Publisher: Human & Rousseau
ISBN: 978-0-7981-4919-8
I am the proud owner of a copy of S.J.A. de Villiers’s completely revised Cook and Enjoy, the Afrikaans version of the tremendously popular Kook en geniet that was first published in 1951.
This great South African all-in-one cookbook is not only a firm family favourite, it is also a bestseller that has sold more than 1 million copies in the last seventy years. At first the publishing team consisted of only three: S.J.A. de Villiers, her husband, Japie, and Prof. Dr. Mattie Jooste. In 1990, the current publisher took over the production and marketing of the book. Although it was updated and got a brand-new and more marketable appearance, all the trusted recipes and basic kitchen know-how so essential to inexperienced cooks and young housewives have been retained.
This true classic that features more than 700 recipes now has a modern feel to it that will most definitely appeal to a new generation of cooks. Eunice van der Berg, the daughter of the late S.J.A. de Villiers, writes in the Foreword: “We added where there were gaps, and we omitted a few recipes, but we tried to stay true to the book’s spirit. We trust that Cook and Enjoy will continue to provide inexperienced as well as accomplished cooks with answers.”
The text on the back cover reads: “As indispensable to the accomplished cook as to the beginner, Cook and Enjoy is an evergreen favourite. It contains everything you might want to know about cooking – from measuring ingredients, using your oven and preparing meat or vegetables to how to freeze foods – along with an extensive array of trusted recipes.”
A whopping 568 pages, this trusted cookbook is packed with authentic and traditional South African fare that is neatly presented step by step. It also evokes the tastes of home wherever Saffas may find themselves on the globe these days. The Introduction has sections on good nutrition and the planning of meals. It also shares general principles to keep in mind. The chapters are divided as follow: “Breakfast”, “Light Meals”, “Dinner”, “Tea-Time Treats”, “General” and “Preserving”. Great tips can be found throughout the book – for instance, I learned a lot from the neat sketches on how to truss and carve chicken or turkey on pages 190 and 191.
Cook and Enjoy has been the go to cookbook for many generations. My late grandmother used to cook from Kook en geniet, which she treasured. My mother inherited my grandma’s favourite cookbook and also followed the recipes religiously. I have been following in their footsteps, of course, and have also blessed my daughter with her very own copy. Four generations in my immediate family with an emotional connection and bond with the cookbook, and we are definitely not the exception to the rule.
When strict lockdowns were enforced all over the world due to the Cocid-19-pandemic, the availability of food became an immediate concern to many. The importance of preserving and even stockpiling food for rainy days was raised. The chapter on preserving is therefore very important as the need to store food safely for long periods has made a comeback. From jelly and marmalade, preserves and jams, achar, chutneys and sauces to fruit sweets and butters and crystallised fruit and peel – you will learn all you need to know on the preservation of fruit and vegetables and the freezing of food. These skills might just save lives in the future.
If I were to pick a personal favourite recipe from each chapter, it would be: “Breakfast” (Ham and asparagus bake); “Light Meals” (Bean soup); “Dinner” (Oxtail soup); “Tea-Time Treats” (Rich chocolate cake); “General” (Curry and rice); and “Preserving” (Smooth apricot jam).
S.J.A. de Villiers wrote in the Foreword of 1992: “I trust that Cook and Enjoy will continue to be a source of inspiration to all who use it.” I believe her wish came true.
