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African Cooking

Moro East

Moro East Lowest new price: $18.36
Lowest used price: $18.35
List price: $29.95
Author: Samuel Clark

The Clarks renew their passion for the food of Spain and the Muslim Mediterranean, but this time they find their inspiration a little closer to home, in their local garden
When Sam and Sam took on their very first local garden they found themselves part of a community of Turks and Cypriots who cultivate and cook an extraordinary range of ingredients, many of which are integral to the food served at Moro. This collection follows a year in the life of this community garden, reflected in recipes that are unusual without being daunting. Many of the recipes reflect everyday activities—Turkish women rolling flatbreads or clipping the young vine leaves to make dolmades, families gathering to grill kebabs on the weekend—and the spirit of the community is captured in the photographs and the dishes. The 150 imaginative and seasonal recipes include Moro favorites and new combinations such as Pigeon Smoked Duck Breast with Apples, Walnuts and Chicory; Fried Green Tomatoes with Garlic and Sweet Vinegar; and Courgette and Yoghurt Soup. This character-filled garden was bulldozed to make way for the 2012 Olympics making this a true treasure, documenting the last ever growing season for Sam and Sam and the unique men and women of Manor Garden. Includes metric measurements.

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Cooking at the Kasbah: Recipes from My Moroccan Kitchen

Cooking at the Kasbah: Recipes from My Moroccan Kitchen Lowest new price: $11.58
Lowest used price: $2.08
List price: $22.95
Author: Kitty Morse

Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet authentic. With Morse's easy, step-by-step recipes and time-saving tips, any cook can create exquisite Moroccan flavors. On-location photos taken by the author's husband together with Laurie Smith's luscious stills create a beautiful insider's look at an intriguing cuisine and culture.

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Yolele! Recipes From the Heart of Senegal

Yolele!  Recipes From the Heart of Senegal Lowest new price: $12.00
Lowest used price: $8.85
List price: $21.95
Author: Pierre Thiam

Situated on the western coast of Africa, Senegal is a multicultural country with culinary influences from all over the world. Author Pierre Thiam grew up in its capital, Dakar, surrounded by bright, flavorful ingredients and passionate home cooks. His debut cookbook celebrates the art of creating family meals using organic, local produce and farm-fresh meats and seafood. An accessible and delicious introduction to the next big thing: African cuisine.

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Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time

Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time Lowest new price: $17.99
Lowest used price: $16.94
List price: $30.00
Author: Adrian Miller
Brand: Brand: The University of North Carolina Press

In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks"--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.
Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and 22 recipes.


  • Used Book in Good Condition

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South African Cooking in the USA

South African Cooking in the USA Lowest new price: $16.95
Lowest used price: $29.58
Author: Aileen Wilsen
Brand: Brand: Cape Point Press LLC

This collection of over 170 South African recipes has been tested and adapted for easy preparation in the US kitchen. The recipes are easy to follow and the results are nutritious, tasty and authentic. It includes suggestions on where to find key ingredients and ideas for substitutes. South African cuisine is a unique blend of flavors, with strong influences from Europe, Africa and the East. This book features traditional and contemporary favorites, such as: Samoosas, Mock smoked snoek pâté, Peppadew dip, Bobotie, Oxtail stew, Hot Durban curry , Monkeygland steak, Bunny chow, Chakalaka, Buttermilk pudding, Cape brandy pudding, Malvapoeding, Melktert, Koeksisters, Buttermilk rusks, Hotcross buns, Microwave fudge, Dom Pedros. The binding and paper used permit functional use in the kitchen. ABOUT THE AUTHORS: Aileen Wilsen, who holds a BSc in Home Economics from the University of Stellenbosch, South Africa, taught Home Economics at a girls' high school before establishing the demonstration kitchen at Gants Foods, where she developed recipes, presented cooking demonstrations and wrote two recipe books. She also developed recipes for companies that supplied national supermarkets with ready-to-eat food lines and worked as a freelance food consultant. She has a wholesome and practical approach to food preparation. Aileen currently resides in Arizona. Co-author Kathleen Farquharson (MSc, PhD) is Aileen's daughter. She works as a science editor and writer, and is based in the Pacific Northwest.


  • South African recipes
  • South African cookbook(s) - recipes
  • South African - cooking
  • South African food

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Couscous and Other Good Food from Morocco

Couscous and Other Good Food from Morocco Lowest new price: $8.98
Lowest used price: $4.05
List price: $19.99
Author: Paula Wolfert

Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world’s great cuisines, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food.

North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach. Once you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from Morocco will become a well-worn title on your cookbook shelf.

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Classic Vegetarian Cooking from the Middle East & North Africa

Classic Vegetarian Cooking from the Middle East & North Africa Lowest new price: $10.50
Lowest used price: $7.90
List price: $19.95
Author: Habeeb Salloum
Brand: Brand: Interlink Books

The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees.

Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.


  • Used Book in Good Condition

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"My Cooking" West-African Cookbook

"My Cooking" West-African Cookbook Lowest new price: $10.63
Lowest used price: $29.90
List price: $12.95
Author: Dokpe L. Ogunsanya

"My Cooking" West-African Cookbook is the most comprehensive selection of simple but authentic West-African recipes ever published in the United States. The cookbook offers a fascinating glimpse into the West-African kitchens. The book includes authentic easy recipe pages, colorful photos, etc. The book comes handy as an educational tool and makes for an interesting reading if used in the classroom or as a source for personal growth on the subject area if used outside the classroom.

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The African-American Heritage Cookbook: Traditional Recipes and Fond Remembrances From Alabama's Renowned Tuskegee Institute

The African-American Heritage Cookbook: Traditional Recipes and Fond Remembrances From Alabama's Renowned Tuskegee Institute Lowest new price: $9.28
Lowest used price: $2.39
List price: $16.95
Author: Carolyn Quick Tillery

Enjoy more than 200 traditional African-American recipes! This remarkable volume is the ultimate African-American cooking collection, with time-tested recipes for everything from beverages to soups and salads to main and side dishes to breads to desserts. And, the African-American Heritage Cookbook is more than just a recipe collection. It also features personal vignettes, pictorial accounts, literary passages, and poetry combined together to honor a notable American landmark—the Tuskegee Institute, founded by Booker T. Washington. You’ll learn to make such delectable, traditional dishes as:

-Hot Clam Dip
-Old-Time Potato Salad
-Salmon Croquettes
-Creole Rice
-And more!

Beginning with the final days of slavery and extending through the struggle for civil rights, this singular anthology is a historic tribute to African-Americans of yesterday, today, and tomorrow.

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Grandma Elmaleh's Moroccan Cookbook

Grandma Elmaleh's Moroccan Cookbook Lowest new price: $16.64
Lowest used price: $15.94
List price: $27.95
Author: Lisa Elmaleh Craig

A treasure trove of recipes, anecdotes, and food facts based on Moroccan-Jewish cooking which was described by the New York Times food critic in 1970 as "home cooking that a Sultan would envy"
For more than 50 years Sarah Elmaleh, the Moroccan-Jewish mother of a large immigrant family in Brooklyn, cooked sumptuous meals for family and friends. Her unique blend of Jewish and Moroccan cooking produced hundreds of recipes, most of which she kept in her head, until her granddaughter, Lisa Elmaleh Craig, sat her down and made her divulge her culinary secrets. This charming book combines recipes, reminiscences, and research with the author's own line drawings and color plates, to provide a verbal feast for the food-oriented reader as well as recipes ranging from a simple breakfast to a family feast. Includes dual measurements.

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