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Justin visits 13 professional kitchens - all beacons on the South African culinary landscape – and gets to cook with some of the most celebrated chefs in the country.
In spite of a baptism of flour, after three seasons of Cooked in Africa he's up for the challenge and finds these culinarians warm and willing to share their secrets. Along the way he manages to lift the lid on a smorgasbord of tips and take aways that surround fine dining.
Follow the adventures of this self-confessed "bush cook" as he makes this giant gastronomic leap and smarts up to the value of salsa verde and a good mirepoix. He'll guide you through the intricacies of deboning a pig and quartering a rabbit and let you in on how the experts prepare dishes like potato gnocchi and dim sum dumplings.
SashaI'm absolutely over the moon! Got to assist Justin while cooking Mississippi Mud Pie for the Sappi / Antalis product launch! Had such a fabulous time and was lucky enough to win the cook book mentioned above. A huge fan of Mr Bonello - who is quite simply a really cool guy.
Steve WJust got it my wife for Xmas and promptly grabbed it and spent most of Xmas day reading it cover to cover. Really beautiful, one of the best designed books I've seen. I missed most of the TV series but not the one in Magica Roma... which cracked me up... probably my favourite Cape Town restaurant and I can really relate to Justin's experiences in the kitchen after being crapped out royally for turning up late for a booking with 8 people and not 4!
JamesLooking forward to getting hold of this book!
Thomascool cover for the book
