[London?]: Arnold Hodder Africa, 1987.
Small quarto in wrappers (24.5 x 17.5 cm.), v, 182 pages. Bibliography and index. FIRST EDITION. "Complete Kenya cookery has been developed to suit the needs of students following the cookery component of the Secondary Home Economics syllabus. The recipes chosen are representative of different areas of the country and based on foods which are widely available" (jacket copy). Chapters include: Nutrition, Food hygiene, Food storage, Tips for successful cooking, Planning and serving family meals, Breakfast, Light dishes and snacks, Soup, Eggs, One-pot dishes, Stews, Meat, Offal, Poultry, Fish, Cereal-based dishes, Pulses, Tubers, Other vegetables, Sauces, Bread, Cakes and biscuits, Desserts, sweets and puddings, Beverages, Recipes from other countries, Glossary of cooking terms, Glossary of food terms. Tiny bit of spotting to edges of text block, otherwise very good or better in illustrated wrappers. [OCLC locates nine copies of this first edition (just three in the US)].