Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations

by Nicole A. Taylor

The very first cookbook to celebrate Juneteenth, from food writer and cookbook author Nicole A. Taylor—who draws on her decade of experiences observing the holiday.

On June 19, 1865, more than two years after President Abraham Lincoln signed the Emancipation Proclamation, Major General Gordon Granger arrived in Galveston and issued General Order Number 3, informing the people of Texas that all enslaved people were now free. A year later, in 1866, Black Texans congregated with music, dance, and BBQs—Juneteenth celebrations.

All-day cook-outs with artful salads, bounteous dessert spreads, and raised glasses of “red drink” are essential to Juneteenth gatherings. In Watermelon and Red Birds , Nicole puts jubilation on the main stage. As a master storyteller and cook, she bridges the traditional African-American table and 21st-century flavors in stories and recipes. Nicole synthesizes all the places we’ve been, all the people we have come from, all the people we have become, and all the culinary ideas we have embraced.

Watermelon and Red Birds contains over 75 recipes, including drinks like Afro Egg Cream and Marigold Gin Sour, dishes like Beef Ribs with Fermented Harissa Sauce, Peach Jam and Molasses Glazed Chicken Thighs, Southern-ish Potato Salad and Cantaloupe and Feta Salad, and desserts like Roasted Nectarine Sundae, and Radish and Ginger Pound Cake. Taylor also provides a resource to guide readers to BIPOC-owned hot sauces, jams, spice, and waffle mixes companies and lists fun gadgets to make your Juneteenth special. These recipes and essays will inspire parties to salute one of the most important American holidays, and moments to savor joy all year round.

Genres: Cookbooks, Food, Nonfiction, Cooking, African American, History

288 pages, Hardcover

First published May 1, 2022

About the author

Athens, Georgia native Nicole A. Taylor currently hosts Hot Grease, a food culture podcast and is the principal of NAT Media. She has contributed to First We Feast, Cherry Bombe, Amtrak, Southern Foodways Alliance's Gravy, Travel Noire and her recipes are featured on Colorlines, Design*Sponge and in the America I Am: Pass it Down Cookbook and The Way We Ate: 100 Chefs Celebrate a Century at the American Table cookbook. She lives in Bedford-Stuyvesant, Brooklyn.

Reviews

[Tanya T. · Rating 3 out of 5]

Book Stats 
Stars: 3 Stars
Start Date: 09/03/23
Ending Date:  09/04/23
Genre:  Cookbook
Form:  Hardback
Page Count: 288
Publishing Date:05/31/22

You can read it on my blog!

Thank you to Simon & Schuster at their Simon Books Buddy Program for the free book for exchange for an honest review.

You can also read it on Good Reads!

This is a decent cookbook to celebrate Juneteeth and the Black Culture in America. It has a brief introduction about Juneteeth and what it means to the black culture. Since Juneteeth is considered the official day the slaves were freed from Slavery and have been celebrated as such in the black community for years. It just recently became a Federal Holiday in 2021.

It has a session for different brands that you get seasons ,drinks,and food to support Black and people of color business you want to try any of the recipes.

The book has color pictures of the food but I wish to have pictures for every food in here so you can see how they look. One thing I would probably try is the funnel cake since it does good. I would like to try the chicken burgers which also look delicious.

Although it really wasn't what I expected to be for a cookbook about Juneteenth and Black Culture with the recipes, there are some I would like to try like I mentioned previously. I really just requested this book for my mom because not only does she like to cook but she likes to collect cookbooks. So I'm going to give this book to her. Overall it is a decent collection of recipes if you want to get a little taste of the Black Culture on Juneteeth but not all of it.

[Bernadette · Rating 4 out of 5]

Very good, easily prepared recipes accompany this interesting, factual, informative presentation of the history of African American food ways and celebrations. Specific to the Juneteenth commemoration of the Emancipation Proclamation, outlawing the institution of slavery in the USA, the recipes make for year round good eats.
Reading it for the personal stories is a treat in itself, sure to bring a smile to the faces of foodies everywhere, even non-Blacks, because the connections made over the preparation and sharing of good food tend to transcend ethnicities.
This is special because it showcases food culture often overlooked, undervalued or assimilated due to the USA's history of colonialism, appropriation and racism. The author is bold in throwing shade on Black people who reject super foods like watermelon, sweet potatoes, black eyed peas and collard greens because of the negative stereotypes colonialist history assigns to enjoying these foods.
The recipe collection is quite good. The spice blends, rubs, marinades are excellent, and adaptable. I'm vegan, and these are good for flavoring vegetables, tofu, and meat substitutes. The drink section includes numerous concoctions for making and serving the required "red" drink at events. From ginger beer, fermented or not, to watermelon and hibiscus teas, this book delivers tasty, satisfying drinks and dishes.

[Larico Harley · Rating 1 out of 5]

Disappointing. This is far different than most Southern cooking I’ve seen and unfortunately not in a good way. Most recipes have ingredients that are not pantry friendly and just sound unappealing. Seriously, two quarts of oil to make four funnel cakes? Blueberry and beef puff pies? I will pass. I really wanted to like this book but I found only one recipe I “might” try, Peach & Molasses chicken.

[Kimberly · Rating 5 out of 5]

Watermelon and Red Birds might have been written specifically for Juneteenth, but it is a perfect cookbook for all types of summertime, backyard celebrations. I say celebrations as the recipes contained within are down-home, splurge-worthy dishes. With an entire section devoted to fried foods like funnel cake, corn dogs, and fries, this is not healthful, everyday food. However, it is certainly crowd-pleasing and delicious food. Think potato salad, baked beans, grilled meats, and fruit salads. There is a larger than average selection of dessert recipes covering everything from shakes to bars, pies, cakes, and more. Of course, no Juneteenth cookbook would be complete without a section devoted to the famous "red drink" and this book provides plenty of options. Interspersed throughout are cultural and traditional tidbits surrounding Juneteenth making this a very fun way to learn and experience a bit more about this important holiday. Many thanks to Simon & Schuster for the chance to read and review a copy.

[Tanya · Rating 4 out of 5]

There are so many recipes I want to try in this cookbook. I think just making some of the seasoning mixes, rubs and sauces is a great place to start. Then the pickled items and strawberry-lemonade, especially while my lemon “tree” (it’s really more squatty and bush-like) is bursting with citrus. I am intrigued by the very green coleslaw due to the poblanos in it. Actually most recipes that are high on my list to try seem to have a bit of heat in them, but also firmly nestled within the comfort food zone. Meatless baked beans with a rhubarb sauce incorporated and apricot lamb chops with a green chimichurri sauce sound delicious - but, for me, they also reinforce the need to make some sauce recipes up first. So that may be the limiting factor is the time involved for preparation. But reading the ingredients, I think the flavor profiles will be outstanding.

[Corban Ford · Rating 3 out of 5]

The background and history of Juneteenth the highlight of the book, as I took great pleasure in both reading and learning, while being taken away by the artwork throughout. It’s a beautiful and informative book with amazing pictures, even if the recipes are....I want to say relatively complex? Let's just say I wouldn't recommend this book if you were looking for a quick Thursday night dinner, but I would if you had time to plan a proper, authentic celebration of Juneteenth with some simply spectacular food.

[Katie B · Rating 5 out of 5]

“Watermelon and Redbirds" is a delightful summer cookbook! The vibrant artwork and refreshing recipes make it a perfect companion for warm days. While I enjoyed the variety of dishes, there were a few that looked a little daunting to me. Overall, a refreshing culinary journey worth exploring!

Thank you Simon and Schuster for the free copy for review. ❤️❤️❤️❤️❤️❤️

[clancy · Rating 2 out of 5]

tried 3 recipes - the pickled blue berries and blueberry and beef we got a lot of inspiration out of but the radish pound cake was disappointing and the recipe was poorly written. most of the recipes would be good if you had big parties often maybe

[Vivian Byfield · Rating 4 out of 5]

Good

A good cook book, a good reference book especially in the summer months to aid with barbeques. So.e very useful recipes. I now have to purchase the paperback as the family want to use 😊.

[Auntie Raye-Raye · Rating 5 out of 5]

The author knows what the f she's talking about. I am very impressed with this book.

[Rachel · Rating 4 out of 5]

Full of lovely anecdotes.

[Tera · Rating 4 out of 5]

A fascinating read! I learned a lot about Juneteenth celebrations and the history and culture. I am not a fan of deep-frying, but I might try some of the recipes.

[Laura · Rating 4 out of 5]

This book was so colorful, so vibrant in the best way. I liked reading more about African American culture and seeing the different foods they make to celebrate Juneteenth

[Mindy · Rating 4 out of 5]

Good color pictures, a nice mix of expected recipes as well as some surprises (dukkah) make this a fun addition to my cookbook shelf. Check it out!

[Caroline · Rating 4 out of 5]

I made the zucchini corn dogs & crema, pickled purple carrots, pickled yellow squash, cornbread for our Juneteenth event. All turned out well. Would purchase this cookbook.

[Susan Johnson · Rating 5 out of 5]

I am by no means a serious cook, but I thoroughly enjoyed this book. She explained all the details excellently. I especially enjoyed the history about Juneteenth celebrations.

[Rae the Reviewer · Rating 5 out of 5]

Just flipping through this makes me hungry. The recipes are so creative and I'm looking forward to making these with my cousins.

[Queer · Rating 5 out of 5]

Necessary reading as we all begin to better understand and celebrate Juneteenth. What an incredibly inspired set of recipes and reflections!

[Nicole · Rating 3 out of 5]

Hmm. Maybe a couple of things I would try, especially if it's gonna be brought to a family function. Great info on Juneteenth, though.

[Talea · Rating 5 out of 5]

I leaned a little about Juneteenth, and African American culture. There are a lot of really good recipes inside this gem of a book. I can’t wait to try them.

[Robin Hurd-Graham]

Good cookbook AND history lesson. Fascinating aspect and twist on cooking traditional dishes. Loved the recipes shared and can’t wait to try more of yhem

[Charles Eldridge · Rating 3 out of 5]

I am glad this book exists. I learned a lot about the history and traditions of Juneteenth, but I wasn’t inspired by the recipes themselves.

[Dray · Rating 4 out of 5]

With Juneteenth becoming a national holiday it is time to build a national tradition of commemoration and celebration. This cookbook does just that. Delicious recipes that reflect a tie in to the holiday and spirit of Juneteenth.

[Shelby · Rating 5 out of 5]

Watermelon & Red Birds is by far my new favorite cookbook!

As food writer and cookbook author Nicole A. Taylor introduces it, “this book is intended to be light with the pleasure of good food and heavy with the weight of history.” The recipes, lessons, and photography in this book are so thoughtful. While this year’s Juneteenth has passed, we can learn from history & this cookbook year round. It’s a must read and addition to any kitchen.

Thank you to Simon & Schuster for the gifted copy for review.

[Dee · Rating 3 out of 5]

THANK YOU TO SIMON AND SCHUSTER FOR THE FREE COPY FOR REVIEW.
I was honestly very excited for this book but after reading it. It was a bit lackluster. Do I think we needed a Juneteenth cookbook not really but what I was hoping for wasn’t this. There are some recipes that I’m excited to try but other than that, I think this book is missing something or the direction it headed wasn’t the correct one. I will say its good read especially if you are looking to experiment with food or just try something new.

Hope you enjoy it!
And as always Happy Reading!

[T · Rating 3 out of 5]

A very eclectic mix of recipes with some fascinating background on the newest federal holiday in the US, Juneteenth. There are a lot of recipes that need to be baked and, as I’m a cook and not a baker, I really didn’t find many recipes I’d be wanting to try.

[Amy · Rating 4 out of 5]

Dear Ms. Nicole A. Taylor,

Please invite me for dinner and please serve the Roasted Nectarine Sundae. It doesn't even have to be dessert, that can be the whole dinner! :D

Thank you!

[Pinky · Rating 3 out of 5]

Want to try the Blueberry Pickle, Afro Egg Cream, and the Hibiscus Sichuan Snow Cone recipes.