Cooking the East African Way
Author | : Bertha Vining Montgomery |
Publisher | : Lerner Books [UK] |
Total Pages | : 76 |
Release | : 2009-06 |
Genre | : Cooking |
ISBN | : 0761343946 |
9 yrs+
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Author | : Bertha Vining Montgomery |
Publisher | : Lerner Books [UK] |
Total Pages | : 76 |
Release | : 2009-06 |
Genre | : Cooking |
ISBN | : 0761343946 |
9 yrs+
Author | : Constance R. Nabwire |
Publisher | : Lerner Publications |
Total Pages | : 0 |
Release | : 1988 |
Genre | : Africa |
ISBN | : 9780822509196 |
An introduction to the cooking of East and West Africa, with information on the land and people of this area of the giant continent, and including recipes.
Author | : Shereen Jog |
Publisher | : Penguin Random House South Africa |
Total Pages | : 215 |
Release | : 2020-02-01 |
Genre | : Cooking |
ISBN | : 1432310399 |
The East African Cookbook boasts a selection of recipes that reflects a cuisine that is modern and yet rooted in the traditional methods and tastes of East Africa. Author Shereen Jog is a fifth-generation Tanzanian national who shares her recipes for delicious soups, salads, main dishes and desserts. Bursting with the flavours of East African and Indian spices, these recipes will inspire everyone to cook mouth-watering meals for family and friends alike. Shereen is known for her creativity as she experiments and plays with flavours, using the abundance of fresh organic produce and the influence of a multi-cultural environment to prepare dishes that reflect the traditions of Arab, Swahili, Indian and colonial cuisines.
Author | : Bertha Vining Montgomery |
Publisher | : Lerner Publications |
Total Pages | : 78 |
Release | : 2002-01-01 |
Genre | : Juvenile Nonfiction |
ISBN | : 9780822541639 |
Offers an introduction to West African cooking, featuring typical recipes for everyday meals and snacks, and dishes for special occassions and holidays.
Author | : Miriam Malaquias |
Publisher | : |
Total Pages | : 196 |
Release | : 2019 |
Genre | : Cooking |
ISBN | : 9780988735958 |
Authentic East African Swahili Cuisine, Volume 1, is the revised edition of Taste of Tanzania that was published December 2013, 2021. The language is revised, preface chapter is added, serving size and recipes are revised. This book is all about recipes that are popular and meals that are prepared everyday among the Swahili speakers of East Africa. These Swahili influenced recipes are shared among a few countries like; Burundi, Kenya, Rwanda, Tanzania and Uganda. Simple recipes, as authentic as it can get. The food that you will eat in East African local restaurants or if you visit friends. Authentic East African Swahili cuisine is easy to use cookbook of Simple, flavorful recipes. Each of these ethnic treasures calls for the freshest of Ingredients, offering a healthy and flavorful option to your everyday diet. Only two ingredients in this book are processed, all other ingredients are fresh.
Author | : Lynne Marie Waldee |
Publisher | : Lerner Books [UK] |
Total Pages | : 76 |
Release | : 2009 |
Genre | : Cooking, French |
ISBN | : 076134277X |
An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.
Author | : Mary Winget |
Publisher | : Lerner Publications |
Total Pages | : 138 |
Release | : 2004-01-01 |
Genre | : Juvenile Nonfiction |
ISBN | : 9780822541691 |
Introduces the cooking and food habits of North Africa, and provides brief information on the geography, history, holidays, and festivals of the area.
Author | : James C. McCann |
Publisher | : Ohio University Press |
Total Pages | : 233 |
Release | : 2009-10-31 |
Genre | : Cooking |
ISBN | : 089680464X |
Africa’s art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across diverse human and ecological landscape. McCann reveals how tastes and culinary practices are integral to the understanding of history and more generally to the new literature on food as social history. Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents,but as lively and living records of historical change in women’s knowledge and farmers’ experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of African Americans’ “soul food.” Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.
Author | : Kari A. Cornell |
Publisher | : Lerner Publications |
Total Pages | : 80 |
Release | : 2005-01-01 |
Genre | : Juvenile Nonfiction |
ISBN | : 9780822512394 |
Serves up tantalising recipes for spinach with peanut sauce, curried meatloaf, pumpkin fritters and more. Seasoned liberally with vibrant colour photographs and easy step-by-step directions, many of the recipes are low in fat and call for ingredients one may already have at home. Also included are vegetarian recipes, complete menu suggestions and a cultural section highlighting the southern African people and their countries, holidays, festivals and, of course, their food.