ABOUT SOUTH AFRICASouth 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.
