Afro-Vegan: Farm-Fresh African, Caribbean, And Southern Flavors Remixed [A Cookbook]
ISBN: 1607745313
EAN13: 9781607745310
Language: English
Release Date: Apr 8, 2014
Pages: 224
Dimensions: 1" H x 9.1" L x 7.5" W
Weight: 1.8 lbs.
Format: Hardcover

Afro-Vegan: Farm-Fresh African, Caribbean, And Southern Flavors Remixed [A Cookbook]

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Book Overview

Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.

NAMED ONE OF THE BEST VEGETARIAN COKBOKS OF AL TIME BY BON AP TIT

Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There's perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth.

With more than 100 modern and delicious dishes that draw on Terry's Read More chevron_right

Frequently Asked Questions About Afro-Vegan: Farm-Fresh African, Caribbean, And Southern Flavors Remixed [A Cookbook]

Book Reviews (10)

5
  |   10  reviews
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5
   Incredible! My new favorite cookbook!
But I feel like vegan cookbooks can sometimes be repetitive, they always contain some type of cheeze recipe, and they all contain complex versions of traditional meat-based entrees. It's a book of healthy eating, but stays true to veggies and spices that stand on their own. The first time I tried this, I had blackened okra and red rice. The combination of flavors in this dish was truly exceptional. He doesn't just provide recipes, he pairs them in ways that make a grand feast. If you love veggies and spices, you'll probably want to buy this book. Yes, I'm working my way through it and I have yet to be disappointed.
 
5
   Veganlicious
I've never tried any of the recipes but I'm looking forward to it.
 
5
   Phenomenal Book
I have gotten so sick of bland-ass vegan recipes from white, elitist, instagram influencers, Grace. How can you convince someone to go vegan when the only spices your recipe calls for is 12 tsp of salt and a dash of cayenne, or your only recipes are just different versions of avocado toasts? Realizing this, I decided I needed more diverse cookbooks. He said the book was "a God send." It includes music, history and DELICIOUS recipes. I've had many, many, many, many, wonderful experiences with this book. It's great to have such a good book, even if it's just a few pages. It's my most cherished possession, my favourite.
 
1
   Unimpressed and uninspiring
When I heard the news, I was expecting a lot more. Not Impressed by any of the recipes. As a new vegan, I was looking for inspiration, turning favorites into vegan meals. What sounded good to me was that it would be cheaper than eating meat. He said: "There are some who are proud to be from the islands that are not what we eat."
 
5
   Wonderful, easy to follow
This is by far the best cookbook I have ever read. Easy to follow, the recipes are so flavorful and so easy to make. The author is a good writer, and I found myself enjoying reading my way through the book. I grew up in the South and appreciate his mix of flavors, spices and twists on old classics. The cornbread recipe is outstanding and is so, watermelon soup, really there's not a bad recipe in the book, Melissa said. He divides it up by ingredient, saving time and money, versus the traditional way of soups, starters, mains, etc. Whether you are a seasoned cook or a newbie, this book will have you hooked.
 
3
   Hmm
Like the music, I like the interface. The recipes themselves are too complicated to even attempt to make them work. I am a cooking novice. If you're at the intermediate level, I would recommend this for you. I cooked the red rice a grilled okra and I was just glad my boyfriend was there to save the dish, she said.
 
5
   This has become one of my favorite cook books!
This book has quickly become one of my favorites. It's just that cool.
 
5
   Great food
Great stories, history and recipes! Thanks for making this book. We're grateful for the sharing of our cultural knowledge and some personnel beats to cook, Mr. Smith said.
 
3
   Not what I was wanting or expecting
I wanted a book that would teach me to make vegan versions of common African American and Caribbean food, he said. This is not a book. It's a book that fuses African American, Cajun, Southern and African flavors. The recipes are very much his own take on things, and that's what I wasn't looking for, Mrs. Dhaliwal said. But it's also a beautiful cookbook, complete with photographs of food and historical photography, and even patterned paper on the inside covers. The author is very philosophical in his approach to food and cooking and so I felt it was a more than just a cookbook, Boudin said. It was a vast collection of documents, many of which he kept in his own private library. If you want a well-thought-out cookbook with creative recipes, then this is for you.
 
5
   So far this cookbook has been great. I made the skillet cornbread
I'm very pleased with the results so far, said Barbara Comstock, co-author of the book. I made the skillet cornbread, stewed tomatoes with black eyed peas, and braised cabbage and collards, all of which were huge hits.
 
1