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2014. Hardcover with dustcover. 282 pages. Very good condition, clean and neat. Over 1kg
From the whisper of chiffon cakes and a classic crème Anglaise to the more challenging exam dishes of confit duck and chicken terrine, a year in the world of a Silwood student is revealed.
Alongside the outstanding recipes, principal Alicia Wilkinson and Michael Oliviers words on the history, character and heritage of the school weave a memorable old Cape story.
The cooking is based on the French classical style. There is an understanding that the French have total respect for food, that both plated offerings and their ingredients should be real and natural, and that fruit and vegetables should be served fresh, when they are in season, and cooked simply and properly.
The Silwood School of Cookery is South Africas oldest cookery school, boasting student achievement unmatched by any cookery school in the country. Silwood has, over the past 49 years, earned itself a world-class reputation. Graduates can be found in top kitchens around the world, from Heston Blumenthals The Fat Duck and Dinner restaurants to Jamie Olivers Fifteen, Raymond Blancs Le Manoir, Gordon Ramsays numerous establishments and even The French Laundry.
