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The purpose of the book is to continue the tradition of excellent vegetarian food, centred on Mediterrrean flavors, served at the BRC which has always had the personal touch of the head chef in charge of the menus and that of his co-chefs: the lovely, friendly local Zulu women who have worked in the kitchen for many years to great acclaim from visitors. These ladies were taught the skills of traditional Zulu cooking from their mothers, which they then readily adapted to cooking the vegetarian cuisine served at the BRC. These women could hold their own in the kitchen of any up-market restaurant anywhere. With this book, the BRC also wanted to showcase the exquisite indigenous environment in which it is set, which has become a spiritual haven for South African and international visitors.
Paul Atkinson was born in York, England, and emigrated with his family to the sunnier climes of South Africa when he was two years old. An extensive tour of Europe enabled them to experience the tastes of that continent’s rich variety of foods. A chance meeting over a loaf of bread at a local café, enabled him to take on his first cooking role, working under the guidance of a highly accomplished chef, Steve Holding. The learning curve was steep, but it stood him in good stead for a promising future in cooking. Angela Shaw works on selective photographic product-design projects from her base in Durban, KZN, where she manages the KZNA Gallery for the KwaZulu-Natal Society of Arts. She contributed the photographs for the BRC’s previous cookbooks. Chrisi van Loon is a senior English teacher by profession. A vegetable enthusiast and cat lover, she was the editor and coordinator of this recipe book – as she was with its predecessors, Quiet Food and The Cake the Buddha Ate. Louis van Loon is an architect and structural engineer by profession who runs his own consulting practice in Durban.