South African Cooking In The Usa

Author: Aileen Wilsen
Publisher:
ISBN: 9780615375618
Size: 21.62 MB
Format: PDF, ePub, Docs
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South African Cooking In The Usa from the Author: Aileen Wilsen. South African recipes adapted for preparation in the USA

Traditional South African Cooking

Author: Magdaleen Van Wyk
Publisher: Struik
ISBN: 9781770074071
Size: 16.25 MB
Format: PDF, ePub, Mobi
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Traditional South African Cooking from the Author: Magdaleen Van Wyk. A collection of well-known South African recipes that will enable the modern cook to continue the traditions of this fusion cuisine

The Complete South African Cookbook

Author: Magdaleen Van Wyk
Publisher: Struik
ISBN: 9781868727469
Size: 16.97 MB
Format: PDF, Mobi
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The Complete South African Cookbook from the Author: Magdaleen Van Wyk. A bible for the cook wanting to master this vibrant cuisine"

High On The Hog

Author: Jessica B. Harris
Publisher: Bloomsbury Publishing USA
ISBN: 9781608191277
Size: 30.89 MB
Format: PDF, Kindle
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High On The Hog from the Author: Jessica B. Harris. Winner of the IACP Award for Culinary History Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the reader on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history.

The Best Of Cooking In South Africa

Author: Lynn Bedford Hall
Publisher: Struik
ISBN: 1868725197
Size: 71.65 MB
Format: PDF, ePub
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The Best Of Cooking In South Africa from the Author: Lynn Bedford Hall. The author has selected more than 300 of her favourite recipes and the result is this book, gloriously illustrated with over 300 full colour photographs.

Red Horizons

Author: Ion Mihai Pacepa
Publisher: Regnery Publishing
ISBN: 9780895267467
Size: 77.85 MB
Format: PDF, Docs
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Red Horizons from the Author: Ion Mihai Pacepa. A Communist spy chief reveals the unbridled and oppressive power wielded by the Party in Romania and other Eastern Bloc countries

The Real Meal Revolution

Author: Tim Noakes
Publisher: Hachette UK
ISBN: 1472135709
Size: 21.20 MB
Format: PDF
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The Real Meal Revolution from the Author: Tim Noakes. 'Scientists labelled fat the enemy . . . they were wrong.' Time magazine We've been told for years that eating fat is bad for us, that it is a primary cause of high blood pressure, heart disease and obesity. The Real Meal Revolution debunks this lie and shows us the way back to restored health through eating what human beings are meant to eat. This book will radically transform your life by showing you clearly, and easily, how to take control of not just your weight, but your overall health, too - through what you eat. And you can eat meat, seafood, eggs, cheese, butter, nuts . . . often the first things to be prohibited or severely restricted on most diets. This is Banting, or Low-Carb, High-Fat (LCHF) eating, for a new generation, solidly underpinned by years of scientific research and by now incontrovertible evidence. This extraordinary book, already a phenomenal bestseller, overturns the conventional dietary wisdom of recent decades that placed carbohydrates at the base of the supposedly healthy-eating pyramid and that has led directly to a worldwide epidemic of obesity and diabetes. Both a startling revelation, and as old as humanity itself, it offers a truly revolutionary approach to healthy eating that explodes the myth, among others, that cholesterol is bad for us. This is emphatically not just another unsustainable, quick-fix diet or a fad waiting to be forgotten, but a long-delayed return to the way human beings are supposed to eat. The Real Meal Revolution is an ebook which maintains the design of the book, and as a result will not display correctly on some basic reading devices.

The Classic South African Cookbook

Author: Melinda Roodt
Publisher: Random House Struik
ISBN: 1432308351
Size: 54.69 MB
Format: PDF, Kindle
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The Classic South African Cookbook from the Author: Melinda Roodt. The Classic South African Cookbook is exactly that – classic home cooking for South Africans the way we eat now. In line with our country’s diverse cultures, which often blend more harmoniously in the kitchen, this book is a kaleidoscope of our modern lifestyle with influences from grandma’s kitchen, popular Mediterranean cuisine, as well as both Indian and African culture. But no matter what your roots may be, this book sets a foundation for good, honest, carefree home cooking, incorporating all the well-loved and familiar favourites. The more than 180 recipes have been refined to guarantee mouth-watering results, no matter your skill level. Only fresh and locally available ingredients are used, while the various techniques are carefully explained – a real boon to those of you just setting out on your culinary journeys. Best of all, every recipes is accompanied by a full-colour photograph.

Vegan Soul Kitchen

Author: Bryant Terry
Publisher: Da Capo Press
ISBN: 0786745037
Size: 26.41 MB
Format: PDF
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Vegan Soul Kitchen from the Author: Bryant Terry. The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Bryant Terry offers recipes that leave out heavy salt and refined sugar, “bad” fats, and unhealthy cooking techniques, and leave in the down-home flavor. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food. Terry's new recipes have been conceived through the prism of the African Diaspora—cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique. Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition, without the animal products. Includes recipes for: Double Mustard Greens & Roasted Yam Soup; Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits; Caramelized Grapefruit, Avocado, and Watercress Salad with Grapefruit Vinaigrette; and Sweet Cornmeal-Coconut Butter Drop Biscuits.