Fantastic cookery book written in an easy-going and
pleasantly informative style. (Review by Keith Millar)
Slow food from the heart of the Karoo by by Gordon
Wright
Veld To Fork is a
fantastic cookery book. It is very attractively presented with glossy pages and
is written in an easy-going and pleasantly informative style by Gordon Wright.
Of particular note is the magnificent photography by
Sean Calitz which illustrates the book. The photos are used not only to display
the beautiful dishes which result from using the recipes, but also as wallpaper
on some of the pages and, best of all, to show off achingly beautiful Karoo
panoramas.
All in all, this is a book which could enjoy pride of
place on any coffee table. However, you won’t want this book to be languishing
in the lounge. You will want it next to you in the kitchen while you prepare
many of the mouth-watering and delicious recipes on offer.
The publication is about good, honest and wholesome
cooking using only the freshest of ingredients. The recipes are simple and
result in tasty and healthy food. Veld to
Fork is not about big words and complex ingredients. It rather encourages the
preparation of food that is whole, pure and simple. Every dish is offered as a
celebration of life through food. Particularly those that take a little longer
to prepare.
The book has chapters on the preparation of Soups,
Meat dishes, Sides and vegetables, Desserts, and Preserves and baked treats. Each
chapter has highlights. How does a Biltong,
Blue Cheese and Port Soup sound, for example. Or Spicy Crusted Whole Barbecued Rump, or Wholegrain and Herbed Pancakes with Creamy Sage Chicken Filling?
Under vegetables there is Roasted Beetroot with Feta and Fresh Mint, and how about a Frozen Hazelnut Nougat for desert. Preserves
and Baked Treats offer many of the delights that Ouma used to make.
Gordon Wright starts his book with a brief biography
of his life and his journey as a food lover. In the next chapter he talks about
his home town, Graaf-Reinet, the Karoo in general, and its people. Later on he
offers insight into cooking meat, as well as discussing the advantages of Karoo
Lamb and Mutton, Nguni Beef, Free Range Chicken and Venison. His style is warm
and friendly and his insights are very informative.
Each recipe is preceded by an anecdote, or an
explanation of its origins - once again presented in a light-hearted and
informative style.
In fact, with all its narrative, Veld to Fork is a unique book that is packed full of exciting recipes while at the same time being
a jolly good read.
I could write more but I must rush off to the kitchen
to see how my Biltong, Blue Cheese and
Port Soup in doing. However, I do hope someone gives me this book for Christmas!
Veld To Fork – Slow
food from the heart of the Karoo is published by Struik Lifestyle. ISBN 9781432300937.
The recommended retail price is R250. – Keith Millar
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