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Food & Cooking of Africa: The Undiscovered and Vibrant Cuisine of an Extraordinary Continent

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Food & Cooking of Africa: The Undiscovered and Vibrant Cuisine of an Extraordinary Continent Details

ISBN 13
9781780192109
ISBN 10
178019210X
Publisher
Southwater
Book Description
This is the undiscovered and vibrant cuisine of an extraordinary continent. It is a journey through the culinary history, traditions and ingredients of Africa in 80 mouthwatering recipes and over 370 step-by-step photographs. It includes recipes from Egypt, Sierra Leone, Nigeria, Cameroon, Ethiopia, Kenya, Tanzania and Mozambique, containing hidden classics and new treasures. An authoritative introduction covers the geography, history and traditions of the continent and its cuisine, with advice on using common and unusual ingredients. This is enticing dishes for every occasion, such as Yam Balls, Chicken Kdra, Cameroonian Suya, Nigerian Lobster Piri Piri, Tanzanian Fish Curry, and Ghanian Prawn and Plantain Salad. Complete with over 370 photographs, including stage-by-stage sequences and shots of every finished dish, as well as full nutritional information throughout. This book brings together an enticing collection of recipes from the vast treasure of African cuisine. This massive continent embraces many countries with diverse cultures and climates, which has created an enormous variety of cooking and eating habits - a selection of which are brought together in this volume. The book begins with an introduction on the history, geography and traditions of the continent, and also gives advice on ingredients, equipment and techniques. The 80 recipes that follow give a vibrant insight into the countries from which they come, with delicious, sustaining meals from spicy appetizers and nutritious mains to unusual sides and exotic desserts.
About the Author
Rosamund Grant is one of the foremost experts on west African cooking. She has visited many African countries and today divides her time between cooking, writing features for magazines and broadcasting on TV and radio. Josephine Bacon is an author, translator and food historian. She has written many books about food and travel. Her interest in the food of Africa comes from her long experience in, and love for, the food of Northern Africa and the Middle East, where she lived for many years.
Language
English
Author
Rosamund Grant
Publication Date
2013-01-23
Number of Pages
128 pages

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