Plentiful: The Big Book of Buddha Food

by Paul Atkinson, Angela Shaw, Chrisi Van Loon

The purpose of the book is to continue the tradition of excellent vegetarian food, centred on Mediterrrean flavors, served at the BRC which has always had the personal touch of the head chef in charge of the menus and that of his the lovely, friendly local Zulu women who have worked in the kitchen for many years to great acclaim from visitors. These ladies were taught the skills of traditional Zulu cooking from their mothers, which they then readily adapted to cooking the vegetarian cuisine served at the BRC. These women could hold their own in the kitchen of any up-market restaurant anywhere. With this book, the BRC also wanted to showcase the exquisite indigenous environment in which it is set, which has become a spiritual haven for South African and international visitors.

176 pages, Paperback

Published July 1, 2017

Reviews

[Karen Cockerill · Rating 5 out of 5]

I think this is my favourite In the BRC series. We had tried out at least 14 recipes before reviewing. Nico loved the ‘our kinda carbonara’, and the sweet and spicy sweet potatoe chips. I loved the scones and the Italian job bread was an absolute winner. I didn’t get to many of the deserts due to our households lactose intolerance and having to try finding substitutes… I did however experience those at the BRC and they were to dye for… happy cooking