From the Middle East to South Africa and in-between, there is a rich culinary tradition.
Europeans are somehow familiar with foods and dishes from Morocco, Tunisia and the Mediterranean coast.
I am not sure about the rest of the continent, except for those of us who traveled or lived there.
I noticed a few cookbooks that shine a light on this rich heritage.
Claudia Roden in Arabesque (Penguin, 2005) covers Turkey, Lebanon and Morocco whose cuisines she first introduced in the 1960s.
Josie Stow after being Roald Dahl's chef spent years cooking for safaris and it was an inspiration for writing The African Kitchen (Interlink) with photography by Jan Baldwin.
Let's move south with Swahili Kitchen, a taste of the Swahili Coast and Zanzibar…blending African, Indian and Arabic influences, spices included…written by Elie Losleben with photographs by Javed Jafferji(Gallery Publications).
Traveling through food!
Thanks for the review and the kind words, Serge! ‘Swahili Kitchen’ is full of wonderful recipes from the Kenyan and Tanzanian coast, including lots of fresh fish, seafood and coconut dishes that are sure to delight experimental chefs and home cooks alike! I really enjoyed writing it, but I enjoy cooking from it even more.
Thanks for the review and the kind words, Serge! ‘Swahili Kitchen’ is full of wonderful recipes from the Kenyan and Tanzanian coast, including lots of fresh fish, seafood and coconut dishes that are sure to delight experimental chefs and home cooks alike! I really enjoyed writing it, but I enjoy cooking from it even more.
Elie
Glad you liked it.
After going to South African Wine tasting I was inspired to mention cookbooks beyond the usual suspects.
Have not read either of them though.
A bientot
Serge
Elie
Glad you liked it.
After going to South African Wine tasting I was inspired to mention cookbooks beyond the usual suspects.
Have not read either of them though.
A bientot
Serge