Description
Braai: Reuben on Fire by chef Reuben Riffel and Tudor Caradoc-Davies is a South African cookbook dedicated to taking the traditional braai well beyond chops and boerewors. Riffel looks back at his childhood in Franschhoek, where he learnt to hunt and cook on local farms, before exploring the techniques, traditions and practicalities that make a braai work. The book covers everything from choosing and working with a butcher to planning the timing of a braai, understanding different cuts and challenging some of the myths surrounding cooking over fire.
Alongside the recipes are practical tips and tactics, as well as suggested wine and beer pairings. The dishes draw strongly on South African ingredients and flavours, with fresh interpretations of braai favourites and ideas that explore just how much can be done over an open fire. Braai: Reuben on Fire was published by Quivertree Publications in 2013 and contains 220 pages with colour photography. It was also awarded second place in the Sunday Times Cookbook Awards in 2014.
