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The African-American Kitchen

Cooking From Our Heritage
Title rated 4.25 out of 5 stars, based on 2 ratings
Current format, Book, 1994, In-library use only.
Current format, Book, 1994, In-library use only. Offered in 0 more formats
From the gumbos of Louisiana to the Carolina rice islands, from the introduction of pasta to the rise of the ubiquitous peanut, African-American cooks have placed an indelible stamp on American food.Angela Shelf Medearis has collected more than 250 treasured recipes, including native African dishes, Caribbean-influenced…

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