Gebundene Ausgabe, kein Schutzumschlag,
160 Seiten, 146 Farbfotos, 105 Rezepte
Gallery Publications (Tansania), Oktober 2003, ISBN 9987-667-23-6
Einleitung: "'An army marches on its
stomach'. This saying could also hold true for a safari. Since the times of the earliest pioneers, food and
cooking have been an integral part of the safari experience. Nineteenth century explorers, such as
Livingstone or Burton, had sometimes to exist on termites and grubs as they forged their way into the
unknown. One menu prepared for early safari pioneer Vivienne de Watteville read: Starter: Consommé
(giraffe) - Second course: Tongue (giraffe) - Main course: Tail (giraffe). Which part of the
aforementioned giraffe provided the dessert was unfortunately not recorded! Another traveller, Donaldson
Smith, was happy to find fish on his safari table one night - until he discovered it had been cooked in
Vaseline! US President Theodore Roosevelt, it was reported, waited hungrily at the end of a hard day on
safari for his meal of elephant trunk soup, oryx tongue and ostrich liver, followed by slices of elephant
heart roasted on sticks over an open fire. But ever since the continent became the playground of Europe's
rich and famous in the early twentieth century, food standards on safari have been becoming ever more
lavish. The white hunters of the 1930s and 40s considered it shockingly lax to entertain their film-star and
industrialist clients with anything less than ten courses at dinner, all conjured from supplies carried
laboriously on the heads of porters, or gleaned from game shot along the way. These days safari cuisine has
become more influenced by the flavours of the continent itself. African food is bold and colourful, with
rich, earthy textures and strong, spicy undertones. Arab merchants, European colonists and Malay slaves have
all influenced Africa's native cooking, resulting in a cuisine diverse and yet simple to prepare. But
whether fly-camping in the bush or staying in a lodge, the day still begins with the traditional 'Full
English' - bacon, sausages, tomato and fried eggs, more often than not cooked in a heavy iron skillet over a
wood fire before dawn by the camp cooks. Fresh tropical fruits from the lowlands and hardy vegetables from
cool highlands are always available. Technology may have moved on somewhat since the days of the early
safari pioneers, but today's bush chefs are nevertheless required to work miracles with the most basic of
equipment and ingredients. The most essential element in safari cooking is the fire - at least six feet
across, with ashes, flames and coals of varying temperatures for every type of dish. Fresh-baked bread is
prepared in an old tin trunk over smouldering ashes, legs of succulent lamb are roasted by being buried in
the earth in a nest of hot coals, or vegetable kebabs skewered on pieces of wood plucked from a nearby tree.
Food is kept cold in gas fridges, packed in ice or simply brought into camp 'on the hoof'!"
Interessant für den Safari-Reisenden: Dieses Buch beinhaltet Bilder und Rezepte von Chada Camp (Katavi
National Park, Tansania), Gibb's Farm (Ngorongoro
Conservation Area, Tansania), Greystoke Camp
(Mahale Mountains National Park, Tansania), Grumeti River Camp
(Serengeti National Park, Tansania), Jongomero Camp (Ruaha
National Park, Tansania), Kikoti Camp
(Tarangire, Tansania), Kirawira
Camp (Serengeti National Park, Tansania), Klein's Camp (Serengeti,
Tansania), Kusini Camp (Serengeti
National Park, Tansania), Lake Manyara Serena Safari Lodge (Lake Manyara, Tansania), Lake Manyara Tree
Lodge (Lake Manyara National Park, Tansania), Mwagusi Safari Camp (Ruaha
National Park, Tansania), Naitolia
Eco Lodge (Tarangire, Tansania), Ngare Sero Mountain
Lodge (Usa River, Tansania), Ngorongoro Crater
Lodge (Ngorongoro Conservation Area, Tansania), Ol Donyo Orok Lodge (jetzt Hatari Lodge, Arusha
National Park, Tansania), Oliver's Camp
(Tarangire, Tansania), Ruaha River Lodge
(Ruaha National Park, Tansania), Safari Spa (Arusha, Tansania), Sand Rivers Selous
(Selous Game Reserve, Tansania), Selous Safari Camp (Selous
Game Reserve, Tansania), Serengeti Migration Camp
(Serengeti National Park, Tansania), Sokwe Mobile Camps (Lake
Manyara, Tansania), Swala Camp (Tarangire
National Park, Tansania), Tarangire Safari
Lodge (Tarangire National Park, Tansania) und Tarangire Treetops
(Tarangire, Tansania).
Kaufen Sie
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Klappentext: "Travel in the 21st
century delivers the world at the tourist's feet. Whether it is to experience history, architecture, scenery
or culture, hardly a corner of the globe remains unexplored. South Africa, a relative newcomer on the
international tourism map, provides a deliciously novel destination for the traveller who has already 'been
there and done that...' Released from the stigma of an outdated regime, the country has in the last few
years begun to take its rightful place on the itinerary of the informed tourist. For most, it is a long-haul
destination, but the rewards are manifold. There is majesty in this land with its huge sunny spaces and
immense mountain ranges. Its wild animal kingdom is unparalleled in the world. The wealth of flora and fauna
is awesome. Its coastline and magnificent beaches are generally undeveloped and unpolluted. The largesse of
the country is expressed as much in its scenic assets as in the generosity and hospitality of its people,
and the abundance of home-grown products that puts a bounty of food and a superb selection of wines on the
table. Simply South Africa - A Culinary Journey takes the visitor to the country's most beautiful
destinations and into the kitchens of many of the hotels, guesthouses and restaurants to be found along the
way."
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South African Wine: A Celebration
von Wendy Toerien (Text),
Fotos von Ryno, Shaen Adey u.a.
Klappentext: "South African Wine
– A Celebration is just that – a glorious celebration of grapes, the wines they make and the rituals
that surround them. The miracle of wine is that it deserves close scrutiny, and the more you know about it,
the more you'll find to love. This heady liquor has captivated the spirit of humankind for some 7000 years
or more, and it all starts with a grape on a vine. But it is not just the grape we celebrate every time we
open a bottle of wine. The liquid is influenced by so many things: millennia of rock formation resulting in
different soil types; changes in the earth's climate; the cultivation and crossing of vine stock and the
development of clones that add yet more flavours to the mix. Then the viticulturists and winemakers step in,
deciding how to prune, when to pick, how long to leave on the skins, what type of oak barrel to use, what to
blend, how much to fine, filtrate… And when we come along, our decisions as to how long to keep the wine,
how to store it and what to drink it with – and in what to drink it – all affect that mysterious living
liquid we call wine. This is the miracle that is worth celebrating – in this book and in our lives, every
day. In South Africa we have it all: mountains and vineyards; historic manor houses and modern cellars; and
a culture of wine rooted in tradition and exploring an exciting future. L'Chaim with wine!"
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dieses Buch bei Exclusive Books (Südafrika). Oder erstellen Sie eine Online-Recherche
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Synopsis: "Common recipes from Uganda
for staples, meat, fish and poultry, and relishes, snacks and beverages. There are recipes for matooke,
gonja, katogo and cassava, millet and variations on potatoes, rice and pumpkins. The meat section includes
blood and offal recipes, luwombo and Ugandan stews. There are many recipes for groundnuts, bases, and
sauces. Some delicacies and more intriguing dishes on offer are grasshoppers, ant balls, cultured milks and
smoked water. Information about food preparation, nutrition and the origins and availability of ingredients
heads each chapter, and some recipes and ingredients are illustrated. Jolly Gonahasa is a professional cook
who has lived in, and experienced the food of most of the regions of Uganda. Her book is intended for
Ugandan and non-Ugandan food lovers, school teachers and gourmet cooks wanting to produce local food.
Winner, Best Recipe Books in Uganda category, Gourmand World Cookbook Awards 2002."
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dieses Buch bei Bwana Mitch's Partnern Amazon.com (USA) oder Amazon.co.uk (Großbritannien). Oder erstellen Sie eine Online-Recherche für
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A Taste of Zanzibar - Chakula
Kizuri
von Zarina Jafferi (Text), Javed Jafferji (Fotos) & Phillip Waterman (Fotos), Einführung von Bethan Rees Jones
Gebundene Ausgabe, 95 Seiten, Farbfotos
Gallery Publications (Tansania), April 2002, ISBN 9987-667-02-3
Synopsis: "Set in the azure seas of
the Indian Ocean, just a few degrees south of the equator, the islands of Zanzibar offer an array of
tropical and exotic flavours. Zanzibari food reflects the interesting history of the islands - fruit and
crops as well as different styles of cooking were introduced by colonial rulers and traders and then
incorporated into a unique Zanzibari cuisine. Spices have formed an integral part of the islands' trade over
the centuries and they figure prominently in the cooking - from the spice mixtures that are combined in
pilaus and curries to the subtle hint of cardamom and ginger blended with coffee. Zarina Jafferji has
brought together a collection of recipes in A Taste of Zanzibar - Chakula Kizuri (delicious food)
which encapsulates the exciting range of Zanzibari cooking. This includes typical Swahili dishes cooked in
coconut milk as well as those which have developed out of Zanzibar's long trading links with India and the
Gulf. From savoury to sweet - there should be something for everyone. Following an introduction by Bethan
Rees Jones which offers a snapshot of the fertile islands, the food that is grown and how it is prepared, as
well as the way that food is linked to hospitality; the recipes are set out alongside mouth-watering
photographs which will tempt you to try them out. Simple to follow - even for the inexperienced cook - you
will be amazed at the results! The glossary explains the most important spices and ingredients used with a
translation in six languages. A Taste of Zanzibar offers a unique opportunity to try some of the
flavours of Zanzibar and to bring the 'Spice Islands' into your own kitchen."
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Die Weine
Südafrikas
von Wendy Toerien (Text), Vorwort von Jens Priewe
Fotos von Ryno, Shaen Adey u.a.
Synopsis: "Südafrika hat eine über
300-jährige Weinbautradition. Schon die Niederländer erkannten das Potenzial des kapländischen Weins, der
unter britischer Vorherrschaft zum berühmten Dessertwein heranreifte und den französischen Weinen
Konkurrenz machte. Heute gehören die Kapweine zu den besten Weinen der Neuen Welt, wenn nicht der Welt
überhaupt. In diesem Buch, das die Fachwelt mit dem Best New World Wine Book Award ausgezeichnet
hat, führt die Kapstadter Weinautorin Wendy Toerien durch die 13 bedeutenden Weingebiete am Kap. Ihre
fachkundigen Porträts der Weingüter machen den Leser mit der Vielfalt der Kapweine und mit den Menschen
vertraut, deren Leben zum Teil seit Generationen mit Wein verbunden ist."
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dieses Buch bei Bwana Mitch's Partner Amazon.de. Oder erstellen Sie eine Online-Recherche für Bezugsquellen und
Preisvergleich bei PreisTester (Deutschland).
Wines & Vineyards of South
Africa
von Wendy Toerien
Gebundene Ausgabe, 176 Seiten, Farbfotos,
Schwarzweißillustrationen, Karten Struik Publishers
(Südafrika), September 2000, ISBN 1-86872-437-9
Verleger: "Wines and Vineyards of
South Africa is a glorious tribute to South African wines and the personalities behind them. A brief
history of the South African wine industry is followed by cellar techniques, a breakdown of the different
areas, the soils and climates, as well as maps of the wine regions with brief pen sketches of each region.
The major grape varieties are discussed within the South African context. The main body of the book is
devoted to the different regions and their sub-divisions into districts and wards and the main wineries in
those areas. Each entry details the development of the vineyard, the wines, the people and their winemaking
philosophies. The informal yet informative text is highlighted by anecdotal information and quotes by the
owners and winemakers and includes a unique blend of historical family estate ownership, modern young nègociant
winemaking and large co-operative wineries in the Cape. Contents: Introduction; The Wines, Winemakers and
Vineyards; Constantia; Durbanville; Stellenbosch; Paarl; Franschhoek; Wellington; Swartland; Tulbagh; The
Overberg; Robertson; Worcester; Klein Karoo; Olifants River; Bibliography and Index."
Out-of-Print! Dieses Buch wird vom Herausgeber nicht mehr geliefert!
Suchen Sie dieses Buch bei Bwana Mitch's Partnern Abebooks.com (Kanada) oder Abebooks.de (Deutschland).
Sie kennen noch einen guten Titel, der
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wertvollen Informationsquelle für alle Safari-Enthusiasten zu machen! You know any other good title that is missing
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