Braai: 166 modern recipes to share with family and friends

by Hilary Biller

Overview

Contemporary braai recipes for modern living, covering the full spectrum from meat through vegetables and salads, breads and desserts. Braaing is a way of life for South Africans, and is the ideal way to entertain friends and family of all ages. Whether your choice is an open fire or a gas-fired kettle braai, these recipes are bound to inspire you to get outdoors and take advantage of the fresh air and the finest local products. The uncluttered design, superb photographs and simple instructions make this an easy-to-follow book that will appeal to novice braaiers as well as more experienced cooks.

Product Details

ISBN-13:	9781432303389
Publisher:	Penguin Random House South Africa
Publication date:	11/26/2013
Sold by:	Barnes & Noble
Format:	eBook
Pages:	176
File size:	13 MB
Note:	This product may take a few minutes to download.

About the Author

Hilary Biller was well known as The Star’s Angela Day for over 11 years before joining The Sunday Times as their food editor and writer in the Travel&Food section. She is widely respected for her enthusiastic, innovative and up-to-date approach to cooking and writing with a wealth of creative ideas. A qualified home economist, her career started at Woman's Value magazine where she was the food editor for four years. Hilary has twice been the recipient of the prestigious Galliova Awards and named as South Africa’s food writer of the year. She has authored three other successful food titles, including The Step by Step Cookbook, and more recently co-authored 101 Fuss-Free Bakes with Jenny Kay and Elinor Storkey. Hilary believes that, in South Africa, our lifestyle is centered around the braai and there is a constant search for new food ideas. Braai is a collection of ideas that will provide a new slant on cooking over the coals.
Elinor Storkey is passionate about preparing and enjoying good food. Her first job was at Your Family magazine where she was assistant foodeditor for many years. After completing an advanced Cordon Bleu Certificate in London in 1981 she spent a year as head cook in a country hotel in Scotland. For the past eight years she has been part of The Star Angela Day team, where she wears many hats – from answering readers’ cooking queries to developing recipes for the column and assisting with classes and demonstrations. Elinor particularly enjoys teaching the popular outdoor cooking classes at the Angela Day Kitchen and her passion for food prepared over the coals is reflected in the many recipes she has developed over the years.
Jenny Kay As far back as Jenny can remember, food has been an important part of her life. Growing up in a Lebanese family where cooking and food always played a prominent role, her memories of large family gatherings with really great food will always stay with her. A qualified home economist, Jenny’s first job was with The Star’s Angela Day and she continues to teach at The Angela Day Cookery School, a part of her work she thoroughly enjoys. A frequent visitor to Thailand, Jenny is passionate about Asian food and many of her recipes have an Asian slant, but her Lebanese backgound means she returns frequently to ingredients like bulgar wheat, chick peas and vine leaves. Desserts and baking are among her specialities. Jenny enjoys entertaining around a braai, as it gives the hostess more time to spend with guests. She believes the first secret to success in cooking on a braai is ‘don't overcook’.