Bryant Terry is the Founder and Editor in Chief of 4 Color Books, an imprint dedicated to publishing visually stunning nonfiction by groundbreaking BIPOC chefs, writers, artists, activists, and innovators. He is the author of five acclaimed cookbooks, including Vegetable Kingdom, Afro-Vegan, and Vegan Soul Kitchen; editor of the anthology Black Food; and editor of The Best American Food and Travel Writing 2025. His work has earned a James Beard Award, an NAACP Image Award, and the Art of Eating Prize. Notable 4 Color titles include The Scarr’s Pizza Cookbook by Scarr Pimentel, My Cambodia by Nite Yun with Tien Nguyen, Flavor+Us by Rahanna Bisseret Martinez, The Black Yearbook by Adraint Khadafhi Bereal, and The Memory of Taste by Tu David Phu and Soleil Ho. Forthcoming works include cookbooks by Carla Hall, Nasim Lahbichi, Rashad Frazier, and Amethyst Ganaway. Terry’s work has been featured in the New York Times, Washington Post, NPR’s All Things Considered, and CBS This Morning. San Francisco magazine named him among the “11 Smartest People in the Bay Area Food Scene,” and Fast Company recognized him as one of “9 People Who Are Changing the Future of Food.”