Recipes From The African Kitchen
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| Author | : Josie Stow |
| Publisher | : |
| Total Pages | : 144 |
| Release | : 2002 |
| Genre | : Cookery, African |
| ISBN | : 9781840912555 |
African food is bold and colourful, with rich earthy flavours and strong spicy undertones. The African Kitchen is the first book to combine the thrill of the safari with the excitement of pan-African cooking. Josie Stow takes us through a day in the life of a safari kitchen, from breakfast to nightcaps - you can enjoy game drive picnics, glamourous evening banquets, and a traditional Sengalese feast complete with hand washing ceremony. These meals can easily be re-created at home for all occasions. Ingredients such as chicken, corn, couscous, chillies and coriander are all readily available, but can be combined in new and exciting ways to create a truly African flavour.
| 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 | : Rafia Zafar |
| Publisher | : University of Georgia Press |
| Total Pages | : 148 |
| Release | : 2019-03-15 |
| Genre | : Social Science |
| ISBN | : 0820353655 |
Food studies, once trendy, has settled into the public arena. In the academy, scholarship on food and literary culture constitutes a growing river within literary and cultural studies, but writing on African American food and dining remains a tributary. Recipes for Respect bridges this gap, illuminating the role of foodways in African American culture as well as the contributions of Black cooks and chefs to what has been considered the mainstream. Beginning in the early nineteenth century and continuing nearly to the present day, African Americans have often been stereotyped as illiterate kitchen geniuses. Rafia Zafar addresses this error, highlighting the long history of accomplished African Americans within our culinary traditions, as well as the literary and entrepreneurial strategies for civil rights and respectability woven into the written records of dining, cooking, and serving. Whether revealed in cookbooks or fiction, memoirs or hotel-keeping manuals, agricultural extension bulletins or library collections, foodways knowledge sustained Black strategies for self-reliance and dignity, the preservation of historical memory, and civil rights and social mobility. If, to follow Mary Douglas’s dictum, food is a field of action—that is, a venue for social intimacy, exchange, or aggression—African American writing about foodways constitutes an underappreciated critique of the racialized social and intellectual spaces of the United States.
| Author | : Michael W. Twitty |
| Publisher | : HarperCollins |
| Total Pages | : 504 |
| Release | : 2018-07-31 |
| Genre | : Cooking |
| ISBN | : 0062876570 |
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
| Author | : Justice Kamanga |
| Publisher | : Penguin Random House South Africa |
| Total Pages | : 0 |
| Release | : 2010 |
| Genre | : Cookbooks |
| ISBN | : 9781770078024 |
A collection of traditional and modern African recipes; easy to prepare meals featuring the ingredients, flavors, textures and aromas of African cooking.
| Author | : Theresa M. Beatty |
| Publisher | : The Rosen Publishing Group, Inc |
| Total Pages | : 30 |
| Release | : 1999-01-15 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 0823952207 |
Describes some of the foods enjoyed in the different regions of Africa and provides recipes for dishes popular in these areas.
| Author | : Yvonne Short |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2011-07 |
| Genre | : Cooking, African |
| ISBN | : 9781770078079 |
Beautifully illustrated, A Kitchen Safari is not only a cookbook but also a practical souvenir; its fabulous scenic and wildlife photography brings to life the food and safari experience
| Author | : Fiona Dunlop |
| Publisher | : Interlink Books |
| Total Pages | : 0 |
| Release | : 2013-09-15 |
| Genre | : Cooking |
| ISBN | : 9781566569538 |
Behind closed doors, North African home cooks are taking the region's food to new heights. Traditional dishes such as tagines, stews, soups, and salads are being adapted and refined, and new dishes are being created using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. The North African Kitchen is the result of Fiona Dunlop's long fascination with the region. She visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks. Simplicity is at the heart of the private medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This culinary journey creates a vivid and sensual picture of how food is really shopped for and cooked in the private kitchens of some of the world's most extraordinary gastronomic cultures.
| Author | : Portia Mbau |
| Publisher | : Quivertree Publications |
| Total Pages | : 220 |
| Release | : 2019-08-01 |
| Genre | : Cooking |
| ISBN | : 1928429297 |
Journey through Africa with chef and founder of The Africa Cafe, Portia Mbau. In 1992 Portia started the first African restaurant in South Africa, serving food inspired by her travels across the continent. The Africa Cookbook is a compilation of her tried-and-tested recipes, designed to bring the flavours and techniques of Africa into your home kitchen. With Portia's added flair, the dishes go beyond tradition into innovation. Part of her signature is the use of healthy and organic ingredients that still evoke the authentic, much-loved flavours of Africa.
| Author | : Angela Shelf Medearis |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2008 |
| Genre | : Cooking |
| ISBN | : 9781891105395 |
With recipes from Africa, the Caribbean, and the Americas, this book covers classic recipes as well as more contemporary fare and several vegetarian dishes.
