, titled "Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking" | Atheneum, July 1, 1989, cover price $19.95 | About this edition:
Discusses the influence of African cooking on cajun, creole, and Caribbean cuisine, and shares recipes for appetizers, soups, vegetable dishes, main dishes, and desserts
, titled "Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking" | Reprint edition (Ballantine Books, April 1, 1991), cover price $4.95 | also contains How the Stock Market Works: A Beginner's Guide to Investment
| About this edition:
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.