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Braai: The South African Barbecue Book
WINNER, BEST BARBECUE BOOK, UK, GOURMAND AWARDS 2017
If anyone knows how to braai, or barbecue, it is Jan Braai, and he knows what people need to know about how to braai: how to make a good fire - with wood - and how to confidently cook a great meal over the coals. He has braaied with thousands of South Africans almost every day since the launch of South Africa's National Braai Day (held each year on 24 September), which he founded to bring all South Africans together through their shared love of cooking over an open fire. The day's patron is Archbishop Emeritus of Cape Town Desmond Tutu, who 'likes a T-bone steak because it is in the shape of Africa'.
This is much more than simply a recipe book - it is an indispensable instruction manual for braaing, or barbecuing the South African way - from perfect steaks, to lip-smacking braaied chicken and lamb chops, or rack of lamb . . . or even a lamb on a spit!
In his inimitable way, Jan sets out clear rules for the basic art of braaing steak and shows how, once that's been mastered, you can move on to perfecting your braai skills on lamb, chicken, pork, fish, bread, vegetables and even a pudding or two.
If anyone knows how to braai, or barbecue, it is Jan Braai, and he knows what people need to know about how to braai: how to make a good fire - with wood - and how to confidently cook a great meal over the coals. He has braaied with thousands of South Africans almost every day since the launch of South Africa's National Braai Day (held each year on 24 September), which he founded to bring all South Africans together through their shared love of cooking over an open fire. The day's patron is Archbishop Emeritus of Cape Town Desmond Tutu, who 'likes a T-bone steak because it is in the shape of Africa'.
This is much more than simply a recipe book - it is an indispensable instruction manual for braaing, or barbecuing the South African way - from perfect steaks, to lip-smacking braaied chicken and lamb chops, or rack of lamb . . . or even a lamb on a spit!
In his inimitable way, Jan sets out clear rules for the basic art of braaing steak and shows how, once that's been mastered, you can move on to perfecting your braai skills on lamb, chicken, pork, fish, bread, vegetables and even a pudding or two.
200 pages, Kindle Edition
Published May 19, 2016
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About the author
Jan Braai
15 books1 followerWho is Jan Braai? His real name is Jan Scannell and he lives to braai (barbeque). He started the National Braai Day initiative in South Africa in 2007 and his aim is to create a national celebration of the one activity all South Africans have in common, regardless of race, language, gender or wealth, cooking over a fire. He holds the world record for the longest braai. He has a TV show about, yes, you guessed it, braaing.
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December 28, 2017
Ik moet toegeven, ik lees dit boek in de verkeerde tijd van het jaar. Wellicht dat ik, als ik de recepten daadwerkelijk uit heb kunnen proberen, dan ook van de zomer een hogere score toeken aan dit boek. Ik had dit wel verwacht, maar toch heb ik het nu al gelezen omdat ik het net op de kop heb getikt op een boekenbeurs en ik niet kon wachten (dat probleem heb ik vaker met kookboeken).
Over het algemeen goede foto's en duidelijke omschrijvingen. Wel een erg dun kookboek, maar misschien ben ik wat verwend wat dat betreft. Wel heel interessant dat het om braai gaat, toch echt iets vanuit een andere cultuur en andere combinaties dan je zelf zou bedenken. Ik ga aankomende zomer zeker enkele recepten uitproberen.
Over het algemeen goede foto's en duidelijke omschrijvingen. Wel een erg dun kookboek, maar misschien ben ik wat verwend wat dat betreft. Wel heel interessant dat het om braai gaat, toch echt iets vanuit een andere cultuur en andere combinaties dan je zelf zou bedenken. Ik ga aankomende zomer zeker enkele recepten uitproberen.
Displaying 1 of 1 review