The traditional African meal is most usually produced around a single course. A rich casserole seasoned with exotic spices. These are meat or fish based and quite often accompanied by a pepper sauce. Here is a cornucopia of African culinary arts all skilfully adapted to the Western kitchen. 96pp, UK. FOULSHAM.

Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, Claudia Roden has created a passionate, evocative book full of stories, memories and delicous food. 351pp, UK. MICHAEL JOSEPH.

An illustrated cookbook with over 120 recipes from the countries of North, East, West and Southern Africa. Each recipe has an ingredients list, clear instructions and states the country of origin. Index, 128pp, UK. ESANJAM.

2004 0954682106 Paperback

This reprint of Zimbabwe's earliest cookery book contains over 230 recipes for Edwardian African delicacies: aromatic green fig preserve; garnet-red tomato jam; zesty lemon pudding and spicy bobotie. Packed with more than 50 full-page, evocative black and white advertisements for companies like Puzey and Payne, Philpott and Collins and Haddon and Sly. A book for anyone interested in the development of southern African cookery, or in Zimbabwean colonial history. 160pp, UK. JEPPESTOWN PRESS.

A cookbook evoking the particular atmosphere of the Cape Winelands. The author introduces each vineyard and offers recipes capturing the unique ambiance of each homestead. Illustrated with colour photographs. 106pp, SOUTH AFRICA. DOUBLE STOREY.

A very readable, modern collection of recipes from Caribbean and African sources using a wide range of ingredients and techniques from Europe, Asia and Africa. The author introduces each recipe with anecdotes and folk songs describing its provenance. Foreword by Maya Angelou, and illustrated with colour photographs. Index, gloss, map,160pp, UK. GRUB STREET.

A wide range of Jamaican dishes covering all aspects of Jamaican cuisine from soups to preserves and fish to ices. Also includes traditional herbal remedies and drinks. Index, b/w illus, 191pp, UK. SERIF.

Details recipes from all over the regions, providing over 170 dishes ranging from appetizers and main courses to refreshing fruit desserts and delectable pastries. With recipes for every occasion, and containing over 650 colour photographs, this is both an exciting and a practical cookbook. Easy-to-follow recipes, with step-by-step photography, professional hints and tips throughout. 264pp, UK. ANNESS PUBLISHING LIMITED.

2009 9780754819837 Hardback

Traditional home cooking from Eritrea and Ethiopia to Tanzania. Revised and updated to include low fat and vegetarian recipes. Easy step by step directions and colour illustrations. 72pp, USA. LERNER.

New edition. This is the product of a culinary tour of 19 African destinations: Nigeria, Morocco, Ethiopia, Malawi, Egypt, Mozambique, Kenya, Ghana, Zimbabwe, Zanzibar, Swaziland, Zambia, Senegal, Lesotho, Botswana, and four diverse South African regions: KwaZulu-Natal, Venda, Transkei and the Western Cape. In each country and region, local cooks - both prominent restaurant or hotel chefs and ordinary people - share their recipes with Dorah Sitole, editor of TRUE LOVE magazine. Full colour throughout. 160pp, SOUTH AFRICA. TAFELBERG.

Traditional home cooking from South Africa, Mozambique, Namibia, Zimbabwe, Lesotho and Swaziland. Includes low fat and vegetarian recipes. Easy step by step directions and colour illustrations. 72pp, USA. LERNER PUBLISHING GROUP.

Traditional home cooking from Senegal to Nigeria. Revised and expanded to include low fat and vegetarian recipes. Easy step by step directions and colour illustrations.72pp, USA. LERNER.

This book redefines the preparation and presentation of Nigerian food. Those on a journey of discovery will encounter a whole new range of spices, flavours and textures from one of West Africa's finest and cuisines. Colour photos throughout, 108pp, UK. JOK PUBLISHING.

Expanded edition. Fuelled by the curiosity of a culinary anthropologist and world traveller, this book returns for even more for the venturesome gastronome. This edition boasts 70 additional recipes making a total of 300 and has a newly accessible format, since it is divided geographically rather than according to types of food. Still unique in the breadth of its reach, this cookbook encompasses the entire Portuguese-speaking world. It explains the Moorish and Jewish influence on culinary traditions. Portuguese mariners spread sweet potatoes, peanuts, corn and rice around the world and these staples make regular appearances in the recipes. Index, 394pp, USA . HIPPOCRENE.

Easy-to-follow recipes, accompanied by detailed photographs of each step in the creative process, make fusion cooking far less daunting than one might imagine. Twelve years of experience on the cutting edge of South African cuisine has given Sauvage all the creativity and knowledge necessary to impart an enormous wealth of information to the budding fusion cook. 168pp, SOUTH AFRICA. JACANA MEDIA.

Brings together a mouth-watering collection of 41 recipes with a uniquely South African slant, from Springbok soup to koeksisters. Full colour throughout. Index, 114pp, SOUTH AFRICA. MARULA BOOKS.

A reissue of a classic South African cookbook, offering new insights into the semiotics of gastronomy and an inquiry into human values by a multidimensional philosopher. 160pp, SOUTH AFRICA. DOUBLE STOREY BOOKS.

This book takes one from the pungency of the Durban market to the beauties of Kashmir, from the Silver Palate gourmet shop in New York to the gardens of England. It is a memoir of friendships, foreign places, the delights of the palate, and the enjoyment of life. The collection of recipes is interwoven with reminiscences of the people and places which have inspired the author through the years. 160pp, SOUTH AFRICA. DOUBLE STOREY BOOKS.

One of West Africa's earliest recipe books, it was first published in Accra in 1933. Over 800 recipes make use of a wealth of local ingredients: ripe, tropical fruit, abundant fresh fish from the Atlantic Ocean, exotic spices, and a profusion of vegetables, grains and nuts from the fertile plantations of the Gold Coast. Providing a fascinating, unique snapshot of West African cuisine during the colonial period, it also features a number of charming period advertisements, and is packed with vintage hints and tips on running a household in tropical Africa. 328pp, UK. JEPPESTOWN PRESS

After 350 years of settlement, British African cookery heritage draws on a uniquely creative mix of Tudor spices, Indian feasting, Malaysian gastronomy, Victorian gentlemen's club dinners, and Boer survival rations. Across the snow-capped mountains of Uganda to arid northern Nigeria; from the golden beaches of South Africa to the sultry, tropical rain forests of Zambia, European settler communities in English-speaking Africa developed a distinctive cuisine. Including a treasury of vintage illustrations and original advertisements from the region, this book provides the first comprehensive overview of the extraordinary cookery traditions of British Africa. 442pp, UK. JEPPESTOWN PRESS.

Collection of Yoruba recipes first published in 1934. xiii, 57pp, NIGERIA. CSS BOOKSHOPS.

2002 1934 9782951935 Paperback

Using some of the more common recipes from Liberia, Ghana and Kenya, the author describes the close relationship between food and the spiritual dimensions of life. Interspersed between these vegetarian recipes are notes on physical and emotional fitness, meditation, hatha yoga, walking as well as poems with a spiritual theme. Index, bib, 83pp, USA. AFRICA WORLD PRESS.

500 recipes selected from 20 years of presentations on Kenyan television by the popular chef. B/w illus, 135pp, KENYA. EAEP.

A collection of affordable recipes showing new ways to serve common and not so common vegetables. 90pp, KENYA. EAST AFRICAN EDUCATIONAL PUBLISHERS.

1997 9966466460 Paperback

Leading South African chef Garth Stroebel provides over 100 recipes illustrated with full colour photographs, blending modern world trends with South African fusion in dishes such as Fried Bobotie Wontons, Bo Kaap Lamb Curry and Amarula Tiramisu. Includes conversion tables and glossary. Index, 192pp, SOUTH AFRICA. STRUIK.

2004 1868729885 Hardback

First book from Charita Jones (aka Momma Cherri) is a colourful collection of soul food recipes. She has taken her version of Soul Food and transplanted it to Brighton: fried chicken, ribs, jambalaya, gumbo, prawns, black-eye peas, sweet potatoes, mash, cornbread, key lime pie, pecan pie, pancakes and waffles. Her life was transformed overnight when her soul food restaurant was featured in Gordon Ramsay’s Kitchen Nightmares he loved her, he loved her food, he loved her restaurant, but he hated the way she ran her business. Now a stunning success, her restaurant continues to thrive while her career as a celebrity TV chef goes on in leaps and bounds. 160pp, UK. ABSOLUTE PRESS.

A prize winning cookbook featuring 90 recipes from Morocco, Tunisia and Algeria. Illustrated with colour photographs. Index, 224pp, UK. SIMON & SCHUSTER.

Authoritative cookery book first published in 1973 following the author's two year travels in Morocco collecting dishes from private kitchens and restaurants, revealing not just a set of recipes but contributing to the understanding of the culture of a country. Index, bib, glossary, apps, 280pp, UK. GRUB STREET.

The chef and owner of Sydney's Out Of Africa restaurant reveals 100 of his favourite Moroccan recipes. Includes chapters on sauces and preserves, Moroccan hospitality, tajines and pastries. Illustrated with colour photographs. Index, 223pp, UK. NEW HOLLAND.

An introduction to the mouth watering gastronomic heritage of Morocco's culinary centre, Fez. The author describes the cusine and the culture and its numerous influences such as Arab and Berber, Jewish, African and French. First published in 1958. Illustrated with expressive line drawings by J.E. Laurent. Index, 200pp, UK. SERIF.

Collection of recipes from across the region Morocco, Tunisia, Algeria, Libya and Egypt. From the Mediterranean ingredients of the western Maghreb countries to the aromatic spices of the Arabic East, these authentic recipes celebrate each country's specialities. Index, 127pp, UK. APPLE PRESS.

Broadens the scope of cuisine as it examines its historical relationship to a host of subjects- including music, advertising, sexual exploitation, and publishing. Provocative in its perspective, the book dispels the notion that African cuisine is primitive and serves highlights Africa's contributions to contemporary cuisine. Bib, index, xi, 422pp, USA. STATE UNIVERSITY OF NEW YORK.

2000 9780791443767 Hardback

Unique cookbook from the Buddhist Retreat Centre in Ixopo, South Africa. Here the experience of preparing and eating food has been raised to a level that is increasingly unknown in the fast, convenience world outside. Quiet joy and deep enjoyment are its characteristics. Illustrated with contemplative black and white photos and sayings by Buddhist masters. 100pp, UK, GRUB STREET PUBLISHING.

Now available in paperback. Combines the thrill of the safari with pan-African cooking. Col ill, index, 144pp. UK. OCTOPUS.

2002 1840912553 Paperback

A richly illustrated volume describing the hotels and inns of the Game parks of East Africa the unique food served in each establishment. Includes recipes and contact addresses for each establishment. 159pp, TANZANIA. GALLERY PUBLICATIONS.

70 evocative and authentic recipes showcasing the best of Africa's unique cuisine. Enticing fish, poultry and meat dishes include Fish and Okra Soup, Duck with Sherry and Pumpkin, Tanzanian Fish Curry, and Spiced Fried Lamb. It features traditional specialities adapted for modern kitchens and contempo-rary tastes. All recipes are shown step-by-step, illustrated with over 300 colour photographs. Helpful and informative cook's hints and tips throughout give a special insight into the culinary background. 96pp, UK. SOUTHWATER PUBLISHING.

Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandi-navian cuisine at New York's Restaurant Aquavit, but his story begins thousands of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences. This book explores the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal. Photographs by Gediyon Kifle and a foreword by Desmond Tutu. Index, 344pp, USA. JOHN WILEY.

A collection of recipes combining the tastes of Malaysia, the Dutch East Indies, India and Europe with the herbs, spices and produce of the Cape. Index, bib, 128pp, UK. ABSOLUTE PRESS.

Beautifully illustrated collection of indigenous recipes from all over South Africa, interspersed with food proverbs from South African cultures. Introduces the delights of mopani worms, ground peanuts and samp and beans to the wider world. 102pp, SOUTH AFRICA. IndiZAFoods.

Glossy and lavishly illustrated cookery book with a variety of Eastern, Western and African recipes. 318pp, MALAWI.

2003 9990891702 Hardback

A colourful exhibition of the finest recipes and eateries on the Swahili Coast and in Zanzibar. Although its history lies in a blend of distinct culinary tradition - Indian, Arabian and African - Swahili cooking has a distinct identity in its own right, with unique flavours and improvisations, special dishes for celebrations and quick roadside snacks. Over 100 colour photographs. 140pp, ZANZIBAR. GALLERY PUBLICATIONS.

2005 9987667457 Hardback

Collection of 75 recipes from all over Africa, capturing the authentic flavours of a fascinating and undiscovered culinary tradition. It contains an authoritative introduction that covers the geography, history and traditions of the continent and its cuisine, with advice on using ingredients, spices and flavourings. It includes enticing dishes for all palates and every occasion, from crispy fried appetizers, nourishing soups, sizzling meat dishes and spicy curries to rice and vegetable dishes and fruit desserts. Index, 128pp, UK. SOUTHWATER PUBLISHING.

New edition of the cookery book from the media personality. This is a colourful cookbook, presenting African foods, cultural flavours and dishes from all over Africa. Maps, photos, illustrations, 232pp, index, USA. TEN SPEED PRESS.

2002 1580084036 Paperback

The author's first cookery collection is aimed at people with an appreciation of fine food and wanting to produce it in their own homes. Thoroughly accessible, and mindful of tight budgets, the recipes use local and international ingredients and cover many well known meat, fish and vegetable dishes. Drawings in text, 130pp. KENYA. EAST AFRICAN EDUCATIONAL PUBLISHERS.

A culinary journey across the regions of Morocco illustrated colour photographs. The recipes are placed in their cultural contexts offering insights into Moroccan daily life and celebrations. Index, 183pp, UK. HACHETTE ILLUSTRATED.

Local recipes from across Uganda. Col & b/w ill, xi, 180pp, UGANDA. FOUNTAIN PUBLISHERS.

2002 9970021680 Paperback

To demonstrate the versatility of Rooibos in cooking, Rooibos Limited (the world's biggest supplier of South Africa's most popular indigenous herbal tea) has produced over one hundred mouth watering recipes that can be enjoyed by both the food connoisseur and the novice alike. Colour photographs throughout, 208pp, SOUTH AFRICA. ROOIBOS LTD.

A collection of old fashioned European recipes used in South Africa. Index, 178pp, USA. HIPPOCRENE.

1996 0781804906 Paperback

One of Africa's first English-language cookery books, newly released over a century after its first publication. As well as offering over 500 recipes for southern African delicacies (including sticky, ginger-flavoured melon preserve; Malay-inspired aromatic pickled fish, and spicy soetkoek biscuits) Mrs Barnes also provided her readers with instructions on making a traditional African polished-cow-dung floor; how to treat snake-bite and, the best method for discouraging mosquitoes. A fascinating book, illustrating the process that early British settlers underwent as they adapted to life in an unfamiliar environment on the other side of the world. 292pp, UK. JEPPESTOWN PRESS.

A cookbook of African recipes emphasising fresh fruit and vegetables, whole grains, beans and meat. Taken from all parts of Africa, the recipes are interspersed with food stories and African myths. Includes metric equivalents. Index, gloss, 294pp, USA. CITADEL.

2004 0806525495 Paperback

A richly illustrated volume describing the hotels and inns of the Zanzibar islands and the unique food served in each establishment. Includes recipes and contact addresses for each establishment. 144pp, TANZANIA. GALLERY PUBLICATIONS.

Nearly seventy recipes with colour illustrations. 80pp, ZANZIBAR. GOOD LUCK PUBLISHERS.

2004 2000 1990 9987893155 Paperback