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In this, his second cookbook, renowned South African chef Reuben Riffel shares his favourite local ingredients, highlighting seasonal items and South African producers.
The easy instructions allow you to capture the flavours of South Africa —whether from sea, earth, field or orchard — simply and successfully in your own kitchen, producing dishes guaranteed to become instant favourites with family and friends’ jos baker
From ripe guavas and delicate waterblommetjies to sweetfleshed spanspek, bright yellow mielies and crunchy apples; from rooibos and buchu to Karoo lamb and an abundance of seafood – these are the building blocks from which Reuben crafts his extraordinary variety of delectable yet accessible recipes.
Here Reuben explores the best of South Africa’s produce: fresh ingredients that arrive at his acclaimed restaurants on a daily basis throughout the year.
As Reuben demonstrates, these local, seasonal stars don’t need complicated cooking techniques, just simple ways of combining excellent ingredients to maximize flavour.
Reuben’s deep-seated knowledge of local produce – its history, place, variety and season – is in part gained from contact with local South African producers and farmers, many of which are honoured in this book.
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.More About The Author
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