Traditional South African Cooking: Edition 5
Aga 2014 · Penguin Random House South Africa
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Anyone who longs for a beloved grandmother’s famous milk tart or melkkos, or a great aunt’s delicious bobotie or vetkoek, should have this book in his or her kitchen! Traditional South African Cooking is a collection of well-known South African recipes that will enable the modern cook to continue the tradition and produce the same delicious meals that our ancestors used to enjoy. South African cuisine is a unique blend of the culinary art of many different cultures. Dutch, French, German and British settlers, as well as the Malays who came from the East, all brought their own recipes to this country. The subtle adaptation of these ‘imported’ recipes by the addition of local ingredients and the introduction of innovative (at the time) cooking methods resulted in an original and much-loved cuisine. This book also features interesting snippets about our forebears’ way of life.
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Magdaleen van Wyk is the author and co-author of a number of cookbooks. After obtaining her degrees at the University of Stellenbosch, she completed a post-graduate Diploma in Hospital Dietetics at the Medical School, University of Iowa, in the US. Now retired, Magdaleen was a well-known lecturer in Foods and Nutrition at the Departments of Consumer Science and Human Nutrition, University of Stellenbosch. She has been awarded medals by Silwood Kitchen in Cape Town and the SA Brandy Foundation. Food, wine and entertaining play an important part of her social life.
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