African Cooking
| Introduction: One Man Reads the Many Faces of Africa | Chapter 1 |
| My Continent: A Personal View | Chapter 2 |
| Mock Leg of Venison (Marinated and Larded Braised Leg of Lamb) | |
| Stewed Sweet Potatoes | |
| The Ancient World of Ethiopia | Chapter 3 |
| New Cuisines for New Nations | Chapter 4 |
| In the Highlands of East Africa | Chapter 5 |
| The World of Portuguese Africa | Chapter 6 |
| East and West Meet at the Cape | Chapter 7 |
| Great Cooking from Rich Farms | Chapter 8 |
| On the Track of the Voortrekkers | Chapter 9 |