Soul & Spice: African Cooking in the Americas

by Heidi H. Cusick-Dickerson

Offers a collection of recipes from the Western hemisphere's African-influenced cuisines, including dishes from the Caribbean, the American South, and Brazil, with an additional chapter on the cooking of recent African immigrants to the Americas.

Genres: Cookbooks, Food, Reference

301 pages, Paperback

First published March 1, 1995

Reviews

[E.M. · Rating 5 out of 5]

A veritable wealth of ancestry and soul gleaming from every (dog-eared) page. No joke. One cannot absorb all the history compiled within this collection in a day, and in fact, when you pull out Soul & Spice and try that Baloumbum, Jamma Jamma, or Hoppin' John, you're going to re-read the entry for the invited dinner guests involved -- as they've hardly had anything culinary adventurous beyond your (failed) Tex-Mex Taco soup (it was supposed to be stew-like...)

Of this comprehensive curio, there is no other comparative cookbook I have yet encountered. To sample a significant portion of the world's cuisine (or as close to it) without leaving your kitchen (except to the mailbox or market for that one Caribbean ingredient) is priceless.
Do yourself a sagacious favor and enjoy this one!