J
ean uses lemon rind lavishly, which I too
love. He provides handy instructions for
home made mayonnaise and for some
of the more exotic ingredients, though
you might need to go shop for others,
like hoi sin, nam pla and peanut sauce.
The book is printed on sturdy paper, r
enough to take the hammering of being
next to the fire. Just don’t let it fall int
coals.
Jean is a Kapenaar, so I must forgive
but I must confess, as a newly arrived, s
Handy hints like soaking wooden skewers and alien ‘Transvaler’ in the Cape, I do miss a
string (to tie a rolled beef fillet with sprigs of mieliepap recipe or two: maybe Jean
fresh herbs) also make good sense.
provide some in his next book.