Whilst this is only 96 pages long, it packs in an awful lot of information. Unlike many modern cookbooks, it doesn't waste space with full page photo's of dishes (or, worse, of a grinning celebrity author Doing Something). The pictures, which are nevertheless plentiful, are perfectly adequate & proportionate to the recipes, which themselves are clear & concise. Once the method of making savoury butter has been explained (two para's), for example, what more do you need than a list of ingredients & a single line that says "Complements x, y, and z"? Result - 9 recipes on that particular page.
If you're S.African, I'm sure you'll love this; if you're a keen barbecuer, equally so. If you're neither, but a competent cook (that's me), most if not all of the recipes are easily adapted to other cooking methods. Having become rather partial to biltong, I bought this hoping for some suitable spice recipes, as I knew there was a section on sausages & boerewors. Unfortunately, there was very little from that perspective, but it's nevertheless an excellent book.
My one minor quibble is that there is no glossary of ingredients. The book was originally published in 1986 & obviously for a domestic SA market. However, it was already on to its 4th edition by 1993 & this has now been reprinted no less than 16 times. With the increasing internationisation of cooking, and the likes of Amazon making the purchase of books like this easy, it's probably due a 5th edition. Whilst I'm quite capable of doing my own research, you are left wondering what sort of a fish a perlemoen, grunter, or a kingklip is, what you might substitute for them in the likely event you can't source them outside SA, or where you might get mealie flour if you want it. It really is only a minor detraction, though, from a cookbook well worth adding to your shelf.