The South African Kettle Braai Cookbook by Shirley Guy, Marty Klinzman

Description

Designed to make the most of the versatile kettle braai, this guide introduces ideas for outdoor cooking, demonstrating that not only can foods be grilled and fried, but they can also be roasted, baked, braised, stewed and smoked.

Instructions, accompanied by photographs, are given on the various cooking methods, how to prepare the fire, clean the kettle braai and solve problems that may arise while cooking on the kettle braai. Ranging from the simple – barbecued rump – to the more complex – tandoori chicken – the recipes have been selected for their wide appeal, each clearly set out with metric, imperial and American measurements and detailed cooking instructions. The authors have included more than 200 of their favourite recipes for meat, poultry, seafood, smoked foods and game as well as delicious appetizers, vegetables, breads and desserts. To accompany and further enhance your meal, there are ambrosial drinks, and zesty marinades, bastes, sauces and salads.

Modern and sophisticated, The South African Kettle Braai Cookbook is ideal for entertaining family and friends.