The Ghana Cookery Book Originally compiled by the British Red Cross Society (Gold Coast Branch) in 1933
One of West Africa's earliest recipe books, the "Ghana Cookery Book" 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 the West African cuisine during the colonial period, the Ghana Cookery Book features a number of charming period advertisements, and is packed with vintage hints and tips on running a household in tropical Africa.
In you have an interest in West Africa and the cultural histories of the region, this book makes for essential and enjoyable reading.
Jeppestown, London, 2007, 321 S. (engl.)

The Best of African Cooking. Over 130 authentic African recipes for every occasion.
In this book, there are over 130 recipes, illustrated in colour and using a variety of different ingredients from Africa. The book has a collection of African recipes whose origins range through the countries of North, West, East, and Southern Africa. Only the best recipes have been selected from the various African countries, including Egypt, Nigeria, South Africa, Zambia, Mozambique and many others.
This is one book you will not want to miss. Here is all you have always wanted to know about African cooking, including different African styles of cooking, equipment used and plenty more. The recipes are easy to follow and the ingredients readily available in most supermarkets all over the world.
2007, durchg. Farbf., 140 S. (engl.)

How to Cook a Crocodile A memoir with Recipes
Casting caution to the wind at the age of fifty, New York caterer and food writer Bonnie Lee Black decided to close her catering business and join the Peace Corps. Posted to the tiny town of Lastoursville in the thickly rain-forested interior of Gabon, central Africa, Bonnie taught health, nutrition, and cooking, in French, primarily to local African women and children. In the two years she served in Gabon, Bonnie developed her own healthy recipe for a purposeful life, made in equal measures of good food, safe shelter, meaningful work, and unexpected love. Like M.F.K. Fisher's classic World War II-era book How to cook a Wolf, Bonnie's true stories comprise a lively, literary, present-day survival guide.
1991, 436 S. (engl.)

My Hungry Heart - Notes from a Namibian Kitchen Namibia isn't the first name that pops into your mind when you think about countries with a rich cooking tradition, so it is that oddity as well as author Antoinette de Chavonnes Vrugt's name that alone pique interest. It is laden; it is suggestive of French Huguenot and Dutch ancestry. It would be easy to dismiss My Hungry Heart as an amateur or vanity publication, but that would be disingenuous. Firstly – as a collector of cookbooks - the author achieves what she sets out to do, to create a book that will satisfy a tourist in Namibia "search of something that will translate our own food traditions and passions". Vrugts’s love and passion for her country is evident throughout. Secondly – the reader is introduced to local produce: Snoek, springbok, Kalahari truffles and the seasonal omajova mushroom. As a sociological record alone this book is justified. Thirdly – it does what any cookbook should: it inspires the reader to want to try out some of the recipes. Namibia is a sparse land and the book is divided into four sections reflecting the landscape or elements: Earth, Fire, Water and Air – though it is not clear why certain recipes are in one section over another. Vrugt makes full use of the Cape Malay influence in southern African kitchens although many recipes are adaptations of European and Mediterranean recipes: risottos, tagines, paellas etc. But that's all right, cooking is a creative art and combining old styles with local produce is what makes eating interesting. The book is amply illustrated with photographs by Hentie Burger. The landscapes are beautiful, but the food shots fall short of the high food styling standards many cookbooks achieve these days. That aside – the book is a small treasure: it offers insight into an unknown place, its food and its people. As South Africans are transported by the novel attitudes and heartfelt writing of Spanish, Italian or Provençal cooks, so too will foreigners be delighted by Antoinette de Chavonnes Vrugt's My Hungry Heart.
2009, durchg. Farbf., 252 S. (engl.)

Wein-Visionäre / Wine Visionaries Menschen und ihre Weingüter in Südafrika
The People Behind South African Wines
Die Weinmacher am Kap der Guten Hoffnung
Südafrikanische Weine gibt es seit 350 Jahren, und sie sind bei uns beliebter denn je. Regelmäßig belegen sie Spitzenplätze in internationalen Verkostungen, die Sommeliers lieben sie – doch wer sind die Menschen, die hinter den spannenden Entwicklungen der letzten Jahre am Südafrikanischen Kap stehen?
Gerard de Villiers, Anlagenbauer und Besitzer des Weinguts Kleinood, der internationale Netzwerker Thomas Ernst, der weltbekannte Fotograf Alain Proust und der Spitzenkoch Harald Bresselschmidt (Restaurant Aubergine in Kapstadt) haben sich gemeinsam aufgemacht, diese Menschen kennenzulernen und vorzustellen.
In ihrem Buch stellen sie einige Juwelen unter den südafrikanischen Weingütern vor. Sie alle gehören Besitzern, die eines gemeinsam haben: Ihre Leidenschaft für die Winzerkunst. Obwohl viele dieser Menschen nicht gern im Rampenlicht stehen, haben sie für die Autoren die Tore ihrer Keller und Weingüter geöffnet und die faszinierenden Geschichten erzählt, die hinter den Erfolgen stehen. Alain Proust hat den Charme dieser Juwelen mit der Kamera eingefangen, und Harald Bresselschmidt hat für das Buch zu jedem vorgestellten Wein ein perfekt passendes Gericht samt Rezept entwickelt.
Wein-Visionäre erlaubt den Blick hinter die Kulissen – vom traditionellen "Cape Dutch" Weingut bis zum modernsten Ensemble. Alle 15 vorgestellten Weingüter – vom stylischen Babylonstoren bis zum vielseitigen LaMotte in Franschoek, vom Delaire mit dem wunderbaren Panorama-Blick bis zum Rotwein-Spezialisten Rust en Vrede in Stellenbosch führt das Buch durch eine der schönsten und spektakulärsten Landschaften der Welt und stellt die Menschen und Visionen hinter diesen Unternehmen vor.
Im Buch vorgestellte Weingüter:
Babylonstoren Farm
Boschendal
Delaire Graff Estate
Fable Wines
Dornier Wines
Hidden Valley Wines
Keermont Vineyards
Kleinood
Kleine Zalze
La Motte
L'Ormarins
Mont Destin
Rust & Vrede
Webersburg
Zorgvliet Wines
zweisprachig: deutsch + englisch
bilingual: German + English
2012, durchg. Farbf., 160 S. (dt./engl.)

Modern Zanzibar Cuisine. With his Comoran ancestry and culinary background in the Åland Islands, Finland, Sweden and Paris, chef Benn Haidari is excellently placed to tell the world about the exotic modern cookery now coming from the islands of Zanzibar and Pemba, off Tanzania’s Sawahil coast.
Here you’ll find starters, main dishes, seafood and desserts, plus a special section, as befits the Indian Ocean setting, on chutneys and kachumbar.
Zanzibar dishes are far tastier than European ones, and they relate to Middle Eastern and Asian food in a way not found in the West. In these recipes you will recognise the roots of dishes from Iran and India, Turkey, North Africa and elsewhere in the Middle East. Benn has carefully researched the origins of these recipes and their history, and his short introductory pieces are a fount of fascinating knowledge and local lore. Creole Seafood Stew, Boko Boko, Zanzibar Coffee Glazed Chicken… he tells you how to cook and present it, and sometimes suggests a wine to go with it. As for ‘My Lover’s Lobster’ – a dish he prepared for his wife – the very name suggests gastronomic and sensual delight!
2006, zahlr. s/w-Fotos, 160 S. (engl.)

Contemporary Nigerian Cuisine 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.
2009, durchg. Farbf., 108 S. (engl.)

Foods of Sierra Leone and Other West African Countries A Cookbook with Food Related Stories
Foods of Sierra Leone and other West African countries is a unique cookbook focusing on West African foods many of which have a global appeal. It is loaded with overwhelming details about these foods as well as interesting personal food stories that will delight children and adults alike. In addition, the book exposes the reader to many delectably tasty recipes for dishes like joloff rice, various soups and stews, the fascinating groundnut soups and stews, the delicious cassava leaf sauce, okra sauces, beans sauces, other mixed sauces and many more including vegetarian variations of some of the sauces. Food lovers will learn how traditionally Western vegetables like spinach, collard green, swiss chard and many others can be cooked using West African recipes. All these are lavishly presented by a West African national who was born and brought up in the region, and has lived in the region cooking and eating these foods for more than 50 years.
2011, Farbf., 159 S. (engl.)

Stirring the Pot A History of African Cuisine
Africa has an immensely rich culinary history and a huge variety of foodstuffs is consumed there, reflecting the myriad influences that have shaped what people eat and how they prepare and consume food and drink. Outsiders are often surprised to learn this, given the association of the continent with famine, drought and other hardships. "Stirring the Pot" describes how the ingredients, methods and varieties of African cuisine comprise a repository of tried and tested household and farming knowledge, mostly preserved by women. It also reveals how recipes, tastes and culinary practices are integral to understanding the continent's history. For example, three indigenous grain crops-millet, sorghum, and teff-made the transition from wild grasses to domesticated grains at the hands of Africans. The author also traces how African food is the sum of many parts, be they the foodstuffs of the New World - maize, peanuts, tomatoes and potatoes - or those of the Indian Ocean - spices and Asian rice. Nor does he neglect to describe how Creole, African-American and Caribbean cuisines have themselves been indelibly altered by the African encounter. James McCann is an enthusiastic advocate of African cooking, a passion conveyed by the many recipes contained in his book, such as the best way to cook jollof rice, prepare an injera pancake or thicken Nigerian yam pottage with boiled crayfish shells. He also recounts his own culinary encounters across the continent, from memorable meals, to unearthing the complex dining practices of the Ethiopian royal court or describing the hybrid, fish-based cooking of port cities such as Mombasa, Luanda and Durban.
2010, 256 S (engl.)

Tasting the Cape - A Guide to the Cape Winelands "Tasting the Cape" is a guide to the world-renowned Cape winelands, a travelling companion and more. Filled with insights from one of South Africa's most influential food and wine critics, this book offers the wine lover a new and accessible approach to South African wines by grouping the featured estates by character - the formal types, the wacky ones and the quiet achievers. "Tasting the Cape" will not only introduce you to the legends of the Cape winelands and the history of the estates they call home, but will also show you how to navigate your way through the region depending on your interests and the type of wine you are interested in tasting - suggesting routes that combine wine with scenic drives and history.
This completely new way of experiencing the Cape winelands combines useful knowledge about wine with a flavour of the places and people that make this one of the world's most fascinating and dynamic wineproducing areas.
2010, 216 S. (engl.)