TITLE

Cape Crusader

AUTHOR(S)
Perry, Alex
PUB. DATE
January 2011
SOURCE
Time International (Atlantic Edition);1/10/2011, Vol. 177 Issue 1, p46
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article discusses the culinary success of South African chef Reuben Riffel who owns a restaurant in Cape Town that features local cuisine.
ACCESSION #
63603027

 

Related Articles

  • SETTING THE RECORD STRAIGHT.  // Time International (Atlantic Edition);2/7/2011, Vol. 177 Issue 5, p3 

    A correction to the article �Cape Crusader� which mentioned chef Reuben Riffel and was published in the January 10, 2011 issue is presented.

  • Cape Crusader. Perry, Alex // Time International (Asia Edition);1/10/2011, Vol. 177 Issue 1, p48 

    The article focuses on the success of chef Reuben Riffel and his restaurant Reuben in Cape Town, South Africa.

  • SETTING THE RECORD STRAIGHT.  // Time International (South Pacific Edition);2/7/2011, Vol. 177 Issue 5, p3 

    A correction to the article “Cape Crusader” which mentioned chef Reuben Riffel and was published in the January 10, 2011 issue is presented.

  • SETTING THE RECORD STRAIGHT.  // Time International (Asia Edition);2/7/2011, Vol. 177 Issue 5, p4 

    A correction to the article "Cape Crusader" in the January 10, 2011 issue is presented.

  • South Africa makes its mark on the culinary map. Fabricant, Florence // Nation's Restaurant News;10/30/95, Vol. 29 Issue 43, p33 

    Focuses on South African cookery. Offerings by restaurants in the country; Influences of the country's cookery; Famous dishes.

  • South African cooking. Lyons, Charlotte // Ebony;Aug1994, Vol. 49 Issue 10, p118 

    Presents South African recipes. Includes cucumber-chili salad; Rooibeet slaai or red beet salad; Kurma or quick chicken curry; Geelrys or yello rice and raisins; Badam/kopra murghi or coconut chicken; Um'bido or greens and peanuts; Tomato bredie or tomato stew; Afrikander or lamb chops;...

  • Tutti-frutti, o rutti. Scarpa, James // Restaurant Business;8/10/94, Vol. 93 Issue 12, p102 

    Features salad made of fruits, vegetables and meat. Ingredients of salad from Garibaldi's restaurant in San Francisco, California; Garibaldi's pepper-seared scallop salad.

  • Throw another prawn on the braai. J.S. // Restaurant Business;8/10/94, Vol. 93 Issue 12, p106 

    Presents New York City-based James Beard House's braai luncheon benefiting Operation Hunger. Nature of braai; Sample of food served in a braai.

  • Savory Safari. Disbrowe, Paula // Restaurant Business;11/01/2000, Vol. 99 Issue 21, p50 

    Focuses on the growing popularity of South African cuisine in the United States restaurant scene. Characteristics of African cuisine; Factors behind the success of global-fusion cuisine; Emergence of African-inspired food and beverage concepts; African cuisine-inspired specialties of several...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics