Braai: the South African barbecue book
If anyone knows how to braai, or barbecue, it is Jan Braai, and he knows what people need to know about how to braai: how to make a good fire - with wood - and how to confidently cook a great meal over the coals.
Complete South African Cookbook
This classic bestseller will teach you everything you need to know about the preparation of food, advise on storing and freezing, and provide step-by-step guides to basic cooking methods, useful short cuts and serving suggestions. There is a wonderful selection of hors d'oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves.
Mma Ramotswe's Cookbook by
Pull up a chair and join Mma Ramotswe at the table as she celebrates the flavours of the bestselling series "The No 1 Ladies Detective Agency". Discover the favourite recipes of our 'traditionally built' heroine and her friends - sumptuous stews for sharing, fabulous fruit cakes for eating under shady trees, with redbush tea of course, and the spices, traditions and culture of Botswana that make every meal together special.
Tastes of North Africa : recipes from Morocco to the Mediterranean by 
Cooking with the Oldest Foods on Earth : Australian native foods recipes and sources
Native produce business is booming and it’s about to enter a new phase — Australian native ingredients are beginning to turn up in growers’ markets and even local supermarkets.
First Nations food companion : how to buy, grow, cook and eat Indigenous Australian ingredients by
"A groundbreaking celebration of the most accessible and popular Australian native ingredients and their uses in the everyday home kitchen." -- Publisher description.
Noongar bush tucker : bush food plants and fungi of the south-west of Western Australia by
This book is an attempt to preserve bush tucker knowledge for future generations of Aboriginal and non-Aboriginal people to ensure the information is not lost with the passing of Elders. The authors describe over 260 species of the edible plants and fungi that were regularly gathered by the Noongar people of the south-west of WA before and after colonisation. Many of these plants and fungi are difficult to find today because of land clearing for crops and the farming of sheep and cattle
Warndu Mai (Good Food)
This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local.
The Traditional Cooking of Russia and Poland
Classic dishes from wholesome rustic fare to lavish imperial cuisine, and introducing history and ingredients.
Russian Cuisine
Discover the fascinating details of Russian history, culture and eating habits and enjoy the tasty delights of the vast country that spans through 11 time zones and brings together more than 180 ethnic groups. Detailing the evolution and development of traditional Russian cooking, this book gives a better understanding of the foods that are now known as classical Russian dishes.
Kachka by
With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine.
The Wurst!: the very best of German food
For too long a cuisine undervalued against those other European stalwarts, it is time to put German food into the spotlight! Classic German food is ridiculously delicious and super easy to prepare - from slow-cooked roasts to hearty salads, tasty snacks, enriched breads and moreish desserts - it has it all.
The German Cookbook
The only comprehensive collection of German recipes - from authentic traditional dishes to contemporary cuisine Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences.