Traditional South African Cooking

The art of South African traditional cuisine is a unique blend of the culinary art of many different cultures.
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Book title: Traditional South African Cooking
Authors: Pat Barton; Magdaleen van Wyk
Publisher: Random House Struik
Imprint: Lifestyle
5th revised edition. Cape Town, South Africa 2014
ISBN 9781770074071 / ISBN 978-1-77007-407-1
Softcover, 21 x 28 cm, 144 pages, 80 colour photos


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, the Dutch, French, German and British settlers, as well as the Malays who came from the East, all brought their own recipes to this country. Modern South Africans are fortunate to have a rich culinary heritage, built up from the cuisines of many different nations. While no dish can be said to be peculiarly South African, the subtle adaptation of these 'imported' recipes in the addition of local ingredients and the introduction of innovative cooking methods have made for an original cuisine. Get familiar with South African soups, starters and snacks, fish and seafood, poultry, meat, game and game birds, vegetables, salads and side dishes, desserts, biscuits, scones, cakes and sweet tarts, bread and rusks, sweets and sweetmeats, preserves, jams and jellies, pickles and chutneys, fruit drinks, beers and liqueurs.

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