Traditional South African Cooking

Pat Barton, Magdaleen van Wyk

A collection of well-known South African recipes that will enable the modern cook to continue the tradition and produce the same delicious meals that our ancestors used to enjoy
Date Published :
March 2015
Publisher :
Penguin Random House South Africa
Language:
English
Format Available    QuantityPrice
Paperback
ISBN : 9781432303471

-
+
In stock
$18.95

Overview
-

Anyone who longs for a beloved grandmother’s famous milk tart or melkkos, or a great aunt’s delicious bobotie or vetkoek, should have this book in his or her kitchen! Traditional South African Cooking is a collection of well-known South African recipes that will enable the modern cook to continue the tradition and produce the same delicious meals that our ancestors used to enjoy.

South African cuisine is a unique blend of the culinary art of many different cultures. Dutch, French, German and British settlers, as well as the Malays who came from the East, all brought their own recipes to this country. The subtle adaptation of these ‘imported’ recipes by the addition of local ingredients and the introduction of innovative (at the time) cooking methods resulted in an original and much-loved cuisine that still sits comfortably alongside contemporary cooking.

Soups, Starters & Snacks; Fish & Seafood; Poultry; Meat; Game & Game Birds; Vegetables, Salads & Side Dishes; Desserts; Biscuits, Scones, Cakes & Sweet Tarts; Bread and Rusks; Sweets & Sweetmeats: Preserves, Jams & Jellies; Pickles & Chutneys; Fruit Drinks, Beers & Liqueurs; Index.

About The Author
-

PAT BARTON is a freelance writer, editor and translator and has collaborated on a number of cookbooks. She also compiled the original The Complete South African Kilojoule, Calorie and Carbohydrate Counter also published by Struik.

Magdaleen van Wyk, well known for her flair and imaginative use of fresh ingredients, has a sound base for her cookery writing with a range of postgraduate qualifications in dietetics and nutrition. As well as many years lecturing experience in these subjects at the University of Stellenbosch, she is the author of a number of cookbooks.

More from this publisher