| Description |
xi, 382 pages : illustrations ; 25 cm |
| Contents |
Machine derived contents note: Contents -- Map -- African Attitudes: An Introduction -- Beyond Bare-Breasted Maidens And Cannibal Cooks: 2,001,998 Years Of Food, From The Paleolithic To The Present -- A Cornucopia Of Cuisines -- North Africa -- South Africa -- East Africa -- West Africa -- Out Of The Dark: Traditional African Diets And Modern Health -- Calabashes And Cassava Meal: A Glossary Of African Ingredients And Utensils -- Mail-Order Sources -- Tastes Of A Continent -- Appetizers: A Continent of Nibblers -- Salads and Soups: Small Bowls and Side Dishes -- Condiments: Hot Stuff and Palate Coolers -- Vegetables: Lots and Lots of Leafy Greens -- Main Dishes: Stews, Grills, and the Three-Rock Stove -- Starches: Couscous and Cassava Meal -- Desserts: Makroud and Mangoes -- Beverages: Mint Tea, Palm Wine, and Cool, Cool Water -- Menus -- Some Sources On African Foods -- Index -- Metric Equivalencies |
| Summary |
"The Africa Cookbook features more than 200 traditional and contemporary recipes collected from home kitchens across Africa, including the familiar couscous of Morocco, the savory stews of the eastern grasslands, and the curries and chutneys of the Swahili coasts. From the sophisticated cuisine of Senegal to the creolized food of Mauritius and the Seychelles to the Afrikaner barbecues of South Africa, Harris presents the food of the continent and paints unforgettable portraits of the people who shared their culinary heritage with her. Illustrated with archival postcards from the author's collection, The Africa Cookbook celebrates countries whose contributions to the way we eat today have been too long ignored. Now home cooks can sample Potatoes with Mint Leaves and Garlic from Algeria or Senegal's classic Theibou Dienn. Spicy fried oysters with peanut sauce from Togo wakes up the palate, while Mango Cream from Cameroon cools the fire. Carrot Sambal from South Africa makes a piquant side dish, while Kedjenou (chicken stewed with tomato, onions, chile, garlic, and ginger) from C&3244;te d'Ivoire makes an intriguing main course. A special section of menus using recipes from the book complete with suggestions for appropriate decor and music, makes it easy to plan a variety of African feasts. Harris also includes a glossary of ingredients and utensils, a selection of mail-order sources, and a list of more good reading on African foods." --Publisher |
|
Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes |
| Notes |
Originally published: New York : Simon & Schuster, 1998 |
| Bibliography |
Includes bibliographical references (pages 363-366) and index |
| Subject |
Cooking, African.
|
| LC no. |
98038882 |
| ISBN |
0684802759 |
|
