With more
than two hundred traditional and contemporary recipes, The Africa
Cookbook is a unique window into the long culinary history of a diverse
continent.
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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.
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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 Cookbook is a celebration of cultures
and individuals whose contributions to the way we eat have long been
ignored. .
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The Africa Cookbook
Tastes of a Continent
by Jessica B. Harris
Simon
& Schuster, 2010
Order
a copy
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