Details
Synopsis
More than 250 treasured recipes, including dishes from Africa, the Caribbean, and the American South, as well as contemporary favorites--among them Ghanaian Kelewele, Ethiopian Yemiser Selatta, Jamaican Stamp, Haitian Griots, Hoppin' John, and Beaten Biscuits.
| Size | | Length: | 258 pages | | Height: | 9.8 in | | Width: | 8.0 in | | Thickness: | 1.2 in | | Weight: | 24.8 oz |
Industry Reviews
"...details the culinary contributions of slaves in preparing food for their masters and their own families."
New York Times - Yanick Rice Lamb (08/23/1995)
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