The Cape Malay Cookbook by Faldela Williams

  • Samoosas

    from The Cape Malay Cookbook The Cape Malay Cookbook by Faldela Williams

    • Categories: Fried doughs; Snacks; Cooking ahead; Cooking for a crowd; South African (RSA)
    • Ingredients: cake flour; white vinegar; ground borrie; ground jeera; dried chillies; fresh ginger; dhunia leaves; onions; oil; beef steak mince
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0869777270
  • ISBN 13 9780869777275
  • Published Jan 01 1988
  • Format Hardcover
  • Page Count 96
  • Language English
  • Countries South Africa
  • Publisher Struik Publishers
  • Imprint Struik Publishers

Publishers Text

The Cape Malay Illustrated Cookbook is a collection of authentic Malay recipes. Experienced chef Faldela Williams shares her intimate knowledge of the Malay tradition with simple, easy-to-follow recipes for a multitude of well-known Malay dishes such as denningvleis, koesisters, rotis, sosaties, bobotie, curry, smoorsnoek, atjars, blatjangs and sambals. Faldela combines the knowledge passed down from generation to generation with modern practicality and convenience, making these delicious dishes easier to prepare than ever. Accompanying these recipes are beautiful illustrations by Liz Mills that highlight both the beauty of Malay food and of the culture itself.

Other cookbooks by this author