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The French Affair: Tables of Love

Recommended Price 
February 2017
About the book: 
The French Affair  is a collection of recipes collected by author, chef and photographer Jan Hendrik van der Westhuizen on his life journey that took him from a farm in South Africa to the French Riviera and Paris. The book is a feast for the eyes and nourishment for the soul, reflecting Jan Hendrik’s love affair with France and its culture of good food, fresh produce from local markets and the meals he has been inspired by on his travels through these epicurean surroundings.
Jan Hendrik’s love of food was nurtured by his mother and grandmothers, and this family influence and his South African roots are reflected in his recipes for Ouma se Soetkoekies (spice and sweet wine biscuits) and Milk Tart with Cinnamon Quinces. Dishes such as Cauliflower and Roquefort Soup, and Creamy Chicken and Corn Pot Pies are inspired by his student years in Stellenbosch, while Rabbit and Wild Mushroom Ragoût, Sticky Tarte Tatin and Croque-Monsieur à la Banane clearly show the French infl uence. Oysters Baked with Champagne Cream and Turkish Delight Pavlova reflect his time spent as a private chef on a yacht on the French Riviera. There is also a chapter with basic recipes for pastry, pasta, jams and preserves.
Other titles by this author 
About the Author

South African-born Jan Hendrik van der Westhuizen was raised on a rural farm in the north of the country. After completing an Advanced Diploma in Culinary Arts in Stellenbosch he furthered his studies with a bachelor’s degree in Applied Design and Photography. He worked as a contributing food editor for ELLE  magazine in South Africa and Paris before relocating to Nice to open his own restaurant called JAN. Since its humble beginnings in 2013, JAN has garnered a reputation as one of the top restaurants in the south of France. This is Jan Hendrik’s second book, which continues the journey first started in The French Affair, also published by Struik Lifestyle.

Jan Hendrik van der Westhuizen het op ’n plaas in die noorde van Suid-Afrika grootgeword. Nadat hy die gevorderde diploma in kulinêre kookkuns op Stellenbosch voltooi het, verwerf hy ook ’n Baccalaureusgraad in toegepaste ontwerp en fotografie. Hy het as bydraende kosredakteur vir ELLE -tydskrif in Suid-Afrika en Parys gewerk voordat hy na Nice verhuis en JAN, sy eie restaurant, in 2013 begin het. JAN het sedertdien naam gemaak as een van die toprestaurante in die suide van Frankryk.  Dit is Jan Hendrik se tweede boek en neem die reis wat in The French Affair (ook deur Struik Lifestyle uitgegee) begin het, verder.

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