Critique du Publishers Weekly
A smattering of anthropology, linguistics, culture, economics, mores and folkways accompanies lively and varied recipes culled from across the continent in this attractive African cookbook. Many dishes are familiar versions of Southern and Cajun-Creole cuisine, but enough lie sufficiently off the well-beaten path to offer a sense of freshness and discovery. Where necessary, American substitutes for African ingredients and implements are provided. Recipes for chicken curry, fish soup or pickled green beans are not likely to quicken many American pulses, but Moroccan lamb sauced with butter, onions and raisins, Burkina Fasoan fish cooked with okra, hot peppers and sweet potato greens, Ghanian palm-nut soup, Tanzanian mango snow and Liberian plantain gingerbread make for enticing departures from daily fare. The cookbook was originally published privately by the Africa News, an educational news agency based in North Carolina. Illustrations. (May 6) (c) Copyright PWxyz, LLC. All rights reserved
Critique de Booklist
Spaciously laid out and printed, this beautiful basic cookbook combines general information on spices and other ingredients with easy-to-follow recipes from all over the African continent. (My 15 86)
