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The first publication of this book was significant both
as a culinary event and and as a cultural one , for it was the first
volume on African cooking to appear in this country or anywhere outside of Africa.
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THE AFRICAN COOKBOOK
by Bea Sandler
WITH ILLUSTRATIONS BY DIANE AND LEO DILLON
MENUS AND RECIPES FROM
ELEVEN AFRICAN COUNTRIES
AND THE ISLAND OF ZANZIBAR
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The first publication of this book was significant both
as a culinary event and and as a cultural one , for it was the first
volume on African cooking to appear in this country or anywhere outside of Africa.
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Bea Sandler
The late Bea Sandler was a gifted cook, a restaurant consultant, a
frequent lecturer and a national food editor
for many years. Ms Sandler became infatuated with African cooking and, inspired by these
delicious and virtually
unknown dishes, traveled throughout Africa collecting recipes and learning about African
eating customs and
methods of food preparation. The author's findings are here presented - menus for complete
meals from eleven
African countries: Senegal, the Sudan, Mozambique, the Malagasy Republic, Ehtiopia, Kenya,
Liberia,
South Africa, Morocco, Ghana, and Tanzania.
She has devoted a chapter to each country, telling
something about the food and serving customs and offering
suggestions on how an American might present an African meal with some degree of
authenticity. The chapters are
followed by a varied and interesting collection of African recipes conveniently arranged
by cources.
The ingredients are available in super markets and specialty food stores.
THE
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Softcover 224 pages, 232 with appendices and notes
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