Average customer rating:
- Soul food for debetics
- A healthier eating lifestyle
- Delicious Recipes!!
- Down Home Food With Less Fat/Sugar
- An Excellent Resource
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The New Soul Food Cookbook for People With Diabetes
Fabiola Demps Gaines
Manufacturer: American Diabetes Association
ProductGroup: Book
Binding: Paperback
 General
| Cooking, Food & Wine
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Soul Food
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Diabetic & Sugar-Free
| Special Diet
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Healthy
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Natural Foods
| Cooking, Food & Wine
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Diabetes
| Special Conditions
| Diets & Weight Loss
| Health, Mind & Body
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General
| Diabetes
| Disorders & Diseases
| Health, Mind & Body
| Subjects
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General
| Health, Mind & Body
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Patti Labelle's Lite Cuisine: Over 100 Dishes With To-Die-For Taste Made With To-Live-For Recipes
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The New Soul Food Cookbook: Healthier Recipes for Traditional Favorites
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At Home With Gladys Knight : Her Personal Recipe for Living Well, Eating Right, and Loving Life
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Neo Soul
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LaBelle Cuisine: Recipes to Sing About
ASIN: 158040250X |
Book Description
The first and only African-American cookbook for people with diabetes
Although there are many cookbooks for people with diabetes, there is only one for people interested in African-American cooking. The New Soul Food Cookbook for People with Diabetes enters a new edition with great-tasting and offers you flavorful recipes such as barbecue pulled pork, fried okra, orange sweet potatoes, shrimp jambalaya and more. All of the Cajun, Creole, and down-home favorites are here for you--and now in healthier versions than ever before! Each recipe adheres to the new nutrition guidelines of the American Diabetes Association and is guaranteed to be low in saturated fat.
Customer Reviews:
Soul food for debetics.......2007-03-12
I have never recieved the book it was order 02/07/07..Thank You,my phone number is 904-962-3466.
Lisa Ellis
A healthier eating lifestyle.......2006-11-13
The recipes in this book are a help to me in trying to maintain a healthier eating lifestyle even though I am not a diabetic. The tips and stories were interesting and very informative.
Delicious Recipes!!.......2006-08-08
I have tried several recipes from this book and was pleasantly surprised that the dishes were delicious.
Down Home Food With Less Fat/Sugar.......2006-01-31
"Authors Gaines and Weaver show the reader how much of the hypertension, heart disease, and diabetes plaguing the African-American population can be avoided by making easy changes to traditional soul food recipes without losing too much of the flavor. The basics of healthy food preparation and menu planning are incorporated with suggestions for cooking with traditional herbs and spices, along with advice for reducing fat, calories and sodium. Portion sizes are given to aid in blood sugar control and weight loss, as well as complete nutritional information and official ADA exchanges.
Now you can experience palate-pleasing soul food recipes such as Barbecue Pulled Pork, Hoppin' John, Hoe Cake, Soul Slaw, Collards with Smoked Turkey, Chicken and Dumplings, Key Lime Pie, Rice Pudding, Sweet Potato Pound Cake and more in The New Soul Food Cookbook." (review from the National Federation of the Blind website, Marilyn Helton reviewer)
An Excellent Resource.......2003-03-09
I love to cook and eat. It's wonderful that I can now prepare healthy and traditional fare for my family without worry over fat and salt. Thanks ladies!
Book Description
"My Cooking" West-African Cookbook is the most comprehensive selection of simple but authentic West-African recipes ever published in the United States. The cookbook offers a fascinating glimpse into the West-African kitchens. The book includes authentic easy recipe pages, colorful photos, etc. The book comes handy as an educational tool and makes for an interesting reading if used in the classroom or as a source for personal growth on the subject area if used outside the classroom.
Customer Reviews:
Good Home Style West African Food.......2005-10-02
This book truelly accomplishes the West African style, specifically Nigerian style, of cooking. My husband and I have enjoyed cooking many of these recipes. I highly recommend this book for anyone wanting to experience true west african cooking.
Good recipes.......2005-01-23
I love the presentation of the recipes and dishes in this book of traditional african cuisine. I am an Igbo woman who was born in the U.S. and I wanted a book to guide me in making some of my favorite dishes from childhood. Food has a healing, therapeutic lulling quality to it and there is just nothing like HOME COOKIN... This is IT for me! Thank you Miss Dokpe for your excellent work!
Well-balanced guide to West African food.......2004-04-13
Those of us who hanker after the authentic African taste we grew up with will be pleased with the recipes in the book. Although some of the recipes are labelled with slightly different names, and they may not be just as we knew them, the taste will take you back to good times of street food and full stomachs. The only better African cookbooks I know are "Wild Boar on the Kitchen Floor" and the "Crocodile Cookbook". I think they're both out of print.
This book is excellent. It is very easy to use.......1999-06-30
My cooking. The West African Cookbook is one of the few African Cookbook availlable on line. I was able to obtain one for myself after I saw one with my friend. I have since been using the book and it is amazing how easy it is to use the book. Perhaps the most amazing thing about this book is it authenticity. It is pure African. There are several ways to cook BLACK-EYED PEA and they are delicious.The Coconut rice and the Fried plantain are good together. This coming Xmas I am going to buy some for my friends as gifts. I think anyone who has a taste for African food should have a copy of this book.
Customer Reviews:
Wonderful cookbook.......2006-12-05
If you can only have one cookbook of African food in your collection, this is the one I recommend. I have had it for many years, after finding it in a library. I can't even count how many times I made the Jollof Rice recipe in this book - I've made it following the recipe explicitly, I've had chicken as the only meat, shrimp as the only meat, no meat - and it's been perfect. The recipes from Eastern Africa I know are authentic as I shared the book with a native Tanzanian while I studied Swahili, and she said that the recipes are very similar to hers. Same with a native Nigerian; in fact, she borrowed my book to make Egusi soup (Egusi is a gourd/melon whose seeds are used ground up as a thickener, which adds it's own flavor)when she misplaced her own recipe. I have made a lot of the recipes, but after the Jollof Rice, the Kuku na Nazi (koo-koo nah Nah-zee - which means Chicken in Coconut in Swahili) is my favorite recipe. I also make the Garum Masala recipe in the book. If you need a recipe for curry, there are several in the book including curry for fruit and curry for fish, and Berberé which is an Ethiopian Curry in liquid form.
A Great Cookbook for the Adventurous Cook/Eater.......2005-02-12
The Africa News Cookbook is great. My child's school recently had a festival celebrating cultures around the world. My friend loaned me the cookbook and I shared the recipes with the other parents in the school. The recipes were fairly easy to make and the descriptions were easy to follow. We had a great time sampling food with an African influence and learned a lot in the process.
I am ordering my own copy!
You've got to add this to your collection!.......2003-06-25
If only for one recipe, Doro Wat (my spelling may be off, I loaned out my copy and have never seen it again!) Chicken Stew, it is AMAZING!!!! Don't be put off by the ingredients (lots of cayenne pepper!) And making the aromatic Berbere, and Ghee yourself is a bit time consuming, but worth the experience and effort. (You can use your old coffee grinder) I made Doro Wat chicken for a party, after having some at a food festival and prying the recipe source from the chef, and it was the most well received dish I EVER served,(to a room of critics!) and I'm a great cook! Plus there are loads of other authentic African recipes,(from various countries) a cusine that gets over-looked too often!
Don't pay attention to the editorial review! Buy this book!!.......2002-12-17
I've had this book for years and can truly testify that it's one of the best cook books in my collection which includes classics like the Joy of Cooking by the Rombauer mother and daughter, and Cookwise by Shirley Corriher.
"The AFrica News Cookbook" has delicious recipes, including curry chicken, fish stew, that come from all over the continent. The book illustrates the various cultural mixes that distinguish each region and country.
Plus, the recipes are easy to make.
More ingredients are available since the book was published in 1986. I can buy palm oil at my local grocery store and I live in Cleveland.
This book is worth the money, whether you're a novice (like I was when I bought it) or experienced with African cooking.
Amazon.com
You can hold this book the way you hold a child's hand. And you can let this book show you a whole new world, the way a child will reveal the secrets of a secret world if you take the time to stop and watch and listen. God bless Mildred Council and the time she took to get it all down in Mama Dip's Kitchen. And it's not just the recipes that come out of a life of good cooking--there's a great deal of Mildred Council in these pages, and we are better off for the reading, the cooking, and the sharing.
In her acknowledgments, Mildred Council thanks a woman who helped with the book. Then she thanks the woman's children, "Shawn and Chelsea, for playing so nicely while we flipped so many pages." She ends her cookbook with a recipe for a child's birthday party. Her enthusiasm for life growing through all its stages can be found on every page. "I realized my name was my earthly soul," she writes, "which needed to be tended like the pumpkin seed--tended, tilled, fed, and harvested, to have a good life. And that's what I tried to do ever since for my family and myself."
Part of that tending has been owning and operating Dip's, a popular Chapel Hill, North Carolina restaurant where she serves the kind of country food she grew up cooking. Mildred Council calls her style of cooking "dump cooking" because she scoops up ingredients without measuring and "dumps" them in the bowl or pan. It took her a good deal of time to measure out what she was doing so instinctively to be able to share her work as written recipes. But she encourages every cook to use her recipes like a sewing pattern, to experiment, to stretch here and cut there to make the food you like.
Mama Dip's Kitchen is a compendium of straightforward, simple, southern American foods in chapters devoted to "Breads and Breakfast Dishes," "Poultry, Fish, and Seafood Dishes," "Beef, Pork and Lamb Dishes," "Vegetables and Salad," and "Desserts, Beverages, and Party Dishes." In simple foods as in a simple life, the complexities run deep. --Schuyler Ingle
Book Description
For nearly twenty-five years, Mildred Council—better known by her nickname, Mama Dip—has nourished thousands of hungry folks in Chapel Hill, North Carolina. Her restaurant, Mama Dip's Kitchen, is a much-loved community institution that has gained loyal fans and customers from all walks of life, from New York Times food writer Craig Claiborne to former Tar Heel basketball player Michael Jordan.
Mama Dip's Kitchen showcases the same down-home, wholesome, everyday Southern cooking for which its namesake restaurant is celebrated. The book features more than 250 recipes for such favorites as old-fashioned chicken pie, country-style pork chops, sweet potatoes, fresh corn casserole, poundcake, and banana pudding. Chapters cover breads and breakfast dishes; poultry, fish, and seafood; beef, pork, and lamb; vegetables and salads; and desserts, beverages, and party dishes.
The book opens with a charming introductory essay, a savory reflection on a life in cooking that also reveals the story behind Council's nickname. It is both a graceful reminiscence of a country childhood and the inspiring story of a woman determined to make her own way in the larger world.
Customer Reviews:
Great down home southern cookin.......2007-02-18
If you like down home southern cookin this is the book for you!! I bought this and her other cookbook. Love Them!
absolutely devine.......2007-01-09
I would recommend this cookbook to anyone searching for some real down home soul food. The recipes are simple and easy. The food is beyond delicious. This is my firt mama dip's cookbook but it won't be my last. I look forward to ordering her other cookbooks soon. The other night I cooked the creole shrimp with rice, and my husband and I loved it. He is a LOUISIANNA native so it was home for him. There are so many great things that I can say about mama dip's cook book, but what i want to say to people who are skeptical and not sure if they want to purchase her book, GET IT, you will not be dissappointed at all.
Home cooking at it's best.......2006-04-28
I have the luxury of living fairly close to Mama Dips restaurant and it's always a real treat to go for lunch or dinner. It's the kind of cooking we grew up with in NC. I was so excited when she published her cookbook. I bought it and have read it cover to cover. I not only love the recipes but the story itself is inspirational. If you ever go to her restaurant - don't skip the banana pudding. Like the recipe in the book, it's served warm and it's TO DIE FOR!!
Cookbook Review.......2006-03-18
I have thoroughly enjoyed the cook book and have used it many times and share recipes with several friends. The recipes are quick, easy and delicious... My family has loved everything that I have fixed from the book.
Mama Dip's Kitchen Cookbook.......2006-02-26
Excellent book. Recipes are not difficult to prepare. Reading this book is an enjoyable as making the delicious recipes presented in it. This book enables us to make food like mom or grandma used to make!!
Average customer rating:
- Not Soul Food, Not Real Food.
- my favorite cookbook!!!!
- I love it, I love it, I love it
- Yummy recipes
- Excellent low-cost recipes that don't take forever!!
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The Black Family Reunion Cookbook: Recipes and Food Memories
National Council of Negro Women
Manufacturer: Fireside
ProductGroup: Book
Binding: Paperback
General
| Baking
| Cooking, Food & Wine
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General
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Reference
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General
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African American
| U.S. Regional
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General
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Soul Food
| U.S. Regional
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Similar Items:
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Soul Food: Classic Cuisine from the Deep South
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Sylvia's Family Soul Food Cookbook: From Hemingway, South Carolina, To Harlem
ASIN: 0671796291 |
Book Description
The Black Family Reunion Celebrations, organized by The National Council of Negro Women and held in seven cities across America every summer, celebrate and preserve the values, traditions, and strengths of the African-American family. Inspired by these festivals, The Black Family Reunion Cookbook contains more than 250 recipes from home kitchens across America, seasoned with warm memories and "homemade love."
Including personal reminiscences from celebrities such as Natalie Cole, Wilma Rudolph, Patti LaBelle, and Spetman College President Johnetta Cole, this unique collection reflects the local, national, and international heritage of the Black community. It offers dishes for every occasion and every taste, from African-inspired Mustard Greens with Peanut Sauce to down-home Family Famous Chicken and Dumplings, from a traditional gumbo to sophisticated Sweet Potato Smoked Turkey Bisque, and, in honor of the council's founder, Mary McLeod Bethune, her own recipe for her celebrated Sweet Potato Pie.
Customer Reviews:
Not Soul Food, Not Real Food........2006-07-08
What a disappointment!
I was expecting real food and soul food, and what I got was a book of recipes that women generally inflict on each other at pot-luck affairs.
In the history of the World no real food has ever been cooked or served for a pot-luck meal. What happens is the woman has to contribute something so she looks thru her cupboard for stuff no one in her family will eat. Like canned lima beans and pickled beets and anchovies. So she tosses everything into one pot, boils it, pours the goo into a casserole, and takes it to the pot-luck. The book oughta be called Pot Luck Recipes to Inflict On Your Work Associates.
my favorite cookbook!!!!.......2006-01-24
This is the best cookbook!!! I bought it for my mom and then ended up borrowing it so much I had to buy my own! The recipes are incredible!! I have not found a bad one yet. Mac & Cheese is amazing!!
I love it, I love it, I love it.......2005-07-06
The Black Family Reunion Cookbook came just in time for my own family reunion this past weekend - July 4, 2005. It's an excellent choice for newcomers or oldheads like myself. It takes you back to the good days when your mother was in the kitchen whipping up a delicious peach cobbler or some tasty macaroni and cheese. I just loved this! Every single recipe took me back to my youth. It was funny running across dishes that I had forgotten about. Whether you're African American or Hispanic, you will love this cookbook!! Highly recommended to the world of book lovers
Rolanda,
Nothing BUT Page Turners Book Club
Yummy recipes.......2005-03-14
I have had this book for over 10 years, and I'm white. I bought this book when I was dating a black (african american) guy and wanted to cook him the foods that he liked. I still refer to it from time to time, but the best recipe is the macaroni and cheese. I get so many compliments when I make it for family dinners and potlucks, and everyone asks me for the recipe.
Excellent low-cost recipes that don't take forever!!.......2003-04-22
I've owned this book for over five years, and it is best cookbook I own. Recipes are well-tested, don't cost very much to make, use readily available ingredients, and many are simple enough to make for weeknight suppers. I recommend the chicken gumbo, the Carter Hill barbeque ribs, the eggplant casserole, the yam pork chop skillet, the Jamaican bannana cake, and the honey crunch pecan pie. I recommend this cookbook as a gift for college students because the recipes are easy and delicious.
Book Description
Sylvia's Family Soul Food Cookbook begins as Sylvia recalls her childhood, when she lived with both her mother and her grandmother -- the town's only midwives. The entire community of Hemingway, South Carolina, shared responsibilities, helped raise all of the children, and worked side by side together every day in the bean fields. Perhaps most important, the community shared its food and recipes. When Sylvia set out to write this cookbook, she decided to hold a cook-off back home in Hemingway at Jeremiah Church. Family and friends of all ages shared their favorite dishes as well as their spirit and love for one another. The recipes offered at the cook-off were then compiled to create this incredible collection, along with many of Sylvia's and the Woods family's own recipes.
Here are the kinds of recipes you'd find if you visited the Woods family's home. Sylvia's daughter Bedelia is well known for her Barbecued Beef Short Ribs, which are as sassy and spicy as Bedelia herself. Kenneth, Sylvia's youngest son, has loved to fish ever since he was a child, spending his summers by the fishing hole in Hemingway. Now Kenneth's son, DeSean, enjoys fishing, too. Kenneth's Honey Lemon Tilefish, DeSean's favorite, is just one of Kenneth's special recipes presented here.
And there are many, many other wonderful dishes, too. In this remarkable cookbook, Sylvia has gathered more than 125 soul food classics, including mouthwatering recipes for okra, collard greens, Southern-style pound cakes, hearty meat and seafood stews and casseroles, salads, mashed potatoes, macaroni and cheese, and more. These recipes are straight from the heart of the Woods community of family and friends. Now Sylvia gives them to you to share with your loved ones. Bring them into your home and experience a little bit of Hemingway's soul.
Customer Reviews:
Red Velvet Cake recipe.......2007-03-05
I have been searching for a tasty Red Velvet Cake recipe for a while now. I got the recipe from the Food Network website, and choose this one because I did not want to replicate Cakeman Raven's cake. I am happy with my choice (i used it to make cupcakes). The cake was soft and moist on the inside with a slighty chewy outside. I followed the advice of one of the other posters and used 2 tablespoons of the cocoa powder. When I tasted the raw batter, it had a pleasant chocolate taste, but when I tasted the final cake, it was a little more subtle. Another adjustment that I made was to increase the amount of sugar in the recipe; I added an additional 1/2 c of sugar which bought out the chocolate flavor. I did not make the frosting because I already had a recipe that my friends and family liked.
Once I tasted the cake I came on Amazon and purchased the book.
You can't go wrong!.......2006-07-24
I've read her cookbook from front to back many, many times. I love the receipes, as well as her family stories that help these receipes come alive and taste great! You can't go wrong with this cookbook. A MUST for your cookbook collection. I loved this cookbook so much, that I'm going to purchase her other cookbook.
Good even for beginners.......2006-02-04
I purchased this book and used many of the recipes for Thanksgiving dinner. It takes a while for someone like me, who is a beginner cook, to make the recipes, but they always taste great. My family loves the cheese ham and potato casserole the best! It's always the first thing gone. I have another book of hers that has more recipes, they are both assets to my cookbook collection.
Good for the collection.......2005-10-22
I collect historical cookbooks and this one is a must-have because Sylvia is a legend.
The recipes are a good starting point for soul food. I think that we all have to remember that soul food is that it is very much like jazz -- there is a basic formula, but improvisation is key. With that said, I think there are few soul food books that give the definitive recipe for a dish. While good, I think they are meant to be a starting point for our imagination and experimentation.
Soul food was a cuisine born out of creativity; don't expect one book to capture it all.
She redeemed herself with this one .........2004-05-04
I was afraid to buy this after her first book, but she really redeemed herself here. One day I just had to have smothered pork chops, macaroni & cheese & collard greens and this book DELIVERED on the pork chops & macaroni & cheese!! (use the first book for the greens though) .. These are now in the repertoire as my roommate prefers this to going out to a restaurant! Can't wait to try the red velvet cake!
Book Description
This illustrated cookbook makes a wonderful gift and a memento for both locals and tourists. The illustrator has captured various landmarks around South Africa to accompany the many local recipes she has garnered from cooks around the country. Recipes include traditional Xhosa, Zulu, English, Afrikaans, Cape Malay, Indian, Portuguese and contemporary South African dishes.
Customer Reviews:
Baie goed, dankie........2006-02-25
I spent five months studying in South Africa, and I certainly miss the food! This cookbook does a great job capturing the diversity of country - it's a great buy!
A wonderfully imaginative compendium of recipes.......2005-08-08
Expertly compiled and wonderfully illustrated with watercolor drawings by Lehla Eldridge, The South African Illustrated Cookbook is a wonderfully imaginative compendium of recipes drawn from the culinary cultures of the Xhosa, Cape Malay, Zulu, English, Indian, Afrikaans, Portuguese, and new integrated South Africa. From Nontobeko's Steam Bread; Butternut Soup; Karen's Grilled Line Fish with Gourmet Smoortie; and Darling Evita's Dried Fruit Bobotie of Reconciliation; to Coconut Chicken; Jose's Pan-fried Fillets of Ostrich with Port and Cranberry Sauce; Langebaan Cinnamon Pumpkin; and Baked Pears in Red Wine; The South African Illustrated Cookbook offers mouth- watering, appetite satisfying dishes for every course of the family meal. This is a unique and highly recommended cookbook, ideal for multicultural dining clubs and ethnic cookbook collections.
south african gem........2003-10-11
Lehla eldridge's 'The South African Illustrated Cookbook' is a slim paperback volume that a friend sent me as a gift.
It nestles modestly between Delia Smith and Jamie Oliver on my kitchen shelf, those two enormous volumes (so difficult to read in bed) are not consulted as often or as lovingly.
I love South African food, the warmth of the colours of it, the melting sunshine taste of it in the mouth, and this book captures perfectly the bright informality of the African table.
Beautifully and humorously illustrated with watercolour impressions of people, markets, dogs and dishes, this is a must for anyone who enjoys the complete cooking experience from the first word of a carefully collected recipe to the last mouthful with friends and wine.
And you can read it in bed. Lehla Eldridge has produced a gem.
ORIGIONAL AND UNIQUE.......2003-06-14
This cookbook does what many others have been unable or unwilling to do. It takes the reader on a senstive journey through South Africas beautiful people and the cuisine in a delightful pictorial way. Lehla is a great artist and a great chef. Lets hope she does many more books
Book Description
Enjoy more than 200 traditional African-American recipes! This remarkable volume is the ultimate African-American cooking collection, with time-tested recipes for everything from beverages to soups and salads to main and side dishes to breads to desserts. And, the African-American Heritage Cookbook is more than just a recipe collection. It also features personal vignettes, pictorial accounts, literary passages, and poetry combined together to honor a notable American landmark—the Tuskegee Institute, founded by Booker T. Washington. You'll learn to make such delectable, traditional dishes as:
-Hot Clam Dip
-Old-Time Potato Salad
-Salmon Croquettes
-Creole Rice
-And more!
Beginning with the final days of slavery and extending through the struggle for civil rights, this singular anthology is a historic tribute to African-Americans of yesterday, today, and tomorrow.
Customer Reviews:
the real thing.......2007-09-27
I bought this book about four years ago. Please note that I am a Grandmother who has been told that I could 'burn'! After purchasing this book, I have changed my personal recipes for the ones in the book.
I have also purchased more as gifts for my friends and especially my family...my Daughters and Granddaughter included. I also enjoy the historical facts and pictures. My Grandson made his first macaroni & cheese by following the recipe.
IT'S A WINNER!!
I love this cookbook.......2007-07-28
I purchased this book year ago. I'm kind of a beginner when it comes to cooking from scratch. I purchased this book because I wanted to learn how to cook a variety of southern foods for my fiance who is originally from Mississippi and loves home cooked meals.I've cooked a lot of the recipes in this book and they have all turned out delicious.I would encourage any one who is trying to learn to prepare soul food like your grandmother to invest in this cookbook.You won't be sorry.
Excellent .......2007-05-26
I received the book in just a few days. It was all that I'd expected and more. Excellent!
Great Enjoyment!.......2007-01-11
I enjoyed reading and looking at the pictures of yester years gone by. It was great remembering the good ole days and the fun times when we gathered together with family and friends.
A great source of southern recipes.......2006-05-25
While visiting with an elderly lady, I mentioned that my great grandmother went to Tuskegee Institute. She showed me this cookbook. I had to have one of my own. I think this book is excellent for those who want to learn how to cook those southern dishes that "grandma" or "aunt so-and-so" used to make.
Although I am a pretty good southern cook, some of the dishes I had forgotten about. I think the most impressive recipe was "Pokeweed". I know it as "poke salad", but I instantly recognized it. I have never cooked it personally, but years ago I had thought about cooking it many times. At the time I did not know you had to boil it and disgard the water because it has toxins in it. If I had made it years ago before I knew better, I would have been sick. To me, the addition of that one recipe seemed to put it in a category the covers "ALL" types of southern cuisine.
I ordered mine today, and I can't wait to read it from cover to cover. I spent over an hour reading my friends book. I ordered one for my mother also.
The real clincher for me was the fact that my great grandmother went there. She graduated in 1917. I searched those photos, and wondered if one of those girls was her. I felt such a bond to that book. I brought back all the memories of her stories of Dr. Carver and the peanuts. In one of her many stories, she told me that she didn't realized at the time that history was being made, and that they were more interested in eating the peanuts than learning how to make perfume from them.
This book would be an excellent wedding gift for a young couple. Or even those that find themselves trying to prepare "family holiday" meals for the first time. It brings back memories!!!
Book Description
Samuel and Samantha Clark share a passion for the intense flavours of the food of Spain, North Africa and the Eastern Mediterranean. The word “Moro”, meaning “Moor” in Spanish, encapsulates much of their style of cooking -- a heady blend of Arabic and Hispanic dishes that offer warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings.
Sam and Sam Clark are the chef-owners of Moro, one of London’s most talked-about restaurants. In
Moro: The Cookbook, Sam and Sam have distilled the restaurant’s most accomplished and delicious recipes for home cooking. Authenticity is the key and their food remains true to the origins of each dish. Most of these recipes are very simple -- it is the resulting flavours that are wonderfully complex.
Customer Reviews:
V ery Disappointed.......2007-08-22
I received Moro and I was very disappointed, and I intend to return it. Since the word "Moro", or "Moros" refers the the Muslim Arabs from Morocco, hence Moors, who ruled Spain from 7-11 to 1492 and were responsible for the vast studies in science, mathematics, optics, pharmacology, dentistry, anatomy, botany, architecture, hyrdaulics, astronomy, irrigation, and many other fields, and that knowledge was later tramsmitted to the West and brought it out of its Dark Ages and into its so-called "Renaissance" (how can something be reborn into, or restored to, a thing that it never was?), the title suggested that the recipes would be for authentic Spanish Muslim recipes. I was aghast when I realized that most of the recipes include pork and alcohol, both forbidden to Muslims, and that many of them are Arab recipes far removed from those used by Muslims in Spain. Frankly, the inclusion of pork and alcohol is highly offensive to Muslims, if not a direct insult. It is akin to a book on kosher cuisine whose recipes include pork. I urge Muslims to NOT buy this book. Yousef Salem
Moro.......2004-03-02
One of the best cookbooks I have seen. Every recipe is a gem.
Fabulous but not for first-timers.......2004-01-29
This is a fabulous book, with such depth and breadth each time you go back to flip it open something new catches your eye. That said, authenticity is prized over simplicity, and many of the dishes I enjoyed in Spain and wanted to recreate at home are surprisingly time-consuming if not complex to make - potatas bravas and potatas tortilla are 2 examples. However the rice dishes are outstanding and it's a wonderful education in using spices such as saffron and smoked paprika.
This isn't a book for mid-week suppers or beginning cooks looking for everything condensed into a 5 easy steps. But the food it helps you produce is outstanding and its a great couch read.
more moro please.......2002-07-22
i loved the book but there were too many Spanish recipes for my taste. As I live in Spain not too usefull. however anyone wanting mediterranean food would find it of use.
Mouth-wateringly delicious!.......2001-10-20
This book is an absolute joy - obviously Sam & Sam really love their food; using all natural ingredients, (but not to the extremes of Crank's) they re-create the recipes they found during a 3-month trip round Spain, Morocco and Algeria, prior to setting up their 'Moro' restaurant in the UK.
They bake their own sourdough bread every day, using their own sourdough yeast, make their own yogurt and somehow find ingredients that most of us have never heard of (but they give a comprehensive list of suppliers at the back).
The recipes are simply described, with lots of practical advice and little anecdotes about their discovery of the recipes in tiny restaurants - for example, queuing up outside a hole in the wall that only sold lentil soup! But what a soup!
Think Spain - think paella (usually a hotch-potch of rice and everything thrown in to produce a gluey mass) - but this book resets that impression with a series of recipes that are light, tasty, unusual and definitely NOT stodgy!
Beautifully illustrated and lovingly written, you really feel the atmosphere of the Spanish/Muslim cookery surrounding you as you get drawn, drooling, into this gorgeous book.
Amazon.com
Roasted meats seasoned with precious saffron underlaid with the pungent notes of cumin, cinnamon, and turmeric. Marinated fish snuggled in a bed of almonds, pickled lemon, and couscous. Simultaneously sweet and piquant salads. Delicate and sugary pastries flavored with fragrant orange-blossom water, dripping with honey, and served with a fresh rinse of mint tea. What more proof could there be that food for the body should be food for the soul? Small wonder that the worshippers of sensual culinary delights have anointed Momo one of the most successful new restaurants in recent years for vibrantly conjuring up the atmosphere of a North African souk in the heart of London.
The Momo Cookbook is much more than a recipe collection. Prose portraits of the land of the Maghreb (Morocco, Tunisia, and Algeria) connect its rich history to the development of a distinctive cuisine that, over the centuries, has been influenced by Jewish, Arabic, Italian, and Spanish cultures. Stunning location photographs bring the colorful landscape, its traditions and people, to life.
But the meat of the book is, of course, the food. The 90 recipes open a door to North Africa, and fortunately the ingredients do not cost the price of a return flight: lots of vegetables, fruits, cereals, meats, fish, and poultry that, with the artful use of spices, herbs, and fragrant waters, are transformed into marvels. Momo himself offers traditional recipes (such as mechouia, a roasted-pepper and tomato salad; harira, a rich, thick soup made with cereal; and briouats, stuffed and fried pastry parcels) as well as modern dishes created in the restaurant (such as Fillet of John Dory, with aubergine confit and polenta; dried fruit salad with aromatic spices; and boureks of crispy vegetables) that can easily be prepared in a home kitchen. Although some of the more exotic ingredients such as orange-blossom water may need searching out if you don't live in a large multicultural city, the book includes helpful and surprisingly easy methods for making such ingredients as pickled lemons and almond milk, as well as a full glossary and meal plans. A doorway to a land where sugar and salt, spice and honey coexist happily will always serve up pleasure, whether on the coffee table or the kitchen counter. --Fiona Buckland
Book Description
Sumptuous dishes from one of London's most fashionable restaurants, offering up the sensuous flavors of North African cuisine.
Customer Reviews:
A Gastronomic Journey worth the undertaking.......2005-10-07
I picked up this book as soon as I saw the cover and when I scaned the insides I knew immediately that I had to own this book. I adore books that take my hand and draw me in and effortlessly and skillfully transport me to another place. With spell-binding precision,this book gives us a glimpse into the people, the markets, the food and the land of North Africa, and creates a mood that prepares us for the aromas, flavors and colors of these traditional savory and sweet dishes. I was impressed with the number of tagine recipes given, and immediately made the Chicken Tagine with Honeyed Pears and Cinnamon. This was easy to prepare and as delicious as it suggested. I have also made and loved the Soup of Chick-peas, Pumpkin and Aniseed which I served with the Couscous with Fish (in an improvised couscoussier ) to a small group for dinner. The recipe for Tomato Confit with Golden Sesame Seeds is a wonderful example of how ethnically diverse a simple tomato can be.
A Passageway into The 5 Senses of N.African Cuisine.......2004-08-24
This N.African now restauranteer in Europe desires to share his passion for his native cuisine, with its simplicity, mystery, and satisfying qualities.
It is cuisine that is not difficult to prepare, nor difficult to secure its ingredients. It is also cuisine that can use ingredient substitutes with success. It is above all cuisine to relax with and enjoy, not fast food but sensual cusine which takes in all the senses for a feast. I find this cuisine highly attractive and relaxing, a real cuisine to share with special friends.
This cookbook endeavors to be as its cuisine, attractive to the senses -- it has great photos as well as great accompanying copy -- the recipes and history behind them are chosen carefully, so that there is not just an abundance, but some very good ones.
There are fine sections on the people, the ingredients, then three countries' cuisine: Morocco, Tunisia and Algeria. I'm especially fond of this cuisine. These recipes caught my attention and palette: "Harira-- Moroccan soup which is yummy, loaded with lentils and chickpeas, veggies, grains, and lamb or beef. Then one of my favorites due to its being part of my first Moroccan meal -- Pigeon Pastilla, which I substitute with chicken with outstanding results. The King Prawn Tagine is scrumptuous, with its layering in tagine of fennels and tomatoes with prawns cooking on top of this aromatic bed. Or a knockout of main course: Confit of Duck Tagine with pears, figs and glazed carrots. Amazingly refreshing Couscous Seffa--a sugary delight with raisines and tea and orange blossom water with buttermilk, a Moroccan rice pudding type dish.
An Algerian hit is "Lamb Ribs in a Coriander Crust".
There is additional aids on Wines and Drinks, menu ideas, glossary, book references.
An absolutely gorgeous book.......2003-08-20
This gets four stars because I think it is lean on recipes.
It does, however, have a wealth of text and images. I normally avoid cookbooks with pictures of food in them, but this one is definitely worth and exception to the rule. The ingrediants are attainable too, and I live in a small town far from a large city. I especially like that the recipes are in metric. Sadly, since this is a British cookbook, it isn't a sign that America is modernizing.
The most inspirational North African cookbook I've read!.......2000-07-11
What a gorgeous book! The photography is unbelievable--I'm tempted to buy a second copy just to cut out and frame selected prints. But this treasure goes beyond appearances--the recipes are delightful and do-able. Some may complain that many of the ingredients are too exotic, but I find that to be much of the appeal of world cuisines. And while the book is indeed a British publication and measurements are most often given in metrics, American ounces are also given (in any case, a good-quality food scale is a great investment for the home chef). This title will be on my holiday gift-giving list for culinary friends and armchair travellers. As good as or better than my vast Paula Wolfert/Kitty Morse/Claudia Roden collection, and that ain't small potatoes! Or small pastilla...
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