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| Author | : Pierre Thiam |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2008 |
| Genre | : Cooking |
| ISBN | : 9781891105388 |
Situated on the western coast of Africa, Senegal is a multicultural country with culinary influences from all over the world. This title celebrates the art of creating family meals using organic, local produce and farm-fresh meats and seafood. It offers an introduction to the African cuisine.
| Author | : Pierre Thiam |
| Publisher | : Lake Isle Press |
| Total Pages | : 192 |
| Release | : 2019-10-07 |
| Genre | : Cooking |
| ISBN | : 9781891105692 |
In this landmark cookbook, chef Pierre Thiam, a native of Senegal, celebrates fonio, an ancient "miracle grain" of his childhood that he believes could change the world. Grown for centuries in Africa, fonio is not only nutritious and gluten-free, but also as easy to cook as rice and quinoa. The Fonio Cookbook is full of simple recipes for the home cook, with both traditional West African dishes such as Fonio Fritters with Sweet Potato and modern creations like Tamarind Roasted Chicken with Fonio and Fonio Seafood Paella. There are also numerous fonio dishes for breakfast and satisfying your sweet tooth, including Fonio and Plantain Pancakes and Fonio Chocolate Cake with Raspberry Coulis. Among the recipes, you'll find a rich cultural history of fonio that Thiam recounts in fascinating detail. The Fonio Cookbook also takes the reader on a journey to Senegal's fonio-growing region, with evocative photos and stories from harvest season detailing the grain's ease of growth and highlighting the people who transform fonio from crop to edible grain. Come along and discover this nutrient-rich ancient grain that's gaining incredible momentum in the western world and how it can replace any grain in your favorite dishes.
| Author | : Pierre Thiam |
| Publisher | : Lake Isle Press |
| Total Pages | : 0 |
| Release | : 2015 |
| Genre | : Cooking |
| ISBN | : 9781891105555 |
Showcases the ingredients and techniques elemental to Senegalese cooking, the food producers at the heart of its survival, and the unique cultural and historical context it exists in. You ll meet local farmers, fishermen, humble food producers, and home cooks each with stories to tell and recipes to share and savor. You won t just be learning to make a few dishes, you ll learn about the Senegalese people, the stories of their past, and importantly, the issues they face today and tomorrow.
| Author | : Stanley Tucci |
| Publisher | : Simon and Schuster |
| Total Pages | : 400 |
| Release | : 2012-10-09 |
| Genre | : Cooking |
| ISBN | : 1451661258 |
Presents more than two hundred authentic Italian recipes and shares authors' family stories.
| Author | : Natalia Rose |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 245 |
| Release | : 2012-11-06 |
| Genre | : Cooking |
| ISBN | : 0762791306 |
With the publication of The Raw Food Detox Diet, Natalia Rose popularized the concept of “detox dieting.” Her principles for cleansing and revitalizing the body by emphasizing living foods and proper food combinations caught the attention of Doris Choi, personal chef and caterer to New York’s cognoscenti—and inspired a whole new culinary approach. Rose and Choi teamed up to create The Rose Program Culinary Institute and Detox Delivers, an innovative cooking school and food delivery service for clients nationwide. Now, with The Fresh Energy Cookbook, they unveil more than 150 of Chef Doris’s most coveted recipes, ideal for dieters and home cooks of all stripes. Lovingly compiled and gorgeously photographed, it covers essential kitchenware, prep skills, pantry items—and recipes for everything from juices and smoothies to warm savory salads, satisfying entrees, and guiltless desserts—all delicious and stunningly simple to prepare. Contrary to popular opinion, true detoxing is not about drinking lemon water and starving oneself for weeks at a time; it’s about eating whole, fresh, high-vibration foods as nature intended us to, every day. While this cookbook features many vegan and raw dishes, it offers a range of amazingly healthy recipes, some of which include goat cheese, fish, and gently cooked starches and vegetables. Among the mouthwatering salads, soups, appetizers, entrees, and desserts are: Daikon Summer Rolls with Tomato Yuzu Dip Amalfi Salad Cauliflower Pizza with Matbucha Sauce Quick Ratatouille Fennel-Stuffed Salmon Butternut Squash Fries Chocolate Banana Ice Cream Lemon and Yuzu Granita
| Author | : Jonathan Highfield |
| Publisher | : Taylor & Francis |
| Total Pages | : 239 |
| Release | : 2017-04-07 |
| Genre | : History |
| ISBN | : 1351764438 |
Food is a defining feature in every culture. Despite its very basic purpose of sustaining life, it directly impacts the community, culture and heritage in every region around the globe in countless seen and unseen ways, including the literature and narratives of each region. Across the African continent, food and foodways, which refer to the ways that humans consume, produce and experience food, were influened by slavery and forced labor, colonization, foreign aid, and the anxieties prompted by these encounters, all of which can be traced through the ways food is seen in narratives by African and colonial storytellers. The African continent is home to thousands of cultures, but nearly every one has experienced alteration of its foodways because of slavery, transcontinental trade, and colonization. Food and Foodways in African Narratives: Community, Culture, and Heritage takes a careful look at these alterations as seen through African narratives throughout various cultures and spanning centuries.
| Author | : Chukwuma J. Obiagwu |
| Publisher | : |
| Total Pages | : 148 |
| Release | : 2008 |
| Genre | : History |
| ISBN | : |
Adventures of Ojemba is the story of the Igbo people. In contrast to many historical narratives, Dr. Chukwuma J. Obiagwu chooses to avoid dwelling on any particular issue in history and it's effect on the Igbo people. Rather, he provides the readers with a general overview of their culture, traditions, habits, and general life. Tracing the historical context and their beginnings, this book addresses major events faced by these people. It is inevitable that basic questions such as "who are the Igbo people?" provoke a plethora of theories, explanations, and questions. This study provides clear insight on what distinguishes the Igbo people from other neighboring peoples. It is a supplement to Dr. Elizabeth Isichie's history text, The History of Igbo People, and compliments this text by providing more probable answers to the origins of these people. Dr. Obiagwu's main theory proposes that the Igbo people are descendant of the black Jewish population. A common view of historians throughout time, Obiagwu thoroughly develops this argument through his assessment of the aspects of the Igbo people's lives.
| Author | : Jocelyn C. Zuckerman |
| Publisher | : The New Press |
| Total Pages | : 354 |
| Release | : 2021-01-05 |
| Genre | : Political Science |
| ISBN | : 1620975246 |
Finalist, Helen Bernstein Book Award for Excellence in Journalism In the tradition of Eric Schlosser's Fast Food Nation, a groundbreaking global investigation into the industry ravaging the environment and global health—from the James Beard Award–winning journalist Over the past few decades, palm oil has seeped into every corner of our lives. Worldwide, palm oil production has nearly doubled in just the last decade: oil-palm plantations now cover an area nearly the size of New Zealand, and some form of the commodity lurks in half the products on U.S. grocery shelves. But the palm oil revolution has been built on stolen land and slave labor; it’s swept away cultures and so devastated the landscapes of Southeast Asia that iconic animals now teeter on the brink of extinction. Fires lit to clear the way for plantations spew carbon emissions to rival those of industrialized nations. James Beard Award–winning journalist Jocelyn C. Zuckerman spent years traveling the globe, from Liberia to Indonesia, India to Brazil, reporting on the human and environmental impacts of this poorly understood plant. The result is Planet Palm, a riveting account blending history, science, politics, and food as seen through the people whose lives have been upended by this hidden ingredient. This groundbreaking work of first-rate journalism compels us to examine the connections between the choices we make at the grocery store and a planet under siege.
| Author | : Machiko Chiba |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2010 |
| Genre | : Cooking |
| ISBN | : 9781891105449 |
"Machiko Chiba's microwave cook pot, the Cook-Zen, will change the way you cook ... In 'The Cook-Zen Way to Eat', the follow-up to 'The Cook-Zen Cookbook', author Machiko Chiba has returned with even more incredible recipes made in minutes ..."--Front flap
| Author | : Barbara Baeta |
| Publisher | : Hippocrene Books |
| Total Pages | : 248 |
| Release | : 2015 |
| Genre | : Cooking |
| ISBN | : 9780781813433 |
Designed as an introductory, but comprehensive cooking course that builds on basic flavors, textures, and cooking principles, and seasons them with stories, photography, and cultural explanations.
