From Publishers Weekly
Cookbook celebrating the history of African American cuisine.
Copyright 1996 Reed Business Information, Inc. --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.
Copyright 1996 Reed Business Information, Inc. --Ce texte fait référence à une édition épuisée ou non disponible de ce titre.
From Library Journal
Harris is the author of a number of good cookbooks, including Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking (LJ 5/15/89), in some ways the forerunner of this one. Here she presents African American recipes of all sorts, from slave cooking, the source of many classic Southern dishes, to the family favorites she grew up with to her own sophisticated reinterpretations or inventions. Headnotes are readable and informative, providing culinary and cultural background and more; reminiscences from different cooks (and some noncooks) open the various chapters. Angela Medearis's The African-American Kitchen (LJ 8/84) offers a similar, somewhat more personal look at this culinary tradition, but Harris's thoroughly researched book is the essential purchase.
Copyright 1994 Reed Business Information, Inc.
Copyright 1994 Reed Business Information, Inc.
