A Date with a Dish - (African American) by Freda Deknight (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>Comprehensive collection of authentic African-American recipes by a well-known cooking columnist for <i>Ebony</i> magazine. Includes recipes for every meal and course, from appetizers to desserts, plus beverages, Creole dishes, and much more.<p/><br></br><p><b> Book Synopsis </b></p></br></br>An outstanding feast of distinctively American culinary genius, this comprehensive collection of authentic African-American recipes was assembled by a well-known cooking columnist for <i>Ebony</i> magazine. Freda DeKnight was baking bread and biscuits by the time she was five years old. In the course of her career as a teacher and counselor of culinary arts, she assembled and shared thousands of fabulous recipes, the best of which appear here.<br>Filled with the aroma of childhood memories, this guide helps modern cooks re-create hundreds of classic dishes for every meal of the day, from chicken and oyster gumbo to sweet potato pudding. The recipes start with appetizers, cheese, soups, relishes, and sauces, advancing to meats, fowl, fish, and all-in-one dishes. In addition to suggestions for vegetables, salads, and breads, the menu includes a mouthwatering selection of Creole dishes and delightful desserts.<p/><br></br><p><b> From the Back Cover </b></p></br></br><p>An outstanding feast of distinctively American culinary genius, this comprehensive collection of authentic African-American recipes was assembled by a well-known cooking columnist for <i>Ebony</i> magazine. Freda DeKnight was baking bread and biscuits by the time she was five years old. In the course of her career as a teacher and counselor of culinary arts, she assembled and shared thousands of fabulous recipes, the best of which appear here.<br>Filled with the aroma of childhood memories, this guide helps modern cooks re-create hundreds of classic dishes for every meal of the day, from chicken and oyster gumbo to sweet potato pudding. The recipes start with appetizers, cheese, soups, relishes, and sauces, advancing to meats, fowl, fish, and all-in-one dishes. In addition to suggestions for vegetables, salads, and breads, the menu includes a mouthwatering selection of Creole dishes and delightful desserts.<br>Dover (2013) republication of the edition published by the Johnson Publishing Company, Inc., Chicago, 1962.<br>See every Dover book in print at<br><b>www.doverpublications.com</b> <p><p/><br></br><p><b> About the Author </b></p></br></br>Freda DeKnight was the Home Service Director for Johnson Publishing Company and author of <i>Ebony</i> magazine's monthly column, A Date with a Dish.
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