Savannah to Sea. Fine cuisine under an African sky

Savannah to Sea. Fine cuisine under an African introduces starters and snacks, main courses with white and red meat, fish and seafood, and game, baked delights, and desserts and sweet treats.
Verster, Nico
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22,50 € *

Title: Savannah to Sea
Subtitle: Fine cuisine under an African sky
Author: Nico Verster
Publisher: Randomhouse Struik
Imprint: Lifestyle
Cape Town, South Africa 2014
ISBN 9781432302313 / ISBN 978-1-4323-0231-3
Hardcover, dustjacket, 24 x 24 cm, 160 pages, throughout colour photos


Nico Verster's gastronomic adventures in a beautiful beachside boutique hotel, on a rocky outcrop above a pristine beach in Hermanus in the Western Cape, Birkenhead House, were some of the sources of his book. The lodges and hotels the chef worked at represent all things grand, from the splendour of its ocean views, dramatic location and close-up whale-watching vantage point, to the charm and outright glamour of its luxuriously appointed decor. It is a chef's paradise and Nico Verster wanted to illustrate the vast beauty and richness of culinary South Africa, using traditional and new techniques to make inspirational, yet easy-to-cook main dishes and light meals with real flair. It required highly sophisticated fine cuisine with fresh produce from the harbour every morning and beautiful organic cheese and wine from neighbouring boutique wine estates. Think true African cuisine with a touch of Malay, fresh rock lobster with scallop coral herb butter and grilled limes, Walker Bay oysters and spicy bobotie with home-made peach chutney. The 55 recipes in this beautiful book feature Nico’s culinary signature of elegance.

Content: Savannah to Sea. Fine cuisine under an African sky

A Chef's Life
Leadwood and Aloes (Starters)
Springbok and Coral (Main dishes and light meals)
Monkey Orange and Baguette (Baked goods)
Marula and Acacias (Desserts and other sweet treats)
Index of Recipes
Conversion Chart