South African chef Franck Dangereux spent the early part of his career cooking at some of France's finest three Michelin star restaurants, and brought that same wor to detail to his restaurant, La Colombe, at the Constantia Uitsig wine farm near Cape Town. This cookbook is arranged according to the calendar, and for each season not only offers recipes for sophisticated dishes from La Colombe's menu, but also a selection of more casual dishes for home cooking.

In this title the author reveals some of the secrets of the extravagantly sensual dishes served at La Colombe, but also offers simpler fare, inspired both by his childhood in the south of France and his love of South Africa. Combining practical instructions that even the least experienced cook can follow with an overriding passion for good food.

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Features & Stories

In Conversation: Food in Fiction—Orlando Murrin & Catherine Kurtz

Orlando Murrin and Catherine Kurtz are both food writers who have branched out to also write fiction. Orlando’s hugely popular crime series, starring a chef detective, includes Knife Skills for Beginners, and most recently Murder Below Deck (published as May Contain Murder in the US and Canada). Catherine’s debut novel Feast (published on June 4) is the story of a girl with an extraordinary sense of taste. We caught up with the two of them to talk food, fiction, and more…

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Carianne Wilkinson

Vice-principal of Silwood Cookery School