Chef Todd Richards, the James Beard Award–winning author of Soul, is your guide to exploring West African diaspora cooking in the Americas, spanning history from the slave trade through the Great Migration, with over 100 mouthwatering recipes and illuminating narratives.Across centuries and continents, the influence of West African food and culture draws a delicious family tree whose branches stretch into the Caribbean, Mexico, and the United States from coast to coast—from the deep South to the Wild West and all the roads in between. In this sprawling and evocative cookbook, acclaimed chef Todd Richards traces these shared roots and the journeys that connect them. Researched and informative, this book takes you beyond the recipes, exploring the history behind these traditional dishes—and the people who created them—and how peoples of the West African diaspora shaped and changed American history as we know it today.Including vibrant documentary photography, features throughout highlight interviews with chefs and luminaries, additional notes on ingredients and historical context, and expert chef’s tips. At the heart of the book are Chef Todd’s inspired recipes, including:Peanut and Mustard Greens Soup with Ginger and TomatoHaitian Oxtail with Beef Broth and PiklizGrilled Shrimp Mojo with Black Bean Puree and Toasted RiceGrilled Quail Tacos with Mole PoblanoScallion and Smoked Cheddar Cornbread Fritters with Red Pepper HoneyPeach Cobbler with Butter Pecan Ice CreamBuffalo Style Frog Legs or Chicken Wings with French Onion Ranch Dressing7-Up CakeChicago-Style Beach SpaghettiBBQ Shrimp with Garlicy French Bread and Parsley ButterBeignets with Espresso Powdered SugarFrom page to glorious page, Todd’s deep knowledge and vivid storytelling remind us that cooking and sharing food is a joyous way to connect with history, culture, and each other. Read more

Original Moroccan Tagine Recipes for You and Your FamilyIt is time for you to travel into the depths of the Moroccan cuisine and discover its hidden secrets and mouth-watering recipes. Who said you do not get to taste and fall in love with the amazing and famous Moroccan Tagines without visiting Morocco? Now, you will have it in your home and in your own kitchen.Bonus RecipesThis recipe book is strictly about Moroccan Tagines, but what is a Moroccan Tagine without Moroccan bread and preserved lemons? Grab a copy of book now and get them for free!==> Wait No More! Grab The Best Tagine Recipes TODAY, and start enjoying cooking again! Read more

“A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America’s most knowledgeable food person and her books are full of insight, passion and brilliance.”—Anthony Dias Blue, CBS Radio, NY“I think she’s one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.”—Craig ClaibornePaula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land. Read more

A transportive, highly personal cookbook of 100 West African-influenced recipes and stories from Top Chef finalist Eric Adjepong.“Sankofa” is a Ghanaian Twi word that roughly translates to the idea that we must look back in order to move forward. In his moving debut cookbook, chef Eric Adjepong practices sankofa by showcasing the beauty and depth of West African food through the lens of his own culinary journey.With 100 soul-satisfying recipes and narrative essays, Ghana to the World reflects Eric’s journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Eric includes traditional home-cooked meals from his mother, like a deeply flavorful jollof rice and a smoky, savory kontomire stew thick with leafy greens, alongside creative dishes influenced by his culinary education, like a sweet summer curried corn bisque and sticky tamarind-glazed duck legs.Full of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, Ghana to the World shows readers how the unsung story of a continent’s cuisine can shine a powerful light on one person’s exploration of who he is as a chef and a man. Read more

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These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen. Read more

Do you love the smell of freshly baked bread every time you pass a bakery?Does it bring back memories or inspire you in other ways?Would you like to make your own delicious bread at home and experience that aroma every day? Bread is something we can all relate to. It is one of the greatest staple foods in existence and almost every culture in the world has its own version of it. You will find bread participating in every kind of meal as well, from breakfast through to late-night snacks, often providing a cheap and filling solution to mealtimes. Recently, artisan bread has become more popular and now you can learn them for yourself.Inside the pages of Artisan Bread Cookbook: Artisan Bread Baking Recipes for Beginners, Easy Steps How to Make Healthy and Delicious Bread at Home, you will discover:•Simple instructions to help you bake tasty bread•How to fix problems when baking•Equipment you will need•100% whole wheat recipes•Traditional recipes like French bread, croissants, and others•No-knead loaves•Vegan and gluten-free recipes•And lots more…This book provides the clearest and simplest instructions for baking a wide range of bread so that even a complete beginner can start baking awesome and delicious loaves and other treats right away.Imagine that aroma of freshly baked bread in your kitchen whenever you want it? You can do it easily with the Artisan Bread Cookbook.Scroll up and click Add to Cart for your copy now! Read more

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A NEW YORK TIMES BESTSELLERNAMED A BEST BOOK OF THE YEAR BY NPRThis is the first major Gullah Geechee cookbook: Emily Meggett, the matriarch of Edisto Island, shares the recipes and the history of an essential American communityThe history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. Today, this Lowcountry community represents the most direct living link to the traditional culture, language, and foodways of their West African ancestors.Gullah Geechee Home Cooking, written by Emily Meggett, the matriarch of Edisto Island, is the preeminent Gullah cookbook. At 89 years old, and with more than 50 grandchildren and great-grandchildren, Meggett is a respected elder in the Gullah community of South Carolina. She has lived on the island all her life, and even at her age, still cooks for hundreds of people out of her hallowed home kitchen. Her house is a place of pilgrimage for anyone with an interest in Gullah Geechee food. Meggett’s Gullah food is rich and flavorful, though it is also often lighter and more seasonal than other types of Southern cooking. Heirloom rice, fresh-caught seafood, local game, and vegetables are key to her recipes for regional delicacies like fried oysters, collard greens, and stone-ground grits. This cookbook includes not only delicious and accessible recipes, but also snippets of the Meggett family history on Edisto Island, which stretches back into the 19th century. Rich in both flavor and history, Meggett’s Gullah Geechee Home Cooking is a testament to the syncretism of West African and American cultures that makes her home of Edisto Island so unique. Read more

“Opie delves into the history books to find true soul in the food of the South, including its place in the politics of black America.”—NPR.org   Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community.   “Opie goes back to the sources and traces soul food’s development over the centuries. He shows how Southern slavery, segregation, and the Great Migration to the North’s urban areas all left their distinctive marks on today’s African American cuisine.”—Booklist   “An insightful portrait of the social and religious relationship between people of African descent and their cuisine.”—FoodReference.com Read more

Have a beautiful experience of the bold and irresistible flavors of Puerto Rican cuisine in this comprehensive cookbook that brings the Caribbean to your kitchen. Whether you're searching for authentic Puerto Rican recipes or modern twists on classics, this book has it all, making it the perfect resource for home cooks, food enthusiasts, and anyone curious about Puerto Rican culture.Packed with traditional recipes, this cookbook highlights the essence of Puerto Rican cooking—vibrant, flavorful, and rooted in history. From crispy Alcapurrias (fried fritters) to creamy Flan de Coco (coconut flan), these dishes are sure to tantalize your taste buds and impress your loved ones.What You’ll Find Inside:Authentic Puerto Rican Snacks and Appetizers: Crispy Tostones (twice-fried plantains), golden Sorullitos de Maíz (cornmeal fritters), and irresistible Bacalaitos (codfish fritters).Hearty Main Dishes: Enjoy the savory perfection of Lechón Asado (roast pork), comforting Pollo Guisado (stewed chicken), and the iconic Arroz con Gandules (rice with pigeon peas).Delectable Desserts: Indulge in Tres Leches Cake, Dulce de Leche Casero (homemade caramel), and Guava and Cheese Pastelitos.Refreshing Drinks: Sip on classic Piña Colada, creamy Coquito (Puerto Rican eggnog), and tangy Guava Lemonade.Budget-Friendly 4-Week Meal Plan: Save time and money with easy meal planning, including shopping lists and tips for reusing leftovers.Why This Cookbook?Easy-to-Follow Instructions: Designed for beginners and experienced cooks alike, with detailed steps to ensure success every time.Ingredient Substitution Guide: Can’t find certain ingredients? We’ve got you covered with simple swaps to keep the flavors authentic.Rich Cultural Insights: Learn the history and traditions behind each dish, connecting you to the heart of Puerto Rican heritage.Budget-Friendly Cooking Tips: Reuse leftovers, stretch ingredients, and create meals that are both affordable and delicious.This isn’t just a cookbook—it’s an experience. Each recipe invites you to savor the vibrant ingredients, bold spices, and rich culinary traditions that make Puerto Rican cuisine so special. Whether you’re hosting a festive gathering or whipping up a quick weeknight dinner, this book has all the inspiration you need.*Let’s get cooking, ¡Buen provecho!puerto rican cookbookpuerto rican cookbook 2025the easy puerto rican cookbookpuerto rican cookbookspuerto rican cook bookpuerto rican cook bookpuerto rican cookbook 2025puerto rican cookbookspuerto rican cookbook Read more

JAMES BEARD AWARD WINNER • Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue.“Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long.”—Jessica B. Harris, food historian, journalist, and public speakerIACP AWARD FINALIST • LONGLISTED FOR THE ART OF EATING PRIZE • ONE OF THE BEST COOKBOOKS OF THE YEAR: The New Yorker, The New York Times Book Review, The Washington Post, Bon Appétit, NPR, San Francisco Chronicle, Food Network, Vogue, Delish, The Guardian, Smithsonian Magazine, Salon, Town & CountryIn this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists “see the real Zanzibar” by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew).Through Hawa’s writing—and her own personal story—the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary. Read more

Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.NAMED ONE OF THE BEST VEGETARIAN COOKBOOKS OF ALL TIME BY BON APPÉTITBlending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking. Read more

A Ghanaian Cookbook with pictures and step-by-step recipes that anybody can replicate seamlessly and effortlessly. Whether you are new to the foods of Ghana or merely looking to hone your cooking skill, this cookbook is surprisingly useful to everyone.Chidi, a celebrity chef from Africa focuses on Ghanaian foods, writing not just to inform but to also entertain. Using close to 200 photographs, this cookbook explains in detail, how to make Ghanaian foods.While the focus is always on recipes, this cookbook also added information about measurement and Ghanaian food ingredients, making it easy for anyone to identify and purchase them easily.You will find chapters forGhanaian Soup RecipesYam RecipesRice RecipesStews and SaucesFufu RecipesDrink RecipesPlantain RecipesBeans RecipesSnack RecipesAnd many more...Ghana is a country to several ethnic groups sharing similar staple foods and recipes. Most of the staple foods you find in Ghana are easily sourced in other parts of the world.In this Ghanaian cookbook, the author shares most of the popular foods in Ghana with easy-to-find ingredients. Read more

The acclaimed food writer and photographer explores the rich and varied cuisine of Morocco in this sumptuously illustrated cookbook. With a wide range of exotic flavors and cooking styles, Morocco includes eighty recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food. Here you will discover piquant appetizers like cumin-spiced potato fritters, classic tagine and couscous entrees, stuffed pastries like Seafood Pastilla, fragrant sweets like Honeyed Phyllo Triangles Stuffed with Almonds, and, of course, Mint Tea. Drawing on culinary traditions from across Morocco’s diverse geography—from the Atlantic and Mediterranean coasts to the Sahara Desert—this beautiful collection of recipes surprises and inspires the home cook. Gorgeous photographs of such iconic Moroccan scenes as the markets of Marrakech and the date-filled oasis of Zagora capture the many flavors of this sun-splashed country. Read more

♥♥♥ 111 Authentic Recipes from the Heart of Southern Africa !!!Discover the bold, diverse, and soulful flavors of Namibia in this definitive culinary collection. The Ultimate Namibian Cookbook brings together 111 authentic, time-tested recipes that showcase the richness of Namibian culture—from tribal traditions to colonial influences, from the arid desert to the Atlantic coast.This is not just a cookbook—it is a cultural passport to one of Africa’s most captivating and underexplored cuisines.Inside this essential volume, you’ll find:✅ Traditional Tribal Recipes – Explore indigenous dishes such as Oshifima (millet porridge), Omutete (wild spinach), and Eembe jam, cherished by generations.✅ Meat & Game Specialties – From kapana (street-style grilled meat) to expertly prepared venison and biltong, embrace Namibia’s carnivorous core.✅ Seafood from the Skeleton Coast – Learn to prepare grilled kabeljou, smoked mackerel, and other treasures from Namibia’s Atlantic waters.✅ German & Afrikaner Influences – Delight in colonial-era classics like Apfelstrudel, schnitzel, and vetkoek—recipes that blend Europe and Africa on one plate.✅ Sweet Treats & Beverages – Savor mahangu cakes, fat cakes, and home-brewed oshikundu—simple pleasures with deep roots.✅ Cultural Notes & Cooking Tips – Each recipe includes background, regional insight, and practical advice for authentic results in any kitchen.Whether you are Namibian by heritage or curiosity, this cookbook offers a unique and comprehensive culinary journey into a land where flavor meets tradition.Perfect for: Food lovers, heritage cooks, culinary explorers, and anyone seeking an authentic, untold culinary narrative from Southern Africa.Order your copy today—and bring the spirit of Africa to your kitchen! Read more

This is a complete, beginner-friendly Nigerian cookbook for some of the most popular Nigerian foods.This is a cookbook with step-by-step picture-accompany recipes that anyone could follow with ease!As a chef living in Nigeria, Chidiebere has tried his hands on hundreds of Nigerian foods and in this book, has shared some of recipes that are most popular in Nigeria.Nigerian rice recipesNigerian soup recipesSwallow recipesLocal Nigerian food recipesBreakfast recipesYam recipesSmall chops/snacksNigerian drinksDecoration tipsBy using image pointers to showcase ingredients used in this Nigerian cookbook and dedicating six pages to foodstuff and ingredients, this chef from Nigeria has laid to rest the challenge of identifying Nigerian foodstuff and ingredients, forever.For most people in Europe and America, identifying Nigerian food ingredients has always been a chore, using over 100 picture, this Nigerian cookery book has solved that problem, forever.Some Nigerian food recipes in this cookbook include:Jollof Rice, Fried rice, Tomato Stew, Banga Rice, Coconut Rice, Egusi Soup, Ogbono Soup, Ofada Sauce, Bitter leaf soup, Nsala Soup, Miyan Kuka, Moi Moi, Pepper soup, Porridge yam, Meat Pies, Yamarita, Atama Soup, Oha Soup, Edikaikong Soup, Okro Soup,... and several othersYou will also find recipes for Nigerian locally made snacks and drinks.By using step by step picture-accompanying recipes, this Nigerian cookbook shows you how to make all the foods listed above and several others.Whether you are Hausa, Igbo, Yoruba or one of the other ethnic groups from Nigeria, this is the right cookbook for you.Chidiebere Anegbu is a Nigerian celebrity chef, food blogger and writer. As an author of some of the most popular Nigerian cookery books and evergreen food blogger, you are certainly getting the best Nigerian Cookbook in the market. Read more

Travel Like a Local is a series of travel guidebooks written by local experts to help travelers explore new places like an insider. From learning about the culture and customs to finding the best restaurants and attractions, these guidebooks provide comprehensive information to ensure a hassle-free unforgettable journey. Each guidebook is packed with insider tips and recommendations, tailored specifically to the location, so you can make the most of your time and truly get to know the destination. With The Travel Like a Local Guidebooks you’ll get the most out of your travels.Travel Like a Local Cape Town, South Africa by Author Michele Olieslager offers first-hand and personal insight into the best ways to visit this beautiful country. Read more

Southern Africa is not only characterized by its exquisite local fare but also as a melting pot of international influences. Consequently, one may experience a fusion of styles and tastes originating from Germany, France, the Netherlands, Britain, India, Portugal, Asia, the Middle East, Malaysia and countless others who have shared their unique gastronomic creations. However, Southern African natives possess enticing and distinctive indigenous creations steeped in tradition, culture, and flavor. “Southern African Dishes You Must Try” proudly presents thirty topnotch South African staples crafted using locally sourced ingredients tailored just for you. Prepare to explore and indulge in the colorful mosaic of Southern African cuisine! Read more