Strandveldfood is not just a recipe book. It's a collection of snapshots, in pictures and words, of a year's worth of cooking, eating, plant-hunting and photographing South Africa's Cape West Coast, built on a foundation of five years' worth of exploration and discovery. Kobus van der Merwe honours the beautiful and rugged landscape of the West Coast with an offering of delicious, seasonal recipes. Jac de Villiers' photography perfectly captures what makes the region so inspiring and just how deftly Kobus has turned his muse into culinary magic. Fittingly, recipes are presented by season, taking you on a journey through the limestone and granite Fynbos region that stretches from Postberg in the West Coast National Park, past Langebaan, Saldanha, Jacobsbaai and on toward Stompneus Bay, ending at St Helena Bay. Traditional Strandveld foods like bokkoms and snoekkuite, as well as some twists on old favorites like melktert ice-cream demonstrate Kobus' loyalty to creating authentic but contemporary recipes.
Lonely Planet: The world's leading travel guide publisher For everyone who loves travel and trying the local delicacies, this beautifully illustrated hardback is the must-have handbook to a year's worth of perfect weekends around the world for food lovers. Featured trails include the an homage to Buenos Aires steak, cozy wintertime French Canadian cuisine, Puglia's distinctive dishes, and Parisian patisserie. Each trail is an itinerary, detailing when and where to indulge in the local specialties. There are 52 trails, each with gorgeous photography, a bespoke map, expert writing and practical details of how to get there and where to stay. This is the second in Lonely Planet's Perfect Weekends series, following the critically acclaimed Wine Trails. The 52 itineraries cover the whole globe. In the Americas we try seafood chowder in Maine; creole and cajun food in the Deep South; barbecue in Texas; and Hawaii's island food among other taste sensations. In Europe we discover the mouthwatering cuisines of Crete, Italy, Denmark, England, Spain, Germany, Iceland, Ireland and other countries. Prepare for spice in Asia as we go to India, Vietnam and Malaysia for street food; Japan for sushi and South Korea for barbecue. In Australia and New Zealand, experiences include the farm-to-table scene in Tasmania, Melbourne's melting pot of cuisines and seafood in Auckland. Wherever you are in the world, there will be trip Each itinerary features about a dozen stops, including food markets, must-visit restaurants and shops or opportunities to meet food makers or providers. Each is reviewed by Lonely Planet's authors who have visited the place. Practical details are provided so readers can make bookings and tailor their own trips. A section at the end of each itinerary suggests places to stay and lists events that take place during the year. Great photography adds visual appeal to every itinerary, each of which has an illustrated map, showing the route hungry travellers should take. For foodies looking for inspiration for their next weekend away, and ideas for new cuisines to taste and share, Food Trails will be the source of many happy faces and full stomachs! About Lonely Planet: Started in 1973, Lonely Planet has become the world's leading travel guide publisher with guidebooks to every destination on the planet, gift and lifestyle books and stationery, as well as an award-winning website, magazines, a suite of mobile and digital travel products, and a dedicated traveller community. Lonely Planet's mission is to enable curious travellers to experience the world and to truly get to the heart of the places they find themselves in. TripAdvisor Travelers' Choice Awards 2012, 2013, 2014, and 2015 winner in Favorite Travel Guide category 'Lonely Planet guides are, quite simply, like no other.' - New York Times 'Lonely Planet. It's on everyone's bookshelves; it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia) Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.
This Handbook on Food Tourism provides an overview of the past, present and future of research traditions, perspectives, and concerns about the food tourism phenomenon. Taking a multidisciplinary approach, it contributes to the historical and anthropological understanding of the nexus between food, society and tourism that underpins the divergent business and marketing efforts in tourism today.
Ever since I learnt that people drive around Africa in 4x4s, sleeping in rooftop tents for months at a time, I dreamed of joining them. My obsession became reality in January 2020, when together with my boyfriend I bought a 20-year-old dark blue Land Rover Defender. She's called Nyala. After a few test weekends to check out the car, we were ready to go. Coronavirus struck. Borders closed, hard lockdown began. Our plans to spend six months overlanding through southern Africa were put on hold. Fast-forward six months, and we were ready to go again. Chasing Ostriches chronicles this journey of exploration through South Africa. We roamed the backroads and national parks in our trusty (and not so trusty at times) Defender. We climbed misty mountains, camped in empty deserts, sunbathed on tropical beaches, and saw wildlife galore under the hot African sky. I came back with dirty clothes, an even dirtier car, and memories to last a lifetime. I hope my book will help you do the same.
Home Life Around the World is about the relationship we have with that most private and intimate space – our home. Step into personal homes of architects, designers, photographers and other creatives. Food and art lovers. People passionate about the environment. All with their own stories and destinies. The homes are located in Shanghai, Hong Kong, Cape Town, Buenos Aires, Uruguay, Mexico City and New York. Richly illustrated with inspiring and honest photos of the home environment of these individuals, whose personality colour every image of the book. With personal and interesting texts based on interviews with the homeowners, who generously shared insightful thoughts and reflections about themselves and their homes, as well as their philosophy of life and their personal life stories.
"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil María José San Román - Monastrell - Spain Keiko Nagae - Arôme conseil en patisserie - Paris
Plants that are indigenous to an area do not need additional watering; they are automatically adapted to the prevailing climate and weather conditions and are able to thrive under all but the most exceptional of circumstances. Gardening in harmony with nature means no longer having to provide the soil conditions and amount of water that non-indigenous species require. Waterwise Gardening in South Africa and Namibia is aimed at anyone who wants to create a new garden or convert an existing one to waterwise principles. The first part of the book focuses on general horticultural practises, such as creating the right type of garden for your climate and the best time to plant or prune. Part two details various garden types, based on South Africa's vegetation regions: Fynbos, Strandveld-fynbos and Succulent Karoo for the winter rainfall areas; Highveld, Bushveld, Thicket and Karoo for the summer rainfall regions. The forests and coastal belt of the Indian Ocean seaboard are covered, as are the Namib and adjacent desert areas, and indigenous indoor plants. For each region, representative lists of plant species are presented in categories such as trees, shrubs, perennials, architectural plants, succulents etc, with notes on plant form, height and growth rate, flower colour, months in flower and whether they prefer sun or shade.
