Annotations:
Delicious, regional recipes and photographs provide a peek at the culture of Africa
Publisher's Remarks:
Palates weary of pasta are turning to Africa cuisine, which is about to become the next craze in the kitchen. Cooking from Cape to Cairo is the product of a culinary tour of 19 African destinations: Nigeria, Morocco, Ethiopia, Malawi, Egypt, Mozambique, Kenya, Ghana, Zimbabwe, Zanzibar, Swaziland, Zambia, Senegal, Lesotho, Botswana, and four diverse South African regions: KwaZulu-Natal, Venda, Transkei and the Western Cape. In each country and region, local cooks - both prominent restaurant or hotel chefs and ordinary people - share their recipes with Dorah Sitole, editor of True Love magazine, the biggest magazine for African women in southern Africa. Regional recipes and photographs provide a peek at the culture out of which the cuisine developed. In addition, a guide to the different ingredients, as well as suggested substitutes or equivalents, is provided. The book also contains a full index of recipes and ingredients.
Product Detail:
Author: Sitole, Dorah
Publisher: Nb Publ, 4/1/2010
Content Language: English
Book,
Paperback: 160 pages
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