African Books - Page 11

Cooking The Southern African Way: Culturally Authentic Foods Including Low-Fat And Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Kari A. Cornell, Peter Thomas

Amazon Price: $25.26 List Price: $25.26 Usually ships in 24 hours By: Lerner Publications Amazon Marketplace: 26 new & used starting at $15.00

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Harlem Really Cooks: The Nouvelle Soul Food of Harlem

Sandra Lawrence

Amazon Price: $16.95 List Price: $16.95 Usually ships in 24 hours By: Lake Isle Press Amazon Marketplace: 27 new & used starting at $5.69

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Harlem Really Cooks 5 out of 5 stars.
2 of 5 people found this review helpful.

From the HOT pink cover to the recipes that literally make your mouth water, this book is a joy! Many of the recipes are named after someone, and sound so deliciously REAL that you imagine yourself watching them cook and wishing you could sit down with them to sample the dish. Wonderful illustrations by Benny Andrews.....Let's Eat!

Harlem Really Cooks 4 out of 5 stars.
1 of 1 people found this review helpful.

It's a great book. I like the fact that it's broked down into seasons and the receipes are easy to follow. The Cuban port receipe is wonderful! I love that it also has nice art work.

An Extraordinary Cookbook 5 out of 5 stars.
1 of 1 people found this review helpful.

Harlem Really Cooks is more than a cookbook. It's a sharing of stories at a family reunion, a visit to an art gallery, it's experiencing Harlem, Africa or the Caribbean, without leaving home. I love this book and give it the highest recommendation.

Editorial Review:

Classic soul food recipes are honored, but with new spices, new flavors, and simpler techniques. Harlem Really Cooks combines art, history, photographs, personal anecdotes, and nostalgia. A portrait of the new Harlem, as seen through the eyes of a life-long resident and expert home cook.

The North African Kitchen: Regional Recipes and Stories

Fiona Dunlop

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Editorial Review:

Behind closed doors, North African home cooks are taking the region's food to new heights. Traditional dishes such as tagines, stews, soups, and salads are being adapted and refined, and new dishes are being created using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs.

The North African Kitchen is the result of Fiona Dunlop's long fascination with the region. She visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks. Simplicity is at the heart of the private medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie.

This culinary journey creates a vivid and sensual picture of how food is really shopped for and cooked in the private kitchens of some of the world's most extraordinary gastronomic cultures.

Farms And Foods Of The Garden State: A New Jersey Cookbook

Brian Yarvin

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Editorial Review:

This second in Hippocrene's line of state cookbooks is a comprehensive look at the incredibly diverse and bountiful state of New Jersey. The author captures the essence of the Garden State by profiling some of its most interesting farms, including a vineyard, a buffalo ranch, and a trout hatchery. More than 100 simple easy-to-follow recipes feature products from the profiled farms, making the direct but often overlooked connection between farmers and cooks. Recipes such as Chicken Vindaloo, Italian style stewed Peppers, and Portuguese Kale Soup also reflect New Jersey's ethnic diversity. An ingredients glossary and a shopping guide are also included.

Moroccan Food and Cooking

Ghillie Basan

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Editorial Review:

This wonderful collection of 75 recipes evokes the glorious tastes and textures of traditional Moroccan cooking - its exciting use of herbs and spices, its sweet and spicy combinations, its careful use of petals and flower waters - but places them in a modern context. The food is beautifully illustrated by 215 colour images specially commissioned from Martin Brigdale, one of the finest food photographers working today.

Recipes for an Arabian Night

David Scott

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Authentic, Luscious and easy to follow and prepare 5 out of 5 stars.
1 of 2 people found this review helpful.

I borrowed this book from a friend 4 years ago and copied two of the recipes There is one for Cous Cous which is excellent and easy to prepare and the sauce is wonderful. I had an opportunity to go to an authentic Morrocan restaurant and was surprised how much my Cous Cous tasted like theirs and I used his recipe and I have finally found the book after looking for so long

great book, but what happened to that price? 5 out of 5 stars.
1 of 2 people found this review helpful.

This is a great Middle Eastern cook book that has served me well forten years. Thought I'd replace my copy but had a little sticker shockover the price.

Anyway the recipes are great, especially the mezzeor appetizers. I make the hummus and the baba ghanooj all the time(the pages are really stained there). END

Feast

Franck Dangereux, Craif Fraser, Sue Degroot

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Taste of Morocco

Robert Carrier

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Cuisinart Food Processor Cooking

Carmel Berman Reingold

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Essential African Cookbook (Contemporary Kitchen)

Rosamund Grant

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Editorial Review:

With 70 recipes for every occasion, this is both an exciting and practical cookbook, covering dishes from all over the African continent.