First published in 1980, revised through further editions, this timeless classic bestseller will teach you everything you need to know about the preparation of food, advise on storing and freezing, and provide step-by-step guides to basic cooking methods, useful short cuts and serving suggestions.
Although it is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations. There is a wonderful selection of hors d'oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves.
Each recipe is clearly laid out and is accompanied by useful information including kilojoule count per portions and whether the dish is suitable for freezing.
Magdaleen van Wyk, well known for her flair and imaginative use of fresh ingredients, has a sound base for her cookery writing with a range of postgraduate qualifications in dietetics and nutrition. As well as many years lecturing experience in these subjects at the University of Stellenbosch, she is the author of a number of cookbooks.