Traditional South African Cooking

Nonfiction, Food & Drink, International
Cover of the book Traditional South African Cooking by Magdaleen van Wyk, Penguin Random House South Africa
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Author: Magdaleen van Wyk ISBN: 9781432304331
Publisher: Penguin Random House South Africa Publication: August 14, 2014
Imprint: Struik Lifestyle Language: English
Author: Magdaleen van Wyk
ISBN: 9781432304331
Publisher: Penguin Random House South Africa
Publication: August 14, 2014
Imprint: Struik Lifestyle
Language: English

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. 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 by the addition of local ingredients and the introduction of innovative (at the time) cooking methods resulted in an original and much-loved cuisine. This book also features interesting snippets about our forebears’ way of life.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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. 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 by the addition of local ingredients and the introduction of innovative (at the time) cooking methods resulted in an original and much-loved cuisine. This book also features interesting snippets about our forebears’ way of life.

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