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African Food & Cooking

See also: Mideastern Food & Cooking for North African dishes.

Selected Books

Bacon, Josephine and Jenni Fleetwood
Food and Cooking of Africa and the Middle East:
q TX725.A4 B33 2005x
"A fascinating journey through rich and diverse cuisines: the culinary history, the ingredients, the techniques and over 150 authentic dishes."
 
Hamilton, Cherie Y.
Cuisines of Portuguese Encounters
TX723.5.P7 H36 2008
Hamilton tracks down recipes from Portugal and her colonies, including Angola, Cape Verde, Guinea-Bissau, Mozambique, São Tomé and Príncipe.
 
Jackson, Elizabeth A.
South of the Sahara: Traditional Cooking from the Countries of West Africa
TX725.W47 J33 1999
Born and raised in Nigeria, Jackson includes very traditional recipes requiring ingredients like real African yams, plantains, black-eyed peas, okra, peanuts, and cassava meal. At the back are chapters on the food of selected African peoples.
 
McCann, James
Stirring the Pot: A History of African Cuisine
Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization. McCann traces cooks’ use of new crops, spices, and tastes, including New World imports like maize, hot peppers, cassava, potatoes, tomatoes, and peanuts, as well as plantain, sugarcane, spices, Asian rice, and other ingredients from the Indian Ocean world.
 
Samuelsson, Marcus
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
TX725.A4 S26 2006
Chef Marcus Samuelsson explores the continent of Africa from a personal perspective, sharing his travels and his interpretations of the African foods he discovered.
 
Bacon, Josephine and Jenni Fleetwood
Food and Cooking of Africa and the Middle East:
q TX725.A4 B33 2005x
"A fascinating journey through rich and diverse cuisines: the culinary history, the ingredients, the techniques and over 150 authentic dishes."
 
Thiam, Pierre
Yolele!: Recipes from the Heart of Senegal
TX725.S38 T495 2008x
Pierre Thiam grew up in Senegal's capital, Dakar, surrounded by bright, flavorful ingredients and passionate home cooks. His debut cookbook celebrates the art of creating family meals using organic, local produce and farm-fresh meats and seafood. An accessible and delicious introduction to the next big thing: African cuisine.
 
 

Videos

Flavors of Africa
(DVD) TX725.A4 F58 2007x
Cooking with Kunmi Oluleye featuring cuisines from Kenya, Nigeria, South Africa. Kunmi Oluleye has a TV program with Sheba Foods.
 
 

Browse the Catalog

For additional books, browse the library catalog under the subject headings:

 

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