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African Cooking:     more books (100)

Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, and Other Sea Island Favorites by Sallie Ann Robinson, 2003-04-07 North African Cooking: Exotic Delights from Morocco, Tunisia, Algeria, and Egypt by Hilaire Walden, 2004-01-01 Recipes:African Cooking (Foods of the World) by Illustrations by Ronald Becker & Matt Greene Time Life, 1970 Heart Healthy Home Cooking: African American Style (With Every Heartbeat Is Life)AAA+++ by US Department of Health and Human Services, 2010-07-31 South African Gourmet Food and Wine: Traditional South African Food and More by Myrna Rosen, Lesley Loon, 1998-02 A Kitchen Safari: Stories & Recipes From the African Wilderness by Yvonne Short, Dumi Ndlovu, 2007-07-23 Traditional Moroccan Cooking: Recipes from Fez (Serif) by Z. Guinaudeau, 2004-03 Cooking (African-American Arts) by Angela/Michael Medearis, 1997-12-09 West African Cooking by Elizabeth Bryant Merrill, 1978-01-01 Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry, 2009-03-03 Natural Healthy Foods; African Dishes (African Food Series) by Felix M. Waweru, Arthur K. Munyiri, et all 2010-09-28 Moroccan Cooking: Fragrantly Spices North African Cuisine (Contemporary Kitchen) by Rebekah Hassan, 1999-12-25 Flavors of Africa Cookbook : Spicy African Cooking - From Indigenous Recipes to Those Influenced by Asian and European Settlers by Dave Dewitt, Mary Jane Wilan, et all 1998-01-05 Cooking the African Way (Easy Menu Ethnic Cookbooks) by Constance Nabwire, Bertha Vining Montgomery, 1988-12

lists with details

41. African Food & Cooking, Carnegie Library Of Pittsburgh Resource Guide
    The Congo Cookbook A collection of over 100 recipes from Africa, plus informationabout african cooking, food, gastronomy, culture and history; perfect for use  
    http://www.carnegielibrary.org/subject/food/african.html

42. Francophone Resources
    2248. Grant, Rosamund. Caribbean and african cooking. Brooklyn Interlink Books,1993. Olaore, Ola. Traditional african cooking. London Foulsham, 1990.  
    http://frenchteachers.org/nfw/resources/bibliog.html
    
    Extractions: American Association of Teachers of French Home Headquarters NFC NFW ... Search National French Week: La Semaine du Français November 5-11, 2003 Reprinted from the AATF National Bulletin , Special Issue, Vol. 24 No. 5 (May 1999) For those of you who wish to focus on la Francophonie during National French Week, here are a number of sources for additional information and materials. THE ANTILLES/CARIBBEAN ISLANDS Books: Berlitz Travel Guide: French West Indies . Lausanne: Berlitz Press, 1989/1990. Birnbaum’s 95 Caribbean. New York: Harper Collins, 1994. DeMers, John. Caribbean Cooking. Los Angeles: HP Books, 1989 [recipes and section on ingredients, pp. 14-23]. Fowler, Virginie F. and George A. Elbert. Down-Island Caribbean Cookery. New York: Simon and Schuster, 1991, “The Caribbean Cupboard,” pp. 22-48. Grant, Rosamund. Caribbean and African Cooking. Brooklyn: Interlink Books, 1993. Harris, Jessica B.

43. 1st SPOT African Cooking
    Information on african cooking like Algerian, Cape Verdean, Egyptian, Ethiopian,,Kenyan, Madagascar and Morrocan. 1st SPOT african cooking/Recipes. AFRICAN.  
    http://1st-spot.net/topic_africancooking.html
    
    Extractions: a collection of over 100 recipes from Africa, plus information about African cooking, food, gastronomy, culture and history Cooking For Fun-African Recipes Ghana Jollof Rice Kwanzaa Recipes Palava Sauce ... The African Cookbook TO and GOMBOSAUCE Algeria Recipes Algerian American Assoc. of Texas-Recipes Algerian Couscous Algerian Eggplant Jam ... Salade aux poivrons a l'huile d'olive Cape Verdean Foods Ancient Egyptian Recipes Egypt-Recipes for Rice Dishes Egyptian Chocolate Cake Egyptian Cuisine ... Recipes for food and cuisine from Egypt Ethiopia Menu Recipe Ethiopia-recipe from Global Gourmet Ethiopian Berbere Ethiopian Chicken Wot Recipe ... Ethiopian Vegetarian Recipes Kenya-Recipes Kenyan Collards-from iGrandparents Kenyan Recipe Page Kenya Recipes-from Tim and Lara Beth ... Recipes from Kenya LASARY VOATABIA -( Tomato and Scallion Salad ) Madagascar chicken/coconut stew 30 Recipes chosen from the Moroccan cuisine Catalot Moroccan Recipes Chicken and Carrot Tagine Menu from Morocco ...

44. 1st SPOT Recipes Gourmet Recipes, Thanksgiving Recipes,
    Directory of vegetarian, international, holiday, gourmet, and diabetic recipes.Category Home Cooking Recipe Collections Directories african cooking/Recipes Your internet source on african cooking, Algerian, Ethiopian,Cape Veardean, Kenyan, Madagascar and Morrocan Cooking, Asian Cooking Your  
    http://1st-spot.net/topic_recipes.html

45. Social Studies
    WeatherVanes. $2.50. West african cooking. $2.50. World Puppets. $2.50. With trainingvideo tape the cost is $49.95. $2.50. North african cooking. $2.50. Oral History.  
    http://leapnyc.org/lessonplans/socstd2/socstd2.html
    
    Extractions: Social Studies Lesson Plans Topic Price Healthy American Cooking Life Of NYC Quilt Creating Fairytales Cut-Out and Outline Murals Descriptive Writing Sequence Dominoes Dramatic Writing for Video: Monologues Community Mapping – Grades Pre-K To 3 Greek Theme Mosaics Clay Relief Architecture Heraldry Indian Cooking Iroquois Face Masks Jewelry Making Jewish Cooking Korean Cooking African Drums Giant Puppets Building Bridges African Map Overlays African Masks African Shakers Ancient Greece Ancient Mexican Masks Asian Map Overlays Cooking Preparation Bolivian Flutes Making Peruvian Jewelry Building a Roman Arch Bridge Caribbean Cooking Chinese Calligraphy Chinese Cooking Classroom Business (Jewelry Making) Classroom Dioramas Classroom Museum Banners Thai Cooking Lebanese Cooking Roman Villa Scale Model Playground Construction Scrimshaw Self-Esteem Mask Making Solar System Folk Art Quilt Polish Cooking Storytelling/Colombian Mural Making Photography The Box Project only lesson plans. With training video tape is $49.95 The Globe 3-D Maps: Making a Physical Map from a Clay Model/ Plate Tectonics Visualization of Literature: Storyboards WeatherVanes West African Cooking World Puppets Stenciled Boxes NYC Community Mural Mapping the Neighborhood – Grades 3-6 Masks Mayan Weaving Mexican Cooking Moorish Theme Mosaics Native American Cooking Pop-Up Books – Signs and Symbols Neighborhood Murals Writing Through Mime – Lesson Plan only. With training video tape the cost is $49.95

46. African
    $2.50. Classroom Dioramas. $2.50. West african cooking. $2.50. Cooking Preparation.$2.50. Moorish Theme Mosaics. $2.50. North african cooking. $2.50. Oral History. $4.50.  
    http://leapnyc.org/lessonplans/african/african.html
    
    Extractions: African Studies Lesson Plans Topic Price Classroom Museum African Drums African Map Overlays African Masks African Metal-Foil Reliefs African Shakers Banners Benin Bronzes Bookmaking Adinkra Cloth Classroom Dioramas West African Cooking Cooking Preparation Creating Fairytales Cut-Out and Outline Murals Jewelry Making Moorish Theme Mosaics North African Cooking Oral History Outdoor Murals Shadow and Trace Mural Caribbean Cooking Home About LEAP Programs Lesson Plans ... TheCompleteWebsite Learning Through an Expanded Arts Program

47. Untitled Document
    Some cooking methods that stem from african cooking involve making stews that requirelong simmering periods, many different kinds of meats and vegetables, and  
    http://www.northbysouth.org/2002/Food/NBSFOOD/Food History.htm
    
    Extractions: African-American Cooking Traditions To give you an idea about the kinds of African-American cooking traditions we found during our study, we have compiled some ingredients and cooking techniques that tend to appear in African American Cooking. Some other terms or kinds of cooking that people use to categorize these culinary elements include "Soul Food," in most of the South and "Gullah Cooking," and "Low Country Food" in South Carolina in particular. These terms are nebulous, and it is difficult to put one heading on a kind of cooking that changes with the influence of so many cultures. It may be helpful, however, to look at traditions that at least establish a messy but recognizable border between African-American Cooking and other kinds of cuisine. But first, here is a little history. When Africans came to America during the slave trade, despite what some scholars used to believe, they did not abandon or forget what they already knew about music, agriculture, food, and other aspects of their lives in Africa. It was more difficult for them, under the pressures of slavery, to live as they did, but they found ways to cook and eat what they knew. And a great deal of what they retained still shows up in cooking today. Some ingredients that appear in African-American Cooking and that are indigenous to African culture include: okra, meat jerky, greens, yams (although sweet potatoes are used in America), peanuts, rice, onions, sesame seeds, coffee, black-eyed peas, shea butter, watermelon, hot peppers, bananas, coconut, and cornmeal. Some cooking methods that stem from African cooking involve making stews that require long simmering periods, many different kinds of meats and vegetables, and large iron pots; communal cooking; combining fruit and meat in main dishes; deep-frying meat and vegetables; matriarchal dominance in the kitchen; and adding music and entertainment to eating during large family or community gatherings.

48. Untitled Document
    african cooking traditions coupled with amazing feats in culinary improvisationresulted in imaginative and nutritious rice dishes that have pervaded most of  
    http://www.northbysouth.org/2002/Food/NBSFOOD/riceinventory.htm
    
    Extractions: In the Field A great deal of African-American culinary traditions incorporate homegrown vegetables, rice, and fruit. During slavery African-Americans grew their own food, because isolation and poverty left them very few opportunities to seek sustenance elsewhere. They raised their own crops with the experience they acquired (or continued in many cases) through work in the rice, fruit, and vegetable fields. Not only did they succeed in growing exceptional food, African-Americans found interesting ways to cook it, using culinary traditions from Africa. Rice is especially important fresh ingredient grown and prepared in African-American foodways. While this ingredient appears in most Southern dishes, especially those of South Carolina, because rice was the area's crowning glory in terms of agricultural exports, how African-Americans used it, particularly in Gullah cooking, is a fascinating culmination of necessity and African traditions. African cooking traditions coupled with amazing feats in culinary improvisation resulted in imaginative and nutritious rice dishes that have pervaded most of Southern cooking. Rice itself is amazingly versatile and it allowed African-Americans to experiment and create recipes and cooking techniques that still inform American cooking traditions today.

49. MEXICO HOT OR NOT - The Cuisine Of Veracruz: A Tasty Blend Of Cultures - MEXICAN
    The peanut, brought by the Portuguese from Brazil to West Africa, became an ingredientin Veracruz specialties derived from West african cooking, where it was  
    http://www.mexconnect.com/mex_/recipes/puebla/kgveracruzcuisine.html
    
    Extractions: Exotic-looking even on a map, the Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the east and the Sierra Madre Oriental to the west is an enticing pot-pourri of cultures. The indigenous, the Afro-Cuban and the Spanish have all contributed to the vibrant good looks, enchanting music and rich culinary traditions of the veracruzanos, or jarochos, as they often refer to themselves. Long before Europeans arrived in Mexico via what is now the port city of Veracruz, the area occupied by the modern-day state of Veracruz was populated by the Olmecs, common cultural forebears of many Mesoamerican ethnic groups, as well as Huastecs and Totonacs. The latter were famous for their cultivation of vanilla and curing the pods for culinary use, adding a unique flavor to many of their dishes. The use of acuyo, a herb also known as hoja santa , also characterized the indigenous cooking of the area.

50. Index On Africa
    Africa Guide Recipes Cooking About african cooking with individual recipes fromall over Africa. Also fine selection African Recipe cooking books for sale.  
    http://www.afrika.no/links/Culture/Cooking/
    
    Extractions: Pick a country Algeria Angola Benin Botswana Burkina Faso Burundi Cameroon Cape Verde CAR Chad Comoros Congo-Brazzaville Congo-Zaire Côte d'Ivoire Djibouti Egypt Equatorial Guinea Eritrea Ethiopia Gabon Gambia Ghana Guinea Guinea-Bissau Kenya Lesotho Liberia Libya Madagascar Malawi Mali Mauritania Mauritius Morocco Mozambique Namibia Niger Nigeria Rwanda Sao Tome-Principe Senegal Seychelles Sierra Leone Somalia South Africa Sudan Swaziland Tanzania Togo Tunisia Uganda Western Sahara Zambia Zimbabwe Links Section You are here: Home Culture : Cooking Cooking

51. African Recipes
    collection of over 100 recipes from Africa, plus information about african cooking,food, gastronomy, culture and history. Includes foods all over Africa.  
    http://www-sul.stanford.edu/depts/ssrg/africa/africanrecipes.html
    
    Extractions: In French. Recipes from Ivory Coast and other African countries. Read comments people have posted about the recipes. Based in El Cajon, Calif. [KF] http://www.abidjan.net/cuisine/ Abwenzi African Studies " a registered nonprofit educational corporation promoting friendships between Americans and Africans." Links American and Malawi children. Has a few recipes Sample recipes from West Africa, East Africa, and Ethiopia , food descriptions with photographs, a directory of African food sources & stores in the U.S. (including online stores), a directory of African restaurants in the U.S. Site by Elizabeth A. Jackson, author of the cookbook, " South of the Sahara, Traditional Cooking from the Lands of West Africa. " (Hollis, NH : Fantail, 1998. 204 p.) [KF] http://lizard.home.inr.net/ African Cookbook, by Bea Sandler

52. Welcome To WorldBank Group
    developed specifically for the Gelfuel, and a Gelfuel burner has been designed whichcan be retrofitted into more than 15 traditional african cooking stoves.  
    http://www.developmentmarketplace.org/gelfuel.html
    
    Extractions: var templatePathPrefix = "http://siteresources.worldbank.org/"; Home Contact Us Help/FAQ Site Index ... Topics Search All Home Opportunities Grants Development Marketplace Development Marketplace (DM) Global Competition Country Innovation Days Project Portfolio ... Press Site Tools Guest Book Contact Us Development Marketplace (DM) The Development Marketplace is a real opportunity to come together, with no bureaucracy, with no preconditions, and no preconceptions about each other, just about ideas and trying to see how we can help people. It is, in fact, the very best of development: people-based, partnership-based, with development impact."

53. All Recipes | Recipe Index: Ethnic And Regional
    by Leah Shaw Inspired by authentic West african cooking, this delicious stew combinesvegetables and peanut butter with a little heat from a medley of spices.  
    http://www.allrecipes.com/directory/28.asp

54. BiggerBooks.com
    Info List Price $12.95 Our Price $9.71 You save $3.24 Add to cart.6. Best of Regional african cooking ed. HIPPOCRENE, Author(s  
    http://www.biggerbooks.com/category.asp?cat1=Cooking&cat2=African

55. FANTAIL
    South of the Sahara is a guidebook for those who are rediscovering Westafrican cooking, or those who are trying it for the first time.  
    http://www.fantail.com/browse.htm
    
    Extractions: More than 85 years after her sinking, the story of the Titanic continues to fascinate us. Now Paul Quinn brings us a fresh narrative featuring extensive survivor testimony and all new artwork. Dusk to Dawn opens with a foreword by Edward Kamuda, the president and founder of the Titanic Historical Society. Beginning at 8 o'clock as the sun sets, each chapter takes the reader through another hour of the unfolding tragedy. Numerous eyewitness accounts provide details from the passengers and crew - their actions, thoughts and feelings on that night. The narrative continues until dawn, when we see the last lifeboat taken aboard the rescue ship Carpathia. Dusk to Dawn is printed in full colour on glossy paper. The story is illustrated with 27 of the author's original colour paintings, and eighty black and white archive photographs. Diagrams and inserts on special topics accent the narrative. A glossary, a bibliography and an index complete the book. We are proud to present this tribute to the Titanic.

56. Welcome To The Wakefield Press Website
    strange world forever. More information. A Taste of Africa. Traditionaland modern african cooking. by Dorinda Hafner. In A Taste  
    http://www.wakefieldpress.com.au/

57. ETHIOPIAN FOOD At Haile Sellassie Family Web
    MY FAVORITES BASIC; INJERA; BEEF LAMB; CHICKEN. Photos from the cookbookby DJ.Mesfin Exotic Ethiopian Cooking I use it and I recommend it!  
    http://www.angelfire.com/ak/sellassie/page14.html
    
    Extractions: FOOD directory Old HS WWW Haile Sellassie Family Web H.I.M. Web-Biography from Sellassie WWW pages HISTORY History pages from Sellassie Family Web FAMILY Origins, Members, Generations, Tree, photos Ethiop Village Books, Music, Art, Gifts References Sellassie WWW sites DIRECTORIES: Listing from all Sellassie sites SELLASSIE FORUM : join! Free Mail in your name cooking pot INGREDIENTS: 1 whole chicken 1 cup red onions (chopped) 1/4 cup red pepper (berbere) 1 cup butter (spiced) 2 cups water to taste salt 114 tsp. black pepper 1 Tbsp. ginger 1 Tbsp. garlic PREPARATION: Skin chicken and cut into usual pieces. Put aside smaller pieces (neck, wings, etc.). Leave the meat attached to the bones and cut chicken into strips and put aside. In a medium pan, brown onions with one cup butter and add red pepper and stir gently. Add one cup of water at a time and stir well. Take large chicken pieces and add to cooked onions. Add salt and the rest of gingei; gadic and black pepper. Cook for 20-30 minutes adding the remaining water. In another pan boil the rest of the small pieces of chicken with some onion for 15 minutes. Remove the smaller chicken parts from the water and dip into prepared sauce. Serve hot. Good for about 6 servings. Store in refrigerator.

58. Prepared Foods July 1999: African Seasonings
    Cassava. This large, long starch root with a tough brown skin andcrisp white flesh is a staple in african cooking. It is used to  
    http://www.preparedfoods.com/archives/1999/9907/9907africa.htm
    
    Extractions: Global Watch WILBERT JONES, HEALTHY CONCEPTS INC., Contributing Editor As a result, this continent of over 35 countries and 1,000 spoken languages has become a melting pot of cooking techniques, and African food ingredients have taken on the identity of Old European, Far East Asian and Indian cuisine. Bordered by the Mediterranean Sea, North African countries such as Morocco, Algeria, Libya and Egypt are Muslim influenced. Most of the people follow the dietary rules established by the Koran and its interpreters. Islamic traditions forbid the eating of pork and the meat and blood of any animal that has not been sacrificed to God. Followers of Islam do not consume alcoholic beverages, but numerous drinks are made from fruit syrups. Residents of Egypt and Morocco consume coffee heavily in addition to a variety of green and mint teas. Morocco is perhaps the leading authority at incorporating core elements of the Mediterranean diet: olives, legumes, pasta, olive oil and very little meat. With French being its second official language, the city of Casablanca houses countless couscous and French-inspired restaurants. Daily meals in the countries of East and West Africa often consist of stews and soups along with a starch. Residents descend from a wide range of cultural backgrounds, including Black African, East Indian, Dutch, English and Arab.

59. Walmart.com - African
    You are here Home Page › Books › Cooking, Food Wine › Regional International› African. African. Best of Regional african cooking. Hachten, Harva.  
    http://www.walmart.com/catalog/product_listing.gsp?cat=20912&path=0:3920:18763:1

60. South African Recipes
    more info . The Rainbow Nation Kitchen, South african cooking isinfluenced by both East and West. From the most exquisite spicy  
    http://www.rainbownation.com/recipes/index.asp
    
    Extractions: The International South African's Community Home News Kitchen Immigration ... Forums You are here: Home April 3, 2003 Channels Starters Avocado Ritz Smoked Snoek Pate Butternut Soup Vegetable Soup ... Mushroom Soup Main Courses Boerewors Sosaties Oxtail Potjie Vetkoek ... Chicken Curry Potjie Desserts Custard Melkkos Melktert Koeksisters Side and Other Dishes Mealie Bread Buttermilk Rusks Curried Carrot Salad Hot Rice Salad ... Yellow Rice Discuss Recipes Have your Say If you have any questions regarding this recipe or would like to share a recipe with the community then please visit our Recipe Forum. Go to the Forum The Rainbow Nation Kitchen South African cooking is influenced by both East and West. From the most exquisite spicy dishes like Bobotie to hearty farmers sausage ( Boerewors ), South African dishes are all delicious.

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