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The Imperial African Cookery Book: Recipes from English-Speaking Africa [Paperback]

Will Sellick
5.0 out of 5 stars  See all reviews (3 customer reviews)
Price: 14.95 & FREE Delivery in the UK. Details
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Book Description

1 July 2010
After 350 years of settlement, British African cookery heritage draws on a 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 humid rain forests of Zambia - European communities in English-speaking Africa developed a distinctive and delicious cuisine. Engaging memories and exclusive contributions from distinguished Africans including Dr Mangosuthu Buthelezi, Peter Hain MP, Lord Joffe, Prue Leith, Matthew Parris and Archbishop John Sentamu bring life to over 180 traditional recipes. Including a treasury of vintage illustrations and original advertisements from the region, this book provides the first comprehensive overview of the unique cookery tradition of British Africa.

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The Imperial African Cookery Book: Recipes from English-Speaking Africa + The Bulawayo Cookery Book: Zimbabwe's Original 1909 Cookery Book
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Product details

  • Paperback: 442 pages
  • Publisher: Jeppestown Press (1 July 2010)
  • Language: English
  • ISBN-10: 095539368X
  • ISBN-13: 978-0955393686
  • Product Dimensions: 23 x 16 x 2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 496,610 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Review

"...gorgeous-looking... a good read, too, evoking memories of John Orr's, high teas and Redro fishpaste".
--South African Times, September 2010

From the Author

"This is the first work to tell the story of the cuisines of white colonists in different African regions and show how they were intimately connected to the way of life in each colony. In East Africa, settlers were usually rich Englishmen or ex-Indian Army officers, so the style of food was like a London gentleman's club -- meat and two veg, and lots of curries!

It's amazing to think that the profound influence on southern African cookery of Malay slaves taken to Cape Town has lasted for 350 years. Even today in places like Zimbabwe and Namibia we eat Malay dishes like bredie (a fragrant and spicy meat and vegetable stew), while traditional South African dishes such as melktert (a rich custard tart) and biltong (dried, spiced beef or game meat) are flavoured with Indonesian spices like coriander, black pepper and nutmeg that the Dutch East India Company first traded via Cape Town in the 1600s.

My personal favourite recipe has to be lemon meringue pie. This dish always reminds me of Sunday lunch at my grandmother's house -- made with ripe lemons picked from the tree in the garden, and eaten on the porch in the sun... and if we were very good we might get a second slice!"


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Most Helpful Customer Reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars Great Book for Rhodies/Saffas 10 Dec 2011
Format:Paperback
Fascinating book with lots of history and adverts from the past, a must for all ex-Rhodesians & South Africans. The recipes are quite good too!
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5.0 out of 5 stars brilliant 28 Sep 2013
By Boom
Format:Paperback
I Love this book!!!! Its not just a recipe book, its really informative too, so much so its hard to put it down.
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5.0 out of 5 stars Authentic recipes, easily cooked. 11 Feb 2013
Format:Paperback|Verified Purchase
I used to live in Zimbabwe and Malawi, so these recipes brought back wonderful memories of great food. All easy to recreate in the UK thanks to suggested substitutes of ingredients where necessary.
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