The Africa Cookbook Tastes of a Continent

With more than two hundred traditional and contemporary recipes,The Africa Cookbookis 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 Cookbookis a celebration of cultures and individuals whose contributions to the way we eat have long been ignored.

Jessica B. Harris holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir My 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, received an honorary doctorate from Johnson & Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.

Contents
MAP
AFRICAN ATTITUDES: AN INTRODUCTION
BEYOND BARE-BREASTED MAIDENS AND CANNIBAL COOKS: 2,001,998 YEARS OF FOOD, FROM THE PALEOLITHIC TO THE PRESENT
A CORNUCOPIA OF CUISINES

North Africa
South Africa
East Africa
West Africa

OUT OF THE DARK: TRADITIONAL AFRICAN DIETS AND MODERN HEALTH
CALABASHES AND CASSAVA MEAL: A GLOSSARY OF AFRICAN INGREDIENTS AND UTENSILS
MAIL-ORDER SOURCES
TASTES OF A CONTINENT

Appetizers: A Continent of Nibblers
Salads and Soups: Small Bowls and Side Dishes
Condiments: Hot Stuff and Palate Coolers
Vegetables: Lots and Lots of Leafy Greens
Main Dishes: Stews, Grills, and the Three-Rock Stove
Starches: Couscous and Cassava Meal
Desserts: Makroud and Mangoes

Beverages: Mint Tea, Palm Wine, and Cool, Cool Water

MENUS
SOME SOURCES ON AFRICAN FOODS
INDEX
METRIC EQUIVALENCIES

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

FREE SHIPPING

Amazon no longer offers textbook rentals. We do!

The Africa Cookbook Tastes of a Continent

Summary

Author Biography

Table of Contents

Supplemental Materials