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The Food and Cooking of South Africa: Ingredients, Techniques, Traditional Recipes
Connolly Fergal
€ 32.99
€ 30.93
FREE Delivery in Ireland
Description for The Food and Cooking of South Africa: Ingredients, Techniques, Traditional Recipes
Hardcover. A collection of South Africa's best-loved dishes, shot on location, from Plattenberg Bay to the Karoo Desert. Featuring sizzling braais, slow-cooked campfire potjies, boboties, sosaties, sambals, bunny chows and Boerewors, it is a celebration of the cooking traditions of this rainbow nation of African tribes, settlers and immigrants. Num Pages: 160 pages, over 300 photographs. BIC Classification: 1HFMS; WBN. Category: (G) General (US: Trade). Dimension: 241 x 290 x 23. Weight in Grams: 1064.
This book features 50 authentic recipes from a vibrant and diverse cuisine. It is a collection of South Africa's best-loved dishes, shot on location in some of the country's most beautiful regions, from Plattenberg Bay to the Karoo Desert. Featuring sizzling braais, slow-cooked campfire potjies, boboties, sosaties, sambals, bunny chows and Boerewors, this is a stunning celebration of the cooking traditions of this rainbow nation of African tribes, settlers and immigrants, from grilled mealies or Cape Malay curries to Dutch Colonial cookies and puddings. This book celebrates the astonishing breadth, variety and rich historical inheritance of South African food. With ... Read more
This book features 50 authentic recipes from a vibrant and diverse cuisine. It is a collection of South Africa's best-loved dishes, shot on location in some of the country's most beautiful regions, from Plattenberg Bay to the Karoo Desert. Featuring sizzling braais, slow-cooked campfire potjies, boboties, sosaties, sambals, bunny chows and Boerewors, this is a stunning celebration of the cooking traditions of this rainbow nation of African tribes, settlers and immigrants, from grilled mealies or Cape Malay curries to Dutch Colonial cookies and puddings. This book celebrates the astonishing breadth, variety and rich historical inheritance of South African food. With ... Read more
Product Details
Publisher
Lorenz Books
Format
Hardback
Publication date
2015
Condition
New
Weight
1054g
Number of Pages
160
Place of Publication
London, United Kingdom
ISBN
9780754830573
SKU
V9780754830573
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Connolly Fergal
Fergal Connolly trained at London's Savoy Hotel under the tutelage of Anton Edelman and has a vast knowledge of world food. He has worked extensively in South Africa and has a great appreciation for the traditional and burgeoning food and drink scene of the country.
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