“You have to taste a culture to understand it”
— Deborah Cater
Eat your way around the world!
Jikoni by Ravinder Bhogal
Jikoni takes a playful approach to the worlds larder. Drawing from Ravinder’s Kenyan/Indian heritage and her London upbringing, this book features some truly unique creations, which are sure to dazzle the senses.
The Island Kitchen by Selina Periampillai
A collection of recipes from Mauritius and the Indian Ocean, this book takes inspiration from the colourful markets of Mauritius, the aromatic spice gardens of the Seychelles and the fishing coasts of the Maldives.
In Bibi’s Kitchen by Hawa Hassan and Julia Turshen
A worldwide best seller that recounts stories and recipes from grandmothers (bibis) in eight countries including South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia and Eritrea. The book uses food to teach us about family, war, loss, migration, refuge and sanctuary.
Tastes of Africa by Justice Kamanga
Quite possibly the most used cookbook in our kitchen, it is filled with flavour and described as a gastronomic safari. Each recipe explores the tastes and textures of African cuisine, paired together with dishes influenced by foreign settlers. The book uses simple ingredients, which are widely available to create staple meals.
Falastin by Sami Tamimi and Tara Wigley
An in depth take on Palestinian food with recipes to tantalise your taste buds. Travel through each region with its own distinct identity and discover new flavour combinations. The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen.
Dishoom by Kavi Thakrar, Naved Nasir, and Shamil Thakra
Considered a love letter to Bombay (Mumbai) this book spills the secrets behind the famous London restaurant by learning to make the menu yourself. The book contains beautiful stories and travel photography that will have you planning your next trip to India.
East by Meera Sodha
Easy and delicious vegetarian and vegan recipes influenced by India, Indonesia, Japan, China, Thailand and Vietnam. Each recipe has simple ingredients that are packed full of flavour. East is the vegetable book for people who aren’t vegetarian.
Simply by Sabrina Ghayour
A selection of Persian and Middle Eastern recipes full of fabulous flavour designed to be easy, everyday and simple. This book has many enticing recipes, which look delicious without being overly complicated by using basic ingredients.
Casablanca by Nargisse Benkabbou
Famous for its tasty western classics with a unique Moroccan twist. This books covers everything from tagines to mint tea, giving you an authentic insight into Moroccan cuisine. It effortlessly blends Moroccan spirit and its spices to create recipes that are great for everyday.
Coconut & Sambal by Lara Lee
A traditional selection of 80 vibrant Indonesian recipes and stories about island life littered with beautiful travel photography. A lovely collection of fragrant, colourful and mouth-watering meals from the islands of Indonesia.
Taverna by Georgina Hayden
A focus on Greek Cypriot food with a recipe for every mood and moment. Taverna gives you a taste of the sun soaked Mediterranean lifestyle using ingredients such as feta, olives and oregano to create simple taverna meals.
Braai by Jan Braai
The original go to cookbook on how to create your perfect South African braai (BBQ). From how to make a good fire to cooking with coal and mastering the art of braaing steak. This book will guide you in perfecting your skills on lamb, chicken, pork, fish, bread, vegetables and even a pudding or two.
Colombiana by Mariana Velásquez
This book is a rediscovery of recipes and rituals from the soul of Colombia. The diverse mix of heritages, cultures, and regions that comprise Colombian food can be summed up in one simple concept: More is more. Colombians feed their guests well, and leave them feeling nourished in body and soul. This cookbook draws on traditional methods and techniques but has a modern twist. Colombiana is a gastronomic excursion that reminds us of the power of food to keep tradition alive.