African cooking comes alive in this marvellous introduction to a vibrant multicultural cuisine. Based largely on beans, grains, and vegetables enhanced with flavourful seasonings, the recipes in Soul and Spice encompass traditional favourites from the Caribbean and Brazil, as well as home-cooked fare from the American South. The book comes full circle with a final chapter on the cooking styles of recent African immigrants to the Americas. An extensive glossary of ingredients makes this a treasured addition to any cook's library.