Every once in awhile a really remarkable cookbook crosses the Wickedfood Cooking School review desk.  Fruit and Nuts by Susanna Lyle is such a book.  Although  not a cookbook, it is an extremely informative and comprehensive guide to growing and using more than 300 species of fruits and nuts. Each entry includes a brief history, detailed description, and authoritative information on propagation, as well as helpful advice about harvesting times and methods, cultivation, pruning, pests and diseases.

In addition there is a very informative sidebar  detailing nutrition, health benefits, and medicinal uses. The book is suitable for home gardeners, horticulture professionals, orchardists, and nutritionists.

Interested in buying this book? visit - Red Pepper Books – The South African online bookshop, they will be able to offer you great prices on any book you are looking for.

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.

Wickedfood Cooking School, SUNNINGHILL

Information & bookings (011) 234-3252 sunninghill@wickedfood.co.za

Hi all,

By the time you read the next newsletter,  the world cup will have started.  To get you into the spirit of things, over the next two months, Wickedfood Cooking School will be running some cooking classes for individuals based around menus from those countries participating in the World Cup that we feel have the most interesting culinary traditions.  we start with the delicious South African cooking class, followed by Brazil, and Japan over the next three weeks.

We have also developed our own 2010 Culinary World Cup, a great way for your company to entertain staff or clients, or do teambuilding with a difference, during the Soccer World Cup period. Contact the school for more details.

Find us on Facebook and Twitter – just search for Wickedfood and you will find us. We update the blog on a daily basis and publish it through Facebook and Twitter.

Great advertising opportunity

Did you know that how that our website and blog receive around 10,000 hits per month.  The Wickedfood Cooking School website and blog pages are  great places to advertise to reach your target market.  Click here to find out more.

Wickedfood Cooking School news

Cooking class programmes are up on the internet – click the relevant month for the programme June and July.

Wickedfood Cooking School runs classes with a minimum of 8 participants and a maximum of 12 as this gives everyone hands-on experience and keeps the class small enough for maximum learning.

• Sunday 06 June at 4pm – Making pasta, basic shapes and sauces (R370pp). Pasta cooking class, using different pasta shapes, make sauces, and make pasta – farfalle with chicken and cherry tomatoes, salad Florentine, gorgonzola cream sauce, cheese and tomato filled cannelloni, and delicious sweet noodle cake.

• Sunday 13 June at 4pm – Vegetarian Indian (R360pp). Authentic Indian cooking class making vegetarian dishes including curd cheese with spinach, chickpeas and mushroom curry, fragrant rice with soya, spicy brown lentils, savoury pancakes, coconut chutney and coconut milk pudding.

• Monday 14 June at 6pm – South African – A Taste of the Cape (R380pp). South African cooking class with a strong Cape Malay flavour, showcasing the unique flavours that have become synonymous with South African cuisine including savoury chicken pies, smoorsnoek, lamb slow braised, tomato bredie, sousboontjies, yellow rice and milk tart.
• Monday 21 June at 6pm – Flavours of Brazil (R380 pp). Brazilian cooking class, showcasing the countries unique flavours including savoury pumpkin soup, Feijoada, fried Brazilian-style greens, rice cooked with onion, toasted manioc flour and an orange flan
• Sunday 27June at 4pm – Classic Japanese dishes (R380pp). Classic Japanese cooking class with dishes from the Japanese kitchen including yakitori grilled chicken, tofu and vegetable soup, poached fish with miso, chicken cakes, spinach rolls with bonito flakes and caramelised sweet potatoes.

Please contact the school should you wish to make a booking:

Looking for info on food?

If you have any food-related questions, or a dish that you just can’t get right or even a certain recipe that you are looking for, but just can’t seem to find, then contact us and we will do our best to answer it as soon as possible. Click Here for more information. Hope to hear from you soon.

Cookbook of the week

Fruit and Nuts

Every once in awhile a really remarkable cookbook crosses the Wickedfood Cooking School review desk.  Fruit and Nuts is such a book.  Although  not a cookbook, it is an extremely informative and comprehensive guide to growing and using more than 300 species of fruits and nuts. … Click Here for more.

Click Here to see Wickedfood Cooking School’s top 10 food-related books for 2009.

On food

What does the word organic mean on the lable?

Is organic food really better for us or is it just a con? Take a closer look behind the label.

Organic agriculture is defined as a system of farming based on principles of human, animal and environmental health. At its core, organic farming is about avoiding the use of agro-chemicals to minimise damage to the environment and wildlife. But the jury’s still out on whether it does the climate any good. … Click Here for more information.

Food quote of the week :

“All mushrooms are edible – once.” - Anonymous

Did you know?

Mushrooms are not universally adored. Some people are not keen on the taste or texture of funghi, while others suffer from an irrational fear of mushrooms, called mycophobia. Perhaps the fear isn’t so irrational – although fatal poisoning from mushrooms is rare, some of the most poisonous and most delicious species belong to the same genus.

Recipe of the week:

Sausage and mushroom sauce for pasta

A delicious pasta sauce is quick and easy to make.  It is a firm favourite in Wickedfood Cooking School’s pasta cooking classes. .… Click Here for the recipe.

The Wickedfood Team

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studio. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these events are a novel way of creating staff interaction or entertaining clients.

Every year from about September the cookbook shelves start filling with a mouthwatering selection of new titles.  This year is no exception, and all of the big names are there.  What is however pleasing,  is the growing number of superbly produced local cookbooks.  In our top ten for this year  we have three contributions from local authors.  What is also interesting this year is the lack of Asian cookbooks on the shelves. During the course of the next few months we will be doing more in depth reviews on our top ten.   The Wickedfood Cooking School top ten cookbooks  for 2009 are as follows (Click on any of the titles will  take you directly to  Red Pepper Books – The friendliest South African online bookshop, they offer great prices on any book you are looking for).

1. Cooked in Africa by Justin Bonello – If you have been watching any of BBC Lifestyle over the past year, you will have come across this quirky South African who has been traveling the length and breadth of the country cooking for friends.   This book is a reflection of some of the destinations, a great boys’ book. Apart from the delicious recipes, it is also full of colloquial tips, and  classic South African recipes (and some modern takes), from koeksisters to babotie . A must for every red blooded South African who loves their food.
2. The Fat Duck Cookbook by Heston Blumenthal – again a recent regular on BBC Lifestyle, this book  demystifies some of  Heston Blumenthal’s dishes from  The Fat Duck restaurant, birthplace of snail porridge and bacon-and-egg ice cream. In the book we  encounter the passion, perfection and weird science behind the man and the restaurant. This is not a book for amateur chefs, but a fascinating insight to the intricacies of some of the dishes, up to four pages for one dish.
3. Jamie’s America by Jamie Oliver – Every year JO managers to bring out a new book.  He bill’s this one as the “ultimate food trip to explore places, ingredients, food culture  and traditions. I wanted to get to the heart of great American food, to get past the junk and super-sized portions …. I found what I was looking for: some of the most diverse and delicious recipes I’ve ever come across! “
4. A farm In My Heart by Emilia le Roux and Francois Smuts – To my mind, one of the best books to come out of South Africa, it is written in a story form, and account of daily life  on the farm with a wide selection of classic farm recipes, home remedies and preserving.
5. The River Cafe Classic Italian Cookbook by Rose Grayand  Ruth Rogers – Over the last twenty years, Rose and Ruth have been at the helm of one of the iconic London restaurants, where a variety of the world’s top chefs and TV personalities have cut their teeth, including  Jamie Oliver and Hugh Fearnley-Whittingstall, both featured here.  This book is Rose and Ruth’s personal interpretation of Italian home recipes, supported by some beautiful photography.
6. Franchhoek Food by Myrna Robins – Franchhoek has more good restaurants than any other town in south Africa, and some of our top chefs live here.  This book features 18 of the Valley’s best chefs, including Matthew Gordon, Rubin Ruffel and Margot Janse. This is haute cuisine cooking, with a touch of  history and some great photography of the finished dishes.
7. The Italian Cookery Course by Kalie Caldesi – you may remember Kalie from the TV series which chronicled the couple’s trip to Tuscany to rediscover Giancarlo’s culinary roots, and set up a cooking school.  In this book she has collated recipes, techniques and ingredients to create a unique compendium of Italian food.The book will guide you through the vast collection of famous recipes and lesser-known regional dishes, with clear instruction on how to replicate them at home. Each chapter contains ‘masterclasses’ on technique, revealing the practical secrets of Italian cooking and giving the reader new confidence in the kitchen.
8. River Cottage Everyday by Hugh Fearnley-Whittingstall – Hugh  is one of Wickedfood cooking school’s favourite chefs . His vision that all food should be free of pesticides, growth hormones and additives  that gets pumped into our food. Food should be eaten when in season and sourced locally. Hugh shows you how easy it is to make fresh healthy meals daily. To see o full review of the book, click here
9. Far Eastern Odyssey by Rick Stein – An epic culinary journey along rivers, through jungles and around the coastlines of Vietnam, Cambodia, Bangladesh, Thailand,  Sri Lanka,  Malaysia and Indonesia. Along the way, Rick visits traditional family-run restaurants, street vendors, floating markets, night markets, fishing villages, and the local farmers to learn about the authentic food of the Far East, and to sample the delicious spectrum of exotic flavours.
10. Tender: v. 1: A Cook and His Vegetable Patch by Nigel Slater – many consider Nigel as one of the top cookbook writers in the world.  With over 400 recipe ideas and many wonderful stories from the cook’s garden, this book  is the definitive guide to cooking with vegetables.

Apart from these great cookery books, there are also some great new books on growing food, sustainability and self sufficiency the best of these include:

1. Grow to live by Pat Featherstone – a local book by the founder of Soil for Life.  It takes you on a journey into the field of organic food, a hands-on, no frills guide for the South African organic food gardener  with expounding pencil drawings and stunning photographs.
2. Fruit and Nuts by Susanna Lyle - an informative and comprehensive guide to growing and using more than 300 species of fruits and nuts. Each entry includes a brief history, detailed description, and authoritative information on propagation, as well as helpful advice about harvesting times and methods, cultivation, pruning, pests and diseases.  Suitable for home gardeners and professionals.
   
3. The new complete book of Self sufficiency by John Seymour – As with all Dorling Kindersley books this one is not only highly informative, but also beautifully produced.  This new edition of an enduring classic from the founding father of modern self-sufficiency, it is still the key reference to living off the land. Covering all the practicals from ploughing fields to milking cows as well as information on how to create an urban organic garden and harness natural energy, this is perfect for anyone aspiring to the self-sufficient lifestyle.
4. A Greener Life by Clarissa Dickson – You may well remember her from the TV series Two Fat Ladies.  This book  is  packed with information on how to live a more natural and self-sufficient life. Clarissa, together with co-author Johnny, explores the relevant issues-from growing your own vegetables to using alternative energies, from keeping livestock to mending your own socks-so that you have the knowledge to start living the good life.