Cape Cookery: Simple Yet Distinctive – Hewitt, A.G.


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Originally published in 1889, this is the sixth edition of what is to be the first book on true “Cape Cookery.” The Author’s Note states: “This little Book is simply what it professes to be, a collection of Cape dishes from original recipes. In the palmy days, when Indians visited the Colony, Cape cookery enjoyed a reputation which it has now almost entirely lost through the competition of more pretentious French dishes. But it is believed that there are still many households which would gladly welcome a handy collection of really good old-fashioned recipes, such as were almost traditional among the better classes of Cape society in former times. For them this book is intended. A.G.H. Cape Town, May 1907.” “When he (Leipoldt) discusses A.G. Hewitt‟s Cape Cookery, published in 1889, that it is the “first accurate account of local recipes” (Leipoldt 2004: 23), the book’s chapters on fish, especially, point to Cape Malay cooking: “smoored kreef” (smothered or stewed crayfish), “ingelegde vis” (curried pickled fish) and “smoored snoek” (smothered or stewed fish) while later chapters in Hewitt‟s book describe the recipes for bobotie, Cape curry and Cape chutney – even the absence of recipes that could include wine, which Leipoldt criticises the book for, emphasise a local, Eastern tendency.” Ref: Oppelt, Riaan, C. Louis Leipoldt and the Role of the “Cape Malay” in South African Cookery. Journal of Literary Studies 28(1): 51-68 – March 2012. Original grey/green illustrated cloth covered boards. With Cartwright & Co. Curry Powder advertisement to the rear board and further advertisements to the feps. Some stains to the boards and a few of the pages. This revised edition contains an extra 10 pages of recipes.

Publisher: Darter Bros. and Walton
Date Published: 1911
Publication Place: Cape Town

Condition: Good.
Binding: Hardcover. Cloth boards with mild edge-wear.

Additional information

Weight 400 g