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SOUTH AFRICAN CUISINE CULINARY HERITAGE by Eunice Rakhale-Molefe from CEM Publishers
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  • A Table Of Culinary Heritage & Sincere Conversations
  • Автор:
  • Edition:
    2nd
  • Series:
  • редактор:
    Christo Wolmarans
  • Язык текста:
    English
  • Издательство:
    CEM Publishers
  • ISBN 10 :
    1545069506
  • ISBN 13:
    978154506950
  • Дата публикации:
    March 1, 2017
  • Количество страницу:
    207
  • высота:
    20cm
  • ширина:
    20cm

Как связаться по вопросу о правах

  • CEM Publishers
    South Africa
CEM Publishers

Offered By CEM Publishers

CEM Publishers Celebrating & Building S. African Heritage & Legacy Through Books, Food & Dialogues Dialogue Dining illustrates the culinary diversity of Southern African cuisine and of some regarding neighbouring states - comparing the similarities and dually authenticating its unique palatable heri...

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  • Язык оригинала

SOUTH AFRICAN CUISINE-CULINARY HERITAGE
By
Eunice Rakhale-Molefe

South African Cuisine illustrates the culinary diversity of Southern African cuisine and of some regarding neighbouring states - comparing the similarities and dually authenticating its unique palatable heritage.

Written in a conversational style regarding African cuisine, it elevates the subject to essentially be exported and celebrated internationally.

This handy culinary compilation will bestow the reader with explorations regarding local African lifestyles, history, art, clothing and music.. and perhaps even some song and dance.

For tourists visiting these African countries - possessing a diversity of ethnic cultures, it is a worthy read regarding heritage and of course African Cuisine. A guide which should be included in any tourist’s travel package.

The recipes are spiced with conversations. From families enjoying their meal, to serving tables as a maître d' at unique restaurants and even a conversation with a stranger on an aeroplane – enroute to an African destination.
Humbly composed, South African Cuisine serves to stimulate culinary discussions. The servings are generous regarding knowledge of food, as well as the personal and touching experiences of the author, Eunice Rakhale-Molefe.

Her recollections of her “Back-and-Front of House” experiences in the restaurant business makes it a fitting handbook for those who endeavour to indulge themselves in unique african culinary deilghts.

South African Cuisine forms part of the tourism calendar.

A hallmark of CEM Publishers founded and established by Eunice Rakhale-Molefe.

7This business concept was born out of need.
Let us preserve and own our African stories.
My story is a culinary tale.

Eunice tells the African food story through hosting dining tables at distinctive cultural heritage eateries and sites; bringing to light the neglected aspects of African cuisine.

https://dialoguedining.wordpress.com/

Eunice Rakhale-Molefe
2017
CEM Publishers

  • Язык оригинала

CONTENTS
PREFACE 7
1 INTRODUCTION 9
2 TABLE FEATURES 15
3 HOUSEKEEPING MANUAL 59
4 SOUS CHEF? COMMIS CHEF? 85
5 FOOD SECURITY 95
6 THE AUTHENTIC MENU 105
7 A TASTE OF AFRICAN TEA TIME 139
8
9
10

A GLASS OF SOMETHING 147
FLAVOURS OF MY CONVERSATIONS 155
HOUSE RULES / BRANDING OUR FAMILIES 192








Dedicated To

MY LATE PARENTS
NTATE: JOHANNES FUME RAKHALE
For gifting me with the passion for reading
&
MME: SEBANE HLALELE – RAKHALE
For nourishing and blessing my talent of writing















A CELEBRATION
“Everybody thinks of changing humanity and nobody is thinking of changing themselves.” Leo Tolstoy
The restaurant business changed me. I wrote this memoir in appreciation of this change in which I blend transformational conversations, kitchen and dining experiences with traditional African stories and over 50 indigenous recipes.
A fitting continental handbook for those who endeavour to explore the local restaurant business.
This book is an African celebration of these experiences and changes. I celebrate the victories over the struggles - I rejoice and thank God for lifting me out of the slimy pit, swamp and mud of those awful times.
I celebrate the opportunity to share those changes with all of you who will be reading this book.
Welcome to my table, your table, our table. Bon appétit!
Eunice Rakhale-Molefe



DIALOGUE
DINING































CONTENTS
PREFACE 7
1 INTRODUCTION 9
2 TABLE FEATURES 15
3 HOUSEKEEPING MANUAL 59
4 SOUS CHEF? COMMIS CHEF? 85
5 FOOD SECURITY 95
6 THE AUTHENTIC MENU 105
7 A TASTE OF AFRICAN TEA TIME 139
8
9
10

A GLASS OF SOMETHING 147
FLAVOURS OF MY CONVERSATIONS 155
HOUSE RULES / BRANDING OUR FAMILIES 192








Dedicated To

MY LATE PARENTS
NTATE: JOHANNES FUME RAKHALE
For gifting me with the passion for reading
&
MME: SEBANE HLALELE – RAKHALE
For nourishing and blessing my talent of writing















A CELEBRATION
“Everybody thinks of changing humanity and nobody is thinking of changing themselves.” Leo Tolstoy
The restaurant business changed me. I wrote this memoir in appreciation of this change in which I blend transformational conversations, kitchen and dining experiences with traditional African stories and over 50 indigenous recipes.
A fitting continental handbook for those who endeavour to explore the local restaurant business.
This book is an African celebration of these experiences and changes. I celebrate the victories over the struggles - I rejoice and thank God for lifting me out of the slimy pit, swamp and mud of those awful times.
I celebrate the opportunity to share those changes with all of you who will be reading this book.
Welcome to my table, your table, our table. Bon appétit!
Eunice Rakhale-Molefe



DIALOGUE
DINING

































CONTENTS
PREFACE 7
1 INTRODUCTION 9
2 TABLE FEATURES 15
3 HOUSEKEEPING MANUAL 59
4 SOUS CHEF? COMMIS CHEF? 85
5 FOOD SECURITY 95
6 THE AUTHENTIC MENU 105
7 A TASTE OF AFRICAN TEA TIME 139
8
9
10

A GLASS OF SOMETHING 147
FLAVOURS OF MY CONVERSATIONS 155
HOUSE RULES / BRANDING OUR FAMILIES 192








Dedicated To

MY LATE PARENTS
NTATE: JOHANNES FUME RAKHALE
For gifting me with the passion for reading
&
MME: SEBANE HLALELE – RAKHALE
For nourishing and blessing my talent of writing















A CELEBRATION
“Everybody thinks of changing humanity and nobody is thinking of changing themselves.” Leo Tolstoy
The restaurant business changed me. I wrote this memoir in appreciation of this change in which I blend transformational conversations, kitchen and dining experiences with traditional African stories and over 50 indigenous recipes.
A fitting continental handbook for those who endeavour to explore the local restaurant business.
This book is an African celebration of these experiences and changes. I celebrate the victories over the struggles - I rejoice and thank God for lifting me out of the slimy pit, swamp and mud of those awful times.
I celebrate the opportunity to share those changes with all of you who will be reading this book.
Welcome to my table, your table, our table. Bon appétit!
Eunice Rakhale-Molefe



DIALOGUE
DINING














CONTENTS
PREFACE 7
1 INTRODUCTION 9
2 TABLE FEATURES 15
3 HOUSEKEEPING MANUAL 59
4 SOUS CHEF? COMMIS CHEF? 85
5 FOOD SECURITY 95
6 THE AUTHENTIC MENU 105
7 A TASTE OF AFRICAN TEA TIME 139
8
9
10

A GLASS OF SOMETHING 147
FLAVOURS OF MY CONVERSATIONS 155
HOUSE RULES / BRANDING OUR FAMILIES 192








Dedicated To

MY LATE PARENTS
NTATE: JOHANNES FUME RAKHALE
For gifting me with the passion for reading
&
MME: SEBANE HLALELE – RAKHALE
For nourishing and blessing my talent of writing















A CELEBRATION
“Everybody thinks of changing humanity and nobody is thinking of changing themselves.” Leo Tolstoy
The restaurant business changed me. I wrote this memoir in appreciation of this change in which I blend transformational conversations, kitchen and dining experiences with traditional African stories and over 50 indigenous recipes.
A fitting continental handbook for those who endeavour to explore the local restaurant business.
This book is an African celebration of these experiences and changes. I celebrate the victories over the struggles - I rejoice and thank God for lifting me out of the slimy pit, swamp and mud of those awful times.
I celebrate the opportunity to share those changes with all of you who will be reading this book.
Welcome to my table, your table, our table. Bon appétit!
Eunice Rakhale-Molefe



DIALOGUE
DINING
































CONTENTS
PREFACE 7
1 INTRODUCTION 9
2 TABLE FEATURES 15
3 HOUSEKEEPING MANUAL 59
4 SOUS CHEF? COMMIS CHEF? 85
5 FOOD SECURITY 95
6 THE AUTHENTIC MENU 105
7 A TASTE OF AFRICAN TEA TIME 139
8
9
10

A GLASS OF SOMETHING 147
FLAVOURS OF MY CONVERSATIONS 155
HOUSE RULES / BRANDING OUR FAMILIES 192








Dedicated To

MY LATE PARENTS
NTATE: JOHANNES FUME RAKHALE
For gifting me with the passion for reading
&
MME: SEBANE HLALELE – RAKHALE
For nourishing and blessing my talent of writing















A CELEBRATION
“Everybody thinks of changing humanity and nobody is thinking of changing themselves.” Leo Tolstoy
The restaurant business changed me. I wrote this memoir in appreciation of this change in which I blend transformational conversations, kitchen and dining experiences with traditional African stories and over 50 indigenous recipes.
A fitting continental handbook for those who endeavour to explore the local restaurant business.
This book is an African celebration of these experiences and changes. I celebrate the victories over the struggles - I rejoice and thank God for lifting me out of the slimy pit, swamp and mud of those awful times.
I celebrate the opportunity to share those changes with all of you who will be reading this book.
Welcome to my table, your table, our table. Bon appétit!
Eunice Rakhale-Molefe



DIALOGUE
DINING













CONTENTS
PREFACE 7
1 INTRODUCTION 9
2 TABLE FEATURES 15
3 HOUSEKEEPING MANUAL 59
4 SOUS CHEF? COMMIS CHEF? 85
5 FOOD SECURITY 95
6 THE AUTHENTIC MENU 105
7 A TASTE OF AFRICAN TEA TIME 139
8
9
10

A GLASS OF SOMETHING 147
FLAVOURS OF MY CONVERSATIONS 155
HOUSE RULES / BRANDING OUR FAMILIES 192








Dedicated To

MY LATE PARENTS
NTATE: JOHANNES FUME RAKHALE
For gifting me with the passion for reading
&
MME: SEBANE HLALELE – RAKHALE
For nourishing and blessing my talent of writing















A CELEBRATION
“Everybody thinks of changing humanity and nobody is thinking of changing themselves.” Leo Tolstoy
The restaurant business changed me. I wrote this memoir in appreciation of this change in which I blend transformational conversations, kitchen and dining experiences with traditional African stories and over 50 indigenous recipes.
A fitting continental handbook for those who endeavour to explore the local restaurant business.
This book is an African celebration of these experiences and changes. I celebrate the victories over the struggles - I rejoice and thank God for lifting me out of the slimy pit, swamp and mud of those awful times.
I celebrate the opportunity to share those changes with all of you who will be reading this book.
Welcome to my table, your table, our table. Bon appétit!
Eunice Rakhale-Molefe



DIALOGUE
DINING
































CONTENTS
PREFACE 7
1 INTRODUCTION 9
2 TABLE FEATURES 15
3 HOUSEKEEPING MANUAL 59
4 SOUS CHEF? COMMIS CHEF? 85
5 FOOD SECURITY 95
6 THE AUTHENTIC MENU 105
7 A TASTE OF AFRICAN TEA TIME 139
8
9
10

A GLASS OF SOMETHING 147
FLAVOURS OF MY CONVERSATIONS 155
HOUSE RULES / BRANDING OUR FAMILIES 192








Dedicated To

MY LATE PARENTS
NTATE: JOHANNES FUME RAKHALE
For gifting me with the passion for reading
&
MME: SEBANE HLALELE – RAKHALE
For nourishing and blessing my talent of writing















A CELEBRATION
“Everybody thinks of changing humanity and nobody is thinking of changing themselves.” Leo Tolstoy
The restaurant business changed me. I wrote this memoir in appreciation of this change in which I blend transformational conversations, kitchen and dining experiences with traditional African stories and over 50 indigenous recipes.
A fitting continental handbook for those who endeavour to explore the local restaurant business.
This book is an African celebration of these experiences and changes. I celebrate the victories over the struggles - I rejoice and thank God for lifting me out of the slimy pit, swamp and mud of those awful times.
I celebrate the opportunity to share those changes with all of you who will be reading this book.
Welcome to my table, your table, our table. Bon appétit!
Eunice Rakhale-Molefe



DIALOGUE
DINING





CONTENTS
PREFACE 7
1 INTRODUCTION 9
2 TABLE FEATURES 15
3 HOUSEKEEPING MANUAL 59
4 SOUS CHEF? COMMIS CHEF? 85
5 FOOD SECURITY 95
6 THE AUTHENTIC MENU 105
7 A TASTE OF AFRICAN TEA TIME 139
8
9
10

A GLASS OF SOMETHING 147
FLAVOURS OF MY CONVERSATIONS 155
HOUSE RULES / BRANDING OUR FAMILIES 192








Dedicated To

MY LATE PARENTS
NTATE: JOHANNES FUME RAKHALE
For gifting me with the passion for reading
&
MME: SEBANE HLALELE – RAKHALE
For nourishing and blessing my talent of writing















A CELEBRATION
“Everybody thinks of changing humanity and nobody is thinking of changing themselves.” Leo Tolstoy
The restaurant business changed me. I wrote this memoir in appreciation of this change in which I blend transformational conversations, kitchen and dining experiences with traditional African stories and over 50 indigenous recipes.
A fitting continental handbook for those who endeavour to explore the local restaurant business.
This book is an African celebration of these experiences and changes. I celebrate the victories over the struggles - I rejoice and thank God for lifting me out of the slimy pit, swamp and mud of those awful times.
I celebrate the opportunity to share those changes with all of you who will be reading this book.
Welcome to my table, your table, our table. Bon appétit!
Eunice Rakhale-Molefe



DIALOGUE
DINING

  • Язык оригинала

I grew up in Moletsane Soweto and went to school at Musi High Pimville in the ’70s. I am a mother of two and a proud grandmother of one.
I was schooled into the hospitality business with Portuguese cuisine, therefore fish, mainly shell fish fascinates me. I am a former owner of Rio Sol in Sandton and African Cuisine in Fourways. The Fourways restaurant gave me an opportunity to blend the two cuisine and come up with a unique African Mozambican fusion. I was in the hospitality business for 15 years before I ventured into writing and publishing heritage books.
“Food stairs my heart and makes my tongue a pen of a skilful writer...”
Therefore most of my conversations are centred around food.
The recipes are inspired by the many tables I served interacting with tourist from different countries in Africa. The core of my conversations however were inspired by personal circumstances. It began with a letter my daughter wrote to me. The pinnacle of my conversations however is the conversation with my mother which was forced on me by circumstances of my life when I had to go home. A conversation we had over a period of two years before her passing.
Subsequent to the above conversations I became skilled in talking through complex and painful situations using dinner tables and family meals as a stirring spoon.
Eunice tells the African food story through hosting dining tables at distinctive cultural heritage eateries/sites; bringing to light the neglected aspects of African cuisine.

https://dialoguedining.wordpress.com/

Eunice Rakhale-Molefe
2017
CEM Publishers