The African-American Kitchen cookbook includes over 250 African and Caribbean recipes adapted for the modern kitchen. Even the names of the dishes found inside this cookbook will delight your palate. Pecan-Crusted Catfish, Walnut Sweet Potato Pie, Spicy Plaintain Fritters. These are just a few of the exotic dishes you can prepare with the help of The African-American Kitchen.
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Format: Hardcover and dust jacket, 258 pages
Copyright: 1994. First printing
Publisher: Dutton Books
Author: Angela Shelf Medearis
Description: From Africa and the Caribbean, from slave quarters and plantations, from church suppers, family reunions, and celebrations, Angela Shelf Medearis has assembled more than 250 recipes, all rich in flavor and history, adapted to the needs of the contemporary kitchen.
From Africa come Ghanian Kelewele (spicy plaintain fritters) and Mozambique Shrimp; from the Caribbean, Jamaican "Stamp and Go" (codfish cakes) and Haitian Griots (savory chunks of marinated pork). Favorites like Chicken and Dumplings, Fried Green Tomatoes, Ham with Red Eye Gravy, Beaten Biscuits, and Peach Cobbler come from the slave quarters and plantation kitchens where African cooks presided. Today's cooks bring us Pecan-Crusted Catfish, Kale with Tomato and Onion, and Walnut Sweet Potato Pie. For Kwanzaa, there's a special Blessing Soup, and old-fashioned Molasses Taffy for Christmas.
Quotations from nineteenth-century cooks' manuals, African and Southern proverbs, and personal and family reminiscences all bring the rich African American culinary heritage to life. More than a cookbook, The African-American Kitchen is a living history and a loving testament of pride.
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Condition: Bookboards, interior pages and dust jacket are in beautiful condition.