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Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed (Englisch) Gebundene Ausgabe – 8. April 2014

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Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed + Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine + Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook
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Produktbeschreibungen

Pressestimmen

Best Cookbooks of 2014—Serious Eats
Best Cookbooks of 2014—Mother Jones


“I’m a big fan of food. I’m also a fan of stories. What Bryant Terry has done with Afro-Vegan is tell a new and important story of food. He’s connected health with history and culture and made the combination delicious. As important, he’s encouraging all of us to learn the story of the food we make and consume and helping us generate our own stories as we share these healthy eats with the communities we love.”
—Baratunde Thurston, best-selling author of How to Be Black and CEO and cofounder of Cultivated Wit
 
“Bryant Terry crafts recipes and weaves narrative to shine truth on Southern food. This is cooking that empowers and encourages, and tells the story of the nourishment of a community. Afro-Vegan shows us how to be proud of our storied, vegetable-rich foodways.”
—Hugh Acheson, chef and author of A New Turn in the South
 
Afro-Vegan animates the cuisine of the African diaspora with the detail, reverence, and passion it deserves. Bryant elevates our often-overlooked culinary traditions and infuses a personal, smart, and practical love. He goes beyond teaching us to cook. He inspires us to celebrate and explore.”
—Dayo Olopade, author of The Bright Continent: Breaking Rules and Making Change in Modern Africa
 
“If A People’s History Of The United States and Joy of Cooking had a baby, Afro-Vegan would be it!”
—Isa Chandra Moskowitz, author of Veganomicon and Isa Does It  
 
“In this beautiful, casual collection of recipes from across  the African diaspora, Bryant Terry brings to life a vegetable, grain, spice-based culinary heritage too often ignored.  Afro-Vegan is a historically compelling, delicious blueprint for both a plant-based diet and a true, African-derived cuisine.”
—Tamar Adler, author of An Everlasting Meal

Über den Autor und weitere Mitwirkende

A national leader in the movement to promote healthy eating, BRYANT TERRY is the author of The Inspired Vegan and the critically acclaimed Vegan Soul Kitchen. Along with Anna Lappé, Bryant co-authored Grub, which the New York Times called “ingenious.” He is also the host of Urban Organic—a multi-episode web series that he co-created. Bryant’s work has been featured in the New York Times, Gourmet, Food & Wine, O: The Oprah Magazine, Essence, Yoga Journal, and Vegetarian Times, among others. He has made dozens of national television and radio appearances including the Martha Stewart Show, Emeril Green, The Splendid Table, and Morning Edition. He lives in Oakland, California. Visit www.bryant-terry.com to learn more.

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8 von 8 Kunden fanden die folgende Rezension hilfreich Von Lodde am 22. April 2014
Format: Gebundene Ausgabe Verifizierter Kauf
Ich habe mir dieses Kochbuch bestellt, nachdem ich es auf einem tollen Blog über vegane Küche entdeckt habe. Es wurde dort als Buchempfehlung vorgestellt und es wurden auch zwei Rezepte, die ich sehr ansprechend fand, ausprobiert. Daraufhin wollte ich es mir genauer ansehen und habe es kurzer Hand bestellt. Und ich wurde nicht enttäuscht!! Es gibt viele großartige Rezeptideen und sehr viele farbige Fotos. Mich persönlich motiviert ein schönes Bild gleich viel mehr dazu ein Rezept auch nachzukochen, deshalb dafür von mir ein dicker Pluspunkt. Und obwohl ich erst seit drei Tagen Besitzerin dieses Buches bin, habe ich bereits drei Rezepte daraus ausprobiert. Leicht verständliche Anleitungen und eine wunderbare Inspiration für frischen veganen Wind in der Küche. Außerdem gibt der Autor für jedes Rezept eine Soundtrack-Musik-Empfehlung. Das ist zwar nicht notwendig, aber doch eine ganz nette Idee...

Von mir eine uneingeschränkte Kaufempfehlung!
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2 von 2 Kunden fanden die folgende Rezension hilfreich Von Radha U. am 8. Oktober 2014
Format: Gebundene Ausgabe
wer englisch versteht und sich gern von hochwertig gemachten kochbüchern inspirieren lässt, ist mit diesem hier gut beraten, schöne fotos und einleitungstexte begleiten die ausgesuchten rezepte auf festem, haptisch ansprechendem papier. die rezepte sind gut erklärt und lassen sich einfach nachkochen, im glossar findet man eine praktische konversionstabelle für die mengenangaben.
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1 von 1 Kunden fanden die folgende Rezension hilfreich Von Emily am 7. März 2015
Format: Gebundene Ausgabe Verifizierter Kauf
This is one of the best vegan cookbooks I've purchased in recent years. The recipes are truly original and surprising. Make these recipes for your guests and they will be sure to wonder where you got such original ideas for dinner! ;) Thanks Bryant Terry for a wonderful collection. (Also, the book is gorgeous and colorful!)
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Amazon.com: 111 Rezensionen
89 von 91 Kunden fanden die folgende Rezension hilfreich
The Revolution Will Be Delicious! 17. April 2014
Von Howard Jacobson, PhD - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
My first impression of Afro-Vegan is that it is literally a work of art. The binding strip of elegant African floral cloth, the full-page full-color photography, and the beautifully laid out pages all indicate that this is much more than a cookbook.

In addition to over 100 intriguing recipes (I’ve made about six since getting the book last week, and they were amazing), Chef Terry shares his obvious passion for life and food, for music and art, for high culture and down-home good times, for gourmet appetites and raw-knuckled activism. Somehow all these diverse elements mix it up and produce an elegant work in which each flavor stands out, yet complements the others.

At one level, this is a cookbook for African Americans, showing the way back to a traditional, healthy, local, seasonal, and plant-centered diet that speaks of community, resilience, innovation, and love.

At another level, Afro-Vegan is also for all of us who - whether we know it or not - owe African-American culture a huge debt of gratitude. From the African farming techniques that are being rediscovered by modern permaculturalists, to the explosive flavor mixtures that arose from the African Diasporic experience, to the incisive and sometimes incendiary beats and memes of modern hip-hop; this book is a guide and a celebration of it all.

Each recipe, for example, is accompanied by a suggested soundtrack. The track for the Blackened Seasoning I made over the weekend is Buckwheat Zydeco’s “Let Your Yeah Be Yeah.” I swear I could hear the accordion in every bite of the blackened cauliflower cutlets.

Afro-Vegan also contains stories and profiles of folks I feel privileged to meet in its pages. It’s full of appreciation for the heroes - sung and unsung - of the various movements of liberation and exploration whose efforts have paved the way for Mr Terry’s considerable accomplishments.

But enough of that - it’s a cookbook, and you want to know about the recipes.

Chef Terry begins with a chapter on spice mixtures, from Ethiopian Berbere to Cajun Blackened Seasoning to to several others. By roasting and grinding them in advance, I was able to put together the recipes that rely on these flavors quickly and easily.

The recipes hail from all over Africa, the Caribbean, and the US south. Chef Terry's encyclopedic knowledge of techniques and ingredients from all over the world allow him to synthesize and fuse artistically: North African chermoula sauce meets tempeh (fermented Indonesian soybean cake); Jamaican patty filled with Lousiana maque choux; Brazilian vatapa informed with Southern okra, corn, and tomatoes. Just about every recipe features a surprising yet intuitive cultural conversation.

Dirty millet (I used quinoa, don't tell) with fresh and dried mushrooms was moist and robust, satisfying any carnivore's desire for the mouthfeel of flesh. Slow-braised mustard greens was so good, my 14-year-old son asked for thirds!

The meals I’ve made from Afro-Vegan have been delicious and unlike any others I’ve encountered. I own about 30 vegan cookbooks, and this one contributes significantly to plant-based cuisine.

Afro-Vegan is a beautiful, big-hearted, brash, and brilliant new friend, and is helping me grow as a cook and as a person.
31 von 31 Kunden fanden die folgende Rezension hilfreich
Incredible! My new favorite cookbook! 3. Juni 2014
Von LovelandUsedBooks - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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. This book however, stays true to veggies and spices that stand on their own. The first recipe I tried was the blackened okra and red rice. The combination of flavors in this dish were truly remarkable. Terry doesn't just provide recipes, he pairs them in ways that make a grand feast. If you love veggies and spices, buy this book! I'm working my way through it and I have yet to be disappointed. I still haven't garnished the courage to try the pickled watermelon rinds, but I'm hoping I will soon.
59 von 66 Kunden fanden die folgende Rezension hilfreich
Beautiful Book and Great Recipes with Just a Little Too Much Fat 9. Juli 2014
Von LuvKimono - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Bryant Terry has written and produced a beautiful book that shines with his love for his community and people, healthy good food, inspiring music and venerable books that will inspire and inform those using his recipes. He draws on the millenia-old culinary experience of African, Caribbean and southern United States black slaves, farmers and workers, celebrating their mostly healthy cooking and primarily plant based diets.

I used his Pomegranate-Peach Barbecue Sauce (free of high fructose corn syrup) in my own rendition of black eye pea veggie burgers on the day I received the book, and since then have cooked a number of the recipes, from his Blackeye Pea Burgers with Millet and Texas Caviar on Rustic Bread to the Verdant Vegetable Couscous and the Stewed Mustard Greens. The flavor profile of these recipes is exceptional: complex and delicious. I will definitely be going back for more. I can see many of these recipes becoming part of my daily cooking repertoire, especially the recipes for leafy greens.

Terry asks in his introduction to the book that we cook the recipes exactly as he has presented them in the book so that we get a sense for his desired flavors, textures, and the spirit of the dish. I could not do that for two reasons. First, many of the recipes use coconut oil or coconut milk and not in small quantities. The baked Jamaican Patties use two cups of coconut oil in the dough, for example. Coconut oil is 92% saturated fat and it ranks high on the scale for inflammation; it's use in any quantities by persons with high LDL cholesterol or high blood pressure is risky. A second reason is that he generally uses more fat (primarily peanut and olive oil but also coconut oil) in all of his recipes than I think is healthy or necessary. Nonstick cookware or the use of well seasoned cast iron frying pans, and the use of spray oil or vegetable broth in sauteing can eliminate a lot of the oil. I use small amounts of canola oil because it is only six percent saturated fat. If the taste of coconut is important to the recipe, using coconut extract will help.

Having spent the last two years losing fifty pounds, and knowing that I will gain it back very rapidly if I indulge in fried or high fat foods on a regular basis, I take the time to learn to cook recipes like those he presents without a lot of fat. The flavor profile of his dishes supports this. The Stewed Mustard Greens are enhanced with onions that have been caramelized in a little raw cane sugar and dressed with tomato past, and garnished with hot vinegar, a completely new condiment to me. The oil for caramelizing the onions is not needed; they can be sprinkled with a little salt and cooked for fifteen minutes until golden. I have done these types of modifications already with both Indian and Mediterranean recipes and I will do it here. I am just so grateful to the author for the new (to me) ideas and recipes he is presenting.

I am giving the book five stars and recommending it because the food is delicious and nutritious and the author clearly cares about the health of those using his cookbooks. And I know from using the book already that most of the recipes I will care about are amenable to being changed and prepared with alternatives to coconut oil and coconut milk and with less fat than he uses in his rendition.
30 von 32 Kunden fanden die folgende Rezension hilfreich
Fantastic Book! 12. April 2014
Von Sonoma Lady - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I bought this book for my older son who turned vegetarian last year. He was such a superb chef, but he has cut out dairy along with meat. So, I thought he might enjoy this. Well, he has read most of it & is very happy with my gift and says it's fantastic! He had tried two recipes so far & loves them. He also said the book is very well written, & so informative about Africa & the food itself. He just loves it!
11 von 11 Kunden fanden die folgende Rezension hilfreich
Afro-Vegan Is Amazing! 13. August 2014
Von Kyleigh - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
A lot of people seem to take personal issue with Bryant Terry for one reason or another and while I don’t necessarily disagree with some of his detractors, I don’t think one’s personal feelings for another should take away from that persons work. Be it music, art, or cooking. Despite the few qualms I have about him I find it sad to see people post negative reviews or negative comments slandering him while completely ignoring the work. Not only is it fair to the book, it’s not fair for the rest of us who rely on these reviews before we spend out money. Having said that, I can move onto the review....

I was really excited to learn about Bryant Terry’s latest book “Afro-Vegan” because I am always looking to expand my palate. I love ethnic food, I love Caribbean food, I love Southern food - coming from the Pacific Northwest these types of cuisine are not ones I grew up with, and so they particularly interesting to me. I own all of Terry’s other cook books, and so I’m well familiar with his work and his style. I love the creativity of his ideas, and I love his ‘remixes.’ I love what he’s trying to achieve in each one of his books. Having said that however sometimes Terry’s recipes sound better in theory then they do in practice. I understand that Terry is part of the ‘slow-food’ movement, and he’s very big into the ‘locavore’ movement both of which I support but occasionally his recipes seem needlessly ‘hipster’ if that makes sense. Often his recipes have complicated steps and take an unnecessarily long time to cook, and quite often he uses ingredients - which may not be weird but - aren’t common in my pantry.

So you could say that I bought his latest book with some skepticism, and in fact after a quick glance through the book I set it down and it took me several months before I actually cooked something from it. Much to my surprise the first recipe I chose to make was simple, and a big hit straight out of the gate. That inspired me to make another, and then another and lo and behold would you believe that every recipe I’ve made thus far has been amazing! Even more amazing is that the recipes - for the most part - have been fairly simple to throw together and while some do take time, if you plan ahead a little bit it doesn’t seem to be all that much trouble. Since the end results are so good you hardly even care about the time. The flavors are bold, they’re strong, they’re lively, they inspire, and they satisfy. They are a perfect mixture and blend of three different and yet distinct culinary traditions and I think that they could be enjoyed by anyone regardless of the traditions you grew up with or where you came from. There’s something for everyone in “Afro-Vegan” especially if you like to cook, and like to explore new worlds.

Food aside the book is also beautiful. I like the layout which is clean and simple. Most recipes are printed on one page, and there are many beautiful color photographs that are very captivating. The introduction provides interesting information and showcases Terry’s passion for cooking and culture. The instructions are clear, easy to understand and easy to follow. None of the ingredients are too strange and Terry provides recipes for condiments, cashew cream, and spice blends that he calls for throughout the book. Which is something I really appreciate. A few things to keep in mind however are that this book does not include nutritional information which I know is of some concern to people. Many of the recipes also require a large amount of oil, and salt - which is easy enough to fix. I’ve made almost all of the recipes with less oil and less salt to no ill effect. The dessert recipes do use sugar but the amounts are no more excessive then in any other book and this too can be remedied. Normally if a recipe calls for 1 cup of sugar I decrease to 3/4 cup or less and it typically works well. Nuts are also frequently used, specifically peanuts, cashews, and pecans which is important for anyone with a nut allergy to know before deciding to purchase this book. So far I’ve made the following recipes,

Berbere Spice - Loved it
Blacked Seasoning - Loved it, I’ve been putting this on all kinds of stuff!
Basil Salt - Loved it
Chermoula - Loved it
Hot Pepper Vinegar - Loved it
Spicy Mustard Greens - Loved it
Blackened Okra with Red Rice - Loved it
Corn Broth - Pretty good
Hominy and Spinach in Tomato Garlic Broth - Loved it
Sweet Corn and Ginger Soup - Pretty Good
Creamy Coconut-Cashew Soup with Okra, Corn and Tomatoes - Loved it
Tofu Curry with Mustard Greens - Loved it
Grilled Corn on the Cob - Loved it
Fresh Corn Salad with Bell Pepper and Tomatoes - Loved it
Blackened Cauliflower with Plum Tomato Sauce - Loved it
Smashed Potatoes with Peas and Corn and Chili Garlic Oil - Loved it
Cinnamon Soaked Wheat Berry Salad - Pretty Good
Curried Corn and Coconut Rice - Loved it
Savory Grits with Slow-Cooked Collard Greens - Loved it
Chermoula Tempeh Bites - Loved it
Creole Spiced Plantain Chips - Loved it
Skillet Cornbread with Pecan Dukkah - Pretty good
Creamed Cashews - Pretty good
Maple Plantain Spread - Loved it
Fresh Peach, Banana and Warm Millet Smoothie - Pretty good
Teff Biscuits with Maple Plantain Spread - Loved it
Coconut Rice Pudding with Nectarines - Loved it
Cocoa- Spice Cake with Crystalized Ginger and Coconut-Chocolate Ganache - Loved it

I have to say that despite my initial reservations I completely fell in love with this book. It is a beautiful addition to any collection and provides a really unique and wonderful culinary adventure for anyone willing to give it a try. This is probably not a book I’d recommend to a new-vegan or a shy cook, but I think anyone who loves to cook will get a lot of enjoyment out of this one. I know I have.
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