"SOUFFLE SHRIMP LOAF, CATFISH GUMBO, POTLIKKER WITH CORNBREAD, GREEN TOMATO PIE": FIRST EDITION OF THE NEGRO CHEF COOKBOOK, INSCRIBED BY AUTHOR LEONARD E. ROBERTS
ROBERTS, Leonard E. The Negro Chef Cookbook. Falmouth, Massachusetts: Privately printed by the author, 1969. Octavo, comb-bound as issued, original pictorial paper wrappers. $1750.
First edition of this collection of recipes focusing on the contributions of the Black community, featuring illustrations by Mora Johnson, inscribed on the Acknowledgements page: "To Carol, My Favorite Dietician with best wishes, Leonard E. Roberts."
Born in Texas in 1916, Roberts was a former chef in the Panama Canal zone, an army veteran, a graduate of Le Cordon Bleu in Paris, and an expert in Asian cooking following study in Tokyo. In this privately printed work, he attempts to create a uniquely American cookbook, with a number of recipes reflecting the influence of Black chefs including recipes drawn from Creole cuisine, Low Country cuisine, and Soul Food cuisine. American-adopted foreign foods like shish kabob, pasta, and curry also feature. With errata affixed before recipe section.
Interior generally quite nice, only scattered soiling to wrappers and edges of text block, a few creases to wrappers. A near-fine inscribed copy. Scarce.