Kook soos jou ma en jou ouma gekook het! Die meeste van ons het aangename herinneringe oor kos. Dalk ’n gunsteling-dis gemaak deur ’n geliefde ouma of tannie, of ’n spesiale aroma wat ons terugneem na ’n tyd en plek toe die lewe net perfek was. In Clover Onthoukos het ons onderneem om 55 van hierdie betowerende resepte met jou te deel… disse wat jou sal help om die beste oomblikke uit jou kinderjare of lewe te onthou, en wat jou gaste sommer lank sal bybly! Hierdie is die negentiende Clover-resepteboek wat ek bevoorreg is om saam te stel, en net tussen jou en my, ek dink dis een van ons heel bestes tot op hede! Dit bevat daardie resepte waarna almal soek… die resepte wat die komplimente laat inrol, wat jou laat uitstaan as ’n uitstekende bakker, en elke liewe keer ongelooflike resultate verseker. Alle resepte is weer eens gemaak met Soveel Beter Clover-produkte, wat bekend is vir hul uitmuntende kwaliteit, en wat jy heel moontlik alreeds byderhand het in jou kombuiskas of spens. Dit was nog nooit só maklik of bekostigbaar om watertand geregte te kook of bak nie! As ’n ekstra bederf het ons ook dié keer al 55 disse afgeneem – sodat jy presies weet hoe die eindresultaat veronderstel is om te lyk. En om jou aptyt selfs meer aan te wakker. Clover Onthoukos is een van daardie resepteboeke wat jy vir die volgende geslag sal wil bêre, en Clover is trots daarop om ’n deel van hierdie smaaklike nalatenskap te wees. Mag dié boek jou help om meer kosbare herinneringe te skep deur jou kook- en bakwerk!

'Laugh out loud...such a picture of the fields of lavender, sunflowers and olive trees that you could almost be there with her.' Stephanie Sheldrake, Living France Magazine From the author of the bestselling memoir 'How Blue is My Valley' comes another irresistible invitation to join her in Provence, this time to discover everything you want to know about cheese and its place in French life. How to choose it, serve it and cook with it. Recipes range from traditional tapenade to original British/ProvenCal fusion such as Big Franglais Breakfast and Pizza Gallois, all illustrated with step-by-step instructions. Beautiful colour photos throughout take the reader into ProvenCal landscapes, street markets and conversations, food history and verse. The celebration of cheese in French and English includes the godlike goatherds and a charming poem in homage to the ravioli of the DauphinE region, translated from the local Occitan. You could say it's good, ravioli well made topped with some gruyEre extra thick-laid. A flavour of France, even for those who don't cook; food for the brain as well as the table. Why was goat cheese sent on an Apollo space mission? What should you wear if elected to the Guild of Olive Brothers? What is the connection between France's biggest cross-country car rally and the Picodon cheese? Entertain yourself and your dinner companions with fun facts as well as recipes that are tried and tested. Award-winning writer and photographer Jean Gill has lived in Provence since 2003. Her articles and photos of French food and lifestyle have appeared in France Magazine and Living France Magazine. www.jeangill.com