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Iron Pots & Wooden Spoons

  • Kartonierter Einband
  • 224 Seiten
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Discusses the influence of African cooking on cajun, creole, and Caribbean cuisine, and shares recipes for appetizers, soups, vege... Weiterlesen
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Discusses the influence of African cooking on cajun, creole, and Caribbean cuisine, and shares recipes for appetizers, soups, vegetable dishes, main dishes, and desserts

Charlayne Hunter-Gault Chief Africa correspondent, National Public Radio, and author of In My Place [Jessica Harris] is truly the Zora Neale Hurston of culinary anthropology.

Jessica B. Harris holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir My Soul Looks Back as well as twelve cookbooks, her articles have appeared in Vogue, Food & Wine, Essence, and The New Yorker, among other publications; she has made numerous television and radio appearances and has been profiled in The New York Times. Considered one of the preeminent scholars of the food of the African Diaspora, Harris has been inducted into the James Beard Who’s Who in Food and Beverage in America, received an honorary doctorate from Johnson & Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.


The author of "The Africa Cookbook" explores the deeply rooted influence of African cookery on Cajun, Creole, South American, and Caribbean cuisine, bringing together more than 175 recipes that echo the tastes of Africa.

Cajun, Creole, and Caribbean dishes all have their roots in the cooking of West and Central Africa; the peanuts, sweet potatoes, rice, cassava, plantains, and chile pepper that star in the cuisines of New Orleans, Puerto Rico, and Brazil are as important in the Old World as they are in the New World. In Iron Pots and Wooden Spoons, esteemed culinary historian and cookbook author Jessica Harris returns to the source to trace the ways in which African food has migrated to the New World and transformed the way we eat. From condiments to desserts, Harris shares more than 175 recipes that find their roots and ingredients in Africa, from Sand-roasted Peanuts to Curried Coconut Soup, from Pepper Rum to Candied Sweet Potatoes, from Beaten Biscuits to Jamaica Chicken Run Down, from Shortening Bread to Ti-Punch.
Enticing recipes, a colorful introduction on the evolution of transported African food, information on ingredients from achiote to z'oiseaux and utensils make this culinary journey a tantalizing, and satisfying, experience.

Ingredients and Utensils
Sauces and Condiments
Vegetables and Salads
Main Dishes
Desserts and Candies


Titel: Iron Pots & Wooden Spoons
Untertitel: Africa's Gifts to New World Cooking
EAN: 9780684853260
ISBN: 978-0-684-85326-0
Format: Kartonierter Einband
Herausgeber: Simon & Schuster N.Y.
Genre: Essen & Trinken
Anzahl Seiten: 224
Gewicht: 247g
Größe: H235mm x B156mm x T15mm
Jahr: 1999



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