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The New Soul Food Cookbook for People with Diabetes
Fabiola Demps Gaines, Roniece Weaver
1580400086
April 1, 1998
Paperback
·
 


Hallelujah! The Welcome Table: A Lifetime of Memories with Recipes
Maya Angelou
1400062896
September 2004
Hardcover
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From Publishers Weekly
Readers familiar with Angelou's I Know Why the Caged Bird Sings will find what may be the secret ingredient of her success in this collection of tear- and laughter-provoking vignettes with 73 savory recipes. Here's Angelou's grandmother's Chicken and Dumplings, Crackling Corn Bread and Caramel Cake. Big brother Bailey makes a mean batch of Smothered Pork Chops and knows how to stretch them for a week's worth of meals. Mother, who "cooked wonderful meals and was very poignant about how to present them," can make a Roasted Capon play second fiddle to Red Rice. As the wider world beckons, Angelou dines. Sometimes she's the worker; having passed herself off as an experienced Creole cook, she becomes one with her Braised Short Ribs. Other times, she's the hostess serving what M.F.K. Fisher pronounces "the first honest...


Dream Boogie: The Triumph of Sam Cooke
Peter Guralnick
0316377945
October 2005
Hardcover
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From Publishers Weekly
Starred Review. There's no real substitute for the sound of Sam Cooke's music, but the detailed descriptions of his recordings throughout this masterful biography are the next best thing to wearing headphones while you read. Guralnick's first book after a two-volume bio of Elvis honors Cooke's (1931–1964) musical genius, especially his ability to grasp the changing music scene of the late 1950s and early '60s. For those who only know the singer through his pop hits—"You Send Me"; "Twistin' the Night Away"—the extensive account of his childhood background in gospel music will prove fascinating, and the evocation of the harsh realities faced by African-American musicians touring the South a powerful reminder of just how explosive this music could be. Yet wide-ranging interviews reveal that...


Cafe Morocco
Anissa Helou
0809226677
February 1, 1999
Paperback
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Book Review
You'll find a two-page color photo of büzrüq gracing the table of contents in Anissa Helou's Café Morocco. It's the visual equivalent of a throaty-voiced muezzin calling the hungry to come admire a plate of Mediterranean mussels. Mussels with Tomatoes and Cilantro struggles so hard to say büzrüq and falls short of the mark. The same is true of Hüt bel Chermüla, fried fish with spicy cilantro sauce. These Moroccan names for food are words you want to shape for yourself with a mouth filled with exotic deliciousness.

And just such deliciousness is beautifully conveyed by Helou in her introduction to Café Morocco. She walks you right into the medina to sample a fabulous array of what she loosely calls street food. In Morocco, Helou writes, "people eat on the streets because of...



Spoonbread and Strawberry Wine
Norma Jean
0385472706
Apr 1994
Paperback
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From Booklist
It has been more than 15 years since the Darden sisters began compiling the oral histories of elderly family members, and together with cherished recipes they have put the sum total down on paper. Much more than a cookbook, it is a rich cultural legacy that reflects the authors' African American heritage and records the impressive accomplishments of relatives. Then, too, southern origins are reflected in recipes passed down among generations, including hearty seafood and fish dishes, classic barbecued pork, and delicacies such as fresh strawberry ice cream and fudge. Even Aunt Lil's recipe for violet face cream is included in this delightful m{‚}elange. Alice Joyce

Book Description
Spanning over a century of African-American life  and culture, this classic...


The Sound and the Fury: A Norton Critical Edition
William Faulkner
0393964817
December 1993
Textbook Paperback
·
 


Cooking at the Kasbah : Recipes from My Morroccan Kitchen
Kitty Morse, Laurie Smith
081181503X
September 1, 1998
Paperback
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The Bookwatch
Kitty Morse's 'Cooking at the Kasbah' presents recipes from Morocco, pairing color photos by Laurie Smith with dishes such as Barley Bread with Cumin and Tagine of Lamb with Prunes. Notes on Moroccan customs pepper this attractive presentation.

Book Description
Moroccan food features the delicious flavors and health benefits of other Mediterranean cuisines, but tantalizes the senses with its own unique combinations of spices and simple ingredients. Grilled meats, vegetable or fruit tagines (stews), delicately spiced salads, couscous, and sweet or savory pastries are its hallmarks. Kitty Morse, who grew up in Casablanca, brings to this new book fascinating details about life and food in Morocco. Her approach to this exotic culinary tradition is surprisingly accessible yet...


Three Guys from Miami Cook Cuban
Glenn Lindgren
158685433X
October 2004
Hardcover
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From Publishers Weekly
This cookbook boasts solid renditions of Cuban dishes, but readers will have to suffer through the cheesy repartee among its three authors, who have a Cuban culture Web site, www.iCuban.com. A brief introduction entices with information about Cuban migration to Miami, but margin notes to the recipes tend toward repetitious and obvious exchanges. A recipe for Fried Stuffed Potatoes, for example, begins with Raúl commenting, "This is one Cuban snack that if you haven't tried, you probably don't know what in the heck it is." Still, the food itself is alluring. Avocado and Pineapple Salad is refreshingly unusual, and marinating Cuban-Style Skirt Steak in a mix of onion, herbs and sour orange juice before grilling delivers maximum flavor with minimal work. The authors nicely cover savory snacks like Cornmeal...


An African American Cookbook
Phoebe Bailey
1561483524
Sept 2002
Paperback
·
 
Book Description
An African American Cookbook: Traditional and Other Favorite Recipes is a wonderful collection of traditional recipes and food memories, as well as contemporary favorite foods. All of the dishes celebrate lusty African American eating; the traditional foods reflect the ingenious, resourceful, and imaginative Africans who made them. Included are Pastor’s Famous Ribs, Shortbread, Cracklin’ Cornbread, Okra Gumbo, Smoked Turkey and Black-Eyed Peas, New Orleans Red Beans and Rice, Cabbage with Collard Greens, Peach Cobbler, and Sweet Potato Pudding. Coupled with these old-time dishes are today’s favorite recipes- Yogurt and Chives Biscuits, Braided Easter Bread, Pecan Cake, Five-Flavor Pound Cake, Primavera Pizza, Shrimp Bake, Roast Turkey with Oyster Cornbread Stuffing, Cajun Cassoulet, and...


Couscous and Other Good Food from Morocco
Paula Wolfert
0060913967
April 29, 1987
Paperback
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Book Review
North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just...


Fruits of the Harvest
Eric V. Copage
0060833246
Oct 2005
Hardcover
·
 
Book Description

Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays offers more than 125 treasured recipes from people of African descent all over the world: Jerked Pork Chops and Fresh Papaya Chutney from Jamaica; New-Fashioned Fried Chicken, a dish from the Deep South; and Tiebou Dienne, Senegalese herb-stuffed fish steaks with seasoned rice. In addition to main courses, there are recipes for a full range of dishes, from appetizers to soups, salads, side dishes, vegetables, breads, beverages, and, of course, desserts. Fried Okra, Antiguan Pepper Pot, Ambrosia Salad and Potato Salad, Garlic-Chedder Grits Soufflé, Caipirinha, and Sweet Potato Tarts in Peanut Butter Crusts are but a few of the delights featured here.

And along the way, learn about African American culture, including the seven...



Neo Soul: Taking Food to Whole 'nutha Level
Lindsey Williams
1583331948
January 2006
Hardcover
·
 
Book Description
More than one hundred taste-tempting soul-food recipes.

From the grandson of Harlem's queen of soul food, Sylvia Woods, comes a new take on soul food-down-home cooking that tastes as good as the food you grew up with. Lindsey Williams knows soul food. He was raised in the kitchen of his grandmother's restaurant, Sylvia's, where he mastered the art of soul-food cooking. But being around all of that good food took its toll. When he tipped the scales at four hundred pounds, he knew he had to make some serious changes.

That's when he lost more than half his body weight and began his own brand of healthy soul-food cooking that's loved by the clients of his catering business. Now, with Neo Soul, we can all enjoy some guilt-free soul food.

Neo Soul features more than one hundred of...


Exotic Ethiopian Cooking : Sociey, Culture, Hospitality, and Traditions. Revised Extended Edition. 178 Tested Recipes. With Food Composition Tables.
Daniel J. Mesfin
0961634529
March 1994
Paperback
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Sound and the Fury
William Faulkner
0679732241
October 1990
Paperback
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Book Review
The ostensible subject of The Sound and the Fury is the dissolution of the Compsons, one of those august old Mississippi families that fell on hard times and wild eccentricity after the Civil War. But in fact what William Faulkner is really after in his legendary novel is the kaleidoscope of consciousness--the overwrought mind caught in the act of thought. His rich, dark, scandal-ridden story of squandered fortune, incest (in thought if not in deed), madness, congenital brain damage, theft, illegitimacy, and stoic endurance is told in the interior voices of three Compson brothers: first Benjy, the "idiot" man-child who blurs together three decades of inchoate sensations as he stalks the fringes of the family's former pasture; next Quentin, torturing himself brilliantly, obsessively over Caddy's lost virginity and his...


Great Book of Couscous : Classic Cuisines of Morocco, Algeria and Tunisia
Copeland Marks
1556114206
November 16, 1994
Hardcover
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Book Review
Copeland Marks has written prolifically about authentic ethnic food, covering every place from Guatemala to the Himalayas. In The Great Book of Couscous Marks presents the history and culinary brilliance of Morocco, Algeria, and Tunisia; the region of North Africa also know as the Maghreb. Couscous is a common cooking ingredient, along spices--particularly cinnamon, cumin, coriander and paprika, in all these countries. Each of these areas was also originally populated by the Berbers, occupied by the Ottoman Turks and the Arabs, then colonized by the French. These cultures heavily influenced the local cooking, with some differences in each.

Moroccan food is the most complex and sophisticated, Marks explains. Dishes may blend half a dozen spices, along with dried fruit and salt preserved lemons or olives. Tunisian...



Celebrating Our Mothers' Kitchens
National Council of Negro Women
1879958236
Aug 1994
Hardcover
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Book Description
This flavorful book honors our mothers' influence by documenting more than 200 favorite family recipes. Remember stirring moments in your own kitchen as you read Mother Memories, pearls of wisdom passed from mother to daughter, and browse through a splendid collection of African-American Heritage Recipes. Highlighting the list of recipes are: Creole Gumbo, Collard Greens with Smoked Turkey, Black Eyed Pea Fritters, and Maply Sweet Potato-Banana Pudding. A portion of the proceeds benefits The National Council of Negro Women, Inc.


New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
Najmieh Batmanglij
0934211345
March 2003
Hardcover
·
 
About the Author
Introducing people to the pleasures of Persian cuisine has been a lifelong mission for Najmieh Batmanglij. Her New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was called "The definitive book of Persian cooking" by the Los Angeles Times, and her Silk Road Cooking: A Vegetarian Journey was selected as one of the Vegetarian Cookbooks of 2004 by the New York Times. Her latest book, FROM PERSIA TO NAPA: WINE AT THE PERSIAN TABLE will be published in September 2006. She has spent the past 26 years traveling, teaching cooking, and adapting authentic Persian recipes to tastes and techniques in the West. She is a member of Les Dames d’Escoffier and has taught and lectured throughout the United States. She currently lives in Washington, DC, where she is teaching master classes in Persian cooking...


The African-American Heritage Cookbook
Carolyn Quick Tillery
0806526777
Jan 2005
Paperback
·
 
Book Description
Enjoy more than 200 traditional African-American recipes! This remarkable volume is the ultimate African-American cooking collection, with time-tested recipes for everything from beverages to soups and salads to main and side dishes to breads to desserts. And, the African-American Heritage Cookbook is more than just a recipe collection. It also features personal vignettes, pictorial accounts, literary passages, and poetry combined together to honor a notable American landmark—the Tuskegee Institute, founded by Booker T. Washington. You’ll learn to make such delectable, traditional dishes as: -Hot Clam Dip -Old-Time Potato Salad -Salmon Croquettes -Creole Rice -And more! Beginning with the final days of slavery and extending through the struggle for civil rights, this singular anthology is a...


Moroccan Modern
Hassan M'souli, Joe Filshie (Photographer)
1566566126
September 30, 2005
Hardcover
·
 
Book Description
The cuisine of Morocco is rated among the best in the world. In Moroccan Modern, Hassan M'Souli, executive chef and owner of Out of Africa restaurant on Sydney's northern beaches, shares over 100 of his favorite recipes. Learn how to cook using traditional recipes, creating the fabulous flavors of Morocco. Feast on favorites such as fish or chicken tagine, learn the secret to making perfect couscous, experiment with new spice blends and mixes, create salads using ingredients such as dates, almonds, and oranges, and enjoy exotic Moroccan desserts and drinks.

About the Author
Executive Chef Hassan M'Souli has owned and operated three restaurants specializing in Moroccan cuisine. He has appeared on numerous television shows and had many articles written about Moroccan food. His...


Eat This Book: Cooking with Global Fresh Flavors
Tyler Florence
1400052378
April 2005
Hardcover
·
 
From Publishers Weekly
An eight-year veteran of TV's Food Network (with stints on How to Boil Water, Food 911 and other programs), charismatic Manhattan chef Florence (Tyler Florence's Real Kitchen) presents his second cookbook featuring the "culinary honesty" premise: global flavors in uncomplicated recipes for average cooks. He opens with a chapter that includes recipes for North African and Turkish spice mixes, and zesty flavors continue to take center stage throughout in dishes like Swedish Meatballs with Lingonberry Sauce; Scallop Ceviche with Melon, Chile, and Mint; Steamed Black Bass in Miso Soup with Udon and Shiitakes; and Basil Ice Cream with Wine-Poached Cherries. Florence clearly has a penchant for internationally inspired dishes and draws on the cuisines of Argentina, China, India, Portugal and Thailand, among other...


Food for the Soul : Recipes and Stories from the Congregation of Harlem's Abyssinian Baptist Church
Booker T. Mattison (Editor)
0345476212
October 11, 2005
Hardcover
·
 
Book Description
From Harlem’s Abyssinian Baptist Church, one of the most esteemed centers of African American spirituality in the country, comes Food for the Soul–a compilation of more than one hundred recipes, and the many stories behind them shared by its congregation. Since its founding in 1808, Abyssinian has been a major social and religious voice of black Americans. The oldest African American church in New York State, it is a cultural melting-pot ministry with members from throughout the African diaspora–and a history of cooking reflecting that diversity.

Yet beyond the great recipes for dishes such as Bahamian Seafood Cobbler, Soulful Chicken Stir-Fry, Whipping Cream Biscuits, and Mama Georgia’s Sweet Potato Pie lies a rich and textured account of how the church incorporates the creation and...


The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks
Edna Lewis
0375400354
April 2003
Hardcover
·
 
Book Review
The books of Edna Lewis--In Pursuit of Flavor, The Taste of Country Cooking, and the out-of-print Edna Lewis Cookbook--should be on any serious cook's bookshelf. Add to that list The Gift of Southern Cooking, which she wrote with fellow Southern cook, Scott Peacock. In her time, Edna Lewis has quietly upheld the virtues of a good meal and the Southern cooking she learned as a child. Her grandfather, a former slave, joined with freed slaves to found Freetown, a Virginia farming community. So Lewis grew up with the food at hand, fresh buttermilk, for example. She moved to New York City early on where she cooked for and rubbed shoulders with artists and actors, musicians and writers, cooks and Communists. And through all her years, through her life and through her cooking, she described the most elegant, simple line. It's there...


The Blue Grass Cook Book
John Fox
081312381X
Nov 2005
Hardcover
·
 
John T. Edge, Director, Southern Foodways Alliance
"Toni Tipton-Martin has shone a bright light on a neglected classic."

Book Description
In 1904, Kentucky socialite Minnie C. Fox published The Blue Grass Cook Book with over three hundred recipes to celebrate the cuisine of the Bluegrass State. In the book, Fox gives the first known credit for southern hospitality to African American cooks. In Fox’s time, the culinary history of black women in the South was usually characterized by demoralizing portraits of servants toiling in "big house" kitchens. In contrast, The Blue Grass Cook Book, with its photographs of African American cooks at work and a passionate introduction by Fox’s brother, respected Kentucky novelist John Fox Jr., offers insight into the complex bond between well-to-do...


The African-American Heritage Cookbook
Carolyn Quick Tillery
1559723254
July 1996
Hardcover
·
 
Book Description
Enjoy more than 200 traditional African-American recipes! This remarkable volume is the ultimate African-American cooking collection, with time-tested recipes for everything from beverages to soups and salads to main and side dishes to breads to desserts. And, the African-American Heritage Cookbook is more than just a recipe collection. It also features personal vignettes, pictorial accounts, literary passages, and poetry combined together to honor a notable American landmark—the Tuskegee Institute, founded by Booker T. Washington. You’ll learn to make such delectable, traditional dishes as: -Hot Clam Dip -Old-Time Potato Salad -Salmon Croquettes -Creole Rice -And more! Beginning with the final days of slavery and extending through the struggle for civil rights, this singular anthology is a...


Sylvia's Family Soul Food Cookbook : From Hemingway, South Carolina, To Harlem
Sylvia Woods
0688162193
July 7, 1999
Hardcover
·
 
From Publishers Weekly
When Sylvia and Herbert Woods bought a small Harlem luncheonette in l962, they never dreamed that it would become famous as the premier soul food restaurant in New York City. Their four children and many friends and relatives all contributed to this accomplishment, and Sylvia's latest book (after Sylvia's Soul Food) is as much a testament to them as it is to the Southern food she serves. A friendly introduction describes Sylvia's early life in Hemingway, S.C., emphasizing hard work, spirituality, devotion to family and cooking according to the seasons. Seventy photographs illustrate the stories she tells, creating the atmosphere of a family album. All her famous dishes are hereAfrom Bedelia's Oven-Fried Chicken, Holiday Chitlins and Bert's Catfish Stew to Candy Yams Souffl?, Frances's Old-fashioned Collard...


Taste of Country Cooking
Edna Lewis
0394732154
June 1976
Paperback
·
 
Book Description
The recipes and reminiscences of the American country cooking Lewis grew up with some 50 years ago. A richly evocative memoir of a lost time and a practical guide to recovering its joys in your own kitchen.

Inside Flap Copy
The recipes and reminiscences of the American country cooking Lewis grew up with some 50 years ago. A richly evocative memoir of a lost time and a practical guide to recovering its joys in your own kitchen.

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