The South African culinary tradition
Subtitle: the origin of South Africa's culinary arts during the 17th and 18th centuries, and 167 authentic recipes of this period
By: Renata Coetzee ; colour photos. by Volker Miros.
Publisher: C. Struik
Published: 1977
Place of publication: Cape Town
Language: eng
Number of pages: 128
Subjects: Cookery, South African -- History -- 17th century.; Cookery, South African -- History -- 18th century.
Notes: Bibliography: p. 126.
Includes indexes.