This title offers a collection of traditional and contemporary recipes from across the African Continent - such as yassa chicken, Tanzanian fish curry, black-eyed bean stew with spicy pumpkin, and many more. It presents an introduction to African food and practical cook's tips. Every recipe features step-by-step photography to make recreating the taste of Africa simple and delicious. Illustrated throughout, each book in this series introduces culinary traditions from around the world. 40 recipes are featured, with introductions to the dishes and ingredients found in that culture.
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Höhe: 228 mm
Breite: 250 mm
Dicke: 6 mm
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ISBN-13
978-1-84215-787-9 (9781842157879)
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Schweitzer Klassifikation
Rosamund Grant is one of the foremost experts on west African cookery. Born in Guyana, South America, she has travelled extensively throughout Africa. Nowadays, she's busy freelancing as a food consultant, dividing her time between cooking, writing features for magazines and broadcasting on TV and Radio. Matthew Drennan trained and worked as a chef in Southern Ireland for a number of years, before moving to London and beginning a career as a food journalist. He has written and created food recipes for several national magazines, and was also food editor for M&S magazine.
