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The most fabulous issue yet! As JAN the Journal comes of age at the end of its second year, my team and I indulge in a bit of glamour. This volume of JAN The Journal marks a new direction for my team and me. Ive always believed that a creative collaboration should happen as organically as possible, and as we set about creating and crafting the fabulous issue, we allowed ourselves a lot of freedom. With every volume weve created so far, weve wanted the Journal to be that personal indulgence you allow yourself, and this issue delivers indulgence in spades.
About Jan
Jan-Hendrik van der Westhuizen is taking a big bite of the South African food scene. Hes chef and owner of JAN, a one-Michelin-starred restaurant in the old part of Nice, France, but theres more than that. Like Jamie and Nigella, Jans kitchen skill, good looks and charm come together as an appealing, hugely popular food brand. Social media, aspirational cookbooks and high-end restaurant experiences are his calling cards. Jans brand identity is the Middelburg, Mpumalanga, farm boy who decided to cook with mom and the late Ouma Maria, then worked hard to create a restaurant name overseas, incorporating the rusks and Cremora coffee creamer in smart tasting menus alongside Boeuf Bourguignon and Roquefort, to educate about and elevate ingredients South Africans are nostalgic about, styling them with classic French finesse.
Type: Cookbook
ISBN 977-2-626-48700-8
Soft Cover, 285 pages, colour photos throughout
Size: 280mm x 215mm x 20mm
Condition: Very good
NON-RETURNABLE: This item is second hand & sold as such with no warranty or guarantee
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