More Books:

The Democratic Republic of Braai
Language: un
Pages: 200
Authors: Jan Braai
Categories: Cooking
Type: BOOK - Published: 2015-02-11 - Publisher:

'It is your democratic right to eat properly braaied (barbequed) food. The Democratic Republic of Braai is wherever you gather around fires with friends and family for a celebration of the nation. Where conversations are had and stories are shared. It is a place where you never have to suffer
HERITAGE FORMATION AND THE SENSES IN POST-APARTHEID SOUTH AFRICA
Language: en
Pages:
Authors: DUANE. JETHRO
Categories: Cooking
Type: BOOK - Published: 2019 - Publisher: Taylor & Francis

Books about HERITAGE FORMATION AND THE SENSES IN POST-APARTHEID SOUTH AFRICA
Shisanyama
Language: un
Pages: 200
Authors: Jan Braai
Categories: Barbecuing
Type: BOOK - Published: 2018-02 - Publisher:

"It doesn't matter what you choose to call it, ultimately. Every South African understands what the significance of the barbque is. This is where we come together to gossip, laugh, argue, debate and enjoy each other's company. Long may it continue." - Sipho Hlongwane South Africa loves to barbeque. In
The Recce Way
Language: en
Pages: 224
Authors: Justin Vermaak, Douw Steyn
Categories: History
Type: BOOK - Published: 2017-10-11 - Publisher: Jonathan Ball Publishers

Vulture soup, anyone? Or how about some fried python with a side order of diesel-dipped dog biscuits? Specialised cooking – The Recce Way gives a unique perspective on the lives of South Africa's legendary Special Forces soldiers. The book combines tongue-in-cheek recipes with anecdotes of the men's experiences during the
Barbecue
Language: en
Pages: 128
Authors: Jonathan Deutsch, Megan J. Elias
Categories: Cooking
Type: BOOK - Published: 2014-04-15 - Publisher: Reaktion Books

If there is one thing the United States takes seriously (outside of sports), it’s barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn’t invent the cooking form, nor do Americans have