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A Vegan Taste of East Africa (Vegan Cookbooks) [Paperback]

Our Price $ 11.01  
Retail Value $ 12.95  
You Save $ 1.94  (15%)  
Item Number 277928  
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Item Specifications...

Pages   107
Est. Packaging Dimensions:   Length: 0.25" Width: 6" Height: 9.25"
Weight:   0.4 lbs.
Binding  Softcover
Release Date   Apr 28, 2006
Publisher   Jon Carpenter Publishing
ISBN  1897766971  
EAN  9781897766972  

Availability  1 units.
Availability accurate as of Oct 21, 2016 07:26.
Usually ships within one to two business days from Momence, IL.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.

Item Description...
East Africa is a huge and geographically extreme part of the continent with pockets of very fertile ground that sustain various grains, sugar cane, nuts, tea, coffee, spices and an abundance of vegetables and tropical fruits.
However, in many rural areas farmers have to contend with drought, soil erosion and even the occasional plague of locusts. Crops have to be relatively resistant to these natural hazards. Millet, teff and sorghum are all staple grains which grow in poor soils with little rainfall; peanuts thrive in semi-arid conditions; and cassava, a root crop, is resistant to locust attacks and drought. In the lowland swampy areas rice is widely cultivated.
Many foods now associated with East Africa were introduced by early explorers and settlers. Beans, cassavas, sweet potatoes, peanuts and maize were originally from America, taken to Africa by European explorers. Citrus fruits, chillies, peppers, tomatoes and pineapples were reportedly introduced by Portuguese settlers in the late 15th century, while plantains probably came from Asia. Cinnamon, cloves and nutmeg are from Indonesia and are used to flavour both sweet and savoury dishes.
The popularity of curry dishes in some areas is a legacy of the Indians who were brought to Uganda by the British to help construct the railways. More recently parts of Ethiopia were occupied by Italy and Italian food has been incorporated into the traditional cuisine, especially in Eritrea.
East African cooking is often overlooked outside the region, with many people believing that it consists only of starchy tasteless stodge! This book will help dispel that myth and show that there are dozens of creative, richly-flavoured traditional dishes made from exotic and nutritious ingredients. All basic ingredients are plant-based.
Many of the dishes are quick and easy to prepare so they should also appeal to people who have little time to cook.

" rich flavours and exotic ingredients
" easy-to-prepare dishes
" influences from India, America, Indonesia and Italy
" all ingredients animal-free

Buy A Vegan Taste of East Africa (Vegan Cookbooks) by Linda Majzlik from our Christian Books store - isbn: 9781897766972 & 1897766971

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More About Linda Majzlik

Register your artisan biography and upload your photo! Linda Majzlik is the author of a series of vegan and vegetarian cookbooks: "Party Food for Vegetarians," "Vegan Dinner Parties," and "Vegan Barbecues."

Linda Majzlik has published or released items in the following series...
  1. Vegan Cookbooks

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]
2Books > Subjects > Cooking, Food & Wine > Regional & International > African   [42  similar products]
3Books > Subjects > Cooking, Food & Wine > Vegetables & Vegetarian > General   [435  similar products]
4Books > Subjects > Cooking, Food & Wine > Vegetables & Vegetarian   [0  similar products]
5Books > Subjects > Health, Mind & Body > Diets & Weight Loss > Diets > Vegan   [274  similar products]

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Reviews - What do our customers think?
Uncommon subject, average treatment  Aug 24, 2007
The book contains recipes from a broad swath of East African nations, from Ethiopia and Sudan to Kenya and Tanzania. Some recipes (such as for injera) require more adaptation to the American or European kitchen than others. The author also includes recipes that wouldn't, it seems, be perceived by European/American readers as "exotic" enough on their own, by for example, adding grated coconut into chapati dough, which is not typically done.

Some things lose their authenticity when "translated" into vegan. This book strikes me as being more for the vegan Londoner seeking new flavors than actually reflective of the East African diet, what with its ingredient lists for soy yogurt and the like.

The book is divided into SOUPS, SNACKS, MAIN COURSES (multiple vegetables in a stew), GRAINS, VEGETABLES (mostly single vegetables), BREADS, SALADS, SAUCES AND RELISHES, DESSERTS, CAKES AND PASTRIES, and DRINKS.

It is a simple cookbook with no pictures and minimal formatting and perhaps serves as a helpful introduction to a region that is oft-forgotten in the culinary (and non-culinary) world.

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