French Affair Cookbook

The French Affair is a collection of recipes collected by me on my life journey that took me from a farm in South Africa to the French Riviera and Paris.

The book is a feast for the eyes and nourishment for the soul, reflecting my love affair with France and its culture of good food, fresh produce from local markets and the meals that has inspired me on my travels through these epicurean surroundings.

My love of food was nurtured by my mother and grandmothers, and this family influence and my South African roots are reflected in my recipes for Ouma se Soetkoekies (spiceand sweet wine biscuits) and Milk Tart with Cinnamon Quinces.  Dishes such as Cauliflowerand Roquefort Soup, and Creamy Chicken and Corn Pot Pies are inspired by my student years in Stellenbosch, while Rabbit and Wild Mushroom Ragoût, Sticky Tarte Tatin and Croque-Monsieur à la Banane clearly show the French influence. Oysters Baked with Champagne Cream and Turkish Delight Pavlova reflect my time spent as a private chef on a yacht on the French Riviera.

There is also a chapter with basic recipes for pastry, pasta, jams and preserves.

– See more at: http://www.janhendrik.com/my-book/#sthash.oudXdloZ.dpuf

The French Affair is a collection of recipes collected by me on my life journey that took me from a farm in South Africa to the French Riviera and Paris.

The book is a feast for the eyes and nourishment for the soul, reflecting my love affair with France and its culture of good food, fresh produce from local markets and the meals that has inspired me on my travels through these epicurean surroundings.

My love of food was nurtured by my mother and grandmothers, and this family influence and my South African roots are reflected in my recipes for Ouma se Soetkoekies (spiceand sweet wine biscuits) and Milk Tart with Cinnamon Quinces.  Dishes such as Cauliflowerand Roquefort Soup, and Creamy Chicken and Corn Pot Pies are inspired by my student years in Stellenbosch, while Rabbit and Wild Mushroom Ragoût, Sticky Tarte Tatin and Croque-Monsieur à la Banane clearly show the French influence. Oysters Baked with Champagne Cream and Turkish Delight Pavlova reflect my time spent as a private chef on a yacht on the French Riviera.

There is also a chapter with basic recipes for pastry, pasta, jams and preserves.

– See more at: http://www.janhendrik.com/my-book/#sthash.oudXdloZ.dpuf

The French Affair is a collection of recipes collected by me on my life journey that took me from a farm in South Africa to the French Riviera and Paris.

The book is a feast for the eyes and nourishment for the soul, reflecting my love affair with France and its culture of good food, fresh produce from local markets and the meals that has inspired me on my travels through these epicurean surroundings.

My love of food was nurtured by my mother and grandmothers, and this family influence and my South African roots are reflected in my recipes for Ouma se Soetkoekies (spiceand sweet wine biscuits) and Milk Tart with Cinnamon Quinces.  Dishes such as Cauliflowerand Roquefort Soup, and Creamy Chicken and Corn Pot Pies are inspired by my student years in Stellenbosch, while Rabbit and Wild Mushroom Ragoût, Sticky Tarte Tatin and Croque-Monsieur à la Banane clearly show the French influence. Oysters Baked with Champagne Cream and Turkish Delight Pavlova reflect my time spent as a private chef on a yacht on the French Riviera.

There is also a chapter with basic recipes for pastry, pasta, jams and preserves.

– See more at: http://www.janhendrik.com/my-book/#sthash.oudXdloZ.dpuf

The French Affair is a collection of recipes collected by Jan Hendrik Van der Westhuizen life journey that took him from a farm in South Africa to the French Riviera and Paris. The book is a feast for the eyes and nourishment for the soul, reflecting his  love affair with France and its culture of good food, fresh produce from local markets and the meals that has inspired Jan on his  travels through these epicurean surroundings. Jan,  love of food was nurtured by his  mother and his South African roots are reflected in the many  recipes for Ouma se Soetkoekies (spice and sweet wine biscuits) and Milk Tart with Cinnamon Quinces. Dishes such as Cauliflower and Roquefort Soup, and Creamy Chicken and Corn Pot Pies are inspired by his student years in Stellenbosch, while Rabbit and Wild Mushroom Ragoût, Sticky Tarte Tatin and Croque-Monsieur à la Banane clearly show the French influence. Oysters Baked with Champagne Cream and Turkish Delight Pavlova reflect the  time spent as a private chef on a yacht on the French Riviera.

French Affair Cookbook1
 
French Affair Cookbook2
French Affair Cookbook3

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