The Africa Cookbook: Tastes of a Continent

With more than two hundred traditional and contemporary recipes, The Africa Cookbook is a unique window into the long culinary history of a diverse continent. From the savory stews of the western savannah to the curries and chutneys of the Swahili coasts, prominent scholar Jessica Harris has assembled a collection of recipes that reflects the modern innovations and rich heritage of kitchens across Africa. Potatoes with Mint Leaves and Garlic from Algeria and Senegal’s classic Theibou Dienn are among the many flavorful dishes that offer a change of pace for contemporary North Americans. Illustrated with archival photographs and peppered with history and anecdote, The Africa Cookbook is a celebration of cultures and individuals whose contributions to the way we eat have long been ignored.

• The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
• "My Cooking" West-African Cookbook
• High on the Hog: A Culinary Journey from Africa to America
• Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking
• The Cooking Gene: A Journey Through African American Culinary History in the Old South
• The Ghana Cookbook
• Senegal: Modern Senegalese Recipes from the Source to the Bowl
• Japan: The Cookbook
• Bread: A Baker's Book of Techniques and Recipes
• The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas