A Taste of Africa PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download A Taste of Africa PDF full book. Access full book title A Taste of Africa by Dorinda Hafner. Download full books in PDF and EPUB format.
Author: Dorinda Hafner
Publisher: Wakefield Press
ISBN: 9781862545861
Category : Africa
Languages : en
Pages : 328
Get Book Here
Book Description
Over the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously travelled to countries such as Brazil, Cuba, Jamaica and the United States.
Author: Dorinda Hafner
Publisher: Wakefield Press
ISBN: 9781862545861
Category : Africa
Languages : en
Pages : 328
Get Book Here
Book Description
Over the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously travelled to countries such as Brazil, Cuba, Jamaica and the United States.
Author: Anne Bower
Publisher: University of Illinois Press
ISBN: 0252076303
Category : African American cookery
Languages : en
Pages : 202
Get Book Here
Book Description
Moving beyond catfish and collard greens to the soul of African American cooking
Author: Justice Kamanga
Publisher: Penguin Random House South Africa
ISBN: 9781770078024
Category : Cookbooks
Languages : en
Pages : 0
Get Book Here
Book Description
A collection of traditional and modern African recipes; easy to prepare meals featuring the ingredients, flavors, textures and aromas of African cooking.
Author: Michael W. Twitty
Publisher: HarperCollins
ISBN: 0062876570
Category : Cooking
Languages : en
Pages : 505
Get Book Here
Book Description
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: Dorinda Hafner
Publisher:
ISBN: 9780747279198
Category : Africa
Languages : en
Pages : 160
Get Book Here
Book Description
Over the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously traveled across the Atlantic to countries such as Brazil, Cuba, Jamaica, and the United States. Written by bon vivant and storyteller Dorinda Hafner, "A Taste of Africa" is a tantalizing introduction to some of the most exciting, dynamic food in the world. In over 100 traditional and modern recipes from ten countries in Africa, the Caribbean, and South America, Dorinda lovingly shows readers how to prepare a wide range of African delights, such as the Moroccan classic Tagine of Lamb with Pumpkins, Vegetables, and Fruit and Fried Plantains. This guide to wholesome and tasty cooking the African way, illustrated with maps and enlivened folk tales and history, will find a valued place in kitchens everywhere.
Author: Colin Harris
Publisher:
ISBN: 9781568471853
Category : Juvenile Nonfiction
Languages : en
Pages : 56
Get Book Here
Book Description
From the coastal cities of Dakar and Lagos to the grassy savannas and lush, steamy rain forests of the countryside, West Africa cultivates flavors that will delight your taste buds.
Author: Sharon Lurie
Publisher: Penguin Random House South Africa
ISBN: 1432310003
Category : Cooking
Languages : en
Pages : 382
Get Book Here
Book Description
After highly successful outings with her first two books, Sharon Lurie, aka the Kosher Butcher’s Wife, decided that it was time to make it official and combine the influences of her culinary heritage as both a kosher cook and a proud South African. As she says, South African cuisine is as deliciously diverse as its inhabitants, from the many indigenous peoples to the waves of immigrants and settlers who have made the southern part of Africa their home. In A Taste of South Africa with the Kosher Butcher’s Wife, Sharon Lurie takes you on an adventure through South Africa’s diverse and iconic dishes, but with traditional Jewish culinary twists. The mouth-watering recipes often include non-dairy options. And don’t think because Sharon is the Kosher Butcher’s Wife that she only thinks about meat dishes; there are ideas from starters to sweets with everything in between. An in her inimitable style, Sharon will keep you laughing along the way.
Author: Pierre Thiam
Publisher: Lake Isle Press
ISBN: 9781891105555
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
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: Barbara Baeta
Publisher: Hippocrene Books
ISBN: 9780781813433
Category : Cooking
Languages : en
Pages : 248
Get Book Here
Book Description
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.
Author: Roberta Brown Cooper
Publisher:
ISBN: 9781034645252
Category :
Languages : en
Pages :
Get Book Here
Book Description
This book is a culinary journey that will tantalize your palate with exotic ingredients, herbs, and spices, leaving a lasting impression on your taste buds that will keep you asking for more. African food is nutritious, tasty, spicy, and full of variety. Although the basic ingredients can be classified as carbohydrates, vegetables, meats, seafood, and spices, each ingredient within these categories can be prepared in a variety of ways, yielding thousands of delicious meals. You will find most African recipes require combining meats, fish, chicken, vegetables, and fruit.
