Cape Malay cuisine has its roots in the 17th century, and combines the influences of exiles from the Dutch East Indies with the indigenous herbs and spices of the South African Cape.
Book Description
Editorial Reviews
About the Author
Sonia Allison is one of Britain's leading cookery writers with over 100 books to her name. She has had many titles published in the United States mainly by St Martin's Press. Myrna Robins is one South Africa's leading cookery writers and the acknowledged authority on the cuisine of the Cape Malay community.
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Most Helpful Customer Reviews
1 of 2 people found the following review helpful:
4.0 out of 5 stars
cape malay cookbook,
By Dr. Ruth Goldberg (Scarsdale, NY USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: South African Cape Malay Cooking (Paperback)
Just what I wanted to evoke my memories (both taste and visual) of the Cape
0 of 1 people found the following review helpful:
5.0 out of 5 stars
Masterpiece,
By Frieslander (Bogota, D.C., Colombia) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: South African Cape Malay Cooking (Paperback)
This book is the bible of Cape Malay cooking. The recipes are well explained and accurate!
0 of 1 people found the following review helpful:
4.0 out of 5 stars
different stuff,
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Amazon Verified Purchase(What's this?)
This review is from: South African Cape Malay Cooking (Paperback)
This is an easy book to use.
Takes me back to South Africa. For the regular joe the food is to too far outside the box so for something different on the table this was a great buy.
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