R180.00
Cookery in Southern Africa – A landmark South African culinary work blending Cape Malay, Afrikaner, indigenous African and colonial food traditions into one richly detailed historical cookbook.
1 in stock
Cookery in Southern Africa: Traditional and Today by Vida Heard and Lesley Faull is an important and highly collectible South African culinary title that captures the remarkable diversity of Southern African food traditions during the twentieth century. Published in Cape Town by Books of Africa in 1970, this substantial hardcover volume extends far beyond a conventional recipe book, offering readers a fascinating exploration of the culinary influences that shaped South African kitchens over generations.
Cookery in Southern Africa brings together recipes and food customs from a wide range of cultural traditions including Cape Malay cuisine, Afrikaner cooking, indigenous African foodways, colonial European influences, seafood preparation, game dishes, preserves, breads, desserts, and regional beverages. Particularly notable are the sections devoted to traditional cooking methods and the historical development of Southern African cuisine, making this title valuable not only to cooks but also to collectors of Africana, food historians, and researchers interested in cultural heritage.
Recipes range from hearty farmhouse fare and traditional preserves to seafood, wild game, confectionery, and distinctive regional dishes seldom encountered in modern cookbooks. The inclusion of discussions around Bantu food customs and Cape Malay feast traditions within Cookery in Southern Africa adds additional historical and ethnographic interest. The attractive illustrated pictorial boards further enhance the appeal of this edition.
Vintage South African cookbooks from this period have become increasingly sought after, especially substantial reference works that document disappearing regional recipes and traditional preparation methods. Cookery in Southern Africa remains one of the more visually distinctive and historically engaging culinary works produced in South Africa during the era.
Condition – Very GoodÂ
1970 hardcover edition with illustrated pictorial boards. Spine slightly discoloured from age and shelf exposure. Light foxing present. Some pages contain highlighted words within the text. Binding remains sound and the book presents well overall, with clean boards and an attractive vintage appearance.1970 hardcover edition with illustrated pictorial boards. Spine slightly discoloured from age and shelf exposure. Light foxing present. Some pages contain highlighted words within the text. Prior ownership in ink on the front endpaper. Binding remains sound and the book presents well overall, with clean boards and an attractive vintage appearance.






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