Books — African Cooking

African Cooking

Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora

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Author: Jeff Koehler

With a wide range of exotic flavors and cooking styles, Morocco includes 80 recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food. From piquant appetizers like cumin-spiced potato fritters, to classic tagine and couscous entrees, and stuffed pastries like Seafood Pastilla, to fragrant sweets like Honeyed Phyllo Triangles Stuffed with Almonds, and, of course, Mint Tea, this beautiful collection of recipes surprises and inspires the home cook. Gorgeous photographs of such iconic Moroccan scenes as the markets of Marrakech and the date-filled oasis of Zagora capture the diverse flavors of this sun-splashed country.

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Moro: The Cookbook

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Author: Samuel Clark

The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked in history by the Moors' 700-year occupation of Spain. The book is much more than a simple catalogue of recipes—the chefs also communicate the romance and tradition inherent in each dish and their writing is informed by an intimate knowledge of long-established culinary and cultural traditions. In a market saturated with impersonal restaurant cookbooks, this book has a refreshingly different feel. It oozes character and is written and designed with palpable passion and insight.

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Classic Vegetarian Cooking from the Middle East and North Africa

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Author: Habeeb Salloum

Book annotation not available for this title.
Title: Classic Vegetarian Cooking from the Middle East & North Africa
Author: Salloum, Habeeb
Publisher: Interlink Pub Group Inc
Publication Date: 2002/03/01
Number of Pages:
Binding Type: PAPERBACK
Library of Congress:

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South African Cooking in the USA

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Author: Aileen Wilsen

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.

Features:

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

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Yolele! Recipes From the Heart of Senegal

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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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Cooking at the Kasbah: Recipes from My Moroccan Kitchen

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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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Ethiopian Cookbook (Planet Cookbooks)

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Author: Rachel Pambrun

Ethiopian Cookbook A Beginner's Guide This book has been written in support of millions of Africans in need. Proceeds from the sale of this book will help bring about change for suffering African communities. Ethiopian Cookbook has been requested by the President of GOURMAND INTERNATIONAL and the PARIS COOKBOOK FAIR to compete in the 2013 Gourmand World Cookbook Awards in Madrid, Spain. Delicious and Delightful - the exquisite flavours of Ethiopia are utterly divine. From the spices to the presentation method, a meal in Ethiopia is an experience! In this book you will learn a little about everything - from Ethiopian landscape and culture to food and traditions. You may even learn a few words in Amharic! This indispensable book contains 28 wonderful recipes that you will use over and over again. Each recipe is easy to follow and beautifully photographed. You are certain to find something to learn and enjoy in this Ethiopian Cookbook. For information on additional culinary ventures aiding Extreme Poverty around the world, please visit us online at www.PlanetCookbooks.com.

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

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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

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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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Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites

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Author: Sallie Ann Robinson

"If there's one thing we learned coming up on Daufuskie," remembers Sallie Ann Robinson, "it's the importance of good, home-cooked food." In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there.

Living on a South Carolina island accessible only by boat, Daufuskie folk have traditionally relied on the bounty of fresh ingredients found on the land and in the waters that surround them. The one hundred home-style dishes presented here include salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts. Gregory Wrenn Smith's photographs evoke the sights and tastes of Daufuskie.

"Here are my family's recipes," writes Robinson, weaving warm memories of the people who made and loved these dishes and clear instructions for preparing them. She invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family's recipes their own.

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