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Best of Regional African Cooking
     

Best of Regional African Cooking

by Harva Hachten
 
Here is a gourmet's tour of Africa, from North African specialties like Chicken Tajin with Olives and Lemon to Zambian Groundnut Soup and Senegalese Couscous. With over 240 recipes that deliver the unique and dramatic flavors of each region: North, East, West, Central and South Africa, this is a comprehensive treasury of African cuisine.

Overview

Here is a gourmet's tour of Africa, from North African specialties like Chicken Tajin with Olives and Lemon to Zambian Groundnut Soup and Senegalese Couscous. With over 240 recipes that deliver the unique and dramatic flavors of each region: North, East, West, Central and South Africa, this is a comprehensive treasury of African cuisine.

Product Details

ISBN-13:
9780781805988
Publisher:
Hippocrene Books, Inc.
Publication date:
12/01/1997
Pages:
274
Product dimensions:
5.41(w) x 8.50(h) x 0.77(d)

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