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Author: Jolly Gonahasa
Publisher: Fountain Books
ISBN:
Category : Cooking
Languages : en
Pages : 196
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Book Description
Common recipes from Uganda for staples, meat, fish and poultry, and relishes, snacks and beverages. There are recipes for matooke, gonja, katogo and cassava, millet and variations on potatoes, rice and pumpkins. The meat section includes blood and offal recipes, luwombo and Ugandan stews. There are many recipes for groundnuts, bases, and sauces. Some delicacies and more intriguing dishes on offer are grasshoppers, ant balls, cultured milks and smoked water. Information about food preparation, nutrition and the origins and availability of ingredients heads each chapter, and some recipes and ingredients are illustrated. Jolly Gonahasa is a professional cook who has lived and experienced the food of most of the regions of Uganda. She intends her book for Ugandan and non-Ugandan food lovers, school teachers and gourmet cooks wanting to produce local food.
Author: Jolly Gonahasa
Publisher: Fountain Books
ISBN:
Category : Cooking
Languages : en
Pages : 196
Get Book Here
Book Description
Common recipes from Uganda for staples, meat, fish and poultry, and relishes, snacks and beverages. There are recipes for matooke, gonja, katogo and cassava, millet and variations on potatoes, rice and pumpkins. The meat section includes blood and offal recipes, luwombo and Ugandan stews. There are many recipes for groundnuts, bases, and sauces. Some delicacies and more intriguing dishes on offer are grasshoppers, ant balls, cultured milks and smoked water. Information about food preparation, nutrition and the origins and availability of ingredients heads each chapter, and some recipes and ingredients are illustrated. Jolly Gonahasa is a professional cook who has lived and experienced the food of most of the regions of Uganda. She intends her book for Ugandan and non-Ugandan food lovers, school teachers and gourmet cooks wanting to produce local food.
Author: Emilly Kembabazi
Publisher:
ISBN:
Category :
Languages : en
Pages : 118
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Book Description
Here is a Delightful Taste of the Ugandan Culture and People.A Book that you will want to take everywhere with you.Full of Surprising Facts and Recipes, Travel Ideas and Personal Notes from the Author Herself.Emilly Kembabazi was raised in a very small rural village experiencing next to nothing by the way of modern life, and now lives in Uganda's Capital of Kampala.She has written about her life and culture in such a vivid way that we can almost smell the cooking from the charcoal fire as we read.You will not want to put this book down until you have tasted every one of its recipes and visited each destination.As the invitation to 'enjoy' is so often given within its pages, Emilly now again invites you the reader to Enjoy!
Author: Jennifer Nansubuga Makumbi
Publisher: Simon and Schuster
ISBN: 1786073781
Category : Fiction
Languages : en
Pages : 432
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Book Description
In this epic tale of fate, fortune and legacy, Jennifer Makumbi vibrantly brings to life this corner of Africa and this colourful family as she reimagines the history of Uganda through the cursed bloodline of the Kintu clan. The year is 1750. Kintu Kidda sets out for the capital to pledge allegiance to the new leader of the Buganda kingdom. Along the way he unleashes a curse that will plague his family for generations. Blending oral tradition, myth, folktale and history, Makumbi weaves together the stories of Kintu’s descendants as they seek to break free from the burden of their past to produce a majestic tale of clan and country – a modern classic.
Author: Kingsley Oghojafor
Publisher: Gareth Stevens
ISBN: 9780836831122
Category : Juvenile Nonfiction
Languages : en
Pages : 104
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Book Description
An overview of the African nation of Uganda, including information on its geography, history, government, social life and customs, and relationship with North America.
Author: Kristin Schell
Publisher: Thomas Nelson
ISBN: 1400311411
Category : Religion
Languages : en
Pages : 225
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Book Description
Loneliness is an epidemic right now, but it doesn't have to be that way. The Turquoise Table is Kristin Schell's invitation to you to connect with your neighbors and build friendships. Featured in Southern Living, Good Housekeeping, and the TODAY Show, Kristin introduces a new way to look at hospitality. Desperate for a way to slow down and connect, Kristin put an ordinary picnic table in her front yard, painted it turquoise, and began inviting friends and neighbors to join her. Life changed in her community, and it can change in yours too. Alongside personal and heartwarming stories, Kristin gives you: Stress-free ideas for kick-starting your own Turquoise Table Simple recipes to take outside and share with others Stories from people using Turquoise Tables in their neighborhoods Encouragement to overcome barriers that keep you from connecting This gorgeous book, with vibrant photography, invites you to make a difference right where you live. The beautiful design makes it ideal to give to a friend or to keep for yourself. Community and friendship are waiting just outside your front door.
Author: Jehanne Dubrow
Publisher: Columbia University Press
ISBN: 0231554249
Category : Philosophy
Languages : en
Pages : 94
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Book Description
Taste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment. Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.
Author: Steve Page
Publisher: Independently Published
ISBN:
Category : Cooking
Languages : en
Pages : 0
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Book Description
Step into the enchanting world of Ugandan cuisine with "The Uganda Pantry," a culinary treasure trove that invites you on a journey through the vibrant flavours and rich traditions of this East African nation. This cookbook is a heartfelt tribute to the diverse and delectable dishes that define Ugandan cooking. From the lush green hills of Kabale to the bustling markets of Kampala, "The Uganda Pantry" is a celebration of the authentic recipes passed down through generations. Explore the magic of Ugandan spices, the warmth of communal cooking, and the joy of sharing meals with loved ones. Whether you're a seasoned chef or a kitchen novice, this cookbook offers a wide array of recipes that capture the essence of Ugandan gastronomy. From hearty stews like Rolex and Luwombo to sweet treats like Mandazi and Malewa, each page is a tantalizing invitation to savour the true taste of Uganda. With clear, easy-to-follow instructions, "The Uganda Pantry" is more than just a cookbook; it's a cultural immersion into the heart and soul of Uganda. Whether you're seeking to recreate cherished family recipes or embarking on an adventure in Ugandan cuisine, this book is your trusted companion to the flavours, traditions, and warmth of the nation. Discover the magic of Uganda's culinary heritage, one mouthwatering recipe at a time, and let "The Uganda Pantry" be your gateway to an unforgettable gastronomic journey.
Author: Ole G. Mouritsen
Publisher: Columbia University Press
ISBN: 023116890X
Category : Cooking
Languages : en
Pages : 282
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Book Description
In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Author: Ken Albala
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Social Science
Languages : en
Pages : 518
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Book Description
What's for dinner? Not just in America, but around the world? And how is it cooked, what's the historical significance of that food, how is it served and consumed, and who gets to clean up? This book provides fascinating insight into how dinner is defined in countries around the world. Almost universally, "dinner" is a key meal in most countries around the world, whether it be a simple dish of rice and beans, a slice of pizza on the go, or a multi-course formal meal. What do the specifics of how a meal is eaten-by hand instead of with utensils, for example-say about a specific culture? This fascinating one-volume reference guide examines all aspects of dinner in international settings, enabling insightful cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits. Some 50 countries are covered in chapters focusing on present-day meal habits in Europe, Asia, the Middle East, Africa, and North and South America. The commentary covers everything about the meal, such as the time, the cooking and preparation, shopping for ingredients, the clean-up process, gender-based participation roles, conversation or other social interactions, and etiquette-just about everything that happens at the table. The book is ideal for classroom teaching and learning, as the entries and photos are conducive to teaching students about other cultures, directly supporting the National Geography Standards. Students will be able to make informed comparisons between their own lives and the various cultural experiences described in the book.
Author: Jessamyn Waldman Rodriguez
Publisher: Clarkson Potter
ISBN: 0804186189
Category : Cooking
Languages : en
Pages : 304
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Book Description
Bake authentic multiethnic breads from the New York City bakery with a mission, with The Hot Bread Kitchen Cookbook, Yahoo Food's Cookbook of the Year. At first glance Hot Bread Kitchen may look like many other bakeries. Multigrain sandwich loaves, sourdough batards, baguettes, and Parker House rolls line the glass case up front in the small shop. But so, too, do sweet Mexican conchas, rich m’smen flatbreads, mini bialys sporting a filling of caramelized onion, and chewy Indian naan. In fact, the breads are as diverse as the women who bake them—because the recipes come from their homelands. Hot Bread Kitchen is a bakery that employs and empowers immigrant women, providing them with the skills to succeed in the culinary industry. The tasty corollary of this social enterprise is a line of authentic breads you won’t find anywhere else. Featured in some of New York City’s best restaurants and carried in dozens of retail outlets across the country, these ethnic gems can now be made at home with The Hot Bread Kitchen Cookbook.
