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Reuben at Home

Photography Craig Fraser
Writing Reuben Riffel
Design & Production Wilna Combrinck
Size 200 x 250mmPages 248
Soft cover with wide flapsISBN 978-1-928209-61-4
Categories cookery reuben-riffel

R345

Reuben at Home offers readers a glimpse into the life and loves of Reuben Riffel when he’s not cooking in restaurant kitchens, running successful restaurants or appearing in front of the TV cameras. This is a personal, honest account of how Reuben feels about food and the way in which he chooses to feed his family and friends in his own home.

These recipes, all created by Reuben, were inspired by his memories of happy family meals and his favourite flavours from childhood. These are tastes he remembers from his past and which he now chooses to share with those he loves.

About the Author

There can be no doubt about the fact that Reuben Riffel is one of South Africa’s most well-known and acclaimed chefs. With no less than five restaurants in his stable (Reuben’s in Franschhoek, Reuben’s at the Robertson Small Hotel, Reuben’s at the One & Only in Cape Town, Reuben’s at Abalone House in Paternoster and finally Racine in Franschhoek), Reuben has also become a household name as the face of Robertsons Herbs & Spices and his recent role as a MasterChef South Africa judge. This award-winning chef is also father to four cookbooks: Reuben Cooks: Food is Time Travel, Reuben Cooks Local (also published by Quivertree and winner of Best Chef’s Cookbook and photography respectively at the World Gourmand Awards in 2009 and 2012), Braai: Reuben on Fire (published by Quivertree and second-place winner of the Sunday Times Cook Book of the Year award 2014) and finally Reuben at Home. Key to Reuben’s success is his unsurpassed ability to marry South African and international cuisines via an eclectic but unpretentious approach, using only the best seasonal ingredients.

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