LEIPOLDT'S CAPE COOKERY C LOUIS LEIPOLDT

1 was available / secondhand

R180.00

Shipping

R35.00 Standard shipping using one of our trusted couriers applies to most areas in South Africa. Some areas may attract a R30.00 surcharge. This will be calculated at checkout if applicable.
Check my rate

The seller allows collection for this item. Buyers will receive the collection address and time once the order is ready.

The seller has indicated that they will usually have this item ready to ship within 7 business days. Shipping time depends on your delivery address. The most accurate delivery time will be calculated at checkout, but in general, the following shipping times apply:

Standard Delivery

Main centres:	1-3 business days
Regional areas:	3-4 business days
Remote areas:	3-5 business days

Seller

NunziTaylor2672

100.00 % Positive ratings

Buyer protection

How you're covered

Get it now, pay later

Condition

Secondhand

Location

South Africa

Bob Shop ID

361440581

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 , no writing added . Very minor shelfwear to the outer edges of the D/J - please see the photographs .

For postage via S A Post Office and within S A please add R50.00 OR ( and preferably via ) Postnet to Postnet ( with a combined weight of up to 5kg - no shipping charge for additional books included up to 5kg ) then please add R105.00 .

Tim rated it it was amazing

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 !

Report a problem

Similar products

LEIPOLDT'S CAPE COOKERY C LOUIS LEIPOLDT

Product details

Recently viewed

Similar products

LEIPOLDT'S CAPE COOKERY C LOUIS LEIPOLDT

Product details

0.0 out of 5

Recently viewed