Here is a gourmet's tour of Africa, from North African specialties like Chicken Tajin with Olives and Lemon to Zambian Groundnut Soup and Senegalese Couscous. With over 240 recipes that deliver the unique and dramatic flavors of each region: North, East, West, Central and South Africa, this is a comprehensive treasury of African cuisine.

Best of Regional African Cooking

Cookbooks, Food & Wine

Hachten, Harva

Regional & International

Hippocrene Books

Book by Hachten, William A., Hachten, Harva

The World News Prism: Changing Media of International Communications

Politics & Social Sciences

Hachten, William A.

Social Sciences

Iowa State Press

The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006. While in many ways the first edition of The Flavor of Wisconsin has stood the test of time very well, food-related culture and business have changed immensely in the twenty-five years since its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the "slow food" movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.

Flavor Of Wisconsin: An Informal History Of Food And Eating In The Badger State

Cooking Education & Reference

Wisconsin Historical Society Press

The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006. While in many ways the first edition of The Flavor of Wisconsin has stood the test of time very well, food-related culture and business have changed immensely in the twenty-five years since its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the "slow food" movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.

The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State

Allen, Terese

The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006.\nWhile in many ways the first edition of The Flavor of Wisconsin has stood the test of time very well, food-related culture and business have changed immensely in the twenty-five years since its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the "slow food" movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.

See the best price to sell, buy, or rent books by Hachten, Harva. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Hachten, Harva

See the best price to sell, buy, or rent books by Hachten, Harva. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Best of Regional African Cooking

The World News Prism: Changing Media of International Communications

Flavor Of Wisconsin: An Informal History Of Food And Eating In The Badger State

The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State

The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State