African Books - Page 9

Vertamae Cooks in the Americas' Family Kitchen (Americas' Family Kitchen (Television Program).)

Vertamae Smart-Grosvenor

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Vertamae Cooks in the Americas' Family Kitchen 4 out of 5 stars.
10 of 11 people found this review helpful.

This book has some great "Low Country" recipes including Shrimp Gumbo, Hush Puppies, a Wonderful Baked Cheddar Cheese Macaroni and Cheese. Also many southern vegetable dishes, as well as some celebrity recipes.

I lived in Atlanta Georgia for ten years. I enjoyed watching Vertamae's Cooking Show on PBS, trying several of the meals she showcased. I have been delighted with her book.

Anyone enjoying southern family style cooking will be delighted by adding these recipes for their dining table pleasures.

Delicious Recipies Everytime 5 out of 5 stars.
3 of 4 people found this review helpful.

I love this cookbook. I have never had a bad result.

Vertamae put together recipies with Southern style that defy the typical notion of southern cooking. My family is from Missippi, Missouri and Tennesee so having recipies that capture the regional taste is important.

When my favorite Aunt from Tennesee and her family visit they now expect me to make the Corn & Shrimp Chowder (found on page 37), I don't mind because it is easy to make and turns out perfect every single time.

Everytime I make a dish for company from this book at least two guests ask for the recipie. It even impresses my mother-in-law who is a terrific cook from a family of women who are terrific cooks.

She also includes folklore, family stories and little extras that make this book special. Another book you might like if you like this one is Spoonbread and Strawberry Wine.

Try it you will love it.

P.S. Vertamae has a cameo in Beloved. And I also love the PBS Series that inspired this book

Editorial Review:

A companion volume to the PBS series on the art of African-American cuisine introduces 110 delectable recipes, accompanied by folklore and anecdotes that trace the history and contribution of African roots to American cookery. Original. TV tie-in. 30,000 first printing. Tour. IP.

A Vegan Taste of North Africa (Vegan Cookbooks)

Linda Majzlik

Amazon Price: $10.16 List Price: $11.95 Usually ships in 24 hours By: Jon Carpenter Publishing Amazon Marketplace: 29 new & used starting at $6.62

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

Europe's Culinary Literati, rejoice! 3 out of 5 stars.
2 of 2 people found this review helpful.

This is not the first book that I have bought in this series, of vegan cooking from a variety of cultures. And I am very passionately fond of what is termed Middle Eastern/ North African cuisines.
This book lacks steps that the basic cook might need, but for those who have a familiarity with both more than basic cooking skills and the foods of the region referred to will no doubt find that it adds a healthy and tasty expansion to their diets.
Just know what a courgette is, and an aubergine!

Editorial Review:

This collection of cookbooks interprets the savory flavors of international cuisines for the animal-free, vegan diet. Each region's most famed dishes are detailed or redesigned to be meat- and dairy-free. With recipes for appetizers, breads, salads, main courses, desserts, and drinks, each cookbook covers the entire culinary palate.

With influences from East and West African culinary traditions, the cuisine of North Africa is presented in this recipe collection, which provides the vegan cook with a perfect opportunity to experiment with a wide range of crosscultural dishes. Included are recipes for spicy vegetable kebabs, Moroccan pizza, Tunisian vegetable stew, Egyptian chocolate cake, and cardamom coffee.

Caribbean and African Cooking

Rosamund Grant

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Editorial Review:

Every island of the Caribbean has its own character and so not surprisingly does the food from their kitchens. Indeed when Christopher Columbus first arrived in the Carribean he is said to have remarked that he saw so many islands he hardly knew which to go to first. So variety is the spice of life in Caribbean cooking. It is a delightfully eclectic blend of tastes and textures, influenced by ingredients and cooking techniques from Europe, Asia and Africa; a diversity born out of the mixture of races - Chinese, Portuguese, British, Indian, Amerindians and Africans whose travels and histories are the heart of the Caribbean. The essence of good Caribbean cuisine is in using fresh vegetables and fruit, and seasoning meats and fish in herbs and spices. Rosamund Grant's introduction to this cuisine presents recipes for traditional dishes as well as some created using ideas and ingredients borrowed from other cultures.

The Great Book of Couscous

Copeland Marks

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Excellent, all-season recipes for fresh, flavorful dishes 5 out of 5 stars.
12 of 13 people found this review helpful.

I consult this book after just about every trip to the farmer's market. It's an excellent source of fairly exotic, easy to prepare dishes, almost every one of which turning out a great success. Several lamb stews, one with dried prunes and raisins, another with parsley and fennel, kumin-seasoned carrots, couscous with chickpeas and onions and stuffed cornish hens with apricots, almonds and honey have all received rave reviews at our table. No recipes are overly elaborate, the problem is, to not become overly enthusiastic and try to cook up a whole chapter at a time.

Thorough review of North African Food 4 out of 5 stars.
6 of 6 people found this review helpful.

This author certainly knows the subject matter of this work and offers much in the way of descriptive background and recipes.

A favorite from the book is the Kesksou Bil Djedg (Chicken couscous) a staple dish of Algeria. It is so good and healthy with vegiies and all the spices of this region.

Included also are the typical fare of the area, tagines, and bastilla.

I prefer Wolfert's works on this fare.

Editorial Review:

A cookbook featuring a broad spectrum of couscous recipes feature dishes from three countries--Algeria, Morocco, and Tunisia--and divides them into sections on meat, desserts, poultry, seafood, vegetables, and fruit to acquaint the American cook with the culinary benefits of cooking couscous.

Taste of Eritrea: Recipes from One of East Africa's Most Interesting Little Countries (New Hippocrene Original Cookbooks)

Olivia Warren

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Customer Reviews:
Total reviews: 5 Average rating: 2.0 of 5

Editorial Review:

Taste of Eritrea provides 100 recipes and a substantial amount of background on this little-known country on the eastern coast of Africa. The cooking of Eritrea shows strong influences from such diverse regions as neighboring Ethiopia, former ruler Italy, Turkey, and England. From Ethiopia comes the use of berberé, a fiery blend of red chilies, garlic, ginger and other aromatic spices; ghee, a kind of clarified butter seasoned with ginger and a distinctive blend of other ingredients, including celery seed and fenugreek; and ingera, a sourdough flatbread made from wheat flour or teff, a local grain. This dish of towel-size, spongy bread is used as both plate and eating utensil by Eritreans. Like the Ethiopians, they eat with their hands, tearing off pieces of this moist bread and using it to convey every bite of food to their mouth.

It may seem odd to find pizza and lasagna in an African cookbook, but while few Italians remain in their country, Eritreans still eat spaghetti, drink espresso, and love Macedonia di Frutta, a mixed fruit salad served everywhere. Easy dishes likely to please include Alicha, a mixed vegetable curry; spiced Eritrean Doughnuts; and Doro Zigni, a spicy chicken stew akin to the incendiary wats of Ethiopia. Author Olivia Warren opens Taste of Eritrea with a good description of the country, its history, and culture. Anyone planning a trip there will also find it somewhat useful as a travel guide. --Dana Jacobi

The Gyros Journey: Affordable Ethnic Eateries along the Front Range

Joey Porcelli, Clay Fong

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Editorial Review:

Where to go to slurp ramen, skewer sate, or down a plate of Spam sushi? The Gyros Journey is your guide to authentic and affordable ethnic dining experiences in the Front Range. Written for the adventurous diner, this book describes family-owned businesses found off the beaten track that hold true to the traditions of their native lands. This guide celebrates local culinary and cultural diversity and includes sections on the following cuisines: African, Asian, Eastern European, Greek, Indian, Latin American, Mexican, Middle Eastern, vegetarian, and Western European. Besides supplying descriptions for restaurants from Longmont to Littleton, The Gyros Journey provides history, customs, and personal observations from chefs and restaurant owners. Whether you're looking for dim sum, tacos al pastor, or an authentic Ethiopian joint frequented by off-duty cab drivers, The Gyros Journey is for you.

Cooking the North African Way: Culturally Authentic Foods Including Low Fat and Vegetarian Recipies (Easy Menu Ethnic Cookbooks)

Mary Winget, Habib Chalbi

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

authentic recipes 4 out of 5 stars.
1 of 1 people found this review helpful.

although this book does not hold a huge tome of recipes, the recipes in the book well represent basic North African dishes that are pretty straight-forward and that you will find on the table. The ingredients are not difficult to come by particularly the spices...they are the basics and can be bought in bulk from many middle eastern or mediterranean stores to save money, but also can be found in the grocery store aisles. There is a nice section in the beginning detailing the people and cultures from the various North African countries. There are several pictures of the recipes throughout the book. The word 'authentic' in the title of the book speaks true. Nice book to add to your collection, and recipes that are in the book will also satisfy the palates of those that are not of North African origin. I find this book more authentic with a nicer selection of recipes than Hilaire Walden's bigger book, "North African Cooking". My reason for 4 stars is because I just wish there were more recipes.

Cooking Up an End to Childhood Hunger in America

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Editorial Review:

Today 12 million children in America are not getting the food they need to grow and develop. Research has shown that even brief periods of hunger during a child's developing years can have a devastating impact on the individual. Childhood hunger can permanently retard physical growth, brain development and cognitive functioning. Cooking Up An End to Childhood Hunger in America is a project of the End Hunger Network, in conjunction with Hunger Free America, we are committed to raising the awareness and funds necessary to bring an end to this devastating Crisis.

Food and Cooking of Africa and Middle East: A fascinating journey through these rich and diverse cuisines: the culinary history; the ingredients; the techniques ... 150 authentic dishes (Food and Cooking of)

Josephine Bacon, Jenni Fleetwood

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

One of the best African AND one of the best Middle Eastern cookbooks 5 out of 5 stars.
3 of 3 people found this review helpful.

Note: Amazon might have this listed by Mark O'Shea. It is not by him but by two women, Josephine Bacon and Jenni Fleetwood.

It's hard to believe, but in under 300 pages, the authors have managed to assemble a "greatest [culinary] hits of" TWO major, highly diverse regions--Africa and the Middle East. As a North African with many cooking-minded friends from the [West Asian] Middle East and from West and East Africa, I can assure you that many of these recipes appear in a form at least recognizable to cooks hailing from each of these regions. I say recognizable instead of authentic, because in every country, there exist so many different variations of the same dish--ethnic variations, regional ones, and even one family's preferred version versus another's--that I don't think any cookbook, restaurant, or native cook can rightly claim "authenticity."

The Amazon price for this coffee-table-size and -quality book is wonderfully low, at least to me (I paid the unfortunate list price in a bookstore). Every single recipe is gorgeously arranged by food stylists and photographed in full color. Many recipes illustrate each step of preparation with mini full-color photos.

The authors begin with an illustrated and surprisingly detailed multi-paged overview of both African and Middle Eastern cuilinary norms and standards. A few pages provide lists of the typical ingredients you might need to search for/amass before embarking on African/Middle Eastern recipes.

The recipes included here are ones very contiguous between even the furthest Asian reaches of the Middle East--Persia/Iran, for example--and interior, tropical Africa. A multi-cultural minded cook could easily prepare one of the Persian rice dishes, for example, alongside a Kenyan stew.

Fans of South Asian [especially Indian] cookery will warm quickly to the many delicious North and East African tagines/stews provided here. Since coastal Africa is itself a mix of interior indigenous, Arab, Persian, South Asian, and European cultural elements, coastal African food from all over the continent will please many palates from around the globe.

The recipes are for the most part very easy to prepare, with very clear instructions and thoughtful descriptive paragraphs prefacing each recipe. The authors have clearly traveled in the region, as many of their little tips and hints are consistent with my own experience. All of the famous "national" dishes with which you are familiar--Moroccan Bisteeya and Couscous; Ethiopian Doro Wat and Injeera bread; Tanzanian curries; pan-African plantain dishes; West African joloff rice; Persian wedding rice; pan-Arab kebab and kofta; Levantine stuffed grape leaves; Egyptian grilled pigeon--are here assigned thoughtful recipes which I believe would meet with many native cooks' approval.

I'm impressed with the extensive bread, rice/starch, dessert and beverage sections, which some authors are wont to overlook somewhat. Some examples include East African coconut chapati flatbreads; Shirin Polo (a festive fruit-and-nut pilaf); North African chilled Almond Milk; Moroccan Mint Tea; Orange-Blossom and almond milk-and-rice pudding from North Africa; East African fried banana fritters; and rose-flavored Turkish Delight sorbet.

Highly recommended for Western cooks interested in expanding their culinary horizons, or for cooks from one of the included countries interested in discovering links between their own cuisine and that of other regions or nations.

Editorial Review:

A fabulous collection of delicious recipes from all over Africa and the Middle East which captures the authentic flavors of a fascinating and undiscovered culinary region.

The Best of African Cooking Revised Second Edition

Manjase Banda

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Editorial Review:

This is a revised edition of "The Best Of African Cooking". In this edition they are over 130 recipes, illustrated in colour and using a variety of different ingredients from Africa. The book has a collection of African recipes whose origins range through the countries of North, West, East, and Southern Africa. Only the best recipes have been selected from the various African countries, including Egypt, Nigeria, South Africa, Zambia, Mozambique and many others. This is one book you will not want to miss. Here is all you have always wanted to know about African cooking, including different African styles of cooking, equipment used and plenty more. The recipes are easy to follow and the ingredients readily available in most supermarkets all over the world. This book contains some of the best African recipes.