Nairobi: Kenway Publications/East African Educational Publishers Ltd., 1993.
Octavo, 152 pages. Text illustrations by David Carnegie. Later printing. The recipes in African Cookery Book represent a cross section of communities in East Africa - Ugandan, Tanzanian and Kenyan and also Asian and European recipes from local ingredients. Tips are given on kitchen storage; nutrition and diets; marketing and storing food and cooking and hygiene. Special consideration is given for individual members of the family including infants, children, adolescents, expectant mothers and the elderly. Bookseller's ticket pasted into back cover. Slight bumping along outer edges, otherwise fine copy. Cookery of Special Insects
Some special insects such as white ants, grasshoppers and locusts were a delicacy among some Africans. Each kind of these insects were caught by experts who used different methods. The insects were boiled in salty water, dried in the sun for preservation and then sold in market places, or kept for future meals. (page 84)