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Traditional South African Cooking
Pat Barton, Magdaleen van Wyk你有多喜欢这本书?
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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 that still sits comfortably alongside contemporary cooking. Soups, Starters & Snacks; Fish & Seafood; Poultry; Meat; Game & Game Birds; Vegetables, Salads & Side Dishes; Desserts; Biscuits, Scones, Cakes & Sweet Tarts; Bread and Rusks; Sweets & Sweetmeats: Preserves, Jams & Jellies; Pickles & Chutneys; Fruit Drinks, Beers & Liqueurs; Index
年:
2015
出版:
5th Revised ed
出版社:
Penguin Random House South Africa
语言:
english
页:
144
ISBN 10:
1432303481
ISBN 13:
9781432303488
文件:
EPUB, 16.71 MB
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IPFS:
CID , CID Blake2b
english, 2015
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