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Enticing recipes, a colorful introduction on the evolution of transported African food, information on ingredients from achiote to z'oiseaux and utensils make this culinary journey a tantalizing, and satisfying, experience.
About: Discusses the influence of African cooking on cajun, creole, and Caribbean cuisine, and shares recipes for appetizers, soups, vegetable dishes, main dishes, and desserts
This edition also contains How the Stock Market Works: A Beginner's Guide to Investment
About: Cajun, Creole, and Caribbean dishes all have their roots in the cooking of West and Central Africa; the peanuts, sweet potatoes, rice, cassava, plantains, and chile pepper that star in the cuisines of New Orleans, Puerto Rico, and Brazil are as important in the Old World as they are in the New World.
About: People are constantly being affected by the fluctuations in the global economy and by financial uncertainty - with major impacts on their savings, portfolios and pensions.
About: Tells investors what is being traded and how, who does what with which and to whom, and how to evaluate the shares and the proponents' claims.
This edition also contains Iron Pots and Wooden Spoons: Africa''s Gifts to New World Cooking
About: Cajun, Creole, and Caribbean dishes all have their roots in the cooking of West and Central Africa; the peanuts, sweet potatoes, rice, cassava, plantains, and chile pepper that star in the cuisines of New Orleans, Puerto Rico, and Brazil are as important in the Old World as they are in the New World.
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