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Author: Zainab Lagardien
Publisher: Random House Struik
Cape Town, 2008
Hardcover, 22x29 cm, 144 pages, throughout colour photographs
Dieses herrliche Kochbuch ist absolut empfehlenswert und die Vielfalt deftiger, pikanter und süßer Speisen und Gebäcke mit Worten kaum zu beschreiben. Nicht mit der indischen Küche zu verwechseln, hat die Kapmalaiische Küche die Eßkultur Südafrikas um einige berühmte Spezialitäten bereichert.
Traditional Cape Malay Cooking gives a unique insight into a cuisine that plays a defining role in South Africa's culinary heritage.
This collection of over 200 delicious recipes covers soups, fish, poultry, meat, curries and bredies, rice, vegetables, sambals and atjars, puddings, cakes, biscuits and breads.
There is also a section on bulk cooking, which is especially useful when catering for functions.
The straightforward and practical instructions will appeal to beginners, accomplished cooks, and anyone who is interested in learning a time-honoured way of cooking that was traditionally passed from mother to daughter.
Traditional Cape Malay Cooking, originally published as Everyday Cape Malay Cooking, is illustrated with sumptuous full-colour photographs and will provide your family with many unforgettable meals.
About the author:
Zainab Lagardien, who was born in the Old District Six, is regarded as a doyenne of Malay cuisine. She has cooked in many well-known Cape kitchens and catered for large functions within the Malay community. She is the author of several cookbooks.