Best of Regional African Cooking

by Harva Hachten

Here is a gourmet's tour of Africa, from North African specialties like Chicken Tajin with Olives and Lemon to Zambian Groundnut Soup and Senegalese Couscous. With over 240 recipes that deliver the unique and dramatic flavors of each North, East, West, Central and South Africa, this is a comprehensive treasury of African cuisine.

Genres: Cooking

274 pages, Paperback

First published December 1, 1997