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Homegrown

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Ultimate Braai Master host and chef Bertus Basson shares recipes from his personal and national heritage in his first cookbook, Homegrown. The book is a celebration of being South African and how embracing his roots has influenced Bertus as a chef, as many of his signature recipes are inspired by his Afrikaans origins. Homegrown also explores how other distinctly South African tastes and flavours have impacted his cooking, influencing his unique take on fine dining for his award-winning restaurants. 

The book is filled with stunning photographs and delectable recipes such as Snoek with Apricot Glaze, Beer Braised Pork Belly, Spice Rub for Braaied Brisket, Charred Octopus with Gnocchi and Nasturtium Paste, Tamatie Frikkadels, Koeksister Ice Cream, and Milk Tart Soufflé. These recipes are easy to prepare and are made with fresh, local ingredients.

‘It surprises friends to learn that I did not like food as a kid. My mother, Hetta Basson (Ma), had to work hard to get me to eat anything that wasn’t sweet or bad for me. I guess that’s why my earliest food memories are of sweet things. In fact, this book starts with dessert.’

 About the author and contributors

Highly acclaimed South African chef Bertus Basson is famed for the phenomenal success of Overture, a restaurant he has had an integral part in establishing as one of the finest in South Africa in his position as a chef and owner since 2007. The picturesque Winelands restaurant has won five Eat Out top 10 awards, and is currently placed fourth. Overture has won eight Eat out Awards and is currently placed six. It has also been awarded three stars in the Rossouw’s Restaurant Guide for four years running. His other restaurants are Bertus Basson at Spice Route, Spek & Bone and Bertus Basson at the Ritz.
His most recent achievement is becoming a judge on Ultimate Braai Master, the South African reality cooking show.

Russel Wasserfall is a highly regarded food writer and photographer who has worked on or produced over 20 cookbooks.

Roxy Spears is the owner of Good Design, which specialises in graphic design for food and restaurant branding, recipe books, packaging and food truck design.

Claire Gunn is a photographer, chef, artist, blogger and stylist. She has photographed or contributed to the making of six cookbooks. Her photography is regularly featured in South Africa’s top food and lifestyle magazines, newspapers, blogs and the like.

ISBN 978-1-928247-08-1

GENRE Cookery

FORMAT Trade Paperback 

SIZE 255x190mm

EXTENT 224pp

RIGHTS World Rights

RELEASE March 2017