African Books - Page 6

A Season in Morocco: A Culinary Journey

Meera Freeman

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Pretty good! 4 out of 5 stars.
1 of 1 people found this review helpful.

I recently purchased this book, the colours on the cover make it look so lovely. The recipes inside look pretty authentic, I asked my moroccan friend and she said they seem pretty good, so far we've tried one recipe and I'm looking forward to trying more very soon.

Editorial Review:

Part travelogue, part cookbook, this sumptuous volume journeys from Casablanca to Marrakech and everywhere in between, through the caf?s, kitchens and spice markets of this extraordinary country. Recipes for

* spice-infused couscous

* lamb Tagine

* mint teas

* delicate pastries

all detailed here, interspersed with images of ornate ceramics, metalwork and rugs. There are also tales of Turkish baths, camel rides, snake charmers and even tree-climbing goats!

Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays

Eric V. Copage

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Editorial Review:

Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays offers more than 125 treasured recipes from people of African descent all over the world: Jerked Pork Chops and Fresh Papaya Chutney from Jamaica; New-Fashioned Fried Chicken, a dish from the Deep South; and Tiebou Dienne, Senegalese herb-stuffed fish steaks with seasoned rice. In addition to main courses, there are recipes for a full range of dishes, from appetizers to soups, salads, side dishes, vegetables, breads, beverages, and, of course, desserts. Fried Okra, Antiguan Pepper Pot, Ambrosia Salad and Potato Salad, Garlic-Chedder Grits Soufflé, Caipirinha, and Sweet Potato Tarts in Peanut Butter Crusts are but a few of the delights featured here.

And along the way, learn about African American culture, including the seven principles of Kwanzaa and how people of African descent all across the globe celebrate the best their cultures have to offer through food and communion. Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays isn't just a cookbook -- it's a source of inspiration for the most extravagant of holiday gatherings as well as for a simple Sunday dinner.

The Ghana Cookery Book

Amazon Price: $24.95 List Price: $24.95 Usually ships in 24 hours By: Jeppestown Press Amazon Marketplace: 16 new & used starting at $22.84

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Customer Reviews:
Total reviews: 1 Average rating: 1.0 of 5

DO NOT NUY IF YOU'RE LOOKING FOR TRADITIONAL AFRICAN COOKING. THIS IS MORE OF A WESERN STYLE COOKING RATHER THAN AFRICAN! 1 out of 5 stars.
5 of 5 people found this review helpful.

This book is more of a western type oF a book, DO NOT PURCHASE IF YOU'RE LOOKING FOR TRADITIONAL TYPE COOKING. IT'S EXTREMELY DISAPPOINTING! AND, NOT WORTH THE PRICE!

Editorial Review:

One of West Africa's earliest recipe books, "The Ghana Cookery Book" was first published in Accra in 1933. Over 800 recipes make use of a wealth of local ingredients: ripe, tropical fruit, abundant fresh fish from the Atlantic Ocean, exotic spices, and a profusion of vegetables, grains and nuts from the fertile plantations of the Gold Coast. Providing a fascinating, unique snapshot of West African cuisine during the colonial period, "The Ghana Cookery Book" features a number of charming period advertisements, and is packed with vintage hints and tips on running a household in tropical Africa. If you have an interest in West Africa and the cultural histories of the region, this book makes for essential and enjoyable reading.

The African Cookbook

Bea Sandler

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Customer Reviews:
Total reviews: 6 Average rating: 3.5 of 5

Outdated but Interesting 3 out of 5 stars.
12 of 12 people found this review helpful.

"The African Cookbook" was initially published in 1970 and represented one of the first widely available cookbooks to explore the cuisine of Africa. Author Bea Sandler (who is now deceased) traveled extensively in Africa, and this cookbook was her attempt to introduce regional African food to America. Chapters cover different countries, including Ethiopia, Morocco, and Senegal. Some of the recipes are likely to be familiar to many cooks who have never before read an African cookbook (e.g., chapattis, couscous), but some are refreshingly unfamiliar. Each chapter describes how to put together an entire meal typical of that country, which is likely to appeal to many readers. Additionally, Sandler includes some nice anecdotes, such as the use of pieces of bread as a "tablecloth" of sorts that was common in Ethiopia. Thus, the reader gets some idea about the country's culture (or at least the culture circa 1970).

Although the all-meal approach is interesting and likely to appeal to many readers, it does have a drawback. Specifically, the author seems to expect that readers will make all the recipes in a particular chapter. The result is that many of the dishes made alone do not have much flair of Africa. For example, I made the braised cabbage, which consisted of cabbage and onion simmered in beef broth with some crushed red peppers. The dish was fine, but it didn't exactly sweep me away to Africa or make me feel like I was making anything unusual. I'm sure that the dish makes more sense in the context of the full meal.

The recipes are also presented in a confusing format - specifically, each ingredient is listed when it is to be added to the recipe. Thus, the ingredients are scattered throughout the recipe directions, making it somewhat difficult to gather together everything you need. The author tries to solve this problem by including a "shopping list" for each chapter, but these lists essentially include what you'd need to make every single recipe in the chapter. In addition, as happens with some foreign cuisine cookbooks, some of the ingredients are not explained in enough detail, such as "salad herbs."

In sum, this cookbook is of importance due to its historical place in helping to bring African cuisine to American readers, and some of the stories are interesting. However, some of the formatting issues and the outdated feel of the cookbook made it less than ideal for me. Recommended with reservations.

Editorial Review:

A national food magazine editor for years, gifted cook, lecturer, and restaurant consultant, the late Bea Sandler traveled throughout Africa collecting recipes and learning about African eating customs and methods of food preparation. Here are menus for complete meals from 11 African countries: Senegal, the Sudan, Mozambique, the Malagasy Republic, Ethiopia, Kenya, Liberia, South Africa, Morocco, Ghana, and Tanzania. She has devoted a chapter to each country, telling something about the food and serving customs and offering suggestions on how an American might present an African meal with some degree of authenticity and arranged by courses.

South of the Sahara:Traditional Cooking from the Lands of West Africa

Elizabeth A. Jackson

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

A Terrific Gift 5 out of 5 stars.
13 of 13 people found this review helpful.

If you are, or you have friends or family who are collectors of exotic cookbooks -- especially African -- then South of the Sahara is a terrific gift! It was my pleasure to receive a copy from the book's publisher to review for my African Cultures site at About.com. In addition to great, authentic West African recipes, the book contains valuable information about the various foods and sources where you may purchase the ingredients called for in West African cooking.

Editorial Review:

Come and discover the rich and sultry blend of meats, tropical fruits, vegetables, grains, spices and oils that served as the foundation of West African life for centuries. The history of these lands is as rich as the spicy food. Learn about ancient empires and the origins of modern nations as you choose from a selection of 120 tempting dishes. You can create these exotic foods in your own kitchen no matter where you live. Whether you are rediscovering West African foods or experiencing them for the first time, the author guides you through the ingredients and recipes with clear, easy steps. This book contains 70 full-colour photographs, sources and tips for buying tropical foods, a bibliography and an index. You can begin your journey today!

A Vegan Taste of East Africa (Vegan Cookbooks)

Linda Majzlik

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Customer Reviews:
Total reviews: 1 Average rating: 3.0 of 5

Uncommon subject, average treatment 3 out of 5 stars.
7 of 7 people found this review helpful.

The book contains recipes from a broad swath of East African nations, from Ethiopia and Sudan to Kenya and Tanzania. Some recipes (such as for injera) require more adaptation to the American or European kitchen than others. The author also includes recipes that wouldn't, it seems, be perceived by European/American readers as "exotic" enough on their own, by for example, adding grated coconut into chapati dough, which is not typically done.

Some things lose their authenticity when "translated" into vegan. This book strikes me as being more for the vegan Londoner seeking new flavors than actually reflective of the East African diet, what with its ingredient lists for soy yogurt and the like.

The book is divided into SOUPS, SNACKS, MAIN COURSES (multiple vegetables in a stew), GRAINS, VEGETABLES (mostly single vegetables), BREADS, SALADS, SAUCES AND RELISHES, DESSERTS, CAKES AND PASTRIES, and DRINKS.

It is a simple cookbook with no pictures and minimal formatting and perhaps serves as a helpful introduction to a region that is oft-forgotten in the culinary (and non-culinary) world.

Editorial Review:

A vast region of climactic and geographic extremes, East Africa is often characterized as a wasteland of the tastebuds, where harsh conditions lead to basic, flavorless food. This vegan cookbook dispells that myth, showcasing East Africa's hearty, healthy, and delectable ingredients—from sweet potatoes and cassava to sorghum, spices, and savory curries. Italian, Indian, and Portuguese influences combine with native African traditions and tastes to create a truly unique regional flavor. The cookbook's adventurous recipes sample the best animal-free ingredients of the region to create easy-to-make and easy-to-enjoy vegan meals.

Flavors of Africa Cookbook : Spicy African Cooking - From Indigenous Recipes to Those Influenced by Asian and European Settlers

Dave Dewitt, Mary Jane Wilan, Melissa T. Stock

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Customer Reviews:
Total reviews: 1 Average rating: 3.0 of 5

Editorial Review:

Journey to this most fascinating of continents and taste its delightfully unique and aromatic flavors. From spice-laden Arabic dishes of the north to the indigenous dishes of Africa's tropical center to the blended flavors of the "Old Cape Cookery" in the south, this book introduces you to a world of culinary wonders.

Enjoy such tantalizing cuisine as:

• Cape Town Curried Capsicum Prawns
• West African Banana and Chile Fritters
• Sweet-Hot Corn Cakes
• African Gumbo
• Ethiopian Chicken Stew
• Lamb Couscous with Onions and Raisins
• Peppered-Peanut Beef Kababs
• Curried Coconut Soup
• Papaya Ginger Beef with Piri Piris
• Sidi's Tamarind and Coconut Chicken
• Seafood Strudel with Sweet and Hot Pepper SauceIncludes glossary, mail-order sources, and more!

About the Authors

Dave DeWitt and Melissa T. Stock are the editors of Fiery Foods Magazine and, along with Mary Jane Wilan, are the co-authors of the Hot & Spicy series of cookbooks (all from Prima). DeWitt is also the author of Hot Spots and the co-author of Just North of the Border.

The Peppers, Cracklings, and Knots of Wool Cookbook: The Global Migration of African Cuisine

Diane M. Spivey

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Customer Reviews:
Total reviews: 5 Average rating: 4.0 of 5

Editorial Review:

Fifteen years in the making, this book emerges as a new approach to presenting culinary information. It showcases a myriad of sumptuous, mouth-watering recipes comprising the many commonalities in ingredients and methods of food preparation of people of color from various parts of the globe. This powerful book traces and documents the continent's agricultural and mineral prosperity and the strong role played by ancient explorers, merchants, and travelers from Africa's east and west coasts in making lasting culinary and cultural marks on the United States, the Caribbean, Peru, Brazil, Mexico, India, and Southeast Asia.

Groundbreaking in its treatment of heritage survival in African and African American cooking, this illuminating book broadens the scope of cuisine as it examines its historical relationship to a host of subjects--including music, advertising, sexual exploitation, and publishing. Provocative in its perspective, The Peppers, Cracklings, and Knots of Wool Cookbook dispels the long-standing misnomer that African cuisine is primitive, unsophisticated or simply non-existent, and serves as a reference in understanding how Africa's contributions continue to mark our cuisine and culture today.

South African Gourmet Food and Wine: Traditional South African Food and More

Myrna Rosen, Lesley Loon

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Practical, tasty S.A. dishes 5 out of 5 stars.
16 of 16 people found this review helpful.

"South African Gourmet Food & Wine" by Myrna Rosen and Lesley Loon

Don't be fooled by the title; this book is for all of us. Not only for experienced or gifted cooks but for those, like me, trying their hand for the first time. I particularly liked being told how many guests each recipe is designed to feed. I liked being given the option of measuring in either Metric or Imperial and I liked the simple way each recipe is explained. I showed it to a Master Chef friend and, despite his twenty years of experience, he was impressed.

Two old favourites that caught my eye were a Cape Malay dish called "Bobotie" based on fish and spices and "Monkey Gland Steak" with a terrific sauce of onions, mushrooms, Worcestershire and tomato sauce.

At random here are a few more : "Boerewors" (a typically South African barbeque sausage), Tomato Bredie (a tasty meat and tomato stew), Melktert (milk tart), Watermelon jam, Herring in mustard sauce, Sundried tomato and roasted garlic spread, Bombay curried banana chicken soup, Fish steak au poivre, Herb crusted rack of lamb and so on and so on and so on.....

This book is a must if you have ever lived in, or visited, South Africa. It will bring back many memories.

Modern Zanzibar Cuisine

Benn Haidari

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Modern Zanzibar Cuisine 5 out of 5 stars.
2 of 2 people found this review helpful.

"Modern Zanzibar Cuisine" is not only a lot of tasty and thrilling recipes. The anecdotes that accompany many of the recipes take one on a historical and geographical tour along the Swahili coast where I, in my younger years, spent so many happy days.
Torbj. Sundblom