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Culinary travel around South Africa

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<i>Food & Cooking of South Africa</i> by Fergal Connolly

Food & Cooking of South Africa by Fergal Connolly

 

This book celebrates the astonishing breadth, variety and rich historical inheritance of South African food. 

With fusion dishes, such as Chicken Curry with Malay spices; Chutney, or Blatjang, from Java; Amasi from the African tribal tradition or Biltong from the Boer trekkers, the cooking presents a wealth of culinary influences.

Fergal Connolly and photographer Nicki Dowey shot the book on location, sourcing key ingredients, visiting local food markets and recreating authentic recipes that have been enjoyed in South African homes for generations.

With over 300 images, this is a beautiful and affectionate portrait of a dynamic and vivid cuisine.

Author details

Fergal Connolly trained at London's Savoy Hotel under the tutelage of Anton Edelman and has a vast knowledge of world food. He has worked extensively in South Africa and has a great appreciation for the traditional and burgeoning food and drink scene of the country.
 

Food and Cooking of South Africa by Fergal Connolly with photography by Nicki Dower is published by Lorenz Books, an imprint of Anness Publishing (2016, HB, 160pp, RRP A$44.95). It can be purchased directly from Australian distributors John Reed Publishing here »

Read the VisitVineyards review here »

Regions

  • South Africa - all (SAF)

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June 08th, 2016
 
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