“Braaiing is the ultimate way to cook. Social, primal and the most fun you can have with your clothes on as a South African – or anyone for that matter, it’s a skill worth perfecting…” the title page says it all.
That said, Reuben takes braaiing to a whole new level with this book – just a quick trawl through the contents list, ‘The essential six, oepsies, meat of the matter, slaai guys, fowls and furries, of fins, tentacles and suckers, sweet surrender and cocktails’, gives you a hint of the fun and creativity that Reuben brings to the not-so-gentle art of braaiing.
Recipe titles entice and enthrall: bone thrillers, salsa thighs and rollicking tails, bugger-the-bun-burger, cow with cold feet, tater-ma-chance, leftfield lettuce bomb, stir braai, umami army rump and the greatest Gatsby.
In Reuben’s words “The purpose of this book is to raise your game. To take basic ingredients… throw in a few more exotic flavours and cooking techniques and surprise your friends and family with delicious, playful braai food…”
Again, design and photography in this book do justice to Reuben’s culinary expertise.
You’ll have great fun this summer experimenting and honing your braaiing skills, with Reuben as your guide.
