200 years of Black cookery / [Bobbie Beckwith and Bea Moten].
- 2 of 2 copies available at Evergreen Indiana.
0 current holds with 2 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Indiana State Library - Indianapolis||ISLI 641.5 I388b (Text)||0000100976026||Indiana book||Available||-|
|Indiana State Library - Indianapolis||ISLI 641.5 I388b (Text)||00000105099691||Indiana book||Available||-|
- Physical Description: 60 pages ; 22 cm
- Publisher: Indianapolis : Indianapolis Black Bicentennial Committee, 
|General Note:|| Cover title.
|Summary, etc.:|| This book celebrates the ingenuity and creativity of African American cooks over many years--from Africa to slavery and up to the present day. The recipes shared here are examples of expedience, ingenuity, and a multi-cultural fusion of tastes. These recipes include such dishes as chicken feet and rice, pan-fried chitterlings, stuffed hog maw, raccoon, hog's head cheese, fried kidneys, pheasant, bacalau, burgoo, neckbones, and gumbo. Sweet potatoes, stuffed okra, mustard & turnip greens, and corn meal dumplings are a few of the vegetable dishes represented. Oatmeal cake, penuche, fruit cobblers, rum cake, stuffed apricots, vinegar pie, fried pies, and pound cakes are a few of the delicious-sounding desserts. There is also a section devoted to recipes from Africa that were recreated far from the cooks' lands of origin: Senegalese cousocous, Gabon chicken stew, banana beef stew, ibiharage, amiwo, adalu, kitfo, spinach stew, moinmoin, and more.
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|Subject:||African American cooking.