Black Food: Stories, Art, and Recipes from Across the African Diaspora, compiled by James Beard and NAACP Image Award-winning chef and food activist Bryant Terry, is the first book from his 4 Color imprint. This gloriously photographed volume--a "communal shrine to the shared culinary histories of the African diaspora"--invites readers to soak up the stories of generations of women in Erika Council's family as she shares her recipe for Buttermilk Biscuits; to learn about Sudan while making Mullah Karkade with Omer Eltigani; and to understand the meaning of Sankofa ("to go back and get it" or "return for it") by delighting in Selasie Dotse's Ghanaian Crepe Cake. Terry's carefully gathered collection of words, art and recipes from more than 100 contributors demonstrates that food, past and present, is love as activism. --Jennifer M. Brown, senior editor, Shelf Awareness