Cookbooks Around the World African

Cookbooks Around the World African

A Taste of Morocco by Amiard, Mouton, Seguin-Tsouli & Rauzier

More than just a cookbook, A Taste of Morocco is a celebration of Moroccan culture and traditions. Packed with more than 100 authentic recipes, the book also features introductions to the various regions and customs of this evocative country, as well as in-depth discussions of its key culinary ingredientsincluding spices, vegetables, meats, and sauces. Breathtaking photographs capture the true essence of Morocco: a fabulous journey through the desert, the imperial cities, and the stunning African coast. Written and illustrated by four well-known specialists in their field.

Casablanca Cuisine by Benayoun, Aline

Like all North African cuisines, pied noir cooking places great importance on fresh ingredients, and the author presents a full range of tasty and nutritious vegetable, fish, meat dishes, as well as salads and pied noir versions of couscous.

Traditional South African Cookery by Duckitt, Hildegonda

Fascinating recipes, some very, very old, brought to colonial South Africa by British, Dutch, French and German settlers.

Best of Regional African Cooking by Hachten, Harva

Over 240 recipes deliver unique, dramatic flavors of each region: North, East, West, Central and South. Glossary.

A Taste of Africa by Hafner, Dorinda

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. Helpful sidebars explain unusual ingredients and provide historical background of African foods and customs. Dorinda Hafner was born in Ghana, West Africa. She later moved to Australia and has worked as a storyteller, actress, dancer, choreographer, public speaker, writer, and television chef. Dorinda has written five books and is the host of a popular cooking show broadcast in 39 countries. Dorinda currently divides her time between Australia, Great Britain, and the United States.

I Was Never There & This Never Happened by Hafner, Dorinda

Traditional stories, recipes and personal memories in a warm, witty memoir of Ghanaian heritage.

Food of Morocco by Hal, Fatema

The Periplus Food of the World series combines great, authentic recipes with a virtual travelogue, as both prepared dishes and locations are featured in beautiful color photographs. This volume contains over 60 recipes that span the breadth of Moroccan cuisine. Some of the all-time favorites included in this book are authentic couscous, assorted tagines (slow-simmered stews), and mechoui (roast lamb Berber-style). Other recipes will show the home cook how to prepare such delicious Moroccan staples as chickpea salad, roasted eggplant salad, and Moroccan bread. Along the way, this book captures the full flavor of this historically rich land, a gateway to the East for European traders, to the West for North African merchants, and a land steeped in spices and exotic ingredients transported from all corners of the globe.

Africa Cookbook by Harris, Jessica B.

One-of-a kind culinary & cultural tour thru 200+ traditional & contemporary recipes from the whole of Africa.

Cafe Morocco by Helou, Anissa

Subtle and fragrant fusion of African, Arabian and European tastes starring cumin, coriander, paprika, couscous, olives, herbs and preserved lemons.

Zainabu's African Cookbook by Kallon. Zainabu Kpaka

Now more than ever, Americans are striving to eat better and healthier. At a time when obesity and heart disease are at an all-time high in this country, everyone us searching for food that is satisfying, nutritious, low-fat, and above all, appetizing. Most doctors now advise that Americans should be eating the way Africans always have, following a diet of fresh vegetables, whole grains, fruits, beans, and small portions of meat and oil. Mow, gastronomes and calorie-conscious eaters can find everything they are looking for in this volume. Here are delicious recipes and the stories behind them, giving readers more insight into African culture. From mango chicken and rice balls, and sesame spinach and beans to banana ginger akara, this beautiful volume includes all the favorite traditional dishes as the more exotic recipes like tilapia in kobo groundnut sauce. Most local supermarkets now carry a variety of African ingredients that were previously unavailable, but this book also uses substitute ingredients to enhance the dish in taste and appearance, so that even readers living in less-populated areas can enjoy these delectable recipes. A feast for the eyes and palate, Zainabu's African Cookbook will enable all aspiring cooks to sample a joyous, healthy, and delectable tradition that will lead them to eat and live better.

Traditional Moroccan Cooking by Madame Guinaudeau, Foreward by Claudia Roden

Moroccan cuisine is famous for its subtle blending of spice, herbs, and honey with meat and vegetables. The country's classic dishes are the famous couscous, tagines or stews, and bastilla, an exquisite pie made with a flaky pastry. This is the perfect introduction to a mouth-watering culinary heritage.

Great Book Of Couscous by Marks, Copeland

Copeland Marks serves up 350 classic recipes of Morocco, Algeria & Tunisia, with much attention paid to these countries' Jewish cuisines. Glossary.

Scent of Orange Blossoms by Morse, Kitty and Mamane, Danielle

During Spain's infamous Inquisition, Jews were forced to flee the country for more welcoming shores. Many of these refugees landed in northern Africa, specifically Morocco, and a unique cuisine was born of the marriage of Spanish, Moorish, and traditional Jewish culinary influences. Scent of the Orange Blossom celebrates this cuisine, presenting the elegant and captivating flavors passed down through generations of Jews in Morocco. The mouthwatering recipes include Fresh Fava Bean Soup with Cilantro for Passover, Chicken Couscous with Orange Blossom Water for Yom Kippur, and Honey Doughnuts for Hannukah. Illuminating the important connection among food, family, and tradition, the recipes are interspersed with letters between mothers and newly married daughters, discussing special events and menu planning.

Africa Uncorked : Travels in Extreme Wine Territory by Platter, John and Erica

John and Erica Platter, the couple who helped bring South African wine into the main-stream with the countryâ€™s first wine travel guide, have now fixed their trail-blazing tendencies on the rest of the continent with their remarkably original book, Africa Uncorked, Travels in Extreme Wine Territory. It doesnâ€™t meander through the manicured rows of the common wine locales-itâ€™s wine tasting with a machete and a typhoid shot. But that sort of thing has never dissuaded the Platterâ€™s. For wine journalists living in a place like Shakaâ€™s Rock KwaZulu-Natal, the rough road is Polo to their Marco. Africa Uncorked hikes to the outer regions of wine: from, Algeria, Egypt, Morocco and Tunisia, to the Indian Ocean Islands of Madagascar, Mauritius and Reunion; back onto the East African mainland to Ethiopia, Kenya and Tanzania; through Zimbabwe; and west to Namibia. They make interesting and unusual wine and food discoveries, bump into some extraordinary characters and pass through places that have been red-taped to tourists for decades. Unlike many wine travel narratives, the wine at the end of the road does not over shadow the road itself-the wine in the glass mixes with the collected impressions of the people and places along the way. The Platters also take a long look at the forces that have made the modern state of African wine what it is-from poverty to politics and religion-and represent them with the delicacy and insight of immediate experience. This book is a genuine first!

From the Lands of Figs and Olives by Salloum, Habeeb and Peters, James

One of the most complete books on the cuisine ever published, providing a wealth of exciting new recipes as well as some of the best traditional ones, carefully tested and adapted for the Western kitchen. From everyday basics to special occasion feasts, the food of the Middle East and north Africa is beautifully rendered in words and color photographs.

Rainbow Cuisine by Snyman, lannice

A wide variety of people from near and far who have made their hone under the vast African sky have contributed to what is now South African cuisine. The 250 recipes of this book portray typical traditional food that is both rustic and refined, simple and spicy; dishes that are lovingly prepared in homes and restaurants, and which show case the varied ingredients and culinary ethics that make up the tapestry of the South African table. As the new South Africa welcomes an upsurgence of visitors to her shores for a taste of tradition, Rainbow Cuisine is a timely publication, one which embraces he country's extraordinary culinary history, but also meets the aspirations of modern new world cooking trends. Metric measurements.

African Kitchen by Stow, Josie

Chef Joise Stow combines the thrill of the safari with the excitement of pan-African cooking. She uses today's most popular ingredients in exciting combinations with recipes for all occasions. Whether you are looking for a quick lunch or leisurely supper, breakfast or snack dishes, new ideas for the barbecue or recipes for a lavish dinner party, The African Kitchen will provide inspiration and enjoyment.

Moroccan Collection by Walden, Hilaire

100+ enticing recipes for the vibrantly sensual dishes of Morocco's city markets, countryside & coast. Handsome color photos.

North African Cooking by Walden, Hilaire

Great Value! 100+ fragrant, highly varied dishes from Morocco, Tunisia, Algeria and Egypt, plus rare insight into customs and culinary traditions.

Taste of Eritrea by Warren, Olivia

Eritrea, a beautiful, small country in northeast Africa, won its independence from Ethiopia in 1991. Influenced by many occupying and neighboring cultures, Eritrea's cuisine includes fruits and vegetables brought by the Italians, chili peppers from the Turks, European-style beer from the British, a traditional bean stew from Egyptians, and many staples from Ethiopian cuisine. Popular dishes include injera, a round pancake-like bread, zigni, a spicy stew made of meat, chicken, fish or vegetables, tumtumo, a mild lentil dish, and shtro, a spicy legume puree. The cookbook includes 100 easy-to-follow reicpes, adapted for the North American kitchen, a section on staple ingredients (explains how to create spice blends and other basics), and the author's insightful introduction and comments throughout regarding the history, traditions, and culture of Eritrea. Chapters included are: Beverages, Breads and Pastries, Breakfasts, Snacks, Appetizers and Side Dishes, Traditional Eritrean Main Dishes, and Desserts. OLIVIA WARREN's parents lived in Asmara, Eritrea with her older siblings for four years. Olivia was born and raised in an American household with Eritrean art, food, and even an Eritrean housekeeper, and decided to travel to Eritrea on her own to learn more about the country. She currently resides in Denver, Colorado.

Spices of Life by Wells, Troth

Brings over 100 delicious recipes from Africa, Asian, Latin America, and the Middle East using favorite spices like cloves, nutmeg, chilies, and pepper, as well as some less familiar ones. It comes with a Spice Guide to introduce the flavorings and give advice on how to use them.

Couscous & Other Good Food From Morocco by Wolfert, Paula

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. 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 the rare cookbooks that are as valuable for their good reading as for their inspired food.

Tastes of North Africa by Woodward, Sarah

When, over a thousand years ago, the Moors of North Africa conquered the lands around the Mediterranean, they brought with them foods which were to influence Western cooking for years to come. Spices from the caravan trade, rice from India, citrus fruit, eggplants, spinach, sugar cane were all introduced to Spain, Portugal, Sicily, and Provence by the Arab invaders, and they still dominate the table today. With nearly 100 recipes for traditional and contemporary dishes, Tastes of North Africa celebrates the rich culinary legacy of an ancient people.

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