Table of Contents

Soups, Starters & Snacks; Fish & Seafood; Poultry; Meat; Game & Game Birds; Vegetables, Salads & Side Dishes; Desserts; Biscuits, Scones, Cakes & Sweet Tarts; Bread and Rusks; Sweets & Sweetmeats: Preserves, Jams & Jellies; Pickles & Chutneys; Fruit Drinks, Beers & Liqueurs.

Promotional Information

A collection of well-known and much-loved traditional South African recipes.;Features interesting tidbits on previous generations’ cooking habits.;A must for anyone who loves typically South African cuisine or wants to explore our culinary heritage.;Over 70 full-colour photographs, and scene-setting chapter openers.;A classic cookbook that has stood the test of time. First published in 1993 and in print ever since; this is the 5th edition.

About the Author

Magdaleen van Wyk is the author and co-author of a number of cookbooks, including The Complete South African Cookbook, published by Struik Lifestyle. A retired lecturer at the Department of Consumer Science and Human Nutriti on at the University of Stellenbosch, Magdaleen was awarded medals by Silwood Kitchen School of Cookery in Cape Town and the SA Brandy Foundation. Pat Barton, a freelance writer, editor and translator, has collaborated on a number of cookbooks. She compiled the original The Complete South African Kilojoule, Calorie and Carbohydrate Counter, published by Struik Lifestyle.