Traditional Cape Malay Cooking Review

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(More customer reviews)South Africa is home to a number of tribes, peoples, customs, cultures, and cuisines. In "Traditional Cape Malay Cooking", Zainab Lagardien draws upon her many years of experience and expertise as a doyenne of Malay cuisine to compile truly superb and 'kitchen cook friendly' recipes for ethnic dishes celebrating Malay cuisine. Profusely illustrated in full color, the recipes are grouped together in thematic chapters that include Soups and Light Meals; Fish and Seafood; Poultry; Meat; Curries and Breyanis; Bredies and Stews; Rice, Vegetables and Salads; Sambals, Atjars and Sauces; Puddings; Cakes, Tarts and Biscuits; Breads and Fritters. Of special note is the chapter dedicated to 'Cooking for Large Numbers'. The recipes range from Malayan Crumbed Chicken; Hout Bay Crayfish Tail Curry; Lazy Housewife's Green Bean Bredie; and Grandma's Sago Stew; to Malayan Cauliflower; Carrot and Quince Sambal; Apricot Jam Baked Pudding; and Zainab's Apple Tart. "Traditional Cape Malay Cooking" is a welcome addition to personal, family, and community library international cuisine cookbook collections.

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Originally published as Everyday Cape Malay Cooking, Traditional Cape Malay Cooking is the definitive Cape Malay cookbook featuring more than 200 traditional recipes for everyday enjoyment. This comprehensive collection of mouthwatering recipes ranges from soups, curries and bredies to atjars, puddings and breads, and also includes a section on bulk cooking, which is especially useful when catering for large family gatherings. The recipes are easy to follow and will appeal to beginners and to those interested in culinary tradition. It is illustrated throughout with full-color photographs.

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