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Terroir: The Cookbook

Terroir: The Cookbook

Terroir is not a cookbook for chefs, but for anyone wanting to stretch themselves creatively and technically In the kitchen.
21210
978-1-4323-0255-9
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Title: Terroir
Subtitle: The Cookbook
Author: Michael Broughton
Publisher: Random House Struik
Imprint: Lifestyle
Cape Town, South Africa 2014
ISBN 9781432302559 / ISBN 978-1-4323-0255-9
Hardcover, 19 x 24 cm, 224 pages, throughout photographs

Description:

Ten years ago, Terroir was at the heart of Stellenbosch's emerging food and wine culture, playing an integral part in putting the region on the culinary map while giving Franschhoek, long considered the gourmet capital of the Cape, a run for its money. Terroir was instrumental in helping to kick-start the food revolution along South Africa's oldest wine route, with the historic university town of Stellenbosch at its heart. When it first opened its doors in 2004 there were only one or two reputable restaurants along the R44 route. Today, Terroir is in excellent company with the region boasting the largest concentration of award-winning restaurants, top chefs and gourmet outlets, from bakeries to butcheries. Stellenbosch has become a great back yard for food lovers.

Content: Terroir. The Cookbook

Introduction
My food philosophy
Amuse-bouche
Starters
Mains
Desserts
Petit fours
Breads
Stocks, sauces and other basics
Glossary
Index


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