Product Description
A national food magazine editor for years, gifted cook, lecturer, and restaurant consultant, the late Bea Sandler traveled throughout Africa collecting recipes and learning about African eating customs and methods of food preparation. Here are menus for complete meals from 11 African countries: Senegal, the Sudan, Mozambique, the Malagasy Republic, Ethiopia, Kenya, Liberia, South Africa, Morocco, Ghana, and Tanzania. She has devoted a chapter to each country, telling something about the food and serving customs and offering suggestions on how an American might present an African meal with some degree of authenticity and arranged by courses. ... Read more

Customer Reviews (6)

Excellent
Gave as a gift to a friend who went to africa on mission trip. This book has recipes from several regions. I even made one of the recipes in the book, excellent choice!

Not at all representative of Aftrican Cooking
I had an african friend look at this cookbook, and was told that the recipes do not represent true african cooking. He suspects that the author at with the upper crust of African society, and the cookbook is so colored. In an example of the inaccuracies of the cookbook, Dagga is represented as consisting of dried fish from Scandinavia. The ordinary people do not have money to buy these products: it is actually small dried prawns.

Outdated but Interesting
"The African Cookbook" was initially published in 1970 and represented one of the first widely available cookbooks to explore the cuisine of Africa.Author Bea Sandler (who is now deceased) traveled extensively in Africa, and this cookbook was her attempt to introduce regional African food to America.Chapters cover different countries, including Ethiopia, Morocco, and Senegal.Some of the recipes are likely to be familiar to many cooks who have never before read an African cookbook (e.g., chapattis, couscous), but some are refreshingly unfamiliar.Each chapter describes how to put together an entire meal typical of that country, which is likely to appeal to many readers.Additionally, Sandler includes some nice anecdotes, such as the use of pieces of bread as a "tablecloth" of sorts that was common in Ethiopia.Thus, the reader gets some idea about the country's culture (or at least the culture circa 1970).

Although the all-meal approach is interesting and likely to appeal to many readers, it does have a drawback.Specifically, the author seems to expect that readers will make all the recipes in a particular chapter.The result is that many of the dishes made alone do not have much flair of Africa.For example, I made the braised cabbage, which consisted of cabbage and onion simmered in beef broth with some crushed red peppers.The dish was fine, but it didn't exactly sweep me away to Africa or make me feel like I was making anything unusual.I'm sure that the dish makes more sense in the context of the full meal.

The recipes are also presented in a confusing format - specifically, each ingredient is listed when it is to be added to the recipe.Thus, the ingredients are scattered throughout the recipe directions, making it somewhat difficult to gather together everything you need.The author tries to solve this problem by including a "shopping list" for each chapter, but these lists essentially include what you'd need to make every single recipe in the chapter.In addition, as happens with some foreign cuisine cookbooks, some of the ingredients are not explained in enough detail, such as "salad herbs."

In sum, this cookbook is of importance due to its historical place in helping to bring African cuisine to American readers, and some of the stories are interesting.However, some of the formatting issues and the outdated feel of the cookbook made it less than ideal for me.Recommended with reservations.

ok for the timid, but...
I bought this book from a used book store to bolster my library of african cookbooks (of which, until recently, there are precious few).In general, I found the book a disappointment.The author uses too many packaged foods and cuts spice levels to the point that the dishes are bland facsimiles of themselves, almost unrecognizable.There are other dishes which hardly qualify as african: roast beef, for example.

When it was first published, the author's changes were no doubt welcomed by timid american cooks.now that our palates have become more sophisticated, we must demand more authenticity from "ethnic" cookbooks.Other african cookbooks deliver.This does not.

Absolutely brilliiant!
Simple recipes that include chicken stews, fried cheese, coffee desserts, and entire buffet menus. As a teacher of African American Studies, I use this book to teach to my students. It's very helpful, resourceful, easy, and fun. ... Read more

Customer Reviews (2)

Great introduction to the cuisines of Northern Africa.
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of North African Cooking, starts with a brief introduction to the cuisines of Northern Africa and a glossary of ingredients, and then presents recipe suggestions for all major courses, from soups and appetizers to salads, desserts and sweetmeats.Special chapters are dedicated to fish, poultry, (red) meat and grain dishes.Classics such as harira (lentil and chick-pea soup), marinated olives, fig tarts, lamb rolls, leg of lamb, hummus and broiled chicken, and several variations of couscous, kebabs, pilafs and pita dishes appear next to unique recipes such as chick-pea and coriander cakes, goat cheese and fig dressing, orange and almond cake, pomegranate lamb, saffron chicken casserole, spinach soup, and squid with saffron sauce.

From Arab pancakes with honey and baba ganoush (eggplant patties) to watermelon and feta salad and zucchini pancakes, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the North African cuisine - and at a relative bargain price, to boot.Also recommended:This series' installments on Mediterranean, Spanish, Greek and French provincial cooking, antipasti, pasta, light pasta sauces, and pizzas and Italian breads.

Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006

One of the best!
The Book of North African Cooking is excellent! It covers a wide variety of meal ideas and has fantastic photography to accompany each recipe. These dishes are delicious and colorful, making wonderful meals when combined ormaking a great addition to everyday favorites. There are plenty ofdelicious recipes for vegetarians, too. ... Read more

Product Description
From the gumbos of Louisiana to the Carolina rice islands, from the introduction of pasta to the rise of the ubiquitous peanut, African-American cooks have placed an indelible stamp on American food.Angela Shelf Medearis has collected more than 250 treasured recipes, including native African dishes, Caribbean-influenced foods, Southern and soul food staples, and contemporary favorites, all testifying to the exciting variety of this abundant tradition.From Africa come Ghanaian Kelewele, (spicy plantain fritters) and Ethiopian Yemiser Selatta, a lentil salad. From the Caribbean, Jamaican Stamp and Go codfish cakes and Haitian Griots, savory marinated chunks of pork. Out of the slave quarters and plantation kitchens where African cooks presided, we get Hoppin' John, Ham with Red-Eye Gravy, Beaten Biscuits, and Peach Cobbler.For holidays and celebrations, there are special menus including Kwanzaa Blessing Soup and Christmas Molasses Taffy, as well as time-honored treats from church socials and family reunions like Picnic Potato Salad, Raisin-Pecan Pie, and much, much more.The text is enlivened with African and Southern sayings, quotations from 19th-century cooks' manuals, and personal and family reminiscences, all bringing the rich African-American culinary heritage to life.The African-American Kitchen is packed with the traditions of generations of cooks who have always created and preserved their culture through food and the families it nourishes.More than a cookbook, it is a living history and a loving testament of pride. ... Read more

Customer Reviews (1)

Best Sweet Potato Pie You Have Ever Eaten!
I absolutely love this book. I collect cookbooks and have an extensive collection from around the world and this is by far one of my favorites. The author traces her heritage through story and food from Africa through the West Indies, the Carribean and the southern plantations of the U.S. This is a book not too be missed. It is a shame it is no longer in hardcover because I just loaned mine out and never got it back. Anyone who likes good food needs this book! ... Read more

Product Description
South African cuisine is a unique blend of the culinary art of many different cultures - the Dutch, French, German and British settlers, as well as the Malays who came from the East, all brought their own recipes to this country. The subtle adaptation of these 'imported' recipes in the addition of local ingredients and the introduction of innovative cooking methods have made for an original, much-loved cuisine. This book also features interesting snippets about the early newcomer's way of life. Anyone who longs for a beloved grandmother's famous milk tart or melkkos, or a great aunt's delicious bobotie or vetkoek, should have this book in his or her kitchen! ... Read more

Customer Reviews (2)

may not be much help
I haven't tried to cook any of the recipes but it looks easy and good

Traditional South African Cooking
Love it and easy to follow.Pictures are beautiful, and the recipes remind me of my Ouma, when I used to help her in the kitchen when I was a little girl. I use this book often, I have used most of the recipes in this book and my family have enjoyed every meal.Some of the ingredients are hard to come by but I make the most of it and exchange some South African ingredients with some American ones. ... Read more

Product Description
This book brings together food from Morocco, Algeria, and the Italian-influenced cooking of European settlers in Tunisia to provide recipes that span a wide range of flavors, food combinations, and culinary traditions.Recipes such as chicken with green olives, tuna with red peppers and capers, date and almond nougat, meatballs with lemon and mint soupare included.This cookbook coversvariations of couscous, the recipes that combine meat with fruit.This book also includes vegetarian recipes. ... Read more

Customer Reviews (4)

nice book & receipies (sp)
This is a nice little book. & it IS little!But there are nice stories & receipies to go along with the stories.I haven't tried them yet, but they don't appear to be too difficult.

the best little book I ever own.
I really love this book.I ordered few so far for shower gifts and they always make futur brides very happy.

Delicious!!!
I'm giving this book 5 stars, and that's still not enough. The recipies are simple to make yet delicious. The meals are healthy and well balanced. Trust me, it's really very good. I definately recommend it to anyone who likes to eat good food.

The Secret of Life
The secret of life is Aline Benayoun's mint soup. Trust me, this book is fabulous and if the only recipe you do is the mint soup, you're way ahead. But don't stop there.The thing is, I'd marry someone who makes mint souplike this. Come to think of it, I did... her! Bon appetit. /JR ... Read more

Product Description
Salads, Vegetables, and Side Dishes
Main Dishes

Good-for-You Cornbread .............................................................................4
Homestyle Biscuits .....................................................................................5
Savory Potato Salad ..................................................................................6
Candied Yams ..........................................................................................7
Smothered Greens ....................................................................................8
Limas and Spinach .....................................................................................9
Vegetable Stew ........................................................................................1 0 Classic Macaroni and Cheese .....................................................................11
Autumn Salad .......................................................................................12
Flavorful Green Beans .............................................................................13
Caribbean Casserole ...............................................................................14
Spicy Okra ...........................................................................................1 5
Crispy Oven-Fried Chicken 18
Mouth-Watering Oven-Fried Fish 19
Finger-Licking Curried Chicken20
Poached Salmon 21
Jamaican Jerk Chicken 22
Baked Pork Chops 23
Jumpin’ Jambalaya 24
Scrumptious Meat Loaf 25

Spicy Southern Desserts
1-2-3 Peach Cobbler .............................................................................28
Mock-Southern Sweet Potato Pie ..............................................................29
Southern Banana Pudding .........................................................................30
Summer Breeze Smoothie ...........................................................................31
Tangy Fruit Salad .......................................................................................32
Recipe Substitutions for Heart
Healthy Cooking ........................................................34
Is It Done Yet? Temperature Rules for Safe Cooking ...........................................................36 ... Read more

Product Description
When Joyce White moved to New York City from Alabama, she left small-town life behind and landed ajob as a food editor at a major women's magazine. Weekends, however, found her visiting churches in Harlem and Bedford-Stuyvestant, looking for a taste of home. Food has long been a part of the spiritual life of African-American churches, and what she found there, along with what she missed from home, was the comforting blend of cooking and fellowship that feeds both the body and soul.

In this warm and joyful collection, White offers more than 150 recipes for the foods that worshipers look forward to after services, and she captures the spirit of these sociable meals with warm, conversational and occasionally poignant reflections from African-American churchgoers around the United States.

"We don't just come to church service and leave," says a retired nurse who directs hospitality for a large church in Los Angeles. "Many of us stay here half the day. That way we get a chance to rub shoulders and see what is going on or going wrong with each other."

From delicious renditions of classics such as Sugar-Crusted Biscuits to updated favorites such as Black Beans with Sun-Dried Tomatoes, as well as special fare for entertaining and Kwaanza, the pages of Soul Food are alive with the spirit and love of African-American churches -- and the terrific food to be found there. ... Read more

Customer Reviews (10)

Great Recipes!
This book has some of the most amazing soul food recipes I have ever found in one collection. I am a life-long Southerner and no stranger to soul food, but Joyce White makes it easy, putting all these great recipes into one volume. I highly recommend this book.

Great cookbook
This is a great cookbook. It brings back many memories of great and talented family cooks. I gave away six copies as Christmas presents to family members. We are not Southerners, but we are foodies and we do remember church socials and events fondly here in New Jersey. The baked rice, Texas Chili rice and the squash casserole have become big hits in my own household. Kudos to Ms. White and her friends.

A great surprise in every recipe!
It would be impossible to single out one recipe in this book and say it's the best. They are all the best and they work well together. I must say, I never thought molasses would be a staple in my cupboard but it is. If you bought this book just for the neat meatloaf recipe, it would be worth it. These are tried and true recipes of the past, each one with its own unique story.

Solid Book
I collect Aferican-American cookbooks.My perfect book is a good mix of authentic recipes and backroung info to add to heritage of the recipe. While I like the format and actual page layout of other African-American cookbooks better, this book has some solid recipes.Where this book excels over others is that there is a storybehind nearly every recipe and there is lots of variety in the recipes.The recipes are easy to follow and do remind you of church anniversary dinners!

Consistently amazing
I am a cooking fanatic and a cookbook lover. This is a wonderful book just to flip through - the stories are amazing - and the recipes will exceed anyone's expectations!! My favorites so far are the Macaroni and Cheese and the Mean Greens. (They are my favorites because those are the only two that I have tried!) I made the Macaroni and Cheese last Thanksgiving and being one of the last dishes to the table I was surprised to see it as being one of the first to go!! My family asked why I didn't make more! And the Mean Greens have given me a name. (The only thing that I hate is that people keepe requesting them!) I left this cookbook over a friends house by accident and because I know I will have a fight on my hands tryig to get it back so, I just ordered another one so that he can have it! I also ordered Brown Sugar, the dessert version of the same cookbook. I can't wait!!! ... Read more

Product Description
"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. ... Read more

Customer Reviews (10)

Great on stories short on cookin
This book is long on stories and short on seasoned cooking.Most are bland.Good history though.

Good "Lowcountry Cooking"
This is a wonderful cookbook if you want to learn how to prepare what some South Carolinians call "Lowcountry" fare.I made the Fried Crab Rice on a couple of occasions, for my family and my co-workers and for both groups it was a hit!In Charleston, SC one dish that is hot on the restaurants' menu is Shrimp and gravy, well Sally teaches you how to make this dish.The best thing about this cookbook - the recipes are easy to prepare.I really enjoy the Author's entertaining comments about growing up on Daufuskie Island, which is off the coast of South Carolina.This cookbook is a keeper!

Vacation, Visit, or Visceral Living
If you are not yet blessed with living on South Carolina's Daufuskie Island or even a vacation here, reading and eating from Sallie Ann's recipes is the next best thing.Enjoy!

Gullah Home Cooking
Great history involved with the writing of this book.I live in the Charleston area and I highly respect the Gullah language and ways.

low country cooking
I remain fascinated by Gullah and Daufuskie cooking. This book is a welcome addition to my ever-expanding collection. I'm glad I found it. ... Read more

Product Description
Featuring more than one hundred fragrant and tempting dishes from Morocco, Tunisia, Algeria, and Egypt, an unusual cookbook explores the cuisine's history and origins while describing the authentic ingredients and cooking methods of each country. ... Read more

Product Description
Companion volume to Foods of the World: African Cooking, a hardcover book. ... Read more

Product Description
Good food is one of life’s great joys. And good meals are a shared pleasure at the heart of African American family life and special celebrations. This recipe book brings together many African American favorite recipes, prepared in a heart healthy way, lower in saturated fat, cholesterol, and sodium! It shows how to prepare dishes in ways that help protect you and your family from heart disease and stroke. This is important because heart disease and stroke are the first and the third leading cause of death for African Americans. By making small changes in the way you and your family eat, you can help reduce your risk for heart disease and stroke.

This updated recipe book includes new recipes, along with some of your old favorites. New information on heart healthy food substitutions and food safety is also included.

So, make a start today. Give those old favorites a new, tasty, heart healthy makeover. And help keep the heart of your family strong!

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Dear Readers:

We are dedicated to providing our customers with cutting edge information with the latest and most popular ebooks & hot topics at very affordable prices. Our mission is to create positive change in your life. We carry hundreds of unique titles including "Literary Classics" under many categories for your convenience. Please click on the name "Manuel Ortiz Braschi" at the top of the page, next to the title, or write "Manuel Ortiz Braschi" at the search box and you will be taken to our main page in Amazon, where you will be able to check all the interesting, unique and informative titles that we carry at Amazon Kindle. ... Read more

Customer Reviews (14)

Great, but could use more pictures.
South African Gourmet Food & Wine by Myrna Rosen & Lesley Loon.Traditional South African food & more...

This cookbook published by Dorrance Publishing is such a treat!Work and life always get in the way of cooking, but I can't wait to try one of these recipes.As I have never been to South Africa, I know nothing of their food or culture.The entire cookbook is not comprised of all foreign recipes - only pages 11 to 72 are dedicated to traditional South African recipes.The last 230 pages are dedicated to appetizers, soups, seafood, poultry, red meats, salads, desserts, cakes & tarts, and cookies.In the center of the book there are approximately 16 beautiful picture pages of various recipes.I will enjoy using this cookbook and exploring the different recipes in the many years to come!!

"This is a book of not only traditional South African foods, but also international cuisine prepared with South African flair and presented in the style and manner that you would experience in South African homes of every description.From traditional family favorites to modern easy techniques to sophisticated entertaining, you will find a range of foods to suit every occasion and also experience something new and different."

Interesting Cookbook but Could Be More Ethnic
The cookbook is a collection of what seem to be family recipes rather than ethnic recipes so in that I was a bit disappointed.There are some things that were unfamiliar to me but a lot of the recipes are somewhat standard. I learned from reading the forward that South Africa is as much a melting pot as the States is and therefore the cuisine reflects all those influences.

That being said I did enjoy the book and most of the recipes. There are some interesting twists using spices I don't usually try. And the names are highly amusing; like the Stuffed Monkeys I made for the firemen.

There are several other recipes that I will be trying for the firemen and for my dinner. I am very pleased to be adding this book to my cookbook library. Gourmet South African Food and Wine is published by Dorrance Publishing.

Fun Cooking
First off, don't you just love this cover? It makes me want to visit this country, and the recipes inside make me want to restaurant hop for several weeks in its borders. This is 330 pages stuffed with fun and exotic foods. Let me say that there was very little that was familiar to this cook from Texas, USA, but that didn't lessen my enjoyment of reading and experimenting with these recipes. Some of the ingredients I wanted to play with are not available locally, so I surfed the web, and sure enough, you can easily order them online. On page 14 there is a list of suppliers for the US and Canada.

So don't be timid, jump in and experience some of the most unusual dishes. On page 246 you'll find the yummiest ever recipe for Tiramisu, one of my favorites. It takes quite a bit of prep time - but it's worth every minute. If you love the taste of Balsamic vinegars as much as I do, then try the Chicken in Balsamic Barbecue Sauce on page 163. Totally zingy! And don't let the name 'Stuffed Monkeys' make you shudder. These fruity biscuits are as good as anything my Granny made.

Dorrance Publishing: [...]

Disclosure:

I received a complimentary copy of (Book Title) as a member of the

Dorrance Publishing Book Review Team.Visit [...]

to learn how you can become a member of the Book Review Team.

Great Cooking!
I had a wonderful dinner party and made the Bobotie dish. It was a great success! Most of my guests wanted the recipe. I told them to just buy the book because there are so many wonderful dishes and they are easy to make.I have had the pleasure of eating both Lesley and Myrna's cooking, they areboth wonderful cooks.

Practical, tasty S.A. dishes
"South African Gourmet Food & Wine" by Myrna Rosen and Lesley Loon

Don't be fooled by the title; this book is for all of us. Not only for experienced or gifted cooks but for those, like me, trying theirhand for the first time. I particularly liked being told how many guestseach recipe is designed to feed. I liked being given the option ofmeasuring in either Metric or Imperial and I liked the simple way eachrecipe is explained. I showed it to a Master Chef friend and, despite histwenty years of experience, he was impressed.

Two old favourites thatcaught my eye were a Cape Malay dish called "Bobotie" based onfish and spices and "Monkey Gland Steak" with a terrific sauce ofonions, mushrooms, Worcestershire and tomato sauce.

At random here are afew more : "Boerewors" (a typically South African barbequesausage), Tomato Bredie (a tasty meat and tomato stew), Melktert (milktart), Watermelon jam, Herring in mustard sauce, Sundried tomato androasted garlic spread, Bombay curried banana chicken soup, Fish steak aupoivre, Herb crusted rack of lamb and so on and so on and so on.....

Thisbook is a must if you have ever lived in, or visited, South Africa. It willbring back many memories. ... Read more

Product Description
Conservation Corporation Africa (CC Africa) has a commitment to African hospitality that has resulted in the establishment of some of the finest lodges and safaris on the continent. This stunning cookbook showcases the heart, soul and very essence of CC Africa's passion for pampering its guests. Part of this hospitality is its unique way of creating Pan-African cuisine, which includes the bite of South East Asia and Portuguese-African-influenced peri-peris, to West African grains and pulses. Dozens of recipes are illustrated with photos of the food and the landscapes, people and animals of the African safari camps. This book serves not only as a cookbook it is also fantasy travel experience. ... Read more

Product Description
Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city.She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop; shares with us the secrets of preserving lemons for a tagine; shows us how to make perfect Moroccan bread.This is the ideal introduction to a mouth-watering culinary heritage and a vivid description of an ancient and beautiful city. ... Read more

Customer Reviews (2)

Hidden food-writing jewel
Improbably, I found this book at the bookstore at the Moroccan Pavilion at Disney's Epcot Center, Florida.

I feel that in terms of intellegence, authenticity, sense of place and time, and pleasurability of reading on par with great food classics such as Fisher's The Art of Eating.The best food writing and cookery books are written by wisest souls; I'd say you're in good hands here.

I admit, I cannot comment on the results of following the recipes, having not yet tried them.I'd guess that for cooks experienced of sound technique enough context is given to reproduce dishes given, and the intellegent voice of the author gives me confidence that the recipies are as carefully relayed and credible as the text.

As a window to a different world of flavors, ingredients, etc., e.g. the sense and sensibility of Moroccan cuisine, it is of the finest.

Good for the traveller, bad for a cook
this would make a great book to know what you are eating if you went to morocco, it has all the weird ingredients and traditional cooking methods.

this is then also its big downfall. the recipies all call for these traditional implements with no substitutions given, the only one people may even have heard of is a tagine.

Most of the recipes are catered to serve upwards of ten people with many weird ingredients, there are even recipes for sheeps head stews and camel!! (also i hope you like mutton)

Finally the translations are hard to understand in many parts, either vital words or explanations have been entirely omitted. if you can work around all of this some of the recipes are nice, however in order to make them small family sized portions you make everything 1/4 and find yourself using miniscule amounts of spices for example to keep the ratios right, then you dont get the righ taste!!!

overall do not buy unless your going to morocco or have a family of 12 that like mutton ... Read more

Product Description
Introduces the influence of African-based foods, cooking techniques, and traditions to American culinary history. ... Read more

Product Description

Customer Reviews (52)

definite must have
Great book!I've made a variety of recipes from this book and all are excellent. A cool book to go to for inspiration as well. Definite must have for those who cook soul food and/or vegan cooks. The quinoa porridge is a staple in my home. YUM!

Mixed feelings....
I bought that book because I want to cut back on meat. I was all excited when I got that book and went on and tried the BBQ tempeh sandwiches. While the flavor was good they were way too salty. And the slaw that you serve with it wasn't a hit either. I'm going to try one more recipe. If that won't turn out better I'll give that book away.

Soul food . . . not
I was very disappointed in this book. I expected more soul food and don't even think it had collard greens in it. I also wanted more raw foods.

Soulful Vegetarian
Being a vegetarian of 20+ years, Bryant's take of vegetarianism and his soulful recipes makes this for a good read. His recipes are truly creative and he's a "waste not want not" kind of guy. I highly recommend this book for those vegetarians looking for something "different" and/or for those interested in becoming one!

Wonderful Book!
I have tried several recipes in this book and they have all turned out well. I not only enjoy the new meals I've been able to feed my family with, I also enjoy the commentary Mr. Bryant gives. This is one of the best cookbooks I have ever seen. ... Read more

Product Description
From the World of marathon runners and the Maasai Mara…comes the e-cookbook that is making headlines
Around the World!


Get *Africanized* the wellspring of life!
Discover How to create a fusion, in the sense that some basic African countries recipes are given a modern twist that taste Sinful and
Satisfy Without Guilt!


You'll become a better cook as you
say goodbye to boring and confusing recipes.
Learn step-by-step, easy and fun
African cooking techniques that allow
your creativity to stand out.

Welcome to Get Africanized With Natural Healthy Foods ;African Dishes!, an African e-cookbook designed to teach you create nutritious, healthy African “yummy” cuisines– African Food that make each and every meal special and unique


Hi.

As an African, I have discovered that African foods are the key to a satisfying whole-foods diet.

But when you think of making a rich and dreamy African dish, it usually conjures up images of long and difficult recipes that only a top foreign chef could create.
Would it be fun if you could learn how to cook delicious and African dishes quickly and easily?
With Get Africanized with Natural Healthy Foods; African Dishes you can.
Because you’ll learn to use nutritionally-accepted methods of cooking that can fit into both modern and traditional kitchen. Secondly, the recipes selected are intended to suit every budget in creating a super duper African dish.
Natural Healthy Foods; African Dishes contains a full explanation of EASY techniques used in creating an African dish from beginning to end.
In Get Africanized with Natural Healthy Foods; African Dishes you’ll discover:
• How to create yummy and creamy African whole-foods.
• How to make African dishes that are nutrition-focused, from African countries such as Kenya, Zambia, South Africa plus many more.
• How to become a better African foods cook -- most of the cooking basics in Get Africanized with Natural Healthy Foods; African Dishes! translate to other dishes.
All the tools you need can be found within the pages of this e-book, including
• Ingredients that form the base of your African cuisine
• How to prepare African Bread
• Flavors to balance your African meal.
• How to create an African veggie fusion
• How to prepare tasty saltless African dish
Your mission: Simply mix and match to build a winning African cuisine.

Yes, it IS that easy.

Create Yummy African veggie fusion
Get Africanized with Natural Healthy Foods; African Dishes! Will help you to create African leafy Amaranth mixed with Crotalaria, Cassava in coconut milk, Crotalaria, jute and groundnut relish, meat-free, 100% vegetarian sauces plus some termites delicacies. So if you have these dietary goals, you can stick to them. You'll feel successful and stay true to yourself, feeling positive about all you're accomplishing with your diet.
In fact, each and every African cuisine you make will be nutrition-focused. You can feel secure that each and every meal you make will benefit your good health, so you can feel free to use them in your cooking.
Imagine feeling satisfied with every meal so you want to eat at home more?

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Therapeutic Value of Medicinal Plants takes the guesswork out of herbs used as home remedies.

Natural Healthy Foods; African Dishes consists of a pictorial guide of herbs which are used in digestive tract diseases, in liver diseases, in urinary tract diseases, in respiratory tract diseases, in nervous system diseases, in heart & circulatory system diseases, in blood & immune system diseases, as antidiabetics, as anticancer, as antimicrobial, in skin diseases.


Now Available!
Get Africanized with Natural Healthy Foods; African Dishes!

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Makes a great gift for your favorite cook.
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Product Description
Moroccan food is one of the world's most fragrant and flavorful cuisines.This richly colorful volume unveils the wealth of Morocco's traditional recipes that have been handed down over generations.Moroccan Cooking is divided into seven sections.There are soups and starters, followed by many variations on the national dish of couscous.Main courses include tantalising fish and seafood recipes, meat and poultry, and vegetables and salads.There are also several delectable dessert dishes.Each of the 70 recipes is photographed step-by-step, and there are magnificent pictures of the finished dishes.With its comprehensive introduction to the history of this fascinating country and guide to all the classic ingredients, herbs and spices and cooking techniques, this book is an eye-opening guide to the secrets of Moroccan cooking. ... Read more

Customer Reviews (1)

beautiful, simple, yummy
I just love this cookbook. The recipes are simple and tasty. I have no desire to spend 4-5 hours in the kitchen for one meal! This cookbook has quickly and easily added another dimension to my cooking. Everyone who has sampled the dishes at my house are interested in the recipes! Also, there are beautiful pictures! ... Read more