Product Description
70 authentic and evocative recipes - the best of Africa's unique cuisine. ... Read more

Customer Reviews (2)

awesome book
i love the book especially because of the pictures. the delivery was fast and the condition of the book was as promised.

Great Stuff
The recipes look great, lots of colour photos, including some depicting cooking procedures.As stated, the recipes have been adapted to the Western kitchen, so that ingredients can be found locally.I have another African cookbook that, though very nice, is difficult to use due to the unavailability of many of the ingredients. ... Read more

Product Description
This book brings together the authentic cooking styles and classic foodstuffs of two vast and diverse regions, Africa and the Middle East, to create a colourful and enticing collection of recipes which share origins, ingredients and influences. ... Read more

Customer Reviews (3)

Great Starter Cookbook for East African Recipes
Cooking the East African Way is a great introduction to cooking food from East Africa.This cookbook contains recipes from Kenya, Ethiopia, Uganda, Tanzania, Eritrea, and Somalia.The authors carefully explain the food culture of East Africa. For example, how many East Africans only eat once or twice a day and eat very fresh food due to the lack of electricity and refrigeration.

This book is geared to Americans who want to learn to make East African recipes so the recipes use American measurements, utensils, and methods. There are two sample dinner menus in this cookbook along with the shopping list for each dinner menu.Cooking the East African Way includes basic cooking instructions and explanations of cooking equipment, terms, safety, special ingredients, along with low-fat cooking tips and metric conversions.

Cooking the East African Way includes the following recipes:

Chapatis (from Kenya, Tanzania, and Uganda)
Rice Pancakes (from Kenya)
Meat on a Stick (from Ethiopia, Uganda)
Samusas
Avocado and Papaya Salad
Greens with Coconut Milk (from Kenya and Uganda)
Plantains
Choroko Sauce (from Uganda)
Groundnut Sauce
Banana and Meat Stew
Luku (from Ethiopia)
Meat Curry
Fresh Steamed Fish (from Uganda)
Vegetable Casserole (from Uganda)
Pilau
Vermicelli and Raisins (from Kenya)
Kashata
Ethiopian Flatbread (also known as injera from Ethiopia)
Rice with Fish (Wali na Samaki)
Lamb and Rice (Skudahkharis)
Lentil Salad (Yamiser Selatta)
East African Plantain Soup (Supa ya Ndizi)


This is a great starting cookbook for East African cooking.There are color pictures for almost every recipe along with clear instructions and cultural explanations.

Two recipes missing from this cookbook are the recipes for ugali and sukuma wiki.These are two staple dishes in Kenya that are eaten almost every day.

Wonderful Kids Cookbook Series
This entire series of Easy Menu Ethnic Cookbooks are wonderful for kids. I used them frequently when I was a nanny, and my boys loved them. The recipes are simple and not too intimidating for chefs-in-training! The bits of background information on the culture, history, and sample menus are wonderful as well. From someone with several years of childcare experience, and a woman who loves to cook (especially ethnic foods), this series of books are highly recommended to anyone who wants to introduce their kids to a variety of cultural foods.

a waste of money
This is a good book for your 10 year old. There are exactly 22 recipes
in the book and no unfamiliar ingrediants.I think the spiciest
dish calls for a a tsp. of red pepper.The most exotic spice I saw
was cumin.It does have a few pretty pictures.
For an adventurous cook forget this book it is to African cooking
like taco bell is to Mexican cooking. ... Read more

Product Description
Although this is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations. There is a wonderful selection of hors d'oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves. ... Read more

Customer Reviews (5)

Disappointing for the title
After meeting a couple from South Africa, I wanted to learn more about their foods and traditions of foods.This cookbook was not about the foods of South Africa, but about how to cook foods in South Africa.It was a very basic format, with absolutely no personality of the culture or region.Very disappointing, so much so that I returned to the cookbook.

Good. More pictures would be nice.
The recipes are great. Being very visual, I would have enjoyed to see color pictures showing the steps used, or at least the end result.

I always believe cookbooks look better in color, because you want to entice the reader to try the recipe.

Great book for your collection- however not traditional SA food
This book doesn't have a lot of traditional South African food.It was simply a cookbook created for use in the South African kitchen with recipes from all over the world.I've found the book to be helpful since there are wonderful recipes that are easily explained.If you're looking for a traditional South African cookbook, look for Van Wyk's other cookbook called "Traditional South African Cooking."I still recommend this book for the reasons stated previously.

Excellent Choice
This is my bible of cookbooks.I have had a copy for 25 years and have never had a recipe flop or prove to be a diaster.The recipes are easy to follow and the ingredients tend to be easily available.The book has an excellent section on cuts of meats and how to best cook them.It also has a conversion section that is concise and extremely useful.

For those wanting South African recipes this book offers many. From koeksisters to bobotie to biltong to boerewors the recipes are excellent.

I have often found that the baking sections of many general cookbooks tend to be less then great.This is not true of "The Complete" cookbook.My husband has managed to make scones using the basic recipe! My daughters have both learnt to cook using this book and have rarely had any failures.

This is a cookbook that allows cooks from basic to advanced the opportunity to find good recipes that offer a variety of choices and many new recipes that will become family favourites.

Find almost any recipe in here !
I was given this delightful book in 1982. The recipes are easy to follow and friends often ask me for the recipes .The Bobotie pie is a real favourite.
I have used this book so much it is falling apart, but to my delight I have found new copies on the internet using [...]
For any newly weds this would be a must as often a recipe I cant find in other books I see it in Magdaleens book.
Thora Angell ... Read more

Product Description
The South African Illustrated Cookbook is a compilation of recipes dear to South Africans from all walks of life and traditions. It includes Xhosa, Cape Malay, Zulu, English, Indian, Afrikaans, Portuguese and new South African dishes. Illustrator Lehla Eldridge has captured various landmarks - both formal and informal - around South Africa to accompany these local recipes that she has garnered from cooks around the country. Her watercolor illustrations are whimsical, humorous and charming, yet perceptive of the country's rich and varied influences. A wonderful gift for an ex-pat or for the culinary traveler! ... Read more

Customer Reviews (5)

Yeah, South Africa
Just to let you know, Apartheid is still alive in South Africa. GREAT food there, though, especially what the Native Africans cook.Thanks for this great cookbook, got some great original recipes.

Baie goed, dankie.
I spent five months studying in South Africa, and I certainly miss the food!This cookbook does a great job capturing the diversity of country - it's a great buy!

A wonderfully imaginative compendium of recipes
Expertly compiled and wonderfully illustrated with watercolor drawings by Lehla Eldridge, The South African Illustrated Cookbook is a wonderfully imaginative compendium of recipes drawn from the culinary cultures of the Xhosa, Cape Malay, Zulu, English, Indian, Afrikaans, Portuguese, and new integrated South Africa. From Nontobeko's Steam Bread; Butternut Soup; Karen's Grilled Line Fish with Gourmet Smoortie; and Darling Evita's Dried Fruit Bobotie of Reconciliation; to Coconut Chicken; Jose's Pan-fried Fillets of Ostrich with Port and Cranberry Sauce; Langebaan Cinnamon Pumpkin; and Baked Pears in Red Wine; The South African Illustrated Cookbook offers mouth- watering, appetite satisfying dishes for every course of the family meal. This is a unique and highly recommended cookbook, ideal for multicultural dining clubs and ethnic cookbook collections.

south african gem.
Lehla eldridge's 'The South African Illustrated Cookbook' is a slim paperback volume that a friend sent me as a gift.
It nestles modestly between Delia Smith and Jamie Oliver on my kitchen shelf, those two enormous volumes (so difficult to read in bed) are not consulted as often or as lovingly.
I love South African food, the warmth of the colours of it, the melting sunshine taste of it in the mouth, and this book captures perfectly the bright informality of the African table.
Beautifully and humorously illustrated with watercolour impressions of people, markets, dogs and dishes, this is a must for anyone who enjoys the complete cooking experience from the first word of a carefully collected recipe to the last mouthful with friends and wine.
And you can read it in bed. Lehla Eldridge has produced a gem.

ORIGIONAL AND UNIQUE
This cookbook does what many others have been unable or unwilling to do. It takes the reader on asenstive journey through South Africas beautiful people and the cuisine in a delightful pictorial way. Lehla is a great artist and a great chef. Lets hope she does many more books ... Read more

Customer Reviews (4)

Perfect Starter Recipes for West African Cooking
Cooking the West African Way is a great introduction to cooking food from West Africa.This cookbook contains recipes from Nigeria, Senegal, Gambia, Guinea-Bissau, Guinea, Sierra Leone, Liberia, Ivory Coast, Ghana, Burkina Faso, Togo, and Benin.The authors carefully explain the food culture of West Africa. For example, how many Eat Africans only eat a couple of times a day and eat very fresh food due to the lack of electricity and refrigeration.

This book is geared to Americans who want to learn to make West African recipes so the recipes use American measurements, utensils, and methods. There are two sample dinner menus in this cookbook along with the shopping list for each dinner menu.Cooking the West African Way includes basic cooking instructions and explanations of cooking equipment, terms, safety, special ingredients, along with low-fat cooking tips and metric conversions.

Cooking the West African Way includes the following recipes:

Fufu
Sweet Potato Fritters (Ntomo Krako)
Groundnut Sauce
Akara
Groundnut Balls (Kulikuli)
Coconut Crisps
Sweet Balls (From Ghana)
Fruit Salad
Boiled Corn and Beans (Abrow ne Ase)
Boiled, Fried, Grilled, and Baked Plantains
Egusi Soup
Fresh Fish Pepper Soup
Okra Soup
Jollof Rice
Spinach Stew
Vegetables in Peanut Suace
Casamance Fish Stew (Kaldou)
Curry
Chicken Yassa (Yassa au Poulet)
Ginger-Fried Fish
Yams and Squash (Futari)
Chickpea Salad
Groundnut Cookies


This is a great starting cookbook for West African cooking.There are color pictures for almost every recipe along with clear instructions and cultural explanations.

The fufu recipe in Cooking the West African Way is rather disappointing since the recipe calls for cream of wheat and mashed potato flakes instead of casava or yams.

Informative
Great recipes. The pictures helped me to visualize what my outcome should look like. I am a complete novice with African food and this was very helpful.

Priceless Recipes
I checked this out from the local library, and have prepared many of the recipes in this book that are just fantastic!The Egusi Soup with Fufu and the Curry were great hits at a dinner party I recently hosted.I find the recipes in this book to be authentic, delicious, and in fact rather simple to prepare.Many of these recipes require an hour or longer to prepare, but I found the extra time well worth it as the dishes are very scrumptious.Many of these recipes are a bit spicey, and that is one thing I LOVE about African cooking, but if you cannot tolerate a bit of spice, then this might not be the book for you.There are only a few ingredients called for in this book that might be difficult to find in the typical American market, but in most cases alternate ingredients are listed.This recipe book also includes a map of the area and a some pages describing the people, culture, holidays, and cuisine.I love this book and its recipes, however, I only give it 4 stars because of the price.This book has fewer than 80 pages, and not so many recipes so I thought that $20 and up is a bit steep.However, there are just a few recipes in there that I simply must have, even at this slightly higher-than-expected price.

Cooking the West African way
Book is overpriced and the recipes is not enough. Would not purchase again for the price. ... Read more

Product Description
From Morocco’s savory little dishes—Filled Pancakes, Fennel and Olive Salad, Sweet Tomato Jam—to a celebration of "Dishes from the Palace," here are all the tastes and scents of Moroccan cooking. Spicy kebabs, rich vegetarian and meat tagines, perfect couscous, and rosewater-infused desserts are just a few of the pleasures waiting to be discovered in Cooking Moroccan. 250 color photographs explain special techniques and show finished dishes; ingredients integral to each cuisine are featured in special expanded focus sections, and cultural tips—a discussion of the traditional Moroccan mint tea service, a look at the spicy tradition of chorizo sausage—immerse the reader in regional cuisines. The practical and inspirational meet in this lavish exploration of Moroccan cuisine. ... Read more

Customer Reviews (7)

The one and only Moroccan Cookbook you'll ever need
I have a vast cookbook collection, multiple ones in Mexican and Italian, many more, too many to mention. But this is the only one I need for Moroccan. They are all uncomplicated and take only a few ingredients to make. I got it a few years ago and still consider it the 'one and only' book I need in this cuisine.The book tells you how to make your own preserved lemons and basic Moroccan spice mixes if you so choose, rather than buying them. I have many times over made the "vegetables (peppers are my choice) with stuffed lamb," and sometimes I swap out the lamb for other ground meats. The taste is addictive and so simple to prepare.The best chicken soup is in here too.. "Chicken soup w/Couscous." I never make the plain kind anymore. It has just the right seasonings that make it a stand out and still is very easy to do.I sometimes add chick peas to the soup. . There are so many more recipes from appetizers thru desserts.I bought a tagine that I like to use with some dishes for presentation, but you don't need it. All in all, everything you need for Moroccan is here.

Another winner from Tess Mallos
Tess Mallos essentially specialises in writing about the cuisines of the Mediterranean. Her expertise is revealed in this well-constructed text.

The text is divided into 4 sections:
(i) little dishes, "a tempting array of spicy dips, glistening olives, colorful salads, grilled kabaobs, crisp fried pastries and breads";
(ii) a simple feast, "the aromatic dishes that are an important part of daily life in Morocco";
(iii) dishes from the palace, "lavish banquet food"; and
(iv) sweets, pastries and drinks.
Individual dishes all tend to illustrated with good quality photographs, while individual syeps in their preparation are clearly explained.

Recipes that appealed included (i) marinated olives, lamb kabobs, kofta briouats, briouats with seafood, warm eggplant salad, and tuna brik filled savoury pancakes
(ii) kefta kabobs, spicy grilled chicken, fish soup, saffron fish balls in tomato sauce, lamb tagine with sweet tomato jam, lamb tagine with peas and lemons, meatball tagine with herbs and lemon, vegetables with lab stuffing, fish tagine with tomato and potato, and couscous with chicken and vegatbles;
(iii) briouats with goat cheese, chicken with preserved lemon and olives, chicken with apricots and honey, tagine of beef with apples and raisins, mechoui, lamb with eggs and almonds, almond-crusted fish with prunes, fish with harissa and olives, couscous with lamb and raisins, and roast chicken with couscous stuffing; as well as
(iv) gazelle's horns, almond phyllo snake and briouats with dates and figs.

Undoubtedly other people would have different preferences - I do not have the sweet tooth that seems to be required for Moroccan desserts.

In conclusion, a well written text that provides a useful introduction to the delights of Moroocan food without very time-consuming preparation.

Cooking Moroccan, a delightfully delectable
This book is visually stunning. Many of the recipes are shown with a lovely photograph that just whets the appetite, and the foods and spices are just as delicious. I haven't tied all the recipes, however, I'm willing to broaden my taste horizons.

The book is peppered with interesting facts about Moroccan culture and the inclusion of Mint Tea.

My only con for this and other books like it, is the lack of information on proper tagine (the crockery) preparation and cooking over coals.

This book doth rock mightily!
[....]
Bon appétit!

Visual feast
I must admit that I like having a photo for every recipe "goal" that I try. It is an important feature in my purchase choice of cookbooks. This cookbook is a visual stunner. Who does not eat with their eyes first!

Colorfully Illustrated with Delicious Recipes
Tried out recipes in my tagine and found them to be delicious crowd pleasers. ... Read more

Product Description
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. ... Read more

Product Description
Good food is at the heart of African social life. African cuisine is described as Soul Food and has been created using wonderful meats, fish, fowls and vegetables. The traditional African meal is most usually produced around a single course. A rich casserole seasoned with exotic spices. These are meat or fish based and quite often accompanied by a pepper sauce. Here is a cornucopia of African culinary arts all skilfully adapted to the Western kitchen. The wide range of herbs, spices, oils and maize now available in our cities make African food easy to create in a European kitchen. You can now experience a whole new world of cookery. Not all African cookery would be familiar to Western palates - or sensibilities for that matter! But here are the best of the truly traditional African recipes that will appeal to our more Westernised tastes and bring an intriguing new culinary culture into our kitchen. ... Read more

Product Description
Rich in lore and customs, as well as 150 delectable recipes, Entertaining Ideas from the African-American Kitchen is the first book to show home cooks and entertainers how to prepare joyous, bountiful feasts for all occasions honored in the African-American community.A veteran cookbook writer and descendent of a long line of great cooks, Angela Shelf Medearis covers a year's worth of holidays and special occasions, from Emancipation Day, Juneteenth, and Martin Luther King Jr.'s birthday to Thanksgiving, Christmas, and Kwanzaa. Here, too, are her suggestions for an Afrocentric baby shower, a Rites of Passage ceremony for teenagers, and a jumping the broom wedding feast, all rounded out with pertinent information about traditional rituals and modern adaptations.Medearis provides aspiring hosts with indispensable advice on such issues as when to send invitations, scheduling preparation work, how to set a table, creative decorating ideas, and getting guests to mingle, all in an accessible and hospitable voice that assures readers that they can manage a delightful celebration, large or small, with a minimum of stress. Both a treasury of history and an immensely sensible party-planning guide, Entertaining Ideas from the African-American Kitchen is a one-of-a-kind resource, sure to be enthusiastically welcomed by cooks everywhere. ... Read more

Customer Reviews (1)

My idea of an excellent cookbook.
It has a variety of recipes which are very simple to prepare and great tasting. The author also explains the ins and outs of entertaining.The book offers very pratical tips for the reader (i.e. making sure your bathroom is clean before the guests arrive!) This book also gives the history behind our African-American holidays. I found this book to be a delight not only to use but also to read. ... Read more

Customer Reviews (1)

authentic recipes
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. ... Read more

Product Description
This eclectic assortment of traditional and contemporary recipes from the Rainbow Nation has just been published in the United States of America, where all the recipes have been tested and adapted for easy preparation in the American kitchen. ... Read more

Customer Reviews (1)

An Exciting New Cookbook
I just came back from my sister's and she had made delicious array of dishes for a birthday party. Among the dishes wasa wonderful curry dish that everyone was asking about. This is her first attempt at recipes from the book, but it was absolutely delicious and my sister told me the recipe was easy to follow. I am very excited by the cook book, have flipped through some of the recipes in her copy, and am looking forward to experimenting with this cook book in the future!!! ... Read more

Product Description
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. ... Read more

Customer Reviews (6)

Amazing recipes!
The recipes are easy and very good.The bread, Injera is normally very difficult to make, but this book includes an extremely easy version that anyone can make.Highly recommended!

A superb cookbook
I agree with all the other reviewers.This is an excellent cookbook, one of my very favorites.

Wonderful cookbook
If you can only have one cookbook of African food in your collection, this is the one I recommend.I have had it for many years, after finding it in a library.I can't even count how many times I made the Jollof Rice recipe in this book - I've made it following the recipe explicitly, I've had chicken as the only meat, shrimp as the only meat, no meat - and it's been perfect.The recipes from Eastern Africa I know are authentic as I shared the book with a native Tanzanian while I studied Swahili, and she said that the recipes are very similar to hers.Same with a native Nigerian; in fact, she borrowed my book to make Egusi soup (Egusi is a gourd/melon whose seeds are used ground up as a thickener, which adds it's own flavor)when she misplaced her own recipe.I have made a lot of the recipes, but after the Jollof Rice, the Kuku na Nazi (koo-koo nah Nah-zee - which means Chicken in Coconut in Swahili) is my favorite recipe.I also make the Garum Masala recipe in the book. If you need a recipe for curry, there are several in the book including curry for fruit and curry for fish, and Berberé which is an Ethiopian Curry in liquid form.

A Great Cookbook for the Adventurous Cook/Eater
The Africa News Cookbook is great.My child's school recently had a festival celebrating cultures around the world.My friend loaned me the cookbook and I shared the recipes with the other parents in the school.The recipes were fairly easy to make and the descriptions were easy to follow.We had a great time sampling food with an African influence and learned a lot in the process.
I am ordering my own copy!

You've got to add this to your collection!
If only for one recipe, Doro Wat (my spelling may be off, I loaned out my copy and have never seen it again!) Chicken Stew, it is AMAZING!!!! Don't be put off by the ingredients (lots of cayenne pepper!) And making the aromatic Berbere, and Ghee yourself is a bit time consuming, but worth the experience and effort. (You can use your old coffee grinder) I made Doro Wat chicken for a party, after having some at a food festival and prying the recipe source from the chef, and it was the most well received dish I EVER served,(to a room of critics!) and I'm a great cook! Plus there are loads of other authentic African recipes,(from various countries) a cusine that gets over-looked too often! ... Read more

Product Description
Behind closed doors, North African home cooks are taking the region's food to new heights. Traditional dishes such as tagines, stews, soups, and salads are being adapted and refined, and new dishes are being created using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs.

The North African Kitchen is the result of Fiona Dunlop's long fascination with the region. She visits eight of the best home cooks in Morocco, Tunisia, and Libya, shopping and cooking with them, and learning their favorite recipes and cooking tricks. Simplicity is at the heart of the private medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie.

This culinary journey creates a vivid and sensual picture of how food is really shopped for and cooked in the private kitchens of some of the world's most extraordinary gastronomic cultures. ... Read more

Customer Reviews (2)

the North African Kitchen: Regional Recipes and Stories
Ifound the recipes in the book very interesting and easy to make.Most of the receipes are delicious.I highly recommend this book to all food lovers and those who enjoy trying of different recipes.It is a joy to read the recipes too.

Yum!
I'm a bit of an armchair traveler, and this cookbook has allowed me to travel from my kitchen! Fiona Dunlop visits the homes of chefs throughout North Africa for her recipes. She recounts stories about each dish, family, and area, and the accompanying photographs are absolutely gorgeous! The dishes are unusual and fun to make but it is one of those cookbooks that is as much fun to read as it is to cook from. ... Read more

Product Description
"My Cooking" West-African Cookbook is the most comprehensive selection of simple but authentic West-African recipes ever published in the United States.The cookbook offers a fascinating glimpse into the West-African kitchens.The book includes authentic easy recipe pages, colorful photos, etc.The book comes handy as an educational tool and makes for an interesting reading if used in the classroom or as a source for personal growth on the subject area if used outside the classroom. ... Read more

Customer Reviews (10)

ok
This book is ok, i am still on hunt for true authentic, west african cooking recipes that include dishes with lamb, stomach, head, Fish, coucous, etc.

my husband's big surprise
My husband is from West Africa and misses his traditional food, so I opted to buy this book.He is greatley pleased and so am I now he can have the best of both worlds.

Great cookbook!!!!
I have owned this cookbook for 7 years and I have cooked at least half of the recipes in this cookbook and they always turn out superb.I have a significant cookbook collection and this is one of the ones I use the most.My only complaint is that a couple of foods are pictured, but not included in the cookbook.

Great cooking guide
I really enjoy using this book because its concise and straight to the point which makes it easy to follow.

Wonderful cookbook. A major winner!
I have decided that I want cookbooks from different regions around the world. So I went to Amazon and found this cookbook. My husband was a little nervous about the cookbook but I have only had it for a short time but I have cooked many wonderful dishes and my husband is picking them faster than I can cook. My book is already looking worn. ... Read more

Product Description

The African-American way with food combines the improvisational techniques that gave the world jazz with the culinary techniques and piquant tastes of the African continent. From Hoppin' John to creamy Sweet Potato Pie, from Benne Seed Wafers to the Gospel Bird, African-American cooking recalls its history and speaks eloquently to the richness and diversity of black culture. In The Welcome Table, Jessica Harris presents African-American food at its finest: over 200 recipes, both traditional and contemporary, combined with historical detail and personal interviews and illustrated with beautiful photographs. ... Read more

Customer Reviews (2)

The Best Sweet Potato Pie Recipe
This is my favorite cookbook.All of the recipes are practical,the ingredients are easily found (you probably have most in the kitchen already) and they are for food that everybody likes to eat.A short history and sometimes photographs accompany most of the recipes. My favorite recipe from the book is the one for sweet potato pie, it is always a crowd pleaser.My parents actually purchased this book several years ago when I was in high school, when I left for college I made sure to take it with me.

The Welcome Table at times seems like a novel, the author's personal notes draw the reader into her life experiences and its easy to forget that this is a cookbook.

A marvelous cultural work...not just a cookbook
Even though I'm not African-american ( except in the cultural sense that ALL Americans are somewhat African-american...our culture owing so much to Africa ), I LOVED this book! It explains so much about what I grew upcalling "soul food", and in a way that neither puffs-up it'ssubject or trivializes it in any way. The depth of this book simply must beseen and experienced to be appreciated. there is no way, for instance, thatthis book could well lend itself to making Afroamerican cooking"chi-chi", as has happened to so many other cuisines that havebecome trendy. The title says it all: "Welcome...whoever you are. Sitdown and eat. Enjoy!" But, the book never panders to the hip andtrendy. I also liked the recently published Tuskegee University cookbook,which was, unfortunately, stolen recently. Buy this book if you are at allinterested in the origins of many things that most Americans think of as"American", but are actually African in origin. ... Read more

Product Description
North African Cooking is an exciting collection of regional recipes encompassing Morocco, Egypt, Algeria and Tunisia. Unique specialties such as Moroccan Chicken with Apricots and Honey and Algerian Fish Tagine with Charmoula and Tomato are joined by better-known recipes such as Spiced Roast Lamb and Nut Shortbread Cookies.
With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African cooking.
... Read more

Product Description
Kwanzaa: An African-American Celebration of Culture and Cooking is the only complete guide to the history and foods of Kwanzaa. In this beautiful yet practical book, there are recipes for more than 125 treasured dishes from people of African descent living all over the world. Adorned with biographies of distinguished African Americans, proverbs, and folk tales that illustrate the seven principles of Kwanzaa (Nguzo Saba), Kwanzaa embodies the very spirit of the holiday itself: a culinary celebration and a testimony to the accomplishments and spirit of African Americans throughout history.

This is more than just a book for a holiday. It is a cookbook and a source of inspiration to be used all year long. ... Read more

Customer Reviews (1)

A CULTURAL FEAST
Kwanzaa is rapidly approaching and as with all holidays requires detailed preparation. Contained in these pages are all the components you need for a meaningful Kwanzaa celebration with ritual and food.

Eric Copage shares with us the origins of Kwanzaa as well as his own experiences in first celebrating the holiday. We are introduced to the seven princples of Kwanzaa and the relevance that it has for the African-American community.

You can't have a true celebration unless good tasting food is present. At the very heart of the book are over 120 recipes for you to prepare for the Kwanzaa feast. The recipes are samples from Africans throughout the diaspora. Indulge yourself with pigeon peas and rice from the Caribbean. Avocado mousse with shrimp sauce from Brazil will tantilize your taste buds. A pot of mustard greens from "down home" (the South) in the United States will fill your belly. And let us not forget spicy matoke from Kenya. If you mouth is not watering yet for these delicious treats then something must be wrong with your taste buds.

The above dishes are easy to make and you are provided with suggested menus for the feast. If by chance some of the unusual ingredients are not available in your local grocery store, never fear. Mail order resources are provided for you in the book. As Kwanzaa approaches enjoy the friendship, food and celebration but must of all stand firm with the principles which bind us together as a people. Enjoy! Happy Celebration. ... Read more