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.
Sprache
Verlagsort
Verlagsgruppe
Penguin Random House South Africa
ISBN-13
978-1-4323-0093-7 (9781432300937)
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Schweitzer Klassifikation
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 Chaine des Rotisseurs, an international gastronomic society founded in Paris, tracing its origins back to 1248.
About the author; The Great Karoo, Graaff-Reinet and its people; Soups; Meat: Lamb, Beef, Free-range chicken, Venison - furred and fowl, Charcuterie and deli cuts; Side dishes and accompaniments; Desserts; Preserves and baked treats; Index.
