COOKED is a warm-hearted book about foodies and food. And all funds raised from its sales are for a good cause, writes Ingrid Shevlin
As its editor admits, COOKED in South Africa is not a traditional recipe book. Instead it documents the early food memories and food journeys of a range of foodies from the Cape, KZN and Gauteng, with recipes almost a secondary objective. And, while well-established chefs have been interviewed, the stories of artisanal bakers, food truckers, pastry chefs, caterers and market stall holders are also told.
I like that as often the most interesting stories come from those a little further down in the food chain. And I like the eclectic collection recipes too, as they represent the personal favourites of each contributor. Something close to their hearts – or stomachs!
I bought the book a few months back on impulse even though it was R500. Partly because I liked the KZN contributions and the stunning photography, and partly because it’s a fund-raising project initiated by Wish Upon A Star, a charity devoted to helping disadvantaged children living with disabilities. What better cause could there be?
Inevitably, KZN has the smallest section, but what a colourful bunch of foodies they are.