cass abrahams cooks cape malay: food from Africa by Cass Abrahams (Metz Press) This is an updated edition of the previous hardback The Culture and Cuisine of the Cape Malays. Abrahams has single-handedly managed to lift Cape Malay cooking to more glamorous heights by distributing her oh-so-well-packaged spices and condiments to snooty Cape whole food outlets. She also took on the highest rung of the hotel food chain when she took up a residency at one of Johannesburg’s larniest five star hotels. Her new, remixed book takes on the same range as her last: Huiskos, Doopmal, Tamat, Ramadan, Merang and Engagements and Weddings. Once one has read the recipes – and the homely background anthropology – one’s ready to convert, let alone cook.
Dubai: The City of Fine Cuisine by Rene Hicks and Rocque Ferrao (Abela & Co) Fine food fare from the city that’s in the process of relaunching itself as a food destination (as opposed to a shopping destination). Unexpectedly, the book contains recipes from just about everywhere on Earth – from China to the Middle East and the United States. The point being that Dubai considers itself a host among nations. To prove that it is in fact so, the city has launched its Dubai Food Festival that takes place at the Sandton Sun and Towers Intercontinental Johannesburg Restaurant until October 8. the oxford companion to food by Alan Davidson (Oxford) Trust Oxford to put out a dictionary, in their grand tradition, containing almost a thousand pages of schlock about food. It starts with Aardvark (edible and tasting like pork) and ends with Zucchini (Italy’s most common gourd). It’s highly illustrated but as with all dictionaries they’re nothing great. Certain major foodstuffs, like pasta and fruit, have whole chapters to themselves. Hell of a handy – as with its partner, The Oxford Companion to Wine.