Cooking the East African Way

Cooking the East African Way

by Bertha Vining Montgomery, Constance R. Nabwire

Editorial Reviews

First published in the 1980s, this title is part of the revised and expanded series, Easy Ethnic Menu Cookbooks, containing recipes from different countries. The most noticeable change is in the design and format of the books. They are taller and better laid out, with more pictures and more pages, and feature extra white space and less crowding and clutter on each page. Newly added is information on holidays and festivals, healthy and lowfat cooking tips, and recipes for holiday and festival food. The color and quality of the photographs are improved greatly, and most recipes are illustrated in a full-page photograph. East African Way has been the most heavily revised and expanded, after separating Cooking the African Way into two separate volumes on East and West Africa. Twenty-two recipes range from snacks and stews to desserts and holiday food. Several include ingredients strange to many teens, but the directions are clear. More photographs of the recipes would have been helpful when cooking unfamiliar dishes. This series, which includes books on Italian, Chinese, Spanish, and French cooking among others, is recommended for most collections. More extensive and in-depth than single volume works such as Passport on a Plate (Simon & Schuster, 1997), the set is essential for projects involving cooking food from other countries. Glossary. Index. Illus. Photos. Maps. VOYA CODES: 4Q 2P M J (Better than most, marred only by occasional lapses; For the YA with a special interest in the subject; Middle School, defined as grades 6 to 8; Junior High, defined as grades 7 to 9). 2002, Lerner, 72p. PLB
— Susan Smith
School Library Journal
Gr 5-8-These three titles are, for the most part, worthy successors to the originals. (Cooking the East African Way was originally called Cooking the African Way [Lerner, 1988].) Each well-organized and well-written book now has a greater emphasis on low-fat and vegetarian recipes. An introductory section contains information on the culture, geography, food, holidays, and festivals of the country or region. This is followed by safety tips; glossaries of cooking utensils, terms, and special ingredients; healthy and low-fat cooking tips; and a metric conversion chart. A short discussion on eating customs is followed by sample menus complete with shopping lists. The clearly written recipes that follow are organized by type of meal. Brief introductory notes, suggestions for substitute ingredients, and cooking tips are included in many of the recipes. Preparation time and serving size are indicated. The books are visually appealing with many full-page, full-color photographs (frequently adjacent to the recipes they refer to). A couple of minor quibbles are the lack of pronunciation guides (present in the previous editions) and the lack of a nutritional breakdown for each recipe. Carole L. Albyn and Lois S. Webb's The Multicultural Cookbook for Students (Oryx, 1993) would be a good companion to any of these volumes. Fran Osseo-Asare's A Good Soup Attracts Chairs (Pelican, 1993; o.p.) introduces West African cuisine. These new titles will be useful for cultural and heritage school projects as well as fun reads for intermediate cooks.-Janice Greenberg, formerly at Brooklyn Public Library, NY Copyright 2001 Cahners Business Information.

Product Details

Lerner Publishing Group
Publication date:
Easy Menu Ethnic Cookbooks Series
Edition description:
Product dimensions:
7.50(w) x 8.70(h) x 0.40(d)
Age Range:
10 - 17 Years

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