Magdaleen van Wyk
Auteur de The Complete South African Cookbook
A propos de l'auteur
Œuvres de Magdaleen van Wyk
Kook Suid-Afrikaans 1 exemplaire
Étiqueté
Partage des connaissances
- Date de naissance
- 1942-07-15
- Sexe
- female
- Nationalité
- South Africa
- Lieu de naissance
- Johannesburg, South Africa
- Études
- University of Stellenbosch
- Professions
- Academic
Membres
Critiques
Statistiques
- Œuvres
- 11
- Membres
- 76
- Popularité
- #233,522
- Évaluation
- 4.0
- Critiques
- 2
- ISBN
- 23
- Langues
- 1
Expect traditional South African cooking the way your grandmother’s housekeeper used to do it, when the old “Blue Book” was the kitchen Bible.
You won’t find exotic dishes like giraffe carpaccio or snoek sashimi; forget about fat-free this or carb-free that, about steaming and grilling — our national cuisine is rich, tasty and calorific, saturated in carbohydrates, fats, spices and sugar.
Ideal for both the amateur cook and the professional, the book takes nothing for granted: it includes all the basic recipes for sauces, stocks and pastry, then explains how to combine these into — for example — a cream of waterblommetjie soup. Bredies, biryanis and boboties are covered, together with brief notes about their history, and usual accompaniments.
For the most part, South African dishes are an enticing and unusual collaboration of Eastern fusion with German carnal innovations, married to Victorian excellence. In a word: Yum.… (plus d'informations)