culture and community.

If you love food history or just enjoy cooking with a story behind every dish, Braided Heritage would be a perfect addition to your collection or a thoughtful gift for anyone who appreciates the rich tapestry of American cuisine. Five stars all the way!

⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️

I have always been obsessed with how history and the food we eat is intertwined. I was thrilled that Harris feels the same and has created a beautiful book exploring American cuisine and how life and history shaped it (or by it). I had no idea you could eat maple leaves but now I am eyeing the trees in my neighborhood. The last two sections of the book are probably to most familiar food to many Americans but I was surprised how accessible most of the recipes are. It makes sense that a cookbook about American food would have easy to find items in America but the application was what piqued my interested. Clam pie? yes please! Sardine sandwiches, samp, and Chicken Gizzard Jambalaya will be in my recipe rotation for the foreseeable future!

Easily my favorite cookbook in recent memory. Which obviously means it has gorgeous pictures, interesting recipes, and clear instructions. But this book has so much more than that.

I was first introduced to Jessica B Harris through the Netflix series based on High on the Hog, and I immediately read her book that inspired the series.

The history is compelling and lends so much substance to the recipes. I've made a lot of fried chicken, but this one might be my new go-to. I can't wait to work my way through this book over the coming year and I will definitely be adding a hard copy to my collection.

Starting, of course, with the food: the recipes in Jessica B. Harris’s Braided Heritage deliver rich, satisfying flavors through approachable ingredients and techniques. I appreciated the inclusion of vegan and vegetarian options and tried the recipes for corn pone, watermelon rind pickles, Cajun-style braised collard greens, sautéed garlic beans with black sesame seeds, and red beans and rice. Each one proved to be a delightful staple, and I can easily see myself preparing them again, either individually or together, as I did here. The corn pone, red beans, and garlic beans were particular crowd-pleasers, while the watermelon rind pickles were an interesting surprise. Flavored with sweet citrus and warm spices, they offered a wassail-like flavor that felt both nostalgic and new.

On the historical side, Harris captures the oral and evolving nature of culinary heritage through historical overviews, interviews with friends from diverse backgrounds, ingredient profiles, and insightful headnotes. She traces the origins and evolution of many dishes, showing how ingredients, techniques, and tastes have changed over time. Through substitutions, adaptations, and shared memories, these recipes become more than instructions; they’re living records of culture and connection. I also appreciated her presentation of multiple variations on similar dishes, such as the chowders and corn cakes, reflecting the adaptations within this culinary tradition.

I look forward to returning to this book again, both for its recipes and for the rich historical context that brings them so vividly to life.

Thank you to NetGalley and Clarkson Potter for providing an advance reading copy.

*I received an advanced copy of this book from NetGalley. This book is unique in the way it breaks down the influences and origins of American cuisine from Indigenous, European and African traditions through stories and recipes. I definitely learnt a lot and I think that these recipes can become news ways to honor those that came before us by cooking them and learning actual American history along the way.

Interesting stories combined with recipes. It was a lot of information and an interesting look at American culinary history. There were a lot of deserts that I would like to try and several of the recipes looked good. I am the world's pickiest eater so that is a huge win.

5 stars

*This book was received as an Advanced Reviewer's Copy from NetGalley.

Harris explores how different cultures and histories were "braided" together for American food origins. Deriving from Indigenous, European, and African cuisines and histories, much of the food and traditions in America are a mix of these different areas.

Providing not only history and origin of ingredients, general history and interviews with people from these backgrounds is also included. Recipes are also featured at the end of each interview section. This is a truthful history, and some of the foodways were built out of need and availability and the oppressive situations that people were put in. It's important to understand all of that history.

Having read Harris' "High on the Hog" previously, I was very excited when I saw that this was coming out. She provides history in a concise, yet very informative way that is also approachable to the average reader. You can also tell how much she cares about the subject through her writing, and the dedication to telling stories, not just history. She's one of those people that I would definitely pick in the "If you could have lunch with anyone, who would it be" questions.

I found the recipes interesting as well in this; I'd never heard of clear clam chowder before, and now I'm compelled to find or make it as I think it sounds delicious. Or the many ways of using cornmeal and other ingredients that were a large part of diets while these foodways were being made.

I will definitely be purchasing a hard copy of this for my bookshelf at home.

Review by M. Reynard 2025

By sticking rigidly to three cultures, the book whilst detailed in many ways, isn't a panacea of knowledge for American food history or culture. There are fun facts and interesting recipes but should not be considered a complete history.

First I must say I love the photography in this book. Secondly, I do love the stories of the different peoples and communities that make up this book. And of course the recipes! These are things that make food what it is today. The stories of food, community, family and so much more.

This isn't just a cookbook it is a very fun and interesting history lesson as well (in a good way). Read it, try the recipes and enjoy learning about culture and food.

Thank you NetGalley and Clarkson Potter/Ten Speed Press for giving me the opportunity to read and review this book.

A little history lesson, geography and cuisine all in one book. This exploes the people that made American Cuisine, which is different from any other in the world as it takes indigenous plants as well as those brought to the shores, as well as techiniques that were developed out of need and those with history of their own blends them into the most unique foods/recipes that will find a way to everyone's palate. The book explores the similarities in recipes as well as celebrates the differences. The American heitage brings together those who came before as well as how we change through history.. The recipes celebrates the American spirit and how we are more alike than those differences that work to separate us, it encourages people to try something outside of their comfort zone to expand the knowledge as well as taste buds. Really enjoyed this perspective on food and recipes as well as the history behind both. Thank you to Netgalley, the author and publisher for the opportunity.

As a longtime admirer of Jessica B. Harris's contributions to culinary history, Braided Heritage is a masterful addition to her illustrious body of work. This book is more than just a collection of recipes; it's a tapestry of narratives that trace the intricate pathways through which African, Indigenous, and European culinary traditions have interwoven to shape American cuisine. Harris's storytelling is both evocative and enlightening, offering readers a profound understanding of the cultural and historical contexts behind each dish.

The recipes themselves are thoughtfully curated, reflecting the rich diversity and complexity of America's culinary roots. Each one is accompanied by anecdotes and historical insights that deepen the reader's appreciation for the dish's origins and significance. For those who cherish cookbooks that offer more than just instructions—books that tell stories, preserve heritage, and celebrate cultural intersections—Braided Heritage is an essential read. It's a testament to Harris's unparalleled ability to honor the past while inspiring future generations of cooks and food enthusiasts.

A beautiful collection of recipes, memories, and connections to the author's past and family. The recipes look approachable and delicious!
This book truly showcases how food is the common denominator between all people of the world. Share a plate, and create a new and meaningful connection with someone.

Stunning!

This gorgeous cookbook is more than a cookbook, it’s a cultural lesson with food as the medium. There’s a huge variety of recipes that range from humble to more complex. The pictures are beautiful and the first hand accounts and personal stories are interesting and relevant.