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Cooking the southern African way : culturally authentic foods including low-fat and vegetarian recipes / Kari Cornell ; in consultation with Peter Thomas

Author
Cornell, Kari A.
Published
Minneapolis, MN : Lerner Publications Co., [2005]
Copyright Date
©2005
Physical Description
1 online resource (72 pages) : color illustrations, color map
Additional Creators
Thomas, Peter, 1947-
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Series
Contents
Cover; Copyright Information; Title Page; Contents; Introduction; The Land and Its People; regional Cooking; Holiday and Festivals; Before You Begin; The Careful Cook; Cooking Utensils; Cooking Terms; Special Ingredients; Healthy and Low-Fat Cooking Tips; Metric Conversions; A Southern African Table; A Southern African Menu; Staples; Rusks; Stiff Porridge; Cornmeal with Pumpkin and Peanut Butter; Soups, Salads, and Side Dishes; Sweet Corn Soup; Avocado, Peanuts, and Ginger Salad; Samp and Beans; Black-eyed Peas; Yellow Rice with Raisins; Main Dishes; Lamb, Pork, and Apricot Skewers. and Clam and Peanut StewCurried Meatloaf; Vegetable Stew; Spinach with Peanut Sause; Desserts; Cassava Sweet; Sweet Potato Cookies; Pumpkin Fritters; African Fruit Salad; Holiday and Festival Food; Chicken in Peanut Sause; Steak and Bean Stew; Vegetable Biryani; Milk Tart; Index; About the Authors/Photo Acknowledgments.
Summary
Introduces the basics of South African cooking including descriptions of cooking utensils, cooking terms, and special ingredients. Provides examples of typical southern African menus and includes a wide range of authentic recipes.
Subject(s)
ISBN
0822532891 (electronic bk.)
9780822532897 (electronic bk.)
Note
Includes index.
View MARC record | catkey: 43107836