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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
5.0 out of 5 stars
INTERESTING AND WORTHWHILE DISHES,
Recipes: African Cooking is part of the Foods of the World Series first published in 1970 and reprinted in 1974. They are rather small books in the form of spiral note books. The one I am reviewing here has only 144 pages and that includes index and note pages. There are no fancy pictures in this book; a few black and white designs that really serve no function other than breaking up the chapters, and a few pages visually. In this case, that does not matter; it is the food that counts! I am, as is my wife, rather adventuresome as to our eating habits. We do have a few dishes, discovered and invented over the years, that are old standbys, but by and far we try our best never to have the same meal twice in any given month. There are very few dishes we will not try, very few dishes of national or ethnic origin we will not give at least one shot. As we have been eating for well over a half a century, (I am being kind to us here) we have had the opportunity to try and enjoy a lot of really "good stuff" as Maynard use to be told all of the time. This little book gives a brief history (not very adequate, but a history, never-the-less) and goes on to cover soups, seafood, meat, poultry, rice, roots and legumes, vegetables, condiments, breads, desserts and preserves. Each recipe is quite specific as to preparation, garnishes and combinations. We have tried several of these dishes and did not go wrong by following the directions given. Now that is not to say that when we re-cook the same dish next time we will not modify to suit our own taste, but that is our way and sort of our hobby. We particularly enjoyed the Peanut Soup (East Africa), Curried Veal Scallops (E. Africa) and quite a number of the lamb dishes. The Sour -cream sauce was excellent! This little book was a very nice addition to our cooking library. We have been hauling it out quite a bit this summer and have enjoyed some wonderful meals. Don Blankenship The Ozarks
4.0 out of 5 stars
Pretty Good,
By
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This review is from: Recipes: African Cooking (Hardcover)
Book is a typical budget binding from Time-Life, this is not really negative to me as I have to live on the cheap a lot of the time. I collect African cookbooks and yes I do cook from them, mostly the spicy Ethiopian-Eritrean foods. The content is a pretty good overview of sections of Africa. To cover the entire cuisine rainbow of Africa would be like trying to cover all of China. Africa is not just one country, it is a continent. Don't think that this is a cookbook, it isn't, to get the recipes, you must find the spiral bound companion book. Both originally came in a cardboard slipcase together. I had to find the spiral bound too. But I think this book was well worth the 10.00. Forward to the Kitchen!
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