Best African Cooking, Food & Wine Books
Here you will get Best African Cooking, Food & Wine Books For you.This is an up-to-date list of recommended books.
1. High on the Hog
Author: by Jessica B. Harris
New York Times bestsellerNow a Netflix Original SeriesThe grande dame of African American cookbooks and winner of the James Beard Lifetime Achievement Award stakes her claim as a culinary historian with a narrative history of African American cuisine. Acclaimed cookbook author Jessica B.
Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine.
Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity.
Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris’s High on the Hog fills an important gap in our culinary history.
2. Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [A Cookbook]
Author: by Bryant Terry
Ten Speed Press
Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. NAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APPTITBlending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine.
Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip.
There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth.
3. In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean [A Cookbook]
Author: by Hawa Hassan
Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue. Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long.Jessica B.
Harris, food historian, journalist, and public speakerIACP AWARD FINALIST LONGLISTED FOR THE ART OF EATING PRIZE NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker The New York Times Book Review The Washington Post Bon Apptit NPR San Francisco Chronicle Food Network Vogue Delish The Guardian Smithsonian Magazine Salon Town & CountryIn this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea.
4. Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites
Author: by Sallie Ann Robinson
If there’s one thing we learned coming up on Daufuskie,” remembers Sallie Ann Robinson, “it’s the importance of good, home-cooked food.” In this enchanting book, Robinson presents the delicious, robust dishes of her native Sea Islands and offers readers a taste of the unique, West African-influenced Gullah culture still found there.
Living on a South Carolina island accessible only by boat, Daufuskie folk have traditionally relied on the bounty of fresh ingredients found on the land and in the waters that surround them. The one hundred home-style dishes presented here include salads and side dishes, seafood, meat and game, rice, quick meals, breads, and desserts.
Gregory Wrenn Smith’s photographs evoke the sights and tastes of Daufuskie.”Here are my family’s recipes,” writes Robinson, weaving warm memories of the people who made and loved these dishes and clear instructions for preparing them. She invites readers to share in the joys of Gullah home cooking the Daufuskie way, to make her family’s recipes their own.
5. Tagines and Couscous: Delicious recipes for Moroccan one-pot cooking
Author: by Ghillie Basan
Ryland Peters & Small
Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking. These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme.
Also included are less traditional but equally delicious recipes for beef and fishtry Beef Tagine with Sweet Potatoes, Peas, and Ginger or a tagine of Monkfish, Potatoes, Tomatoes, and Black Olives. Substantial vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Golden Raisins, and Almonds.
Recipes for variations on couscous, the classic accompaniment to tagines, are also given, plus plenty of ideas for fresh-tasting salads and vegetable sides to serve alongside and complete your Moroccan-style feast.
6. Ethiopia: Recipes and Traditions from the Horn of Africa
Author: by Yohanis Gebreyesus
Interlink Pub Group
National Geographic Traveller Best New Cookbook Experience the wonderful flavors of Ethiopia and chef Yohanis’s dazzling collection of recipes Ethiopia stands as a land apart: never colonized, it celebrates ancient traditions. The fascinatingly distinct cuisine is influenced by a history enriched with a religious mix of Judaism, Christianity, and Islam, as well as some of the most fertile land on the continent.
The delicious dishes featured here include: Doro Wat, chicken stewed with berbere spice Siga Tibs, flashfried beef Asa Shorba, a hearty spiced fish soup Plus vegetarian dishes such as: Gomen, collard greens with ginger and garlic Azifa, green lentil salad Dinich Alicha, potatoes and carrots in an onion turmeric sauce Along with photography of the stunning landscapes and vibrant artisans of Ethiopia combined with insightful cultural and historical details this book demonstrates why Ethiopian food should be considered one of the world s most singular and enchanting cuisines.
7. The New African Cookbook: Discover the Wonders of Delicious African Cooking with Easy African Recipes (2nd Edition)
Author: by BookSumo Press
October 31, 2018
Authentic African.Get your copy of the best and most unique African recipes from BookSumo Press in full color with beautiful art! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.
In this book we focus on African food. The New African Cookbook is a complete set of simple but very unique African recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking?
Here is a Preview of the African Recipes You Will Learn:African Honey Beef Hot Pot Ginger, Sweet Potato, and Peanut Butter Stew Moroccan Kefta bites with Tomato Sauce Moroccan Midnight Hummus Baked Banana Splits Luanda Piri Piri African Peanut Butter Truffles Broccoli Salad with Honey Dressing Somali Inspired Rainbow Salad African Chicken Cutlets Almond Beef Casserolev Flat Bread Addis Abba Abyssinian Potato Stew Nairobi Chicken Roast African Sweet Honey and Apricot Crock Pot Yellow Peanut Stew from Senegal Tangier Chicken Stew Congo Lime Cake Ginger and Garlic Prawns Koshari Chicken Kabobs Ojini West African Peanut Soup Chickpea Rice Casserole Cape Custard Pie Ife’s Steak Sauce Couscous Masala Classic Egyptian Macaroni Casserole with Bchamel Sauce African Breakfast Eggs Tunisian Hot PotMuch, much more!
8. Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent
Author: by Evi Aki
Explore Africa’s Spices, Tastes and Time-Honored Traditions In Flavors of Africa, Evi Aki shares the traditional Nigerian dishes she grew up enjoying, as well as typical eats from all across the continent. She introduces customary recipes from each of Africa’s different regions, including meals from Ethiopia, Ghana, South Africa, Kenya, Morocco, Egypt, Angola and more, all of which she collected with the help of relatives and family friends.
Sample tried-and-true staples that have survived generations, like Nigerian Red Stew, Jollof Rice, Moroccan Spiced Lamb and Eritrean Red Lentils with Berbere Spice Mix. Enjoy Evi’s unique spin on classics like West African Egusi Soup and Ewa Oloyin (a vegetarian bean dish), in addition to her lighter and healthier take on traditional African street foods like Zanzibar Pizza.
Whether you’re a foodie, a spicy food aficionado or simply looking for a colorful new cuisine to try, Flavors of Africa is an excellent map for your culinary journey.
9. Tagine Cookbook: Top Healthy And Delicious Moroccan Tagine Recipes
Author: by Abdul Aziz
June 9, 2021
Are you interested in Morrocan food? Do you need more recipes, or just want to dive deeper into these healthy and delicious cuisines? Do you not even know where to start? If this sounds like you then keep reading! Morrocan Tagine is one of many highly-accepted dishes among native people and foreign visitors it is varied, and easy to mold to your own preferences or diets, creating something that can be changed and adjusted to everyone’s needs is bound to be popular.
You can avoid certain ingredients, substitute others, make it vegetarian or not. It can be healthy and delicious, it can incorporate fruits. In th bk, u’ll learn the following:What exactly is Tagine, and how does it work? Hw t use a Tagine, in a way that even the absolute novice won’t be scared off.
Wht beginner hf nd to rt nrnng cooking with a tgnT healthy and dlu Moroccan tagine recipes, with suggestions and adjustments to help you create the exact dish you want or need.AND SO MUCH MORE! It doesn’t matter if you’ve just been wanting to diversify your menu, or have been interested Morrocan food in particular.
10. Gullah Cookbook: 300+ Traditional Grandma's Gullah Geechee Recipes Including Red Rice, Pan Fried Chicken, and Butter Beans
Author: by Abebe Kimathi
5th Generation Gullah Geechee Chef Reveals:The Secrets Of 150-Year-Old Traditions That Industrial Revolution Hasn’t Touched Yet! (Over 300 Delicious Recipes Included! Would you like to taste some of the oldest Afro-American traditional dishes brought from the African Continent and managed to survive during Slavery?
Maybe you have Gullah Geechee roots and want to bridge the gap separating your current life and the one your ancestors used to be living? Or maybe you are just curious about how food culture in The United States was born and some of the traditional foods that laid the foundation of what we eat now?
If you answered Yes to at least one of these questions, please read on… There are a lot of traditions and cultures dying Today… Not only because children want to leave their roots behind, but more so because the growing economies and real estate money-makers wish to own every piece of our beautiful land, make significant profits and bring wads of cash for the rich.
11. An African American Cookbook: Exploring Black History and Culture Through Traditional Foods
Author: by Phoebe Bailey
400 Soul Food Recipes for Appetizers, Main Meals, Breads, Pies, Cakes, Salads, and More! An African American Cookbook: Exploring Black History and Culture Through Traditional Foods is a bountiful collection of favorite foods and the memories that go with them. The foods reflect the ingenious, resourceful, and imaginative Africans who made them.
Woven among the four hundred recipes are rich historic anecdotes and sayings. They were discovered or lived by the cookbook’s contributors, many of whose ancestors participated in the Underground Railroad or lived near where it was active. This is a cookbook rich in history and rich in easy-to-prepare, wonderfully tasty food!
Recipes include: Collard greens with ham hocks Cornbread sausage stuffing Smoked turkey and black-eyed peas Pan-fried okra Fried green tomatoes 14-day sweet pickles Yogurt and chives biscuits Sweet potato pie And more! Author Phoebe Bailey’s congregation in historic Lancaster, Pennsylvania, has a long history with Underground Railroad activity.
12. The Black Family Reunion Cookbook: Black Family Reunion Cookbook
Author: by National Council of Negro Women
The Black Family Reunion Celebrations, organized by The National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and strengths of the African-American family. Inspired by these festivals, The Black Family Reunion Cookbook contains more than 250 recipes from home kitchens across America, seasoned with warm memories and homemade love.
Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Patti LaBelle, and Spelman College President Johnnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council’s founder, Mary McLeod Bethune, her own recipe for her celebrated Sweet Potato Pie.
13. 150 Best Tagine Recipes: Includes Recipes for Spice Blends and Accompaniments
Author: by Pat Crocker
Authentic yet easy-to prepare recipes that take their inspiration from Morocco. Tagine takes its name both from a Moroccan dish as well as the pot in which the dish is cooked – typically a large and shallow pot with a conical lid.
Tagines involve the slow simmering of meats or vegetables along with a medley of herbs and spices, the result being an aromatic and intoxicating combination of taste and texture. This book offers a comprehensive history of traditional Moroccan tagine cooking, including an extensive “Tagine Know-How” section that answers all possible questions about tagines and cooking with tagines, as well as a “North African Flavor Footprint” section that profiles the 20 herbs and spices that give authentic flavor to these dishes.
Home cooks can bring Morocco into their kitchens with these tantalizing dishes: Cinnamon lamb tagine with apricots Honey-ginger vegetable tagine Beef tagine with figs and walnuts Artichoke and shellfish in almond milk Minted lemon whitefish Saffron shrimp tagine with avocados Pomegranate chicken tagine Moroccan vegetable tagine Fiery beef tagine with vegetables.
14. The Modern Tagine Cookbook: Delicious recipes for Moroccan one-pot meals
Author: by Ghillie Basan
These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen.
These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme.
Also included are less traditional but equally delicious recipes for beef and fishtry Beef Tagine with Sweet Potatoes, Peas and Ginger or a tagine of Monkfish, Potatoes, Tomatoes, and Black Olives. Hearty vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Sultanas, and Almonds.
15. The Africa Cookbook: Tastes of a Continent
Author: by Jessica B. Harris
Simon & Schuster
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. 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.
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.
16. The Food of Morocco
Author: by Paula Wolfert
Winner of the James Beard Foundation’s Lifetime Achievement AwardA cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America’s most knowledgeable food person and her books are full of insight, passion and brilliance. Anthony Dias Blue, CBS Radio, NYI think she’s one of the finest and most influential food writers in this countryone of the leading lights in contemporary gastronomy.
Craig ClaibornePaula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture.
This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Moroccoa 2008 inductee into the James Beard Cookbook Hall of Fameand fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.