4 Color, an imprint of Ten Speed Press/Penguin Random House, collaborates with the most forward-thinking and groundbreaking chefs, writers, artists, activists, and innovators of color to craft visually stunning nonfiction books that inspire readers and give rise to a more beautiful, healthy, just, and sustainable world. Forthcoming books from Adraint Bereal, Rashad Frazier, Carla Hall, Rahanna Bisseret Martinez, Nyum Bai, Tu David Phu, Scarr’s Pizza.
The Memory of Taste by Tu David Phu and Soleil Ho
ABOUT THE MEMORY OF TASTE
A playful collection of over 85 Vietnamese and Viet American dishes and immersive travel photography from Top Chef alum Tu David Phu that blends the Oakland native’s modern culinary style with the food wisdom from his refugee family.
Tu David Phu trained in the nation’s top restaurants only to realize the culinary lessons that truly impacted him were those passed on by his parents, refugees from Phú Quôc. In his hometown of Oakland, California, his parents taught him hard-won lessons in frugality, food-covery cooking, and practical gill-to-fin eating.
Centered around Tu’s childhood memories in the diverse Bay Area and family stories of life on Phú Quốc island, The Memory of Taste explores the Phu family’s ability to thrive and adapt from one coastal community to another. With tried-and-true tips like how to butcher a fish, tastebud-tingling flavor combinations, and stunning photographs, Tu guides both novice and experienced chefs alike in his take on Viet cooking, including:
Staples in every Vietnamese kitchen like Cơm Tấm (Broken Rice), Dán Sả (Lemongrass Paste), and Nước Mắm Cham (Everyday Fish Sauce)
Seafood dishes that utilize the less “desired” parts like Huyết Cá Tái Chanh (Tuna Bloodline Tartare), Canh Chua Đầu Cá Hồi (Hot Pot-style Salmon Head Sour Soup), and Xương Cá Hồi Ghiên Giòn (Fried Fish Frames)
Fine-dining dishes from Tu’s pop-up days like Gỏi Cuốn Cá Cornets, Mì Xào Tỏi Nấm Cục (Truffled Garlic Noodles), and Bánh Canh Carbonara
Adapted recipes from new traditions like Bánh Ít Trần (Sticky Rice Dumplings), Cơm Cua Hấp (Dungeness Crab Donburi), and Phở Vịt Nướng (Roasted Duck Phở)
The Memory of Taste is Tu’s story of returning to his roots and finding long-hidden culinary treasure. In his debut cookbook, Tu offers readers a chance to enjoy the bounty of his parents’ lessons, just as he has.
The Black Yearbook by Adraint Khadafhi Bereal
ABOUT THE BLACK YEARBOOK [PORTRAITS AND STORIES]
A gripping exploration of the joys, hardships, and truths of Black students through intimate, honest dialogues and stunning photography, author of Heavy
“A radical, reverential, and restorative document of community.”—Rebecca Bengal, author of Strange Hours: Photography, Memory, and the Lives of Artists
When photographer Adraint Bereal graduated from the University of Texas, he self-published an impressive volume of portraits, personal statements, and interviews that explored UT’s campus culture and offered an intimate look at the lives of Black students matriculating within a majority white space. Bereal’s work was inspired by his first photo exhibition at the George Washington Carver Museum in Austin, entitled 1.7, that unearthed the experiences of the 925 Black men that made up just 1.7% of UT’s total 52,000 student body.
Now Bereal expands the scope of his original project and visits colleges nationwide, from Historically Black Colleges and Universities (HBCUs) to predominantly white institutions to trade schools and more. Rather than dwelling on the monolith of trauma often associated with Black narratives, Bereal is dedicated to using honest dialogue to share stories of true joy and triumph amidst the hardships, prejudices, and internal struggles. Using an exciting and eclectic design approach to accompany the portraits and stories, each individual profile effectively conveys the interviewee’s unique voice, tone, and background.
The Black Yearbook reframes society’s stereotypical perception of higher education by representing and celebrating the wide range of Black experiences on campuses.
Flavor+US
by
Rahanna Bisseret Martinez
A delicious dive into cuisines from all over the world, featuring more than 70 recipes that teach need-to-know cooking techniques and build confidence for anyone who wants a seat at the chopping board, stove, and table—from a Top Chef Junior finalist.
In this approachable cookbook, Rahanna Bisseret Martinez shares how to make food from around the world that respects the earth, workers, and consumers. A college freshman who has already cooked in the finest restaurants, she serves up lessons, tips, and tricks she has learned since her culinary career began at age thirteen, including techniques for everything from roasting and stir-frying to pickling and infusing. The desserts and drinks chapters are perfect for hosting and making everyday meals special. Flavor+Us is filled with stories from Rahanna’s experiences learning to cook in her family’s Californian kitchen, her time competing on Top Chef Junior, and the restaurants where she learned what cooking in community means.
Black Food
Edited & Curated
by Bryant Terry
The most critically acclaimed cookbook published in North America in 2021, this beautiful, rich, and groundbreaking book explores Black foodways within America and around the world. Curated by artist, food justice activist, and author Bryant Terry.
Winner of THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: The Washington Post, Time Out, NPR, Los Angeles Times, Food52, Glamour, New York Post, Minneapolis Star Tribune, Vice, Epicurious, Shelf Awareness, Publishers Weekly, Library Journal
“Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University
In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork.
Editor-in-Chief: Bryant Terry
Senior Editor: Claire Yee
submissions Email
submissions@4colorbooks.com