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This is much more than simply a recipe book. This is JanBraai's indispensable manual - packed with techniques and advice - for how to braai, or barbecue, like a South African.
If anyone knows how to braai it is JanBraai, and he wants you to know how to braai perfectly, every time: how to make a good fire - with wood - and how to cook with confidence over perfect coals, whether you're braaing the perfect steak, cooking in a cast-iron potjie or even spit-roasting a lamb.
Since he launched South Africa's National Braai Day, celebrated each year to coincide with Heritage Day on 24 September, with the aim of bringing all South Africans together through their shared love of cooking over an open fire, Jan has braaied almost every day, and with literally thousands of South Africans.
In his inimitable way, Jan sets out clear rules for the basic art of braaing steak and, once that has been mastered, shows how you can move on to perfect your braai skills on lamb, chicken, pork, fish, bread, vegetables and even a pudding or two.
'Undoubtedly the best braai book ever published'
Weekend Argus
This is much more than simply a recipe book. This is JanBraai's indispensable manual - packed with techniques and advice - for how to braai, or barbecue, like a South African.
If anyone knows how to braai it is JanBraai, and he wants you to know how to braai perfectly, every time: how to make a good fire - with wood - and how to cook with confidence over perfect coals, whether you're braaing the perfect steak, cooking in a cast-iron potjie or even spit-roasting a lamb.
Since he launched South Africa's National Braai Day, celebrated each year to coincide with Heritage Day on 24 September, with the aim of bringing all South Africans together through their shared love of cooking over an open fire, Jan has braaied almost every day, and with literally thousands of South Africans.
In his inimitable way, Jan sets out clear rules for the basic art of braaing steak and, once that has been mastered, shows how you can move on to perfect your braai skills on lamb, chicken, pork, fish, bread, vegetables and even a pudding or two.
'Undoubtedly the best braai book ever published'
Weekend Argus
| Erscheinungsjahr: | 2016 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Kochbücher & Grundkochbücher |
| Medium: | Taschenbuch |
| Seiten: | 200 |
| ISBN-13: | 9781472137616 |
| ISBN-10: | 1472137612 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Braai, Jan |
| Hersteller: | Little, Brown Book Group |
| Abbildungen: | Full colour throughout |
| Maße: | 246 x 192 x 22 mm |
| Von/Mit: | Jan Braai |
| Erscheinungsdatum: | 19.05.2016 |
| Gewicht: | 0,686 kg |
| Erscheinungsjahr: | 2016 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Kochbücher & Grundkochbücher |
| Medium: | Taschenbuch |
| Seiten: | 200 |
| ISBN-13: | 9781472137616 |
| ISBN-10: | 1472137612 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Braai, Jan |
| Hersteller: | Little, Brown Book Group |
| Abbildungen: | Full colour throughout |
| Maße: | 246 x 192 x 22 mm |
| Von/Mit: | Jan Braai |
| Erscheinungsdatum: | 19.05.2016 |
| Gewicht: | 0,686 kg |
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