South African Gourmet Food and Wine: Traditional South African Food and More . . .

South African Gourmet Food and Wine: Traditional South African Food and More . . .



Product Details

ISBN-13: 9780805941876
Publisher: Dorrance Publishing Company, Inc.
Publication date: 09/28/1997
Pages: 332
Product dimensions: 7.82(w) x 9.52(h) x 0.88(d)

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South African Gourmet Food and Wine: Traditional South African Food and More . . . 4 out of 5 based on 0 ratings. 3 reviews.
eggclectic More than 1 year ago
South African Gourmet Food & Wine, published by Dorrance Publishing, is one of those new cookbooks that I keep coming back to. I love reading through it to find new things to try out. The authors have written clear, concise instructions. These recipes are very easy to read through and follow, which I really appreciate. Most of the recipies have wine suggestions too. (Canadian and South African) About the first third of the book is comprised of traditional South African recipes and the rest includes a variety of international recipes, including some vegetarian fare as well. I have dozens of recipes bookmarked for trying out over the next couple months! I've had the good fortune to grow up living in different countries, so for me, this book is exciting with its international flair,( Dutch, Chinese, Middle Eastern and more). The first thing I tasted was the Banana Ginger Cake. I can't get enough of this cake! So unique and such a spicy nice change from the ordinary banana breads I've had. Every bite has little chunks of sweet ginger, buried like little treasures. Something new to my family was the Bobotie, which combined an interesting assortment of ingredients to produce a really delicious casserole like meal. I think traditional Bobotie uses lamb, and the recipe called for beef, but I used ground turkey and it was excellent. I also tried the Vegetarian Bobotie and it was a terrific way to use up all the leftover veggies from my fridge and garden. I'll be cooking all those up again. Try some South African cooking if you haven't had it before!
Neebeep More than 1 year ago
South African Gourmet Food & Wine published by Dorrance Publishing is a lovely cookbook. I was impressed by the center section of beautiful and mouthwatering photographs, the well laid out recipes with every ingredient listed first, (no surprises halfway through), and all measurements are given in both customary and metric measurements; marking this volume as the truly international cookbook it is! My only disappointment was in discovering that the traditional dishes of South Africa occupy only the first 77 or so, of the book's 300 pages. Although, as the authors explain in the forward, South Africa, like America, is a melting pot of different ethnic groups. Further perusal of the book certainly proves this statement: featured are Middle Eastern dishes, Italian sauces, Chinese Chicken Salad, & several lovely cheesecake recipes. From the Traditional section we especially enjoyed Bobotie, a spiced ground beef dish, first pan browned, then baked, beneath a custard topping and served with rice and a delicious selection of condiments. Monkey Gland Steak, also from the Traditional Recipes section certainly caught our eye! It is not made with Monkey Glands, but is a recipe for a delicious bbq sauce. Other favorites (not from the Traditional section) were Chicken in Balsamic Barbeque Sauce, Javanese Chicken, and Grille Veggie & Pasta Salad. Two or three wine suggestions accompany each entrée, and a list of suppliers for South African products in the U.S and Canada, a very helpful addition, is listed within the Contents page. My favorite recipe from the book? I must admit it was a dessert: Banana Ginger Cake. Dense, moist and spicy, it was absolutely delicious. Usually banana breads taste. well, like bananas! This concoction had a lovely not quite banana, highly spiced flavor all its own. It has earned a place of honor in the "favorite sweet breads section" of my rolodex! I received a complimentary copy of South African Gourmet Food and Wine as a member of the Dorrance Publishing book Review Team. Visit them to learn how you can become a member of the Book Review Team. {I'm certainly glad I did!}
JaneLC More than 1 year ago
First off, don't you just love this cover? It makes me want to visit this country, and the recipes inside make me want to restaurant hop for several weeks in its borders. This is 330 pages stuffed with fun and exotic foods. Let me say that there was very little that was familiar to this cook from Texas, USA, but that didn't lessen my enjoyment of reading and experimenting with these recipes. Some of the ingredients I wanted to play with are not available locally, so I surfed the web, and sure enough, you can easily order them online. On page 14 there is a list of suppliers for the US and Canada. So don't be timid, jump in and experience some of the most unusual dishes. On page 246 you'll find the yummiest ever recipe for Tiramisu, one of my favorites. It takes quite a bit of prep time - but it's worth every minute. If you love the taste of Balsamic vinegars as much as I do, then try the Chicken in Balsamic Barbecue Sauce on page 163. Totally zingy! And don't let the name 'Stuffed Monkeys' make you shudder. These fruity biscuits are as good as anything my Granny made. Book Disclosure on my blog at