Louise Castle reckons there’s no better
cookbook than that issued by the legendary
Harry’s Bar in Venice.
Published on: 22 Feb 10
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Carly Goncalves is inspired by the unconventional thinking of US chef Grant Achatz.
Published on: 01 Feb 10
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Peter Tempelhoff explains why a book on
sous vide cooking is not just for professionals.
Published on: 01 Jan 10
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Kook en Geniet reminds Bertus Basson of a kinder, gentler age.
Published on: 01 Dec 09
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John Maytham appreciates the work of
Jeffrey Steingar ten for making food fun.
Published on: 02 Nov 09
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Evan Goldstein’s Perfect Pairings has
greatly assisted local chef Philippe
Wagenfuhrer to understand food and
wine pairings better.
Published on: 01 Oct 09
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Acclaimed local chef Chantel Dartnall believes Michel Bras’s
Essential Cuisine is indispensable.
Published on: 01 Sep 09
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Elizabeth David’s writings were hugely influential on acclaimed
chef Margot Janse.
Published on: 03 Aug 09
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AA Gill's anthology of travel essays will leave you hungry for more. By Fortunato Mazzone.
Published on: 01 Jul 09
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At the Crillon and at Home shows French cooking is still among the best in the world. By Peter Veldsman.
Published on: 01 Jun 09
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Schott’s Food & Drink Miscellany defies description other than being thoroughly enjoyable. By David Biggs.
Published on: 01 May 09
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African Salad is as much an insight into
a nation’s psyche as it is a cookbook. By Peter Goffe-Wood.
Published on: 01 Apr 09
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The flavours of hot , sour, salty and sweet come together
like never before in Tom Kime’s
Exploring Taste & Flavour.
Published on: 17 Mar 09
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The rigorous approach to cooking as advocated in
Thomas Keller’s Bouchon results in meals of outstanding quality.
Published on: 01 Feb 09
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Turn the pages, and you will find
blatjang and
bobotie, tomato
bredie and chicken curry, pickled fish and
tameletjie, all sharing space with genteel contributions like Mrs Versfeld's almond cake, Mrs Daniel Cloete's cheese straws and Mrs Hiddingh's guava jelly.
Published on: 27 Jan 09
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Ruth Reichl’s Garlic and Sapphires offers a fly-on-the-wall account of life as the New York Times food critic.
Published on: 06 Jan 09
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Claudia Roden's
The Book of Jewish Food is that rarest of books, an encyclopaedia that reads like a novel.
Published on: 06 Jan 09
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Marian McNeill’s The Scots Kitchen is one of the best introductions to Scottish culinary tradition.
Published on: 06 Jan 09
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Taking up Madhur Jaffrey’s Invitation
to Indian Cooking has led to a lifelong
voyage of discovery.
Published on: 09 Dec 08
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Unusual tribute is paid to the
great Nelson Mandela in the form of
Anna Trapido’s Hunger for Freedom.
Published on: 22 Oct 08