From Veld to Fork: Slow food from the heart of the Karoo

From Veld to Fork: Slow food from the heart of the Karoo

by Gordon Wright
     
 

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If you’re one of the (many) people whose heart skips a beat when gazing at iconic pictures of the Karoo, or you find yourself longing for the lifestyle of a bygone, gentler time and place, Veld to Fork is sure to find the road straight to your soul. Showcasing the food of a timeless and achingly beautiful landscape, this cookbook is so much more than a mere book

Overview

If you’re one of the (many) people whose heart skips a beat when gazing at iconic pictures of the Karoo, or you find yourself longing for the lifestyle of a bygone, gentler time and place, Veld to Fork is sure to find the road straight to your soul. Showcasing the food of a timeless and achingly beautiful landscape, this cookbook is so much more than a mere book of recipes. Each photograph tells a story, whether it is of the delicious dish in question, the spectacular scenics, quaint towns or gritty but welcoming locals. Graaff-Reinet-based chef and guesthouse owner Gordon Wright combines tradition, culinary flair and the freshest of local ingredients to present 82 mouthwatering dishes for every occasion. Naturally an array of meat dishes take pride of place but they are equally matched by soups, side dishes and desserts that will leave you day-dreaming for more, days after you’ve enjoyed them. Not forgetting the preserves and baked goods for which the region is equally famed.

Product Details

ISBN-13:
9781432302863
Publisher:
Penguin International
Publication date:
09/12/2013
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
160
File size:
28 MB
Note:
This product may take a few minutes to download.

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Meet the Author

Gordon Wright studied law, then went into investment banking before ‘semi-grating’ to the Karoo, where he and his wife Rose opened a guesthouse and a restaurant. The restaurant is rated in the Top 5 in the Eastern Cape and in the Top 100 in South Africa. Food and the Karoo are his abiding interests (make that ‘obsessions’). He is head of the Karoo convivium of the International Slow Food Movement, hunts for his own venison because he needs to know where ingredients come from and how they are treated right until they land on the plate. Gordon and Rose also have a wonderful garden in which they grow as much as possible for the kitchen. He has two sons and an off-the-wall sense of humour. He is a professional member of the Chaîne des Rôtisseurs, an international gastronomic society founded in Paris, tracing its origins back to 1248.

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