The Africa cookbook tastes of a continent
Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes.
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| Main Author: | |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Simon & Schuster Paperbacks,
[2010]
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| Edition: | First Simon & Schuster trade paperback edition. |
| Subjects: | |
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Table of Contents:
- African attitudes: an introduction
- Beyond bare-breasted maidens and cannibal cooks : 2,001,998 years of food, from the paleolithic to the present
- Cornucopia of cuisines
- Out of the dark : traditional African diets and modern health
- Calabashes and cassava meal : a glossary of African ingredients and utensils
- Mail-order sources
- Tastes of a continent
- Appetizers : a continent of nibblers
- Salads and soups : small bowls and side dishes
- Condiments : hot stuff and palate coolers
- Vegetables : lots and lots of leafy greens
- Main dishes : stews, grills, and the three-rock stove
- Starches : couscous and cassava meal
- Desserts : makroud and mangoes
- Beverages : mint tea, palm wine, and cool, cool water
- Menus
- Some sources on African foods.
