The fragrances, emotions, and tastes of the famous Tuskegee Institute, founded by former slave Booker T. Washington in 1881, are evoked in this collage of personal vignettes, pictorial accounts, poetry, and more than 200 traditional recipes. The history and entertaining information in these pages conjures the spirit of the small southern town of Tuskegee, Alabama, that for over 100 years has been a mecca and center of progress and education for African Americans. Not just a collection of recipes, The African-American Heritage Cookbook includes memories and literary passages intended to honor a notable American landmark. Beginning with the final days of slavery and extending through the Victorian period, the world wars, and the struggle for civil rights, this collection brings alive the pain and pride of suffering sharecroppers, the aspiring students of Washington's fledgling school, and of the thousands of graduates who have gone forth to change America and the world.

Here's one of the recipes:

Sweet Potato Soup

1 medium onion, sliced thin
1/2 tablespoon minced garlic
2 1/2 tablespoons butter
1/4 teaspoon ground cumin
4 cups chicken broth
3 large sweet potatoes, peeled and sliced thin
2 large russet potatoes, peeled and sliced thin
1 cup light cream
1/4 cup thinly sliced green onions
Salt and pepper

In an medium sauce pan over medium heat, saute onion and garlic in butter. Add celery and cumin and allow to cook an additional 2 minutes.  Add broth and potatoes; bring to a boil. Reduce heat to medium-low, cover, and simmer an additional 25 to 30 minutes or until potatoes are tender.  Puree potatoes, add cream, and simmer over low heat.  If necessary, thin with water or additional chicken stock. Season with salt and pepper to taste.  Ladle soup into bowls and garnish with green onions.