The Africa Cookbook: Tastes of a Continent
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Africa has as many different and complex cuisines as Europe or Asia do, but they've never been as well explored as the cooking of those continents. Jessica B. Harris does an admirable job of introducing them in her monumental new The Africa Cookbook. From the spice-kissed dishes of Morocco and Tunisia to Senegal's classic peanut soup, South African meat pies to Ethiopian vegetable stews, there are dozens of intriguing dishes to try, plus fascinating anecdotes and historical information.
ContentsMAPAFRICAN ATTITUDES: AN INTRODUCTIONBEYOND BARE-BREASTED MAIDENS AND CANNIBAL COOKS: 2,001,998 YEARS OF FOOD, FROM THE PALEOLITHIC TO THE PRESENTA CORNUCOPIA OF CUISINESNorth AfricaSouth AfricaEast AfricaWest AfricaOUT OF THE DARK: TRADITIONAL AFRICAN DIETS AND MODERN HEALTHCALABASHES AND CASSAVA MEAL: A GLOSSARY OF AFRICAN INGREDIENTS AND UTENSILSMAIL-ORDER SOURCESTASTES OF A CONTINENTAppetizers: A Continent of NibblersSalads and Soups: Small Bowls and Side DishesCondiments: Hot Stuff and Palate CoolersVegetables: Lots and Lots of Leafy GreensMain Dishes: Stews, Grills, and the Three-Rock StoveStarches: Couscous and Cassava MealDesserts: Makroud and MangoesBeverages: Mint Tea, Palm Wine, and Cool, Cool WaterMENUSSOME SOURCES ON AFRICAN FOODSINDEXMETRIC EQUIVALENCIES
