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All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission. There is no lack of voices in the world of African American food, just a lack of vision on what a Black cookbook can be, who may tell our story, and how many of us at a time may tell it. One of my pet peeves as an African American culinarian is the speed with which someone on social media will invoke the names of past luminaries in the face of new figures and their work in a “but see here” way. It’s as if the quality and originality of the new work are already in question:

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