Bloke, a cookbook by Jason Comins.

No sissy food shot for this blokey front cover.

Jason Comins is a lucky South African. He got to study at the Ballymaloe Cookery School in County Cork, Ireland. What’s the big deal about this place? it’s simply amazing. Their philosophy is about using honest to goodness ingredients cooked to perfection not overly interfered or dickied up.  The food I’ve eaten at Ballymaloe has a special place in my heart.

So I approached this book with a big grin on my face and I’m glad to report I was still smiling  at the end.

Bloke is Jason’s first cookery book and I loved it. It’s all about going back to basics. It’s the food we all love to eat. It is aimed at men, but I loved reading it. Man, woman or child, we all could learn a thing or two from the contents.

The photography is perfect, and Russel Wasserfall’s depiction of poultry, fish, meat, breads and desserts leaves you wanting to just get into the kitchen and roll up your sleeves. The simplicticity of the images are  breathtaking.

One of the most unusual chapters is on how to build and use an outdoor brick oven that will bake bread, pizzas, stews, roast chickens and casseroles with woodfire providing the heat.

I know at least five men who would love to built one of these by hand.  The recipes are all about  homecooking at its best.

Tongmasters go on a fire mission in Bloke.

Jason has a wonderful down to earth approach there is nothing show offy about the recipes, and he  makes it seem like fun.

Different sections have catchy titles. Built for comfort, dough nation, fire mission, fleshy parts,  return to base, slow burn, dessert storm and riding shotgun.  Sure to please the blokey brigade.

To quote Jason; “When it comes to food, it’s no longer cool for men to stare in confusion at pots and other kitchen stuff, meekly offering to wash dishes in exchange for meals. Social acceptance hinges on having a few killer recipes up your sleeve and a passing knowledge of what does what in the kitchen.”

I couldn’t agree more.

Bloke, a cookbook by Jason Comins. Concept and Photography by Russel Wasserfall. Published by Jacana Media. Price R185.