The South African Cookbook: Authentic Flavor-Packed Recipes from Cape Town to Durban - Hardcover
by Nokx Majozi
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Availability:In StockContributor:Nokx MajoziTheme:Cultural Region/AfricanPublish date:7/7/2026Pages:256
Languages:EnglishPublisher:Interlink BooksISBN-13:9781623715502ISBN-10:1623715504UPC:9781623715502Book Category:CookingBook Subcategory:Regional & Cultural, Courses & DishesBook Topic:African, PastrySize:9.81 x 7.61 x 1.01 inchesWeight:1.081Product ID:SC50YAHR3Y
Rising star Chef Nokx Majozi brings a taste of the myriad cultures and influences of South African cooking to your kitchen. From a hearty Boerewors roll to a fresh rainbow salad, and from iconic bobotie to the infamous melktert, this mouthwatering debut cookbook is packed with 90 everyday recipes that celebrate the diverse and wonderfully vibrant flavors of South African cooking. With recipes that have been handed down through generations of her family, and her own modern interpretations of traditional dishes, these are rising star Nokx Majozi's most-loved recipes, perfect for home cooks everywhere. From braai to street food, pies and pastries to desserts, expect recipes that delight the senses and awaken your taste buds. Recipes include: Egg chakalaka with crushed avocado Lamb bunny chow Beetroot, feta and mint salad Chicken wings with mango Durban curried mussels Grilled peri peri shrimp Cape Malay chicken curry Samp and beans Pepper steak pies Sweetcorn bread Caramelized pineapple with fried coconut ice cream Pumpkin fritters ... and many more. Full of passion, flavor and gorgeous photography, this book gives you everything you'll ever need to enjoy simple, delicious South African dishes at home.
Languages:EnglishPublisher:Interlink BooksISBN-13:9781623715502ISBN-10:1623715504UPC:9781623715502Book Category:CookingBook Subcategory:Regional & Cultural, Courses & DishesBook Topic:African, PastrySize:9.81 x 7.61 x 1.01 inchesWeight:1.081Product ID:SC50YAHR3Y
Majozi, Nokx: - Nokx Majozi learned to cook at an early age, inspired by watching her parents in their home kitchen in Richard's Bay, near Durban. She soon knew she wanted to make this her career. She spent three years studying before traveling to the US to cook South African food in Florida, eventually settling in London, where she spent 11 years at the acclaimed Rosewood London, most recently as Head Pie Maker and Senior Chef. Selected as one of Jay Rayner's Rising Stars in 2022, she has appeared on Saturday with James Martin and featured in Sainsbury's Magazine, The Caterer and Observer Food Monthly. This is her first book.
Publisher: Interlink Books
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