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LEIPOLDT'S CAPE COOKERY C LOUIS LEIPOLDT
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R120.00
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18 Jan 18 11:46
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LEIPOLDT'S CAPE COOKERY by C LOUIS LEIPOLDT ; Hardcover published by W J Flesch & Partners . This Edition is a reprint May 1983 ( the first edition was October 1976 ) ; ISBN 0 949989 15 0 ; No. of Pages ; 160
Please see review and photographs below .
Very good condition , very good tight binding , very clean , one inscription , a message when given as a gift . The only damage to the dust jacket is some minor damage at the top of the spine .
For postage via S A Post Office and within S A please add R50.00 or Postnet to Postnet ( with a combined weight of up to 5kg ) then please add R105.00 instead .
I'm giving this a 5 * because it is so unusual.
It appears to have first been published in 1976, although Leipoldt died in 1947.
It is not laid out like a normal cookery book. For a start it is in a tall, narrow shape on yellow, heavyweight paper.
It's written style is almost a stream of consciousness.
Although the chapters breakdown into subject matter with an introduction, after that it's recipe, followed by a bit of preamble leading into another recipe, a bit of a tale, a recipe etc., charming.
In re reading this book I noticed that some of the recipes for soups and stews shows that some cooks added fresh seaweed to the cooking sequence which seemed strange.
Then I realised this is one step back from the Japanese use of Kombu, dried seaweed, as a an ingredient to Dashi stock, or as a wrapper for rolls.
The fresh seaweed would have added salt and flavouring to the dish, and some would have thickened the dish.
As fresh seaweed was fairly easily obtainable In coastal areas there was no need to dry it.
Oh, and most of the dishes sound mouth watering, although I might pass on the Porcupine Crackling !
It appears to have first been published in 1976, although Leipoldt died in 1947.
It is not laid out like a normal cookery book. For a start it is in a tall, narrow shape on yellow, heavyweight paper.
It's written style is almost a stream of consciousness.
Although the chapters breakdown into subject matter with an introduction, after that it's recipe, followed by a bit of preamble leading into another recipe, a bit of a tale, a recipe etc., charming.
In re reading this book I noticed that some of the recipes for soups and stews shows that some cooks added fresh seaweed to the cooking sequence which seemed strange.
Then I realised this is one step back from the Japanese use of Kombu, dried seaweed, as a an ingredient to Dashi stock, or as a wrapper for rolls.
The fresh seaweed would have added salt and flavouring to the dish, and some would have thickened the dish.
As fresh seaweed was fairly easily obtainable In coastal areas there was no need to dry it.
Oh, and most of the dishes sound mouth watering, although I might pass on the Porcupine Crackling !
