From Publishers Weekly
Survivor contestant, chef and Food Network contributor Famie (Keith Famie's Adventures in Cooking) brings together his love of food, travel and adventure in his latest offering. As much a travelogue as a recipe book, Famie's volume vividly brings to life the familiar and novel places he visits through the local food and the people he encounters. From Kenya, he offers the robust Maharagwe Ya Nasi (Swahili for Beans in Coconut Sauce) and a description of the Masai blood-letting ceremony; and from the Miami Cuban community of Little Havana, he presents the Argentinean-inspired Chimichurri Sauce while reminiscing about his host's hospitality ("a cuba libre tastes best when made by a liberated Cuban"). Together, the writing and the photographs conjure up colorful, vibrant portraits of people and places. Each chapter of the travelogue, which begins in Africa and trips through Canada, the South Pacific and Michigan (where he goes mushroom hunting), just to name a few places, is illustrated by both anecdotes and recipes. Many of the dishes call for ingredients indigenous to the locale, but Famie is always careful to locate an email source or suggest an alternative; he also provides an extended resource guide and glossary. Throughout the book, it is Famie's love of cooking and treking that shines through. Liberally sprinkled with black-and-white photos as well as a center section of color photos, and distinguished by lively descriptive prose, this book may help readers feel as if they've traveled the world without leaving the kitchen.
Copyright 2003 Reed Business Information, Inc.
Copyright 2003 Reed Business Information, Inc.
From Booklist
All food reflects its point of origin, but in today's shrinking planet, where foods are shipped daily half way around the world, it's difficult to associate any food exclusively with the lands or people where it originated. Keith Famie and Chris Kassel's You Haven't Been There Until You've Eaten the Food tries to reunite the food with the land of its birth. Based on his cable television series, this travelogue/cookbook moves all over the world, from South Africa to Canada. He finds reflections of Jamaica's exuberant disorder in its spicy Pepperpot Soup. A full page plus of ingredients combine to make a seafood cake from a tony Key West resort; other recipes are less complicated. Memphis' barbecue combines with its funky musical tradition, the sum topped off with Fried Sweet Potato Pie. In Michigan they discovers the state's superb lake perch and its succulent fall fruits. Famie and Kassel records recipes for all these delights. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
