BRAAI - Reuben on Fire

WE LOVE ANYTHING FOOD, yes? Well it makes the soul happy to eat good food, but we warn, that we are not focusing on Health Food Recipe books here, but non-the-less, good food recipes. We ask that if any of the recipes look guaranteed to spike your calorie and fat counts, we suggest using these recipes on cheat days. You know full well by now that if there is excess chocolate, butter, creams, breads, sugar, dairy's and starches in these recipes, that they are good once a week, as long as the rest of the week is healthier.

Yes, Good? Right, then lets carry on with this months feature in MEDIA & GASTRONOMY, which is Recipe Books. We got it right this round where we have Media & Gastronomy in one package...yay!

Meet...

We know by now, unless you live under boulders, that Reuben Riffel is one damn fine chef, and has celebrity chef status and respect in South Africa like no other. 

Reuben takes you on a road trip through his past from hunting and cooking clay pigeons on the farms, of Franschhoek as a kid, to his travels. 

In braai, Reuben on Fire, he challenges you to lift your game above the simple tanning of a chop and burning of a boerie. 

He delves into the business of naming rites, the politics of the braai, the logistics of the braai timeline and the importance of a relationship with your butcher...(sjoe ya'l, this is se-ri-ass business), Reuben covers the basics before getting to the meat of the matter. 
Throughout the book tips and tactics, as well as wine and food pairing, are dispersed liberally while the braai myths are blown out the water...cause there are issues we need to discuss here. 

His dishes are unmistakably South African in flavour and feel. He totally digs into the full spectrum of 'whats possible' on a braai, and his book is the complete essential for any braai fan. 

You can find the book practically anywhere, but we found it at Exclusive books, order on-line, or go in-store. Check it out @ Braai: Reuben-on-fire @ Exclusive Books

 

 

 

 

 

 

 

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