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.

I had the opportunity to review an early copy of this cookbook through NetGalley. I loved the premise of the cookbook and the photography is gorgeous. The cultural content provided for each section makes for really enjoyable reading. I’m also going to be posting my own experiences cooking some of the recipes on insta over the next week or so. I’m really trying to be better in tune with the food I prepare and where it originates, and between the details provided on the contributors and the uniqueness of the dishes I recommend this even just for reading content. Thank you also to Clarkson Potter for the advance copy. I look forward to picking up a hard copy.

Just finished Braided Heritage by Jessica B. Harris and I’m in awe. This isn’t just a cookbook—it’s a beautiful tapestry of recipes, memories, and ancestral connections. Dr. Harris presents American cuisine as a complex braid, intertwining Indigenous, European, and African culinary traditions into a rich and flavorful heritage.

If you’ve ever had questions about the true roots of American food, the introduction alone is a master class—it’s history, culture, and identity served up with clarity and grace.

Each page feels like sitting at the family table, hearing stories passed down through generations while sharing warm, soulful meals.

As someone who studied history and has a deep love for food shaped by my family’s traditions, this is a book I can’t wait to add to my library. In many ways, it feels like a record of our cuisine legacy—one that must be preserved and shared.

One of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she’s made over the years—people whose family dishes go back to the crucial era when Native peoples encountered Europeans and the enslaved Africans they brought with them.

Through this mix, we learn that Clear Broth Clam Chowder has both Indigenous and European roots; the same, too, with Enchiladas Suizas, tomatillo-smothered tortillas made “Swiss” with cheese and dairy; and that the hallmarks of African American food through the centuries have been evolution based on region, migration, and innovation, resulting in classics like Red Beans and Rice and Peach Bread Pudding Cupcakes with Bourbon Glaze.

With recipes ranging from everyday meals to festive spreads, Braided Heritage offers a new, in-depth, delicious look at American culinary history.

I was able to view the photos, essays, and recipes via the Netgalley Reader (my thanks to Netgalley for the access to the advanced reader copy). The photos were clear and the essays were informative. I have not yet created a dish from the recipes yet, but I have devised a meal from several of the recipes given. From that plan, I can say that the ingredients should be accessible, but I cannot speak to it being budget friendly. I would recommend this book for cookbook collectors, food historians, and people who might want to re-create forgotten recipes.

"One of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As heritage is history, she intertwines the larger sweeping past with stories and recipes from friends she’s made over the years—people whose family dishes go back to the crucial era when Native peoples encountered Europeans and the enslaved Africans they brought with them."

Part history book, park cookbook, this is a fantastic read. The history of food in the United States is complex and the recipes in this book are reflective of the interconnectedness of community. The way the Indigenous, European, and enslaved people shared food, preparation methods, and ideas shows the importance of community to survival.

This is definitely a book to read over and over- and the recipes themselves would be worth the price itself.

I received a free ebook copy of this book from NetGalley in exchange for a fair review.

Lots of information and some good looking recipes that I can't wait to try out. The pictures are great and most of the recipes seem fairly straight forward and easy to follow

Braided Heritage is a beautifully written culinary history of the complex tapestry that is American cuisine curated and presented by historian Dr. Jessica B. Harris. Due out 25th June 2025 from Penguin Random House on their Clarkson Potter imprint, it's 272 pages and will be available in hardcover and ebook formats.

The author uses broad strokes to introduce the ideas that, for much of North America's history, "it's complex". There are many-thousands-of-years of history for the first, indigenous Americans which unrecorded or actively destroyed by incoming Europeans, who brought (largely unwillingly) Africans to the fledgling USA. After a scant few hundred years, the history, a literal melting pot of fusion, food, customs, ingredient availability, and heritage, have interwoven the traditional foods which people in the USA know and love today.

The book is divided into three sections: The Native Peoples, The Europeans, and African Americans. Each section is absolutely full of background, with stories and anecdotes, history, and pathos and (surprisingly) some humor. The author has a wonderfully wry and deft touch which is good to read which also importantly doesn't shy away from the painful parts of the past, whilst staying positive and respectful and acknowledging the sacrifices and loss.

It's not *precisely* a cookbook, the main value is the accessible and engaging culinary history, but the book is nevertheless full of useful and tasty All-American recipes which pay homage to the inextricable fusion of all the cultures who have lived, cooked, and fed people here since pre-history.

Recipes are written with full introduction and history (and the author's reminiscences and introductions are worth the price of the book), followed by bullet lists of ingredients and prep/cooking directions. Measurements are provided in imperial (American) units only, no metric conversions.

Photography is in color and abundant throughout the book. The food pics are professionally styled, appealing, and appropriate.

Five stars. This would make a superlative choice for public or secondary school acquisition, for home use, and for gift giving.