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Summary: Practical, tasty S.A. dishes
Review: "South African Gourmet Food & Wine" by Myrna Rosen and Lesley LoonDon't be fooled by the title; this book is for all of us. Not only for experienced or gifted cooks but for those, like me, trying their hand for the first time. I particularly liked being told how many guests each recipe is designed to feed. I liked being given the option of measuring in either Metric or Imperial and I liked the simple way each recipe is explained. I showed it to a Master Chef friend and, despite his twenty years of experience, he was impressed. Two old favourites that caught my eye were a Cape Malay dish called "Bobotie" based on fish and spices and "Monkey Gland Steak" with a terrific sauce of onions, mushrooms, Worcestershire and tomato sauce. At random here are a few more : "Boerewors" (a typically South African barbeque sausage), Tomato Bredie (a tasty meat and tomato stew), Melktert (milk tart), Watermelon jam, Herring in mustard sauce, Sundried tomato and roasted garlic spread, Bombay curried banana chicken soup, Fish steak au poivre, Herb crusted rack of lamb and so on and so on and so on..... This book is a must if you have ever lived in, or visited, South Africa. It will bring back many memories.
Rating:
Summary: Practical, tasty S.A. dishes
Review: "South African Gourmet Food & Wine" by Myrna Rosen and Lesley Loon Don't be fooled by the title; this book is for all of us. Not only for experienced or gifted cooks but for those, like me, trying their hand for the first time. I particularly liked being told how many guests each recipe is designed to feed. I liked being given the option of measuring in either Metric or Imperial and I liked the simple way each recipe is explained. I showed it to a Master Chef friend and, despite his twenty years of experience, he was impressed. Two old favourites that caught my eye were a Cape Malay dish called "Bobotie" based on fish and spices and "Monkey Gland Steak" with a terrific sauce of onions, mushrooms, Worcestershire and tomato sauce. At random here are a few more : "Boerewors" (a typically South African barbeque sausage), Tomato Bredie (a tasty meat and tomato stew), Melktert (milk tart), Watermelon jam, Herring in mustard sauce, Sundried tomato and roasted garlic spread, Bombay curried banana chicken soup, Fish steak au poivre, Herb crusted rack of lamb and so on and so on and so on..... This book is a must if you have ever lived in, or visited, South Africa. It will bring back many memories.
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Summary: ABOUT SOUTH AFRICA
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South Africa is a melting pot of different ethnic groups, just as is the United States. There is a wide selection of foods available such as Italian, Russian, Jewish, Greek, Portuguese, Dutch, German, English, African, Indian, and Malay, each of these contributing to South African traditional cuisine, which makes it so interesting and different. Recipes which the Dutch settlers, the Malay slaves, and the French Hugeunots brought with them have all influenced the style and tradition of South African cuisine.
Whatever your taste in food, you are due to find bountiful fare in South Africa. Highlights are the fish at the coastal regions; the game meats, the good old South African steak houses, where their meats are marinated and chargrilled; the traditional South African "Braai" (barbecue) where one can sample Boerewors (Farmers' Sausage), Stywepap (a cornmeal mixture) served with gravy, Sosaties (Dutch Kebabs), Soutribbetjies (Lamb Ribs), any grilled fish or vegetables, or even Potjiekos (food cooked in a cast iron pot).
Generally speaking, South Africans are a nation of extremely accomplished chefs and cooks who have the skill, imagination, and availability of ingredients and fresh produce to provide a gastronomic experience to anyone who visits this land of sunshine and beauty.
ABOUT THE BOOK
Well-rounded source of South African cuisine, including favorite dishes from a variety of contributors. No dish is too complex to be prepared in any kitchen and many delectables can be made quickly and easily.
There is a historical section on the KWV wines of South Africa with wine serving suggestions throughout the book as well as many dishes featuring unique wines or liqueurs as ingredients. The section on chocolate decorating features tips for making chocolate roses and chocolate lace. This facinating cookbook also features international favorites prepared with South African flair.
From traditional family favorites to modern easy techniques to sophisticated entertaining, you will find a range of foods to suit every occasion and also experience something new and different. This book is a must for everyone who loves to cook...and eat!
ABOUT THE AUTHORS
Myrna Rosen emigrated to the United States in 1978, just prior to the release of her first cookbook, COOKING WITH MYRNA ROSEN, which appeared on the top ten best sellers list in South Africa. The never-ending demand for this book has earned itself the reputation of the "The Cooking Bible," not only amongst South Africans but internationally as well. This book was followed by the THE NEW MYRNA ROSEN COOKBOOK in 1984, and the overwhelming demand for Myrna's books and the loyal and enthusiaastic support from her fellow South Africans is a true reflection of the author's culinary skills and expertise.
Lesley Loon emigrated to the United States in 1977. Upon meeting Myrna Rosen in Cincinnati, Ohio, in 1991, they immediately found they shared a common culinary interest. Together, they ran a cooking school and catering business which ultimataely led to the creation of this book.
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SUMMARY OF THE BOOK
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Two South African culinary and wine enthusiasts share their compilation of excellent, well-rounded South African cuisine.
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Summary: A beautifully produced book with mouthwatering recipes
Review: As an ex-South African I have always admired Myrna Rosen's previous cookery books. This one, written in collaboration with Leslie Loon,has exceeded all my expectations. I have prepared a number of recipes for guests from this book, they worked out beautifully and received accolades from all. The presentation of the recipes is well conceived, light-hearted and user-friendly. All in all a book to keep for the generations to come
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Summary: A review from Rahle in Sydney, Australia
Review: As an ex-South African, Myrna Rosen's cookbooks have always been absolutely outstanding. I have tasted Lesley Loon's cooking and that is always brilliant - so with the two of them writing this cookbook, how wrong can one go. I have tried a few recipes and they were delicious and easy to follow. All in all a fantastic buy and a great cookbook to have at home!!
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Summary: An orgy for the tastebuds!
Review: Being a novice cook, I find the recipes easy to follow and a sure fire way to impress my friends. The balsamic chicken and Ethel's cookies are some of my favorites.
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Summary: Dashed Anticipation
Review: I bought this book in great anticipation and was dissapointed to find that only the first 72 pages, equal to one quarter of the book were devoted to South African food. I felt duped! and my further disappointement were blatant misrepresentations e.g. Traditional Bobotie is made with ground cooked lamb not beef. As a one South African to another, Ms. Rosen please be true to our cuisine.
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Summary: Great Cooking!
Review: I had a wonderful dinner party and made the Bobotie dish. It was a great success! Most of my guests wanted the recipe. I told them to just buy the book because there are so many wonderful dishes and they are easy to make. I have had the pleasure of eating both Lesley and Myrna's cooking, they are both wonderful cooks.
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Summary: a useable cookbook at last
Review: most glossy cookbooks thesedays have few usable recipes-this one is filled with easy but really good recipes for all occasions-it lives up to the wide reputations of the authors
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