Verdict: carrot
SUMPTUOUS is exactly that from whichever angle you view it. A beautifully produced cookery book by Marlene van der Westhuizen with stunning photographs by Gerda Genis.
Van der Westhuizen shares her year between a small village in France, Charrox, and a studio in Cape Town. In both she teaches cookery.
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Uitspraak: gebakte wortel
Hester se brood is nie net ‘n resepteboek vir broodbak nie. Dit gaan hier oor “hoe jy met hart en siel die bakproses aanpak”.
Só skryf Madeleine Roux, ook ‘n broodbakker, in ‘n resensie op Die Burger se Boekeblok. Sy het eers die boek vir plesier gelees en daarna die resepte noukeurig bestudeer.
Broodbak is volgens haar ‘n antieke kuns en Hester van der Walt gee dit wonderlik en meesleurend in suiwer Afrikaans weer.
Kosboeke is uiteraard passievol, romanties en met geesdrif geskryf. Niemand skryf kil en koud oor kos nie, al is dit slegs ’n restaurantresensie of ’n gewone handleiding vir die beginner.
Hester van der Walt se boek oor brood is veral geskik vir die bysiende leser. Die buitengewone groot lettertipe (13/18) en klokhelder swart-wit illustrasies deur Lies Hoogendoorn maak die boek aanskoulik en lok die onsekere broodbakker.
Die verhaal is ’n eenvoudige soeke na hoe brood gemaak word. Ja, enigiemand kan in Elizabeth David, of behoede ons, die vloekende Gordon Ramsay se boeke gaan opsoek hoe om brood te bak, maar feit bly jy moet eers self gaan knie en bak om die kuns te waardeer.
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Uitspraak: geglaasierde wortel
Wat is ’n huis sonder ’n moeder, vra die kitch muurversiering in ou huise. Maar wat is ’n huis sonder Kook en geniet?
’n Nuwe volledig hersiene Kook en geniet het onlangs verskyn. Die eerste uitgawe is in 1951 gepubliseer en dit het die klassieke Suid-Afrikaanse kookboek geword.
Hoewel nie so kleurvol soos hedendaagse kookboeke nie, is Kook en geniet ’n staatmaker wat jou als van kook leer.
Wil jy iets nuuts leer, kan jy maar hierin gaan blaai. Kan jy nie ’n eier bak nie? Kyk op bl. 43. Wil jy kreef gaarmaak? Op bl. 116 word verduidelik hoe jy dit doen.
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Verdict: stick
HERE’S yet another passenger on the grow-your-own-food bandwagon of recipe books for the middle classes — to make them feel good about their carbon footprint and help them simplify their lives, get back to basics.
If that sounds snippy, it’s because it was meant to. Superb layout and some useful tips on planning a veggie garden aside, many of the recipes in this book from Home magazine have an extremely tenuous link to the book’s title, unless of course, you have a lot of animals running around outside your back door, waiting for the chop. Or fruit and nut orchards.
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Verdict: carrot, carrot, carrot…
Sprigs in Kloof is one of Durban’s most popular eateries, not only because of their fabulous food, but also because of the wide variety of decadent relishes, accompaniments and other goodies in stock.
Now, inspired by their many years in the food business, the chefs and brains behind Sprigs, Clare and Fiona Ras, have put together Sprigs Entertain.
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Verdict: carrot
To slightly rephrase the back jacket’s own question: what do you get when three South African friends — “a chef, an artist and a stylish woman” — semigrate to France, buy up half a village and set about out-Frenching the French with regards to food, snobbery and style?
Some of the answers are captured between the hard covers of this sumptuously produced coffee-table-cum-kitchen guide to the kind of good living that few have the time, talent or money to pull off.
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Verdict: carrot
The maps to the wineries in the latest edition of The Essential Guide to South African Wines are so accurate as to provide GPS co-ordinates.
The Essential Guide To South African Wines: Terroir & Travel (R195) is the second edition of the illustrated guide to South Africa’s premium wines.
Published by Cheviot, it presents the wine-producing regions in the simple wine pockets system. Individual pockets highlight a specific terroir unit along with local wine styles, providing insight into the specific qualities of each wine-producing area.
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Verdict: carrot
Burbidge’s review is mainly a home-grown carrot, though he does cavil a bit when Featherstone waxes spiritual:
Throughout my childhood, the dusty two-volume Reader’s Digest book of South African gardening sat on the shelf, and I don’t remember anyone consulting it. The line drawings were in black and white and the spines were so stiff you could hardly open them.
Now, with Copenhagen under way, there can be no better time to pick up a copy of Pat Featherstone’s excellent Grow to Live (Jacana). She maintains everybody should grow some of their own food and that doing so is a healthy activity in itself.
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Verdict: carrot
Is it possible for books to radiate ambience? Be My Guest, by Fay Lewis with photographs by Neil Corder, proves that it can happen.
Fay Lewis and Neil Corder used their considerable talent, and flair for food styling, to produce a book that takes it’s reader on a culinary journey through South Africa: brunch on the beach, a cocktail party with Table Mountain as backdrop, a grand dinner in a very stylish dinning room, a braai (barbeque party) under the Bushveld’s starry sky, a picnic in a grassy garden, even a buffet meal in the forest.
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Verdict: carrot
“By the dawn of the new century, Franschoek was firmly established as the food and wine capital of the Cape, if not South Africa …”
With these words author Myrna Robins chose Franschoek’s 18 top culinary destinations and put together a recipe book any South African would be proud to own.
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