48 pp. Illus. with woodcut plates at each chapter heading. Pictorial pinkish wrappers. First Edition. Seychelles: Dept. of Tourism and Information, 1960.
A very scarce work on the food of the Seychelles (the first ever published), in English but with French recipe names. The book uses many of the ingredients local to the remote Indian Ocean, to instruct the reader how to make 84 traditional dishes like ananas Seychellois, gateau coco, coq au lait du coco, soupe auz crabes, turtle soup, raie en curry, filet de cacatois frit, gros bourgeois de l'Isle de Mahe, etc. There are several Creole dishes, and recipes using tropical fruits and vegetables such as manioc and snake gourd. Stains to wrappers, else very good.
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