If you’re one of the (many) people whose heart skips a beat when gazing at iconic pictures of the Karoo, or you find yourself longing for the lifestyle of a bygone, gentler time and place, Veld to Fork is sure to find the road straight to your soul. Showcasing the food of a timeless and achingly beautiful landscape, this cookbook is so much more than a mere book of recipes. Each photograph tells a story, whether it is of the delicious dish in question, the spectacular scenics, quaint towns or gritty but welcoming locals. Graaff-Reinet-based chef and guesthouse owner Gordon Wright combines tradition, culinary flair and the freshest of local ingredients to present 82 mouthwatering dishes for every occasion. Naturally an array of meat dishes take pride of place but they are equally matched by soups, side dishes and desserts that will leave you day-dreaming for more, days after you’ve enjoyed them. Not forgetting the preserves and baked goods for which the region is equally famed.

Economic growth does not demand a secret formula. Good development examples now abound in East Asia and further afield in others parts of Asia, and in Central America. But why then has Africa failed to realise its potential in half a century of independence? Why Africa is Poor demonstrates that Africa is poor not because the world has denied the continent the market and financial means to compete: far from it. It has not been because of aid per se. Nor is African poverty solely a consequence of poor infrastructure or trade access, or because the necessary development and technical expertise is unavailable internationally. Why then has the continent lagged behind other developing areas when its people work hard and the continent is blessed with abundant natural resources? Stomping across the continent and the developing world in search of the answer, Greg Mills controversially shows that the main reason why Africa's people are poor is because their leaders have made this choice.