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Africana
A culinary expedition celebrating cooking from across the African continent
Africana
"AFRICANA travels across the continent showcasing its vibrant and varied cuisines that are rich in flavor, diverse in culture and steeped in tradition. Combining recipes passed down the generations but with her own modern and inventive style, food writer and cook Lerato shares her own stories of Africa with a delectable sense of adventure. Discover how to cook some of the most iconic dishes from Nigeria to Madagascar, Morocco to South Africa. With over 100 recipes to delight and inspire, they include Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof. Bursting with flavor and offering a sense of wanderlust, AFRICANA will bring the magic of the continent right to your kitchen"--
The East African Cookbook
The East African Cookbook boasts a selection of recipes that reflects a cuisine that is modern and yet rooted in the traditional methods and tastes of East Africa. Author Shereen Jog is a fifth-generation Tanzanian national who shares her recipes for delicious soups, salads, main dishes and desserts. Bursting with the flavours of East African and Indian spices, these recipes will inspire everyone to cook mouth-watering meals for family and friends alike. Shereen is known for her creativity as she experiments and plays with flavours, using the abundance of fresh organic produce and the influence of a multi-cultural environment to prepare dishes that reflect the traditions of Arab, Swahili, Indian and colonial cuisines.
Afternoon Tea
Afternoon Tea: A History explores the development of the afternoon tea meal, diving deeper than the popular tale of the Duchess of Bedford’s afternoon gatherings to find the meals that inspired those early afternoon teas. Julia Skinner carefully separates the fact and lore around the meal and sets the story of afternoon tea within its historic contexts. Recognizing that a meal’s birth and life never happen in a vacuum, the book sets aside the already well-documented conversations surrounding tea etiquette, instead exploring the social contexts that made the meal possible and popular, moving it from one small subset of the population to a widespread and beloved phenomenon, one that nearly...
Hibiscus: Discover Fresh Flavours from West Africa with the Observer Rising Star of Food 2017
‘I’m genuinely inspired.’ – Yotam Ottolenghi ‘For all its richness and mindboggling variety, African food has yet to cross over in the UK. With her freewheeling, boldly flavourful take on Nigerian cuisine, Lopè Ariyo could be the person to make it happen.’ – Observer
Ethiopia
The national borders contain one of the most fertile swathes of land on the continent. All this makes for a food culture as fascinatingly distinct as it is startlingly delicious. Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, along the way telling wondrous stories. There are recipes for Doro Wat, chicken slowly stewed with berbere spice; Yeassa Alichia, curried fish stew; and Siga Tibs, flashfried beef cubes. The cuisine also boasts a wealth of vegetarian dishes. Among these are Gomen, minced collard greens with ginger and garlic; Azifa, green lentil salad; and Key Shir, marinated beet and potato salad. Then the book explains the intricacies and variations of Injera, the foundational sourdough flatbread made from the teff grain (which is gluten free and more nutritious than wheat). Complete with photography of the country's stunning landscapes and vibrant artisans, this volume demonstrates why Ethiopian food should be considered as one of the world's greatest, most singular and most enchanting cuisines.
Wild Sweetness
From the creator of the award-winning food blog, Butter and Brioche, comes a unique and beautifully designed full-color cookbook that brings wild flavors to desserts as told through the seasons. In Wild Sweetness, Thalia Ho captures the essence of the wild, and re-imagines it on the plate. She guides us through a tale of six distinct seasons and the flavors inspired by them: of bright, herbaceous new life in spring, to the aromatic florals that follow, of bursting summer berries, over-ripe fruit, warmth and spice in fall, then ending with winter and its smolder. In more than 95 recipes, Thalia opens our eyes and taste buds to a celebration of what the wild has to offer—a world of sweet escapism, using flavor to heighten our experience of food. Enthralling, unique, and inspired recipes you’ll want to cook over and over again.
Begginner's Guide to Nigerian Cooking - Nigerian Cookbook
If you want easy to follow Nigerian recipes that are shown step by step in more than 400 beautiful photographs, then, you've hit a jackpot. Whether it is learning how to ride a bicycle or learning how to make delicious and yummy Nigerian foods, we all want the learning curve to be an easy one. That's exactly what you get in this cookbook - easy to follow recipes. Made specially for beginners, professionals and other Nigerian food lovers. Are you married to a Nigerian person? Are you dating a Nigerian Person? Are you looking to surprise your special someone with recipe from home or you are just looking to try recipes from Africa. This cookbook was written specially for you. There are over 35 ...
Taste Tibet
Health-giving, accessible, delicious recipes, put together with passion and purpose, and enlightening food stories from a civilisation that has not yet lost touch with how to eat. 'This warm and engaging cookbook shines a rare light on the fascinating food traditions of Tibet. Yeshi and Julie are brilliant at explaining how dishes such as momo dumplings and sweet ceremonial rice are traditionally eaten on the Tibetan Plateau, yet their recipes are so clear and reassuring they will appeal to readers anywhere. The accompanying photographs offer a glimpse of the captivating beauty of Tibet and an intimate portrait of Tibetan family life.' Fuchsia Dunlop, bestselling author of Every Grain of Ric...
How to Be a Better Foodie
Written by a food writer and restaurant reviewer, this book begins with a questionnaire to determine 'What Kind of Foodie Are You?, and reveals Foodementals of Gastronomy. It is aimed at all those who are passionate about seeking out the finest, the rarest and the most delicious foodie knowledge.
