For Reuben Riffel, food is time travel.
As he says; “It is a vehicle that has the power, through smells, tastes, colours and shapes, to take us back to another time”.
His upbringing has shaped this remarkable chef in a very profound way.
He explains, “Food evokes memory and emotion like nothing else, especially when these are connected [...]
This cookery book is by Ruth Watson. I have a soft spot for Ruth. I love her recipes and I really like they way she writes them up. I feel she is chatting to me like an old friend.
Ruth has an interesting background. She ran a hotel and restaurant for many years in Britain.
It was [...]
Tomato Curry.
Simon Hopkinson is one of my favourite food writers. His other cookery book, Roast Chicken and Other Stories, hoovered up a clutch of international awards. That’s not a surprise, it’s a little gem.
But it’s ‘Week In Week Out’ that I want to take a look at today. Simon doesn’t like modern food fads. He [...]
Falling cloudberries, gravadlax and strawberry tops, my grandfather’s chips, cinnamon and orange blossom water, rice pudding, spare ribs and stroganoff, rose petals and jasmine in the summer, these are just some of Tessa Kiros’s food memories.
These memories are a taste of what’s to come if you get your hands on Falling Cloudberries.
This cookery book is [...]
Food has risen from its functional position in our lives to a point now where it’s all about lifestyle.
We’ve got celebrity chefs, cookbooks galore, TV shows, food fairs and exhibitions and designer kitchens that bear no resemblance to the rooms our grandparents cooked in.
We have gadgets that are made from space age materials, technology that a scientist 30 years [...]
Yotam Ottolenghi got his masters in philosophy at the University of Tel Aviv and became a journalist on a daily newspaper.
He threw it all in, presumably after philosophising about it, and came to London and trained as a pastry chef in some of London’s top restaurants, including Rowly Leighs’ Kensington Place.
He then opened a series of [...]
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This cookbook is the story about a families journey from Cape Town city life to the good life on an organic farm.
The author believes that fresh ingredients are at the core of good food. What she discovered in a short period of time after arriving on the farm, was that real organic farming, without chemicals, pesticides and [...]
This cookery book is as much about a way of life as it is about recipes.
It follows the lives, and the food in the lives, of six generations of women in the Palmer family.
The Palmer farm is located in the middle of the Great Karoo, which means that you have to live in accordance with [...]
Tina Bester says of her new book Comfort, “It’s filled with recipes that offer the culinary equivalent of a lovely long hug”.
Comfort embraces nostalgic old fashioned food recipes and gives them a unique modern twist.
The books invites readers to cocoon at home and prepare hearty wholesome food for the ones they love. I think she has [...]
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 [...]
Sophia Loren describes this book as ” a delightful cookbook, a unique collection of mainly South African recipes and some others, lovingly presented.”
South Africa’s most famous white woman, Evita Bezuidenhout, is one of the few people able to launch a cookbook and take us through the gory details of her diet at the same time, as [...]
Sprigs Entertain is a new cookbook by Clare and Fiona Ras
Clare and Fiona are sisters, they are also twins. They have been running Sprigs in Durban, for the last ten years, to great acclaim.
And gosh, can these women cook. Their book is positively inspiring. It is bursting with simple tasty recipes, beautifully photographed.
The sisters believe food is all about [...]
What a stunning cookbook.
For starters, the production is exquisite. I wanted to lick the pages. The content is fascinating. The author, Phillippa Cheifitz, takes us through all the significant food cultures which are a part of the fabric of food in South Africa.
And what a melting pot it is; Jewish, Afrikaner, Indian, Greek, Italian, Asian, [...]
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