Product Description
The author reveals the colorful and tasty range of cuisines of the Middle East. Color photographs accompany clear, easy-to-follow recipes for over 200dishes from all over the Arab world, as well as Iran, Turkey and Cyprus. ... Read more

Customer Reviews (1)

Excellent book of West African Recipes and Gastronomy
Ellen Gibson Wilson first encountered African food when she married a British man who had lived in Western Africa."A West African Cook Book: Good Food From Ghana, Liberia, Nigeria and Sierra Leone" is anexcellent cookbook, one of the best African cookbooks ever.By focusing onthese four countries Ms. Wilson has produced a wonderful book, probablybetter than if she had tried to cover the entire continent (as many Africancookbooks try to do).It contains not only 150 recipes, but also lots ofinformation about cooking, food, and life which helps put the recipes intoa cultural context.It is a pity it has been out of print; it is highlyrecommended and worth searching for.

Chapters include: "In Praise ofPepper and Other Characteristics of West African Food"; "A SimpleGuide to Ingredients"; "Cooking the West African Way"; and"Eating the West African Way".Recipes are categorized in thesechapters: "Classic Main Dishes"; "Classic StapleDishes"; "Other Main Dishes"; Other Side Dishes";"Starters"; "After Chop"; "Small Chop";"Drinks"; "Some Feasts and Rituals".Many recipesappear in variations from two or more of the four countries featured inthis book.The book includes a bibliography of rare African cookbooks andjournal articles. ... Read more

Customer Reviews (2)

recipe folder
excellent book. the bobotie recipe is sublime, but when you order make sure the addition recipe folder is included. mine was not :(. there are some recipes in the book itself, but many more in the folder

Classic Cookbook of African Recipes
Laurens Van der Post, a South African of European ancestry, lived and traveled in most of Africa and wrote a variety of fiction and non-fiction, much of it concerning Africa. "Recipes: African Cooking (Foods of the World)" contains primarily recipes from Western, Eastern, and Southern Africa, with a great deal of anecdote and observation, which Van der Post writes very well. The book documents not only African gastronomy, but also the optimism of newly independent Africa of the 1960's. Chapters include: "My Continent: A Personal View"; "The Ancient World of Ethiopia"; "New Cuisines for New Nations" [West Africa]; "In the Highlands of East Africa"; "The World of Portuguese Africa" [Angola, Mozambique]; "East and West Meet at the Cape" [South Africa--Asian influenced]; "Great Cooking from Rich Farms" & "On the Track of the Voortrekkers" [South Africa--European influenced]. Nicely illustrated in the Time-Life coffee-table book style. (Important! This publication consists of two parts: a large hardcover book containing most of the text but only a few recipes in each chapter, and a small spiral-bound book containing all of the 120 recipes.) ... Read more

Product Description
Over the past few centuries, the influences of Portuguese, Spanish, and French cuisines have created an entirely new cuisine across the African continent, while African influences have simultaneously traveled across the Atlantic to countries such as Brazil, Cuba, Jamaica, and the United States. Written by bon vivant and storyteller Dorinda Hafner, A TASTE OF AFRICA is a tantalizing introduction to some of the most exciting, dynamic food in the world. In over 100 traditional and modern recipes from ten countries in Africa, the Caribbean, and South America, Dorinda lovingly shows readers how to prepare a wide range of African delights, such as the Moroccan classic Tagine of Lamb with Pumpkins, Vegetables, and Fruit and Fried Plantains. This guide to wholesome and tasty cooking the African way, illustrated with maps and enlivened folk tales and history, will find a valued place in kitchens everywhere. ... Read more

Customer Reviews (2)

A great way to start your African cookbook collection...
I really love this book. I am glad that I added it to my ever increasing number of African cookbooks. The book is really full of wonderful recipes and a lot of great information about the continent of Africa itself. I make various recipes that are given in this book throughout the week now.

Pan-African delight
Dorinda Hafner, a Ghana-born cook, is a witty, urbane presence in this pan-African collection of recipes, handily arranged by country rather than food type or course (you can use the index for listings the in the latter fashion.) Dorinda is one of those cookbook authors who is well-traveled, with many friends from many different national and ethnic origins, friends upon whom she calls for recipes and to whom she gives credit.

Each recipe is prefaced with background info on the country, the origins of a dish, regional variations, etc. Some of the information she includes is clearly anecdotal and perhaps a little archaic--local creation myths, for example--but they add to the overall "flavor" of the book, provided you don't assume they represent the views of all peoples of a specific country.

African Countries included (each gets its own chapter with several recipes): Egypt, Morocco, Ghana, Ivory Coast, Nigeria, Mali, Ethiopia, Kenya, Tanzania,Zimbabwe,

Non-African (own chapter, as well): Brazil, Trinidad and Tobago, Jamaica, Cuba, Louisiana (USA).

What Dorinder is good at is showcasing the diversity of Africa's peoples, cuisines, religions, and cultural traditions. She makes a few overly broad distinctions--e.g. "Africans south of the Sahara do not like fruits mixed with savory dishes;"--but she also provides from useful connections, noting that the African-indigenous okra vegetable is popular in every region of Africa and throughout West African-influenced Louisiana (U.S.A.) and the Caribbean.

The recipes are simple and most of them are extremely filling/satisfying, combiningin one dish meat, chicken, or fish with starch (plantain, sweet potato, couscous), greens (spinach, collards), or other vegetables (pumpkin, okra).

Note: there are no pictures in this book, only maps of each country at the beginning of country chapters.

The book is well worth the price for the recipes, many of which you will make over and over and will learn to vary based on your own tastes and creative urges.

Recommended. ... Read more

Product Description
Today 12 million children in America are not getting the food they need to grow and develop. Research has shown that even brief periods of hunger during a child's developing years can have a devastating impact on the individual. Childhood hunger can permanently retard physical growth, brain development and cognitive functioning. Cooking Up An End to Childhood Hunger in America is a project of the End Hunger Network, in conjunction with Hunger Free America, we are committed to raising the awareness and funds necessary to bring an end to this devastating Crisis. ... Read more

Product Description
The authentic meets the contemporary in this delicious collection of recipes from renowned Chef Joe Randall and twelve other top African-American chefs, including Edna Lewis and Patrick Clark. Fueled by an exciting fusion of African, Southern, and New American traditions, this book is filled with fresh dishes that draw their inspiration from traditional ingredients and heritage recipes. From Chit-lin Pizza on a Cornmeal Crust to Southern Fried Quail and Sweet Potato Brioche, here are the sophisticated signature dishes of today’s African American cooking, along with heirloom recipes such as Hoppin’ John, Creole Seafood Gumbo, and Barbara’s Peach Cobbler.

Joe Randall is a thirty-year veteran of the food service industry. He is the founder of A Taste of Heritage Foundation, which addresses the career-related issues impacting African-Americans in the hospitality industry. A former executive chef, caterer, and restaurant owner, he is a frequent radio and TV guest and has been featured in several publications, such as The Washington Post, Ebony, Food Arts, and Southern Living.

Toni Tipton-Martin is a professional food journalist, contributing articles to many magazines and papers. She was the first African-American to serve as the food editor of a major metropolitan daily newspaper, The Cleveland Plain Dealer. She currently lives in Texas.Amazon.com Review
Some of the great professional cooks in the country happen tobe African American, and A Taste of Heritage happens to be acollection of foods and dishes that reflects both their familyhistories and their training. Chef Joe Randall has reached out to 11of his peers to contribute to this well-rounded cookbook that oftenmakes sublime meals of humble ingredients. It's not a cookbook to keepon the bookshelf--A Taste of Heritage is one you'll want tokeep in the kitchen.

Each contributor is profiled at the end of the book, and offers amenu of favorite dishes. This is a wonderful addition that enables youto get to know each chef by his or her food, not just by personalhistory. The mighty Patrick Clark, for example, suggests a summerymenu of Bay Scallop Chowder, Roasted Rack of Pork with Cider-PepperGlaze, and Sweet Potato and Wild Mushroom Hash, sweetened at the endwith White Chocolate Banana Cream Pie. Chicago's Kym Gibson offersCurried Chicken, Red Mint Rice, and Sautéed Green Tomatoes andOlives. The list goes on and on, with Chef Randall rounding out theselections.

This is not a book about being fancy for fancy's sake, or tricking outsome simple fare with trendy ingredients. Nor is it about the cookingfound in African American church basements. This is a book about prideand culture and heritage--a book that celebrates all thelife-sustaining goodness that can be cooked into food and passed alongin good times and bad times alike. While a great deal of the heritagecan be laid on the doorstep of the South and southern cooking, thesechefs have moved all over the country and served all kinds of palates,and their deep knowledge about what makes food delicious gives theserecipes their true bottom. It's a mélange, like a fine gumbo.

The weakest link in A Taste of Heritage is the editorialcontent provided by Toni Tipton-Martin, food editor of theCleveland Plain Dealer. The proof in this book isn't in thereading, but in the pudding. --Schuyler Ingle ... Read more

Customer Reviews (6)

Finger Lickin Good!!!!!!!
I love this cookbook. The recipies are well written and easy to follow! Try the Shrimp Creole!! You wont Regret it!!!

Chef Joe Randall is a delight!
This book is excellent.I like it because the recipes are good for everyone to try. Chef Joe's cooking school in Savannah is a rare treat also for an activity during your Savannah weekend.
After he tortures and teases you with the sights and aromas, he gives you a meal you'll never forget.

Great Book
I'm impressed with the author's use of authentic as well as contemporary ingredients and techniques.And I was quite taken by the vast coverage of the topic - appetizers, gumbos, salads, sides, entrees, desserts, lovely book!!

Fantastic recipes to tantalize any palate
Absolutely fantastic!!!! Some could ask for pictures to go along with it. However, I feel as though part of utilizing recipes is unwrapping the mystery of it's visual beauty. As a culinary student I find that not having pictures allows me to add my own touches to the dishes without visual bias.

This is THE book to have for updated Soul Food recipes.
I love this book.So far every recipe I have tried has turned outexcellent.The recipes areeasy to read and well written for the homechef. To date I have tried the Oven Roasted Rosemary-Garlic Chicken withCorn Bread Dressing, The Rustic Macaroni and Cheese and the Potato Salad toname a few.I just tried the Sweet Potato Pie and everyone loved it.TheAuthors dida wonderful job, and I have recommended it to my friends andplan on giving the book as gifts. ... Read more

Product Description
From a young age the author was a constant presence in the family kitchen, watching and helping the cook. But neither the female cook nor his father thought it natural that a young boy should take an interest in this "woman's work". But his passion continued and became his profession. He has worked at well known establishments in Kenya, France, and the Netherlands. His first cookery collection is aimed at people with an appreciation of fine food and wanting to produce it in their own homes. Thoroughly accessible, and mindful of tight budgets, the recipes use local and international ingredients and cover many well known meat, fish and vegetable dishes. ... Read more

Customer Reviews (17)

Great Middle Eastern Vegetarian Cookbook
This book includes many recipes for classic Middle Eastern vegetarian dishes, mainly from the Arab world.Everything looks and sounds delicious and authentic.The recipes are clearly written and don't require many exotic ingredients.I'm not a vegetarian, but I'm always interested in finding tasty non-meat dishes to vary the daily menu and this cookbook delivers on that!The recipes in this book are ovo-lacto, but many of them can easily be adapted to vegan cooking.I definitely recommend this book!With recipes like these, meat really becomes irrelevant -- these dishes are all intrinsically good themselves!

Heart-warming Hospitality and Delicious Dining.
Though I am usually drawn to cookbooks with abundant pictures, I have spent hours poring through Classic Vegetarian Cooking from the Middle East and North Africa. It is at once a travel log and an invitation to share in the simplicity of good food and hospitality. The reader feels included in Mr. Salloum's quest for recipes remembered and his enjoyment of recipes discovered. Mr. Salloum's writing opens the doors both to rich cultural histories and to the simple present moments of a meals shared. Every recipe is headed by written descriptions that defy the phrase that a picture is worth a thousand words.He shares the stories of his travels and discoveries, the warm traditions of the various cultures, as well practical and nutritional information. His writing transports, educates, and informs, whetting one's appetite for travel as well as good, simple food. The recipes are straightforward and clearly explained and therein accessible to even a novice in the kitchen.This book and the recipes it shares are a respite from the glad-handing and flashy style of today's tourist and cooking industries. Through his eloquent work, Mr. Salloum leaves one feeling nourished by an excellent meal in the sincere and congenial company of gracious hosts.

excellent resource!!
This cookbook is well designed and cogently written. The variety of recipes is impressive; many of which you will not see in restaurants in the United States. A couple reviews lamented about the lack of photos, but the instructions are very clear for the recipes I've tried and/or read so photos would do little other than increase the cost of the book. I am especially looking forward to trying a lot of the soups. There are some recipes with egg and dairy so hard-core vegans: caveat emptor.

no pictures
I was inspired to look for a cookbook after traveling through these regions -- amazing cuisine.But will never know if the recipes in this book are as delicious as what Iate while visiting.I found the lack of pictures to be too daunting to try when one isn't that familiar with the dishes and what they should look like when completed.I returned it, and my hunt continues.

Classic Vegetarian Cooking a Reference Book for Every Kitchen
Classic Vegetarian Cooking from the Middle East & North Africa is one of those cookbooks that everyone who enjoys cooking should have in their basic arsenal of recipe books.Middle Eastern Cuisine is very delicious, very healthy, uses ethnic traditional spices and herbs artfully, and looks good to eat when it is done well--all of which are illustrated in Ms. Salloum's easy-to-read style.This cuisine is not difficult to adapt to vegetarian cooking since many of the most popular foods traditionally use little or no meat anyway--one big reason why the cuisine is healthier than a lot of others.The reader will find delicious recipes that use whole grains, a vary wide variety of "fresh" and dried vegetables and fruits, low fat methods of cooking, and use of one of the healthiest and tastiest of all vegetable oils, Extra Virgin Olive Oil.

The recipes are easy to follow.Ms. Salloum also takes the opportunity to discussanecdotal information regarding her experiences, interesting information on different spices and flavoring agents, methods of cooking, and some historical facts that surround the recipe she is talking about--making her book more than a cook book.Ms. Salloum offers a huge number of alternative foods and approaches to cooking which, without doubt,can vary American diets that have become "same old, same old."

The book is really a five star cook book in my estimation because itchronicles the history of a significant population of people by the food they eat.I gave it four stars only because I am hoping that the author will consider including tips for cooking in the Vegan style of vegetarian cooking (without any animal products such as animal fats, milk, eggs, cheese etc.)in the next edition.I am not a Vegan, but I sure would like to know how to make Baklawa and other Arabic pastries for my Vegan friends that tastes delicious and is made without the use of butter as well as eggs and cheese in other recipes.Great book! ... Read more

Customer Reviews (5)

context
I cant believe the negative reviews about this book. those reviewers clearly dont have a clue why this book is interesting - it is a book on history of SA cooking, written in 1891 and acknowledged favorably by for example historian louis leipoldt, one of the greatest authorities on SA cooking. It is a glimpse into the family kitchen of a typical old SA household, not a glitzy Charley Trotter or Bon Appetit cook by numbers. Try some of the recipes in their context; ie good friends, good wines, and they may surprise you.

In defense of Hilda!
I was very dissapointed by the negative reviews of this book and thought it might help prospective buyers to provide some background on the author and her book which was a classic for many years. I quote from 'The SouthAfrican Culinary Tradition' by Renata Coetzee: 'Hilda's Where is it?' wasfirst published in 1891. This cookery book, however, differs considerablyfrom the Dijkman cookery book (published in 1890)on account of itsambiguous nature. Hilda arranged all the old recipes gathered from familymembers - among whom where members from quite prominent Cape families -alphabetically, but interspersed among them she added all kinds of otherrecipes for English, foreign and Eastern dishes that she had obtained fromstrangers or collected herself on her travels. She did indeed represent thetypical tastes of the well-to-do burghers at the Cape when she includeditems suchas tomato bredie, curry, bobtie, bread dumplings, koeksisters,fritters, fricadels, fish kedgeree, yellow rice and pickled fish, Van derHum liquer, quince sambal, chutney, sour fig jam and abalone and even Malaydishes such as kebabs and sosaties.' Considering the fact thus that thisbook represents a very personal collection made by a woman who lived morethan 100 years ago I have to take issue with the reviewer who was surprisedat the instruction to 'leave standing on a shelf for 2 - 3 days'! That isthe way things were done in those days! The book may not be relevant anylonger but it certainly is a very important piece of Africana and anyserious cook, interested in the South African culinary tradition, must findthis an informative and interesting book.

Outdated!
My husband is South African and I thought this would be a great "basic."It was very disappointing... not to mention potentially hazardous as it includes directions to leave ingredients out on the counterfor 2-3 days... I won't be using this book! The most positive result ofthis book was a good laugh at the recipes!

The worst cookbook in my collection
The book is a collection of old recipes in alphabetical order, which include such traditional South African recipes like Risotto a la Milanaise, which turns out to be a recipe for baked rice with tongue. The recipes goon in a similar fashion, there is very little of this book that is SouthAfrican. I am really surprised how a publisher like Hippocrene bother topublish a book like this one. Ther is no introduction, no background on theauthor, this the worst cookery book in my collection of 300+

Good light reading!
This book must have been written around 1900. Recipes still call for one to 'cook over the fire', quantities for many ingredients are approximate. Detailed instructions for tricky methods are not included. Many standardSouth African recipes are not to be found.

Recipes are listedalphabetically, not in categories. There is no table of contents at thefront, however there is an alphabetical index at the back and a categoryindex.

There are no photos or pictures.For someone unfamiliar withSouth African cooking, this is not a good book.If you're looking for agood laugh, get this book.If you're looking for a good book on SouthAfrican cooking, try and find Cook and Enjoy it by SJA de Villiers. ... Read more

Customer Reviews (1)

A great cookbook by a renowned chef
Austin Leslie remains one of the greatest chefs to come out of New Orleans.His untimely death, as a result of Hurricane Katrina, makes one appreciate even more his remarkable skills and his charismatic personality.These recipes sum up the whole of Creole and soul cooking.The book includes all of his famous recipes, including those for fried chicken and barbecued shrimp.The book's format is organized and easy to follow, important points for any cook.I'm so glad this book is available, because Chef will live forever.I'd recommend this to anyone interested in New Orleans' style cooking. ... Read more

Product Description
An African American Cookbook: Traditional and Other Favorite Recipes is a wonderful collection of traditional recipes and food memories, as well as contemporary favorite foods. All of the dishes celebrate lusty African American eating; the traditional foods reflect the ingenious, resourceful, and imaginative Africans who made them.

    Included are Pastor’s Famous Ribs, Shortbread, Cracklin’ Cornbread, Okra Gumbo, Smoked Turkey and Black-Eyed Peas, New Orleans Red Beans and Rice, Cabbage with Collard Greens, Peach Cobbler, and Sweet Potato Pudding.

    Coupled with these old-time dishes are today’s favorite recipes— Yogurt and Chives Biscuits, Braided Easter Bread, Pecan Cake, Five-Flavor Pound Cake, Primavera Pizza, Shrimp Bake, Roast Turkey with Oyster Cornbread Stuffing, Cajun Cassoulet, and Minestrone with Tortellini.

    Woven among the 400 recipes are rich historical anecdotes and sayings. They were discovered or lived by this cookbook’s contributors, many of whose ancestors participated in the Underground Railroad or lived nearby where it was active.

    Presented in an easy-to-use format for cooks of all traditions, this is a cookbook rich in history and rich in easy-to-prepare, wonderfully tasty food.

    Author Phoebe Bailey’s congregation in historic Lancaster, Pennsylvania, was a station on the Underground Railroad. Today they, and their own Harambee Historical Services (meaning "pulling together to build" in Swahili), offer Underground Railroad re-enactments and a buffet of traditional African American food to their many visitors. This cookbook celebrates those historic activities, when this church fed and then helped to spirit enslaved Africans to safety. ... Read more

Customer Reviews (8)

Great old fashioned recipes.
Love the mac and cheese recipe and whole wheat bread recipe too.This cookbook has a nice variety to choose from.

An African-American Cookbook
I had the opportunity to review this book while I was visiting a relative.I was very impressed with the contents.I have found this book to very resourceful to me in preparation of Soul Food.I would highly recommend it for reference use in the kitchen.

Ummm Ummm Good!!!
I love this book.My daughter brought it home from her school library.I loved it so much that I had to buy a copy to keep. I have made several of the recipes, and all I can say is YUM!!!!

I love this cookbook
This book is my favorite cookbook, and I have at least 50 of them. The recipes are wonderfully delicious, and my teenage daughters and I love to try different ones together.The ingredients are things you would normally have around the house, unlike some cookbooks where you have to buy stuff that you will never use again. You will use this cookbook more than your other ones. It's great!!

Best Cookbook
I purchased this book and I have to agree with the others that it is a very good cookbook for flavorful homestyle meals. I particularly enjoy baking which was the primary reason I purchased the book. I HIGHLY reccomend everyone try the "Best Yet" Pound Cake recipe... OMG!!!!!! I am asked to bake these often. I have also tried other recipes in this cookbook, some GREAT... some were so-so, but definitely worth the money to invest for your household and family. ... Read more

Product Description
With nearly 400 recipes, from breakfast to desert, this volume represents a collection of Egyptian family cooking for all tastes, seasons and degrees of dedication. ... Read more

Customer Reviews (6)

Below average Egyptian cookbook
I grew up in Egypt and ate some of the best food one can think of in that country.My family lived for food and it's exactly how we all turned out.I bought this book because I was tired of making so-so recipes from cookbooks written by non-Egyptians or those who remember it as children when they once lived in Egypt and then went back to figure out the recipes from those willing to share.Needless to say, they miss the mark big time.This book does have a wealth of recipes but unless you're a seasoned Egyptian cook you're not going to get many of them right.On some of the spices, she was way off on the proportions.There are a few new cookbooks w/ better instructions and lots of pictures, namely "The Savory Secrets of Dodi's Home Cooking" or "My Egyptian Grandmother's Kitchen" both written by Egyptians.They seem promising based on reviews I read of them.I will be buying them today so I'll update my review with the results.I would avoid Claudia Roden's books as I think she misses the mark on spices, etc.

Egyptian Cuisine
I am very happy with this cookbook. I look forward to cooking these recipes. I have had a few Egyptian meals and fell in love with their cuisine.

No frills instuctions,good for basics of egyptian cooking....
I've had this book for a couple of years now.This is a good book that gives a lot of Egyptian recipes made by every-day Egyptian people.I recognize many, many of the recipes as ones that are made by my husband's family.So I feel it is a pretty good source for the basics.

That being said, it leaves much to be desired with the instructions, which would be difficult for someone who doesn't really know how to cook or isn't already familiar with Middle Eastern cooking.For example, the recipe for Ta'maiya, or Falafel instructs you to soak the beans overnight, then drain and "mince" with dill, coriander, etc...Now if I took that literally and attempted to "mince" those items with a kitchen knife, the result would be a disastrous effort in futility and frustration.I know that I need to "mince" them in a food processor, and not your garden variety food processor, you need a good one (i use the cuisinart), to do it, otherwise you will quickly tire out your motor, and will have to process this recipe in about 8 batches, with rest time between each (like I used to do when I had a smaller Oscar food processor).Not to mention that she does not give any indication of how finely the mixture should be minced.This is one example of where some prior knowledge of Egyptian or Middle Eastern cooking (or cooking in general) is necessary to be successful at cooking some of her recipes.

The set up is also a bit annoying, with the recipes numbered, and indexed that way (the index gives the number of the recipe, maybe #198, which just happens to be on page 95.)This is hard to get used to and I can't imagine why it was done this way, unless that is the way cookbooks are written over in Egypt.Not to mention that you may have to do some running around as one recipe's ingredient list may have you running to 3 or 4 other recipes.

She has a good glossary, and list of spices in English and Arabic which is helpful, as well as a list of kitchen utensils that are used in Egypt.

Some of the ingredients are not accurately translated, such as "Tomato Juice" in the recipe for Tomato sauce, stewed.I am pretty sure that she is not referring to Campbell's tomato juice or V-8, instead it should be tomato sauce (like from the can), all the Egyptian people I know that make this dish use the tomato sauce from the can.

I felt that the biggest drawback of this book was, after having read it nearly cover to cover, was that there were hardly any recipes I was "dying" to try out.Usually when I read a cookbook, by the time I get to the end, I have a bunch of scrap papers stuck here and there marking recipes I'd like to try.Not so with this one.Maybe more pictures would have helped, maybe a little more "tasty" of a description, I don't know....something to tickle your taste buds and get you feeling a little hungry....Perhaps some of the dishes were too mundane (would you want a basic American cookbook with directions for grilled cheese sandwich, scrambled eggs with salt and pepper, or mashed potatoes? This might be helpful if you wanted to know about the basics of everyday American cooking but not so appealing to actually hurry up and try to make)

The directions were too instructive, often 3 or four lines, and not written in a way that made the dishes sound appealing.(no one could guess how delicious ta'maiya is by reading the recipe, and that is unfortunate because there are probably countless delicious recipes in this book that just don't sound that great)

For example, minced meat with vegetables:
Mince beef with vegetables (in this case beef, onion, tomato, parsley, S & P) twice or pound until smooth. Shape into fingers, skewer, and grill basting 1-2 times with cooking oil, or shape into round cakes and fry.

I don't know about you, but I am not running out to the grocery store to get the ingredients to make this tonight!

This is a good basic Egyptian cookbook.There are few of them out there, so if that is what you are looking for specifically, get it because there is little else to choose from (believe it or not, one month after I bought this on Amazon, my father in law showed up with the exact same book that he had bought in Egypt!), and this does give you the basics of Egyptian cooking.I have ordered her other cookbook to see what's in it, as well as another Egyptian cookbook that I just spotted on Amazon.I am interested to see how both of those turn out to be.

If I was rating this book solely on the fact that it is specifically an Egyptian cookbook, I would have given it five stars based on the fact that it is only one of three I have found (one of the others is written by this author)

If I was rating it as a cookbook in general I would have probably have given it 1 or 2 stars because of the above comments.

Practical Egyptian Cooking sans Pictures
This is an authentic cookbook, it's been around for almost 20 years, and I've happily made a variety of recipes. The instructions are brief, and helpful. The Iman Bayaldi is prepared different than the style I'm used to..and still very good. Most dishes have 6 or less ingredients...pretty easy to gather up!If it had pictures, I'd have rated it higher--it's so helpful to have the right "look" for authenticity. There's over 300 recipes. The recipes are for 4-6 persons, easy to adjust.The table of contents issparse; the index can have you running around a bit through the book. Chicken gizzards are not under "chicken" but are under "gizzards"! Beans are separate from lentils...logical, but not always intuitive...not a big drawback! some ingredients are, of course, hard to find if not near a Middle Eastern market...the internet should take care of ordering mastic grains, molokhiya (fresh or frozen),etc...Most ingredients are easily available in the USA. It has recipes for the classics, and also for brains, pigeon, rabbit, trotters, tripe, sheeps head etc...this is not a frou-frou book!
If you want a broader taste of Middle Eastern foods, get Roden's New Book of Middle Eastern food.. to get a rich feel for Egytian and other similar cuisines which blend together...

A Classic for Egyptian Cooking
This is a must have cookbook for anyone interested in Egyptian cuisine. Samia Abdelnour selected a variety of recipes that are easy to prepare with ingredients that are available locally. She cleverly included a glossary explaining the different foods, spices, kitchen utensils and also some useful hints.This is a value priced book considering the amount of recipesincluded in it. I have other Mediterranean cookbooks, but I find myself using this one more often. It's size makes it also very handy to use in the kitchen. ... Read more

Customer Reviews (1)

Amazingly Delicious and Healthy Too!
This cookbook is an essential guide to Nigerian (Ibo) cooking done healthy.It has all the popular staples such as Jellof Rice, a variety of mouth-watering soups, Souya, meat & vegie pies, chin chin and special-occasion foods.

Under its guidance, for the first time in my life, I made a delectable Okro Soup.It was extraordinarily good!Not even the most sophisticated Nigerian cook would have known that it was from a first-timer!Thanks to the detailed instructions, I had the timing down.With Nigerian soups, quality ingredients are important but the timing is also a key factor.

I can't wait to try the other recipes!
-Healthier Alternatives: Low-Saturated Fat African Cooking: And Recipes Inspired by International Cuisines ... Read more

Product Description
Africa is synonymous with adventure - a land of wild animals, colorful traditions and natural splendor.The African Kitchen is a culinary and visual feast, a food lover's tour of this fascinating continent.

Chef Josie Stow here combines the thrill of the safari with the excitement of pan-African cooking.She uses today's most popular ingredients in exciting combinations with recipes for all occasions.Whether you are looking for a quick lunch or leisurely supper, breakfast or snack dishes, new ideas for the barbecue or recipes for a lavish dinner party, The African Kitchen will provide inspiration and enjoyment. ... Read more

Customer Reviews (6)

Gorgeous Cookbook
This is truly one of the most beautiful cookbooks I have encountered. The recipes are unusual and fun to make. Highly recommended.

African Kitchen is great!
I think that this cookbook represents the best of a chef who has to cook inventive meals under demanding conditions in the African bush and countryside.

It is amazing that the meals come out as pictured in anyone's kitchen without the dust, bugs and wild animals that the chef had to deal with when she created them originally.

Great book to round out your international collection of cookbooks in your library.

Excellent book and I highly recommend it!

The African Kitchen
An inspiring book in every way! Get this book if you are interested in real Africa and African cooking. The recipes are great and the photo's give you real insight into the safari travel and the bush lifestyle.

Will make you want to take a safari
I really have enjoyed this book.It gives you an insight into African cooking and the beautiful scenery.I had the pleasure of meeting Josie Stow at Tswalu and sampled some of the recipes in the book.They are incredible.Most of the items are easy to prepare and the photos will make you want to go there!

GET THIS WONDERFUL BOOK RIGHT THIS SECOND
The book is simply stunning, I was most impressed with the food and images. I reccomend the termite mound pizza, although with all the termites it isn't really a veggie dish, you can always pick them off....(he he ha ha)

Really enjoyed it. inpsired me to go to Africa ... Read more

Product Description
"Mom's Caribbean and Americas Soulfood Cooking for Excellent Health and a Long Life," is a powerpack of delicious recipes. These recipes include a wide variety of dishes that include a wide variety of vegetables, meats, fish, poultry, drinks salads, pies more. The book brings to the forefront the point that in order to create dishes that help to promote good nutrition, good health and a long productive life, simply eating is not and will not be enough. In fact, the tradition in the Caribbean and Soulfood style of cooking is that ingredients that help keep the body healthy and the taking of a limited yet properly balanced meal with the proper spices, vegetables, legumes, meats help to extend life and keep the body trim and active. The reader of this book must know that this book emphasizes that when there is already fats in a dish or recipe, (eg. meats, poultry) it is not necessary to add more. These recipes help reduce fat intake and keep a standard weight if less food is eaten and intake is controlled. ... Read more

Product Description
The fact that more than 100,000 copies of this book have been sold is maybe ample proof that it offers sound, practical advice on all aspects of a braai - from building the fire to judging when the food is cooked. ... Read more

Customer Reviews (1)

Carefully put together
This book is excellent!I've made quite a bit of recipes from it and always get rave reviews from my guests.Hopefully this book gets updated and reprinted because it's truly a treasure. ... Read more