The Africa Cookbook - Tastes of a Continent

Zusatztext "Harris is an entertaining and informative writer who has traveled throughout Africa for three decades! and this book is worth the price for her narrative alone." - -The Chicago Tribune Informationen zum Autor Jessica B. Harris holds a PhD from NYU and taught English at Queens College for more than thirty years. She lectures internationally. She is the author of  High on the Hog , which inspired the hit 2021 Netflix show of the same name. She is also the author of a memoir, M y Soul Looks Back , as well as twelve cookbooks. Her articles have appeared in  Vogue ,  Food & Wine ,  Essence , and  The New Yorker , among other publications. She has made numerous television and radio appearances and has been profiled in  The New York Times . Considered one of the preeminent scholars of the food of the African Diaspora, Harris has been inducted into the James Beard Who’s Who in Food and Beverage in America, she received the James Beard Lifetime Achievement Award in 2020, and an Augie Award from the Culinary Institute of America in 2022. She also received an honorary doctorate from Johnson & Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria. Klappentext With more than two hundred traditional and contemporary recipes, "The Africa Cookbook "is a unique window into the long culinary history of a diverse continent. From the savory stews of the western savannah to the curries and chutneys of the Swahili coasts, prominent scholar Jessica Harris has assembled a collection of recipes that reflects the modern innovations and rich heritage of kitchens across Africa. Potatoes with Mint Leaves and Garlic from Algeria and Senegal's classic Theibou Dienn are among the many flavorful dishes that offer a change of pace for contemporary North Americans. Illustrated with archival photographs and peppered with history and anecdote, "The Africa Cookbook "is a celebration of cultures and individuals whose contributions to the way we eat have long been ignored. Zusammenfassung With more than two hundred traditional and contemporary recipes, The Africa Cookbook is a unique window into the long culinary history of a diverse continent. From the savory stews of the western savannah to the curries and chutneys of the Swahili coasts, prominent scholar Jessica Harris has assembled a collection of recipes that reflects the modern innovations and rich heritage of kitchens across Africa. Potatoes with Mint Leaves and Garlic from Algeria and Senegal’s classic Theibou Dienn are among the many flavorful dishes that offer a change of pace for contemporary North Americans. Illustrated with archival photographs and peppered with history and anecdote, The Africa Cookbook is a celebration of cultures and individuals whose contributions to the way we eat have long been ignored. Inhaltsverzeichnis ContentsMAPAFRICAN ATTITUDES: AN INTRODUCTIONBEYOND BARE-BREASTED MAIDENS AND CANNIBAL COOKS: 2,001,998 YEARS OF FOOD, FROM THE PALEOLITHIC TO THE PRESENTA CORNUCOPIA OF CUISINESNorth AfricaSouth AfricaEast AfricaWest AfricaOUT OF THE DARK: TRADITIONAL AFRICAN DIETS AND MODERN HEALTHCALABASHES AND CASSAVA MEAL: A GLOSSARY OF AFRICAN INGREDIENTS AND UTENSILSMAIL-ORDER SOURCESTASTES OF A CONTINENTAppetizers: A Continent of NibblersSalads and Soups: Small Bowls and Side DishesCondiments: Hot Stuff and Palate CoolersVegetables: Lots and Lots of Leafy GreensMain Dishes: Stews, Grills, and the Three-Rock StoveStarches: Couscous and Cassava MealDesserts: Makroud and MangoesBeverages: Mint Tea, Palm Wine, and Cool, Cool WaterMENUSSOME SOURCES ON AFRICAN FOODSINDEXMETRIC EQUIVALENCIES...

Dettagli sul prodotto

• Autori: Jessica B. Harris
• Editore: Simon & Schuster USA
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 17.08.2010
• EAN: 9781439193303
• ISBN: 978-1-4391-9330-3
• Dimensioni: 195 mm x 235 mm x 30 mm
• Categoria: Guide e manuali > Mangiare e bere