(African) Bayley, Monica. Black Africa Cook Book. African American Foreword by Sanford Larkey

Foreword by Sanford Larkey

complex tastes

with images of harvesting

James Halliday explores the history of classic and second-tier varieties and their significance in both international and Australian wine landscapes

(African) Bayley, Monica. Black Africa Cook Book. African American Foreword by Sanford LarkeyIllus. in color by Alain Le Foll. Pictorial boards, jacket. First Edition. San Francisco: Determined Productions, 1971. A fantastic cookbook of African food, with colorful illustrations of the era. Recipes include Ghana stew, ndiwo, mchicha, dun dun, fu fu, touo, jolof turkey, and more from across the continent. Amazing book design. Minor rubbing to jacket corners & chipping to spine ends, else fine in very good jacket. (76)