| The Ghana Cookbook Contributor(s): Osseo-Asare, Fran (Author), Baëta, Barbara (Author) |
|
 |
ISBN: 0781813433 ISBN-13: 9780781813433 Publisher: Hippocrene Books OUR PRICE: $17.96 Product Type: Paperback - Other Formats Published: November 2015 |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - African |
| Dewey: 641.596 |
| Physical Information: 0.71" H x 4.77" W x 10.01" (1.10 lbs) 248 pages |
| Themes: - Cultural Region - African |
| Descriptions, Reviews, Etc. |
| Publisher Description: WINNER GOURMAND COOKBOOK AWARD for Best African Cuisine Cookbook "An in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive Ghana cookbook." -- Pierre Thiam, chef and author of Senegal The Akan proverb "The good soup comes from the good earth" elegantly sums up Ghana's tradition of cooking with seasonal, local ingredients. With an emphasis on locally caught fish and seafood, vegetables, fruits and legumes, Ghana's cuisine is vibrant, healthful, and eminently appealing. Limited access to wheat and dairy results in a variety of gluten-free, lactose-free, and vegan options using starches such as plantains, cassava, taro, sweet potatoes and millet, and creamy nut-based soups and sauces. In over 140 recipes that represent all regions of Ghana, the authors highlight flavor principles, seasoning techniques, and basic stocks, with later chapters dedicated to snacks, soups and stews, protein entrees, beverages, baked goods, and much more. Sample recipes:
|
Contributor Bio(s): Osseo-Asare, Fran: - Fran Osseo-Asare is an internationally recognized expert on sub-Saharan African cuisine and Ghanaian cuisine in particular. She is author of several books on African cooking and culture including A Good Soup Attracts Chairs (Pelican Publishing, 1993, 2001), and Food Culture in Sub-Saharan Africa (Greenwood Press, 2005). She has also written for publications such as Gastronomica, Soujourners, bSpirit, and Food, Culture and Society. A popular speaker and teacher, she was invited as a TED Fellow to represent African cuisine in Arusha, Tanzania in 2007 at TEDGlobal: Africa, the Next Chapter. She resides in State College, PA.Baeta, Barbara: - Barbara Baëta, owner and founder of Flair Catering, Ltd., a catering agency and cooking school, was one of the first professionally trained caterers in Ghana. She is considered a national treasure in Ghana and has been showcasing the country and its food to foreign guests for decades. In 2009 her company catered a meal (breakfast for 600) served to President Obama during his state visit to Ghana. |