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. 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, much-loved cuisine. This book also features interesting snippets about the early newcomer's way of life. 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!
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About the Author
Magdaleen van Wyk, a dietician and former lecturer in the Department of Consumer Science and Human Nutrition at the University of Stellenbosch, is well known for her flair and imaginative use of fresh ingredients and has a sound base for her cookery writing with a range of postgraduate qualifications in dietetics and nutrition.
PAT BARTON is a freelance writer, editor and translator and has collaborated on a number of cookbooks. She also compiled the original The Complete South African Kilojoule, Calorie and Carbohydrate Counter also published by Struik.
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2 of 2 people found the following review helpful:
5.0 out of 5 stars
Traditional South African Cooking,
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This review is from: Traditional South African Cooking (Hardcover)
Love it and easy to follow. Pictures are beautiful, and the recipes remind me of my Ouma, when I used to help her in the kitchen when I was a little girl. I use this book often, I have used most of the recipes in this book and my family have enjoyed every meal. Some of the ingredients are hard to come by but I make the most of it and exchange some South African ingredients with some American ones.
0 of 1 people found the following review helpful:
1.0 out of 5 stars
Traditional English South African cooking,
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This review is from: Traditional South African Cooking (Hardcover)
My daughter and I were so excited to get this book and so disappointed to go through it. We wanted traditional South African food- not English food adapted to a South African environment. It is going back to Amazon.
0 of 3 people found the following review helpful:
5.0 out of 5 stars
may not be much help,
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This review is from: Traditional South African Cooking (Hardcover)
I haven't tried to cook any of the recipes but it looks easy and good
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Inside This Book
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shortcrust pastry, pot bread, naartjie peel, smooth apricot jam, milled pepper, milled white pepper, brown vinegar, mealie porridge, moderate coals, chopped fresh mixed herbs, milled black pepper, sugar thermometer, cent power, fresh white breadcrumbs, remove from the stove, castor sugar, almond essence Key Phrases - Capitalized Phrases (CAPs): (learn more)
South Africa, Cinnamon Sugar, Yellow Rice, Chicken Stock, Hum Liqueur, Cold Water Test, Puff Pastry, Dried Naartjie Peel, Fruit Chutney, Cape Town, West Coast, Bean Bredie, Crumbly Mealie Porridge, Must Buns, Flaky Pastry, Middle Ages, Vegetable Stock, Spiced Vinegar Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
shortcrust pastry, pot bread, naartjie peel, smooth apricot jam, milled pepper, milled white pepper, brown vinegar, mealie porridge, moderate coals, chopped fresh mixed herbs, milled black pepper, sugar thermometer, cent power, fresh white breadcrumbs, remove from the stove, castor sugar, almond essence Key Phrases - Capitalized Phrases (CAPs): (learn more)
South Africa, Cinnamon Sugar, Yellow Rice, Chicken Stock, Hum Liqueur, Cold Water Test, Puff Pastry, Dried Naartjie Peel, Fruit Chutney, Cape Town, West Coast, Bean Bredie, Crumbly Mealie Porridge, Must Buns, Flaky Pastry, Middle Ages, Vegetable Stock, Spiced Vinegar Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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