A Book of Mediterranean Food was an influential cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann. After years of rationing and wartime austerity, the book brought light and ...
Johanne 14: Real South African Food
Just Add Rice, by Ming-Cheau Lin
The Banting Pocket Guide by Tim Noakes, Bernadine Douglas, Bridgette Allan
Food From Across Africa
The Colour of Wine by Harriet Perlman