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Children's LiteratureIf African American cookery is what you want—this is the book for you. African American cuisine is often referred to as "soul food" that feeds the body and the soul. It is uniquely American with a few things brought from Africa—legumes, grains, yams, watermelon, pumpkin, leafy greens, yams, sorghum, okra. Eggplant, onion, garlic and cucumber are believed to be African in origin. You will find these recipes offer simple comfort and hearty nutrition. To start, "Special African American Flavors" are listed. Each recipe is laid out in a simple but attractive format on the page under "Ingredients and Directions." In a small insert the "Cooking Utensils You'll Need" are listed and on the opposite page is a beautiful picture of the finished product. The size of the book is nice for resting on a counter or for propping up. Some of the really unique recipes include Barbecue Sauce, Collard Greens, Black-Eyed Peas, Fried Okra, and Sesame Cookies. The wonderful Fried Chicken, Fried Catfish, Corn Bread, Sweet Potato Pie, and Pecan Pie are all included, too. The color and design of the whole book is magnificent. The front of the book contains an "Introduction"; "African American Culture, History, and Traditions"; "Before You Cook" with safety tips; a "Metric Conversion Table"; "Pan Sizes"; "Useful Tools, Utensils" and a "Cooking Glossary." Included at the back are further reading and information sources, an index, and credits for the author, recipe tester/food preparer, consultant, and recipe contributor and picture credits. This book is part of the "American Regional Cooking Library: Culture, Tradition, and History" series. The series consultant is The Culinary Institute of America. 2005,Mason Crest Publishers, Ages 12 to 18.