Modern South African Cuisine by Stroebel, Garth (text), and Neil Corder (photographs)

(Cape Town: Struik, 2004) 1868729885. 4to; original pale grey boards; laminated pictorial dustwrapper; pp. 191 + (i); full-colour photographs. Bottom fore-corners of leaves damp-rippled; boards slightly shelf-rubbed; earlier owner's name signed on half-title. Very good condition. "Today's lifestyle and calorie-conscious eating patterns demand lighter, healthier food. In France, Nouvelle Cuisine stepped back, assessed traditional French recipes, and lightened dishes and sauces. Modern South African cuisine developed in much the same way, absorbing and digesting world trends, yet remaining true to its roots. While there is no set formula, the aim of cutting-edge chefs is to give tradition an innovative, contemporary twist, taking local ingredients into new territory. And to jolt tastebud complacency with unexpected, palate-pleasing combinations of flavour and texture." .