About this Item
Quantity Available: 1
Title: Soul & Spice
Publisher: Chronicle Books
Publication Date: 1995
Book Condition: Good
About this title
A vibrant celebration of African cooking in the Americas, "Soul and Spice" examines the evolution of this diverse and imaginative cuisine throughout its long and impressive history. One of the first cookbooks to make the culinary and cultural journey between Africa and the New World, "Soul and Spice" reveals the essence of African cooking in a marvelous introduction to the satisfying and delicious food that has been a staple of Black Americans for generations.From Publishers Weekly:
In the tradition of Jessica Harris's 1989 Iron Pots and Wooden Spoons, Cusick delves into the legacy of African immigrant cooking styles, tracing, for instance, the transformation of fiery rice-based melanges into Creole jambalayas and South Carolina pilaus, or sawyer from Cameroon and michui from Togo into our familiar barbecue. While providing soul-satisfying and user-friendly recipes (Pickled Fish, Meat and Black Bean Stew, Sweet Milk Pudding), Cusick also establishes clear-cut cultural links between Old World and New. Recipes are organized by style of food (Soul Food, Barbecue, Louisiana Creole); place of origin (Bahia, Brazil, the Caribbean); and the people who brought them to America (Recent African Immigrants). They are also accompanied by sidebars and notes of historical and personal importance. A glossary and a listing of specialty and mail order markets round out this welcome and authentic tribute to the diverse heritage of African cooking.
Copyright 1995 Reed Business Information, Inc.
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