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Seasons
by Phillippa Cheifitz
Struik Publishers
ISBN 1-86872-975-3
Published August 2005 - Hardcover - 160 pages - ±$30.00

Phillippa Cheifitz has long been my sister's favorite cookery book author.  She's more domesticated than I.  My sister, that is.  Cape Town-based Ms. Cheifitz has always been a reliable one to turn to for recipes, never letting you down, and by all accounts, this book is no different.  We're given nine menus for each season, sometimes for four, or six, or even for 8.  With so many foods available in most places around the world these days, it's not difficult to find produce here from other countries, including South Africa.  Her menus consist of either a soup or salad or vegetable, followed by either meat, poultry, or fish, and ending with fruit or a light cake dessert.  Recipes I found enticing include Baked Spinach Risotto; Braised Ribs; Salmon and Cauliflower Cheese with Potato Crust; Garlicky Butter Bean and Chorizo Stew; Panforte; Baked Chocolate Mousse; Baked Pears in Sweet Wine, and Nutty Baked Bananas.  Being a South African cookbook, there are some ingredients that need translating, like: naartjie (naarchee) = tangerine/satsuma; baby marrow = zucchini; jelly = jello; beetroot = beet; hanepoort (hunnah poort) wine is made from a very sweet grape; peri-peri = red spice like chili; samp (an African staple) = kind of porridge made from coarsely ground corn (use dry hominy and crush kernels but don't grind); waterblommetjie (literally translated means little water flower and is indigenous to the Western Cape); tameletjies are also from the Western Cape and are a bit like peanut brittle.  Beautifully illustrated throughout.  No nutritional guides.  Metric/Imperial conversion chart on the last page.
See other books by Phillippa Cheifitz at her publisher's website.
Conclusion - Stunning and inspiring recipes to enjoy.