Safaris & spices
Jacana Media (Pty) Ltd (Verlag)
978-1-4314-2532-7 (ISBN)
Safaris & Spices takes you on the same journey Nico Verster experienced while travelling to all corners of Africa. It captures the essence of African food steeped in tradition and ancient recipes, while highlighting the modern diversity in the current gastronomic scene. On our food safari we start in North Africa among the Kasbahs and medinas of Morocco, following the ancient trade roots all the way past East Africa, Mozambique and Madagascar down to southern Africa. Nico effortlessly guides the reader through a colorful range of magnificent but easy-to-follow recipes. With stunning photography from award-winning Joe Dreyer, the recipes will inspire you to make your own stocks, spice mixes, chutneys, and sauces that can be used with an array of local dishes, as well as give you simple tips on making the most delicious cakes and desserts.
Nico Verster has spent the past 15 years as a professional chef in some of the most breathtakingly beautiful locations throughout the Middle East and South Africa. He has worked in some of South Africa's top boutique hotels mastering his craft of modern African cuisine. Hotels include the Royal Portfolio Birkenhead House, Royal Malewane and LaResidence as well as some of Africa's leading safari lodges like Phinda Private Game Reserve and Jamala Madikwe in Madikwe Game Reserve where he is currently a part owner and the permanently based head chef. Over the past two years Nico has been travelling and studying North, East and West African cuisine to create his new book, Safaris and Spices. Destinations include Morocco, Mozambique, Tanzania, Zanzibar and Madagascar, to name a few. Joe Dreyer award winning photographer, Joe Dreyer, completed a Bachelors of Fine Art Degree, specialising in Fine Art Photography, at Rhodes University in Grahamstown. In collaboration with soulful photographer Daniela Zondagh, Joe started JoeDaniela Photography which offers an elite photography service that promises to raise the bar of photography in South Africa. With 20 years of passionate photographic experience, this dynamic duo effortlessly complements each other with their individual strengths and proficiencies.
Chapter one: Dunes and Dhows; Spice mixes, pastes and rubs; Chapter two: Marimba and Mangroves; Stocks and sauces; Chapter three: Caftans and Cumin; Soups and mains; Chapter four: Baobab and Vanilla Beans; Cakes, curds, coulis and custards.
| Erscheinungsdatum | 29.09.2017 |
|---|---|
| Mitarbeit |
Sonstige Mitarbeit: Nico Verster |
| Verlagsort | Johannesburg |
| Sprache | englisch |
| Maße | 245 x 245 mm |
| Gewicht | 500 g |
| Themenwelt | Kunst / Musik / Theater ► Fotokunst |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-4314-2532-X / 143142532X |
| ISBN-13 | 978-1-4314-2532-7 / 9781431425327 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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