Cooking the East African Way PDF Download

Author: Bertha Vining Montgomery
Publisher: Lerner Books [UK]
ISBN: 0761343946
Category : Cooking
Languages : en
Pages : 76

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Book Description
9 yrs+

Author: Shereen Jog
Publisher: Penguin Random House South Africa
ISBN: 1432310399
Category : Cooking
Languages : en
Pages : 215

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Book Description
The East African Cookbook boasts a selection of recipes that reflects a cuisine that is modern and yet rooted in the traditional methods and tastes of East Africa. Author Shereen Jog is a fifth-generation Tanzanian national who shares her recipes for delicious soups, salads, main dishes and desserts. Bursting with the flavours of East African and Indian spices, these recipes will inspire everyone to cook mouth-watering meals for family and friends alike. Shereen is known for her creativity as she experiments and plays with flavours, using the abundance of fresh organic produce and the influence of a multi-cultural environment to prepare dishes that reflect the traditions of Arab, Swahili, Indian and colonial cuisines.

Author: Constance R. Nabwire
Publisher: Lerner Publications
ISBN: 9780822509196
Category : Africa
Languages : en
Pages : 0

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Book Description
An introduction to the cooking of East and West Africa, with information on the land and people of this area of the giant continent, and including recipes.

Author: Bertha Vining Montgomery
Publisher: Lerner Publications
ISBN: 9780822541639
Category : Juvenile Nonfiction
Languages : en
Pages : 78

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Book Description
Offers an introduction to West African cooking, featuring typical recipes for everyday meals and snacks, and dishes for special occassions and holidays.

Author: Miriam Malaquias
Publisher:
ISBN: 9780988735958
Category : Cooking
Languages : en
Pages : 196

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Book Description
Authentic East African Swahili Cuisine, Volume 1, is the revised edition of Taste of Tanzania that was published December 2013, 2021. The language is revised, preface chapter is added, serving size and recipes are revised. This book is all about recipes that are popular and meals that are prepared everyday among the Swahili speakers of East Africa. These Swahili influenced recipes are shared among a few countries like; Burundi, Kenya, Rwanda, Tanzania and Uganda. Simple recipes, as authentic as it can get. The food that you will eat in East African local restaurants or if you visit friends. Authentic East African Swahili cuisine is easy to use cookbook of Simple, flavorful recipes. Each of these ethnic treasures calls for the freshest of Ingredients, offering a healthy and flavorful option to your everyday diet. Only two ingredients in this book are processed, all other ingredients are fresh.

Author: Lynne Marie Waldee
Publisher: Lerner Books [UK]
ISBN: 076134277X
Category : Cooking, French
Languages : en
Pages : 76

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Book Description
An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes, as well as typical menus and a brief description of the special features of a French table setting.

Author: Mary Winget
Publisher: Lerner Publications
ISBN: 9780822541691
Category : Juvenile Nonfiction
Languages : en
Pages : 138

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Book Description
Introduces the cooking and food habits of North Africa, and provides brief information on the geography, history, holidays, and festivals of the area.

Author: Kari A. Cornell
Publisher: Lerner Publications
ISBN: 9780822512394
Category : Juvenile Nonfiction
Languages : en
Pages : 80

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Book Description
Serves up tantalising recipes for spinach with peanut sauce, curried meatloaf, pumpkin fritters and more. Seasoned liberally with vibrant colour photographs and easy step-by-step directions, many of the recipes are low in fat and call for ingredients one may already have at home. Also included are vegetarian recipes, complete menu suggestions and a cultural section highlighting the southern African people and their countries, holidays, festivals and, of course, their food.

Author: James C. McCann
Publisher: Ohio University Press
ISBN: 089680464X
Category : Cooking
Languages : en
Pages : 233

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Book Description
Africa’s art of cooking is a key part of its history. All too often Africa is associated with famine, but in Stirring the Pot, James C. McCann describes how the ingredients, the practices, and the varied tastes of African cuisine comprise a body of historically gendered knowledge practiced and perfected in households across diverse human and ecological landscape. McCann reveals how tastes and culinary practices are integral to the understanding of history and more generally to the new literature on food as social history. Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world. He analyzes recipes, not as fixed ahistorical documents,but as lively and living records of historical change in women’s knowledge and farmers’ experiments. A final chapter describes in sensuous detail the direct connections of African cooking to New Orleans jambalaya, Cuban rice and beans, and the cooking of African Americans’ “soul food.” Stirring the Pot breaks new ground and makes clear the relationship between food and the culture, history, and national identity of Africans.

Author: Habeeb Salloum
Publisher: Interlink Publishing
ISBN: 162371012X
Category : Cooking
Languages : en
Pages : 288

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Book Description
NEW IN PAPERBACK The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor—culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East—a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.