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Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed [Anglais] [Relié]

Bryant Terry

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Description de l'ouvrage

8 avril 2014

African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. 

Blending these colorful cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice  Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. 

With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

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Muscovado-Roasted Plantains
Olive oil, maple syrup
Yield 4 to 6 servings
Soundtrack “Golden Lady” by José Feliciano from And the Feeling’s Good
Inspired by candied sweet potatoes, this flavorfully sweet side dish provides a satisfying counterpoint to a savory main. While roasting brings out the natural sweetness in plantains, muscovado—unrefined brown cane sugar—gives the plantains a subtle molasses flavor. You can add chopped pecans for texture. If you cannot find muscovado, use raw cane sugar and replace the maple syrup with 1 teaspoon unsulfured molasses.
4 large ripe plantains, ends cut off, peeled, and cut into thirds
4 teaspoons olive oil
1⁄2 teaspoon coarse sea salt
1 tablespoon maple syrup
1⁄4 cup muscovado sugar
Preheat the oven to 375°F. Line a large, rimmed baking sheet with parchment paper.
Put the plantains in a large bowl, drizzle with 2 teaspoons of the oil, and sprinkle with the salt. Toss gently until the plantains are evenly coated. Transfer to the lined baking sheet and bake for 40 minutes, gently stirring and turning every 10 minutes, until fork-tender and lightly browned.

Combine the maple syrup, muscovado, and remaining 2 teaspoons oil in a small bowl and stir with a fork to combine. Pour into a large skillet and warm over high heat until melted, about 30 seconds. Add the plantains, and cook for 1 minute, tossing vigorously to coat evenly, and serve.

Revue de presse

“I’m a big fan of food. I’m also a fan of stories. What Bryant Terry has done with Afro-Vegan is tell a new and important story of food. He’s connected health with history and culture and made the combination delicious. As important, he’s encouraging all of us to learn the story of the food we make and consume and helping us generate our own stories as we share these healthy eats with the communities we love.”
—Baratunde Thurston, best-selling author of How to Be Black and CEO and cofounder of Cultivated Wit
“Bryant Terry crafts recipes and weaves narrative to shine truth on Southern food. This is cooking that empowers and encourages, and tells the story of the nourishment of a community. Afro-Vegan shows us how to be proud of our storied, vegetable-rich foodways.”
—Hugh Acheson, chef and author of A New Turn in the South
Afro-Vegan animates the cuisine of the African diaspora with the detail, reverence, and passion it deserves. Bryant elevates our often-overlooked culinary traditions and infuses a personal, smart, and practical love. He goes beyond teaching us to cook. He inspires us to celebrate and explore.”
—Dayo Olopade, author of The Bright Continent: Breaking Rules and Making Change in Modern Africa
“If A People’s History Of The United States and Joy of Cooking had a baby, Afro-Vegan would be it!”
—Isa Chandra Moskowitz, author of Veganomicon and Isa Does It  
“In this beautiful, casual collection of recipes from across  the African diaspora, Bryant Terry brings to life a vegetable, grain, spice-based culinary heritage too often ignored.  Afro-Vegan is a historically compelling, delicious blueprint for both a plant-based diet and a true, African-derived cuisine.”
—Tamar Adler, author of An Everlasting Meal

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43 internautes sur 44 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The Revolution Will Be Delicious! 17 avril 2014
Par Howard Jacobson, PhD - Publié sur
Format:Format Kindle|Achat vérifié
My first impression of Afro-Vegan is that it is literally a work of art. The binding strip of elegant African floral cloth, the full-page full-color photography, and the beautifully laid out pages all indicate that this is much more than a cookbook.

In addition to over 100 intriguing recipes (I’ve made about six since getting the book last week, and they were amazing), Chef Terry shares his obvious passion for life and food, for music and art, for high culture and down-home good times, for gourmet appetites and raw-knuckled activism. Somehow all these diverse elements mix it up and produce an elegant work in which each flavor stands out, yet complements the others.

At one level, this is a cookbook for African Americans, showing the way back to a traditional, healthy, local, seasonal, and plant-centered diet that speaks of community, resilience, innovation, and love.

At another level, Afro-Vegan is also for all of us who - whether we know it or not - owe African-American culture a huge debt of gratitude. From the African farming techniques that are being rediscovered by modern permaculturalists, to the explosive flavor mixtures that arose from the African Diasporic experience, to the incisive and sometimes incendiary beats and memes of modern hip-hop; this book is a guide and a celebration of it all.

Each recipe, for example, is accompanied by a suggested soundtrack. The track for the Blackened Seasoning I made over the weekend is Buckwheat Zydeco’s “Let Your Yeah Be Yeah.” I swear I could hear the accordion in every bite of the blackened cauliflower cutlets.

Afro-Vegan also contains stories and profiles of folks I feel privileged to meet in its pages. It’s full of appreciation for the heroes - sung and unsung - of the various movements of liberation and exploration whose efforts have paved the way for Mr Terry’s considerable accomplishments.

But enough of that - it’s a cookbook, and you want to know about the recipes.

Chef Terry begins with a chapter on spice mixtures, from Ethiopian Berbere to Cajun Blackened Seasoning to to several others. By roasting and grinding them in advance, I was able to put together the recipes that rely on these flavors quickly and easily.

The recipes hail from all over Africa, the Caribbean, and the US south. Chef Terry's encyclopedic knowledge of techniques and ingredients from all over the world allow him to synthesize and fuse artistically: North African chermoula sauce meets tempeh (fermented Indonesian soybean cake); Jamaican patty filled with Lousiana maque choux; Brazilian vatapa informed with Southern okra, corn, and tomatoes. Just about every recipe features a surprising yet intuitive cultural conversation.

Dirty millet (I used quinoa, don't tell) with fresh and dried mushrooms was moist and robust, satisfying any carnivore's desire for the mouthfeel of flesh. Slow-braised mustard greens was so good, my 14-year-old son asked for thirds!

The meals I’ve made from Afro-Vegan have been delicious and unlike any others I’ve encountered. I own about 30 vegan cookbooks, and this one contributes significantly to plant-based cuisine.

Afro-Vegan is a beautiful, big-hearted, brash, and brilliant new friend, and is helping me grow as a cook and as a person.
16 internautes sur 16 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Fantastic Book! 12 avril 2014
Par Sonoma Lady - Publié sur
Format:Relié|Achat vérifié
I bought this book for my older son who turned vegetarian last year. He was such a superb chef, but he has cut out dairy along with meat. So, I thought he might enjoy this. Well, he has read most of it & is very happy with my gift and says it's fantastic! He had tried two recipes so far & loves them. He also said the book is very well written, & so informative about Africa & the food itself. He just loves it!
11 internautes sur 11 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Beautiful Book and Great Recipes with Just a Little Too Much Fat 9 juillet 2014
Par LuvKimono - Publié sur
Bryant Terry has written and produced a beautiful book that shines with his love for his community and people, healthy good food, inspiring music and venerable books that will inspire and inform those using his recipes. He draws on the millenia-old culinary experience of African, Caribbean and southern United States black slaves, farmers and workers, celebrating their mostly healthy cooking and primarily plant based diets.

I used his Pomegranate-Peach Barbecue Sauce (free of high fructose corn syrup) in my own rendition of black eye pea veggie burgers on the day I received the book, and since then have cooked a number of the recipes, from his Blackeye Pea Burgers with Millet and Texas Caviar on Rustic Bread to the Verdant Vegetable Couscous and the Stewed Mustard Greens. The flavor profile of these recipes is exceptional: complex and delicious. I will definitely be going back for more. I can see many of these recipes becoming part of my daily cooking repertoire, especially the recipes for leafy greens.

Terry asks in his introduction to the book that we cook the recipes exactly as he has presented them in the book so that we get a sense for his desired flavors, textures, and the spirit of the dish. I could not do that for two reasons. First, many of the recipes use coconut oil or coconut milk and not in small quantities. The baked Jamaican Patties use two cups of coconut oil in the dough, for example. Coconut oil is 92% saturated fat and it ranks high on the scale for inflammation; it's use in any quantities by persons with high LDL cholesterol or high blood pressure is risky. A second reason is that he generally uses more fat (primarily peanut and olive oil but also coconut oil) in all of his recipes than I think is healthy or necessary. Nonstick cookware or the use of well seasoned cast iron frying pans, and the use of spray oil or vegetable broth in sauteing can eliminate a lot of the oil. I use small amounts of canola oil because it is only six percent saturated fat. If the taste of coconut is important to the recipe, using coconut extract will help.

Having spent the last two years losing fifty pounds, and knowing that I will gain it back very rapidly if I indulge in fried or high fat foods on a regular basis, I take the time to learn to cook recipes like those he presents without a lot of fat. The flavor profile of his dishes supports this. The Stewed Mustard Greens are enhanced with onions that have been caramelized in a little raw cane sugar and dressed with tomato past, and garnished with hot vinegar, a completely new condiment to me. The oil for caramelizing the onions is not needed; they can be sprinkled with a little salt and cooked for fifteen minutes until golden. I have done these types of modifications already with both Indian and Mediterranean recipes and I will do it here. I am just so grateful to the author for the new (to me) ideas and recipes he is presenting.

I am giving the book five stars and recommending it because the food is delicious and nutritious and the author clearly cares about the health of those using his cookbooks. And I know from using the book already that most of the recipes I will care about are amenable to being changed and prepared with alternatives to coconut oil and coconut milk and with less fat than he uses in his rendition.
11 internautes sur 11 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Bryant Terry - An Intelligent Approach 15 avril 2014
Par Digidolly - Publié sur
Our health is our true wealth. As we move back to the "Farm"acy and away from the chemical laden corporate sludge that is literally killing us with every bite I salute Terry. This isn't a cookbook it's a revolution!
17 internautes sur 19 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Beautiful book 10 avril 2014
Par Serveta Girl - Publié sur
Format:Relié|Achat vérifié
A beautiful cookbook with not only mouthwatering recipes, but also thought-provoking text about the cultural history of African foods and their relationship to, and fusion with, other world cuisines. Mr. Terry presents these delicious vegan recipes as a way to address the health crisis of "preventable diet-related illnesses" which are increasingly affecting more and more Americans. I can tell this is going to be one of my favorite cookbooks!
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