Savor / Toques in Black
From Chicken & Waffles to Foie Gras Brûlée, 101 of America’s most talented Chefs share their stories, experience, and recipes.
Savor is a cookbook that celebrates black chefs with recipes and stories about growing up and the successes that have come from what at times seems like insurmountable odds. With photos by the award-winning photographer Battman, this is a book to get excited about.
This book brings to light the undeniable contributions that black chefs have brought to the food culture of this country. From chicken and waffles to foie gras brulee, 101 of America’s most talented black chefs share their personal experiences and recipes. Their compelling stories provide candid insights on overcoming long odds to become leaders in their profession. With photographs by the award-winning photographer, Battman and the foreword by award-winning Chef, Marcus Samuelsson, this is a book to be excited about and will be an inspiration to people of every color.
Released: December 2019
What people are saying about “Toques in Black”
“This is a monumental book.” – Annika Pergament – Morning Host of NY1
“Fantastic book.! Battman is a super hero for culinarians!” Chef David Burke
“Alan Battman, a true leader in our industry, way ahead of your time of great ambassador gent le visionar” – Ralph Scamardella – Corporate chef for The Tao Group
“This is a must have book for anyone who wants to get a sense of the importance of the African American hand in American kitchens. Its presentation of the lives of over 100 African American chefs in narrative, photographs, and recipes makes it an amazing reference and a marker of this important moment in time. — Jessica B. Harris
Read Jessica’s full review for Garden and Gun magazine
“This Photography Book Celebrates Black Chefs” – Florence Fabricant for the NY Times (see the clipping)
“Thumbing through this beautifully photographed book, it becomes clear creativity extends far beyond the kitchen.” – Leslie Kelly for Forbes Magazine – read the full article.
“Toques in Black is the greatest single representation of the influence of Black chefs in contemporary American cuisine, from picnic tables to white tablecloths.” – Pamela Vachon for “Diced” – read the full article
Buy any of our hardcover cookbooks and receive the digital eBook edition for free.
During the Juneteenth sale, shipping is at our cost of $6 within the United States, plus $3 for each additional copy (book is usually $40 with shipping so huge savings!). International orders will be charged the US Postal Service flat rate international shipping cost of $57.