foodSTUFF: Reflections and Recipes from a celebrated foodie

R345.00

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The cookbook as memoir, or memoir as cookbook? With foodSTUFF, Daily Maverick’s TGIF food writer Tony Jackman presents us with a refreshingly original take on life and food. 

Jackman, known in particular for Sliced & Diced in the Weekend Argus, invites you into his world, from humble beginnings in an English working-class family to an illustrious career as an unapologetically eccentric South Africa foodie, playwright and author. 

foodSTUFF tosses together tales from a rich, nomadic life with masses of meaty recipes (Obies oxtail potjie, beef fillet with melted French Brie, parsley-crusted rack of lamb); spicy poultry dishes (tamarind duck curry, chicken coconut curry); a handful of signature dishes (spanspek soup, bacon-and-beer braai bread); and the desserts with which Jackman likes to spoil his friends (the chocolatiest chocolate tart ever, lemon syrup cake, pears in Chardonnay Pinot Noir with a Parmesan wafer). 

Buon appetito … 

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The cookbook as memoir, or memoir as cookbook? With foodSTUFF, Daily Maverick’s TGIF food writer Tony Jackman presents us with a refreshingly original take on life and food. 

Jackman, known in particular for Sliced & Diced in the Weekend Argus, invites you into his world, from humble beginnings in an English working-class family to an illustrious career as an unapologetically eccentric South Africa foodie, playwright and author. 

foodSTUFF tosses together tales from a rich, nomadic life with masses of meaty recipes (Obies oxtail potjie, beef fillet with melted French Brie, parsley-crusted rack of lamb); spicy poultry dishes (tamarind duck curry, chicken coconut curry); a handful of signature dishes (spanspek soup, bacon-and-beer braai bread); and the desserts with which Jackman likes to spoil his friends (the chocolatiest chocolate tart ever, lemon syrup cake, pears in Chardonnay Pinot Noir with a Parmesan wafer). 

Buon appetito …