This book presents a wonderful collection of 75 recipes from all over Africa, capturing the authentic flavours of a fascinating and undiscovered culinary tradition. It contains an authoritative introduction that covers the geography, history and traditions of the continent and its cuisine, with advice on using ingredients, spices and flavourings. It includes enticing dishes for all palates and every occasion, from crispy fried appetizers, nourishing soups, sizzling meat dishes and spicy curries to rice and vegetable dishes and exotic fruit desserts. This book brings together a colourful and enticing collection of recipes from the vast undiscovered treasure that is African cuisine. This massive continent embraces many countries with diverse cultures which create an enormous variety of cooking and eating habits and experiences - all of which are brought together here in a single remarkable volume. The 75 easy-to-follow recipes are illustrated step by step, and there are over 300 photographs in total, including a glorious picture of every finished dish.This volume, packed with history, advice, instructions and inspiration, makes a superb practical guide and kitchen handbook for both beginners and experienced cooks - this is the perfect handbook for those interested in recreating the tastes of Africa in their own home.
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Illustrationen
over 300 colour photographs
Maße
Höhe: 297 mm
Breite: 228 mm
Dicke: 12 mm
Gewicht
ISBN-13
978-1-84476-280-4 (9781844762804)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
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. Currently, she's a busy freelance food consultant, dividing her time between cooking, writing features for magazines and broadcasting on TV and radio. Josephine Bacon is an cookery author, translator and food historian. She has recently worked on international projects, translating titles for a wide variety of European publishers. Josephine has written 14 other books about food and travel, and has translated 30 cookbooks from French, German, Italian, Russian and Hebrew. Her particular interest in the food of Africa comes from her long experience with, and love for, the food of Northern Africa and the Middle East, where she lived for many years.
