Böcker av Fran Osseo-Asare

"Fran Osseo-Asare can be credited, for having introduced Ghanaian cuisine to many westerners with her previous publications. The Ghana Cookbook takes it up a notch thanks to this brilliant collaboration with Barbara Bata, the high priestess of Ghana cuisine. The result is an in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive Ghana cookbook." Pierre Thiam, Chef and author of Yolele! and Senegal: Modern Senegalese Recipes from the Source to the Bowl "Fran Osseo-Asare and Barbara Bata have teamed up to produce a work that succeeds in demystifying the ingredients and recipes that go by many names and reproducing the tasty dishes that have entranced so many visitors.The Ghana Cookbookpresents the nation'scooking in all of its kaleidoscopic variety and is certainly destined to become an African culinary classic. I know it will have primacy of place on mycookbook shelf." Jessica B. Harris, PhD., culinary historian and author of The Africa Cookbook and High on the Hog: A Culinary Journey from Africa to America "This beautifully curated collection introduces us to a seductive cuisine that's vibrant with flavors and colors. Fran Osseo-Asare and Barbara Batashare the deep knowledge they've gleaned from decades of studying and tasting Ghana's diverse regional foods. We couldn't ask for more perfectguides!" Darra Goldstein, Founding Editor ofGastronomica: The Journal of Food and Culture "There could not have been a better partnership for documenting the rich flavours of Ghanaian food than that between Fran Osseo-Asare and Barbara Baeta (Auntie Sika). Their shared love of good cuisine and Ghana shines through the pages, as they wonderfully celebrate Ghanaian food and culture." --Esther A.N. Cobbah, CEO, Strategic Communications Africa Ltd (Stratcomm Africa) "We have waited so long for a cookbook about this magnificent cuisine, and Osseo-Asare and Bata were the perfect people to write it. The food of Ghana is in so

This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods.