Publisher's Synopsis
Which dishes come to mind when you think about South African cooking: sosaties braaied over an open fire; a thick bredie; a sweet Malay curry? You'd be right with all of these. But you'd be right with spaghetti Bolognese, veal schnitzel, or even roast beef and Yorkshire pudding. The fact is that cooking in South Africa is as international as the ancestors of modern South Africans. It is this cosmopolitan background that is reflected in this cookbook. Here is a guide truly for South African cooks: not just a book about bredies and boboties, but one that uses the wealth of available ingredients to create the wonderful international heritage of cooking that South Africa has made her own.
