This is my third book, published by Random House Struik in 2011. The 11 chapters cover everything from seasoned salt, rubs, marinades, spices blends and pastes, pickles and preserves, pasta sauces,infused oils and vinegars, home-made dairy products and more.
If you’re the kind of cook that likes having a larder well-stocked with home-made treats, then this is the book for you.
As I wrote in the foreword: ‘Capturing and enhancing flavour has preoccupied passionate cooks throughout the ages, and the methods employed are as popular today as ever: salting, pickling, smoking, drying, preserving in brine, alcohol, sugar or oil, or simply seasoning with aromatic rubs, pastes marinades and dressings. A well-stocked larder speaks of the highest level of a cook’s craft, of knowing how to enhance flavour naturally and how to preserve the fruits of the harvest from one season to the next.’
The recipes in the book embody many years of accumulated knowledge, both my own, through experimentation, and that of others, which they have passed on to me. Some dishes and recipes are seemingly imprinted into my cultural DNA, while others are based on careful research into the work of fellow cooks who are equally filled with a passion a for flavour and for making the most of food.
Available from bookstores nationwide, as well as www.kalahari.com
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