Cape Cookery: Simple Yet Distinctive

Darter Bros. and Walton. Originally published in 1889, this is a scarce fourth edition of what is considered to be the first book on true "Cape Cookery." The Author's Note states: "This little Book is simply what it professes to be, a collection of Cape dishes from original recipes. In the palmy days, when Indians visited the Colony, Cape cookery enjoyed a reputation which it has now almost entirely lost through the competition of more pretentious French dishes. But it is believed that there are still many households which would gladly welcome a handy collection of really good old-fashioned recipes, such as were almost traditional among the better classes of Cape society in former times. For them this book is intended. A.G.H. Cape Town, May 1890." "When he (Leipoldt) discusses A.G. Hewitt‟s Cape Cookery, published in 1889,that it is the "first accurate account of local recipes" (Leipoldt 2004: 23), the book‟s chapters on fish, especially, point to Cape Malay cooking: "smoored kreef" (smothered or stewed crayfish), "ingelegde vis" (curried pickled fish) and "smoored snoek" (smothered or stewed fish) while later chapters in Hewitt‟s book describe the recipes for bobotie, Cape curry and Cape chutney – even the absence of recipes that could include wine, which Leipoldt criticises the book for, emphasise a local, Eastern tendency." Ref: Oppelt, Riaan, C. Louis Leipoldt and the Role of the "Cape Malay" in South African Cookery. Journal of Literary Studies 28(1): 51-68 - March 2012. Advertisement for the very South African Cartwright's Curry Powder to the rear board. Somewhat worn and stained with a previous owner's signature to the the upper front board. Contemporary gift inscription to the author's note page. A few spots to the recipe pages. A very good copy of an early edition of this scarce work. 100 pages. Fourth Edition. Condition: Good to very good. Binding: Hardcover. Cream cloth boards with red titles to front and rear.