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Hildegonda Duckitt Regional and International English

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by Hildegonda Duckitt

Author:	Hildegonda Duckitt
Subcategory:	Regional & International
Language:	English
Publisher:	Hippocrene Books; 3rd edition (July 1, 1996)
Pages:	178 pages
Category:	Cooking
Rating:	4.6
Other formats:	rtf lit docx mobi

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Parts of South America have very similar cookery styles. To our south lies the vast, complex area of South America, a continent of seemingly boundless distances.

Parts of South America have very similar cookery styles. For example, many countries serve the classic dishes brought from their motherlands: Spain and Portugal. It offers much to the tourist, and to the gourmet too. For South America food is amazingly good-a complete, almost undiscovered cookery style. As a rule it is mild and no more highly seasoned than American food. Series: Hippocrene International Cookbook Series.

by Hildegonda Duckitt. Publisher: Hippocrene Books, Incorporated.

Discover new books on Goodreads. See if your friends have read any of Hildegonda Duckitt's books. Hildegonda Duckitt’s Followers. None yet. Hildegonda Duckitt.

Hippocrene Books is an independent US publishing press located at 171 Madison Avenue, New York City, NY 10016.

Hippocrene International Cookbook Series. References to this work on external resources.

We would like to THANK all those of you who attended our recent Great South African Cookbook Launch event hosted at Exclusive Books, Hyde Park, Johannesburg on the 18th of August 2016

We would like to THANK all those of you who attended our recent Great South African Cookbook Launch event hosted at Exclusive Books, Hyde Park, Johannesburg on the 18th of August 2016.

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Traditional South African Cookery by Duckitt, Hildegonda. Free US Delivery ISBN: 0781804906. Traditional Scottish Cookery Scottish Recipes Cookbook by Theodora Fitzgibbon. Ancient ukrainian embroidery patterns, Shirts Vyshyvanka Folk Ethnic Traditional. New Irish Cookery: 140 New and Traditional Recipes Using the B. 780563522485.

Find the cheap Cookery Cookbook, Find the best Cookery Cookbook deals, Sourcing the right Cookery Cookbook supplier can be time-consuming and difficult. Polish Heritage Cookery: A Hippocrene Original Cookbook.

With 800 home-cooking recipes, America: The Cookbook is a celebration of the remarkable diversity of American food and food culture state by state. Features 50 essays and menus from a 'who's who' of 100 foremost food experts and chefs. America: The Cookbook is the first book to document comprehensively – and celebrate – the remarkable diversity of American cuisine and food culture.

A collection of recipes culled from two previous books by the author, this volume provides ideas for tasty, British- and Dutch-inspired meals and insight into daily life of colonial Africa.

Comments:

Talvinl

This book is of historical significance and is a 'must own' fir all South Africans. It gives the reader an insight into what was available for our early settlers to cook and eat in their day. I loved this book to just read and absorb. It is not meant as a modern cookbook with modern cooking methods. So please don't expect it to be. I have cooked many recipes from this book and the Christmas pudding, Christmas cake, mince pies have graced our table for 25 years. One year I did not make any and there was a revolt. The pickled fish, sour fig konfyt, green fig and melon konfyt, tomatoes jam, boerewors - all traditional and true recipes. Excellent book as a souvenir also.

krot

I was very dissapointed by the negative reviews of this book and thought it might help prospective buyers to provide some background on the author and her book which was a classic for many years. I quote from 'The South African Culinary Tradition' by Renata Coetzee: 'Hilda's Where is it?' was first published in 1891. This cookery book, however, differs considerably from the Dijkman cookery book (published in 1890)on account of its ambiguous nature. Hilda arranged all the old recipes gathered from family members - among whom where members from quite prominent Cape families - alphabetically, but interspersed among them she added all kinds of other recipes for English, foreign and Eastern dishes that she had obtained from strangers or collected herself on her travels. She did indeed represent the typical tastes of the well-to-do burghers at the Cape when she included items such as tomato bredie, curry, bobtie, bread dumplings, koeksisters, fritters, fricadels, fish kedgeree, yellow rice and pickled fish, Van der Hum liquer, quince sambal, chutney, sour fig jam and abalone and even Malay dishes such as kebabs and sosaties.' Considering the fact thus that this book represents a very personal collection made by a woman who lived more than 100 years ago I have to take issue with the reviewer who was surprised at the instruction to 'leave standing on a shelf for 2 - 3 days'! That is the way things were done in those days! The book may not be relevant any longer but it certainly is a very important piece of Africana and any serious cook, interested in the South African culinary tradition, must find this an informative and interesting book.

Visonima

I cant believe the negative reviews about this book. those reviewers clearly dont have a clue why this book is interesting - it is a book on history of SA cooking, written in 1891 and acknowledged favorably by for example historian louis leipoldt, one of the greatest authorities on SA cooking. It is a glimpse into the family kitchen of a typical old SA household, not a glitzy Charley Trotter or Bon Appetit cook by numbers. Try some of the recipes in their context; ie good friends, good wines, and they may surprise you.

Mr Freeman

My husband is South African and I thought this would be a great "basic." It was very disappointing... not to mention potentially hazardous as it includes directions to leave ingredients out on the counter for 2-3 days... I won't be using this book! The most positive result of this book was a good laugh at the recipes!

Very Old Chap

The book is a collection of old recipes in alphabetical order, which include such traditional South African recipes like Risotto a la Milanaise, which turns out to be a recipe for baked rice with tongue. The recipes go on in a similar fashion, there is very little of this book that is South African. I am really surprised how a publisher like Hippocrene bother to publish a book like this one. Ther is no introduction, no background on the author, this the worst cookery book in my collection of 300+

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