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Iron Pots and Wooden Spoons: Africa's Gift to New World Cooking Paperback - 1999
by Harris, Jessica B
- New
- Paperback
The author of "The Africa Cookbook" explores the deeply rooted influence of African cookery on Cajun, Creole, South American, and Caribbean cuisine, bringing together more than 175 recipes that echo the tastes of Africa.
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Details
- Title Iron Pots and Wooden Spoons: Africa's Gift to New World Cooking
- Author Harris, Jessica B
- Binding Paperback
- Edition 1st Fireside ed
- Condition New
- Pages 224
- Volumes 1
- Language ENG
- Publisher Simon & Schuster, Old Tappan, New Jersey, U.S.A.
- Date 1999
- Features Index
- Bookseller's Inventory # x-0684853264
- ISBN 9780684853260 / 0684853264
- Weight 0.73 lbs (0.33 kg)
- Dimensions 9.07 x 6 x 0.58 in (23.04 x 15.24 x 1.47 cm)
-
Themes
- Cultural Region: African
- Ethnic Orientation: African
- Ethnic Orientation: African American
- Library of Congress subjects African American cookery, Cookery, Caribbean
- Library of Congress Catalog Number 98043747
- Dewey Decimal Code 641.592
About Revaluation Books Devon, United Kingdom
Biblio member since 2020
General bookseller of both fiction and non-fiction.
Summary
Cajun, Creole, and Caribbean dishes all have their roots in the cooking of West and Central Africa; the peanuts, sweet potatoes, rice, cassava, plantains, and chile pepper that star in the cuisines of New Orleans, Puerto Rico, and Brazil are as important in the Old World as they are in the New World. In Iron Pots and Wooden Spoons, esteemed culinary historian and cookbook author Jessica Harris returns to the source to trace the ways in which African food has migrated to the New World and transformed the way we eat. From condiments to desserts, Harris shares more than 175 recipes that find their roots and ingredients in Africa, from Sand-roasted Peanuts to Curried Coconut Soup, from Pepper Rum to Candied Sweet Potatoes, from Beaten Biscuits to Jamaica Chicken Run Down, from Shortening Bread to Ti-Punch.
Enticing recipes, a colorful introduction on the evolution of transported African food, information on ingredients from achiote to z'oiseaux and utensils make this culinary journey a tantalizing, and satisfying, experience.
Enticing recipes, a colorful introduction on the evolution of transported African food, information on ingredients from achiote to z'oiseaux and utensils make this culinary journey a tantalizing, and satisfying, experience.
From the rear cover
Cajun, Creole, and Caribbean dishes all have their roots in the cooking of West and Central Africa; the peanuts, sweet potatoes, rice, cassava, plantains, and chile pepper that star in the cuisines of New Orleans, Puerto Rico, and Brazil are as important in the Old World as they are in the New World. In Iron Pots and Wooden Spoons, esteemed culinary historian and cookbook author Jessica Harris returns to the source to trace the ways in which African food has migrated to the New World and transformed the way we eat. From condiments to desserts, Harris shares more than 175 recipes that find their roots and ingredients in Africa, from Sand-roasted Peanuts to Curried Coconut Soup, from Pepper Rum to Candied Sweet Potatoes, from Beaten Biscuits to Jamaica Chicken Run Down, from Shortening Bread to Ti-Punch.
Enticing recipes, a colorful introduction on the evolution of transported African food, information on ingredients from achiote to z'oiseaux and utensils make this culinary journey a tantalizing and satisfying experience.