Cooking in the Photographer`s House

Advance Information
Cooking in the Photographer’s House
Lynn Oberholzer
Photography by Obie Oberholzer
978-1-4314-1068-2 • Cookery • Paperback • 255x190mm • 224pp • R280.00 • August 2014 • World Rights
NEW TITLE
“When you’ve been married to a photographer for 44 years,
you tend to see things through his eyes; colour and design
affect you, no matter where you are, but especially in the
kitchen, where I often call Obie to relish the colours on the
chopping board or the beauty of a perfect cheesecake.” – Lynn
Oberholzer
Join us for a meal at the photographers home. It will be a
long meal filled with reflection and laughter and is a visual
journey of their travels, life style and surroundings. The
food is simple and inspired and Obie’s photographs are a
feast for the eye.
Living in the dreamy location of Nature’s Valley in an old
beach house renovated to suit their lifestyle, this recipe
book developed into something that shares their combined
passions of images, food and nature.
Lynn’s cooking is peasant style, food with emphasis on
fresh, quality raw ingredients, food which anyone can cook.
“This book is a celebration of our lives together – how we
live, where we’ve come from, family and friends, appreciation of life, from the call of the ocean, the spirit of the forest,
to the food on the table.”
ABOUT THE AUTHORS
Lynn Oberholzer is a retired language teacher/sports coach
with a life long passion for cooking. During her childbearing/raising years, she started a catering business from home
in Grahamstown, also doing 10 years of pop-up restaurants
during the Grahamstown Festival. Now that she has retired
from teaching and has moved to Nature's Valley, she has
become Obie's assistant.
Obie Oberholzer has done 11 coffee-table books and always wanted to do a book on Nature's Valley, which has
been a home from home for the past 40 years. Obie and
Lynn have now combined their passions and produced a
cookbook with a difference, combining landscapes of the
valley with Lynn's food and images of their lifestyle.
Price and cover subject to change.
Jacana Media
For product information
& sales queries:
[email protected]
Tel: +27 011 628 3200
Fax: +27 011 482 7280
Sales Fax: +27 011 482 7282
On the Dot
[email protected]
Tel: +27 021 918 8810
Fax: +27 021 918 8815
ISBN 978-1-4314-1068-2
www.jacana.co.za
SPREADS
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| SOUPS
MAINS
Baked Fresh Fish
Fresh fish is at its best if left whole and roasted to perfection in the oven. For those who love the
taste of fish, this is the ultimate taste sensation.
fresh fish, cleaned and gutted
olive oil, for coating
fresh rosemary
1–2 lemons, for slicing and
the juice
- coarse sea salt
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Preheat the oven to 200°C.
Coat the fish with olive oil, put fresh rosemary in the
cavity with a few slices of lemon and sprinkle with
coarse sea salt.
Bake for about 20 minutes – time will depend on the
size of the fish, but you do not want to overcook it.
When the flesh flakes easily and is white, it’s done.
Squeeze fresh lemon over the fish as it comes out of
the oven and serve immediately.
TIP: In days gone by, Obie did a lot of spear fishing. We
sometimes did the fish on the coals, which was also good.
On a trip to Madagascar with friends in 1975, we camped
on the east coast. Obie and Gerrit shot fish every day and
we cooked them on the coals in tin foil, until our tin foil was
stolen. This meant that we had to do without it, but it was a
blessing in disguise. The increase in flavour without the foil
was remarkable. I have never used foil for fish again.
My younger son Jesse says you should never add fresh
lemon juice before cooking as this in itself cooks the fish –
you can marinate it in lemon if your fish is fresh and then you
won’t need to cook it at all! We did this once with a Japanese
hitchhiker and simply dipped the marinated fish into soya
sauce. This was of course before we had discovered the
tastiness of raw fish.
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| PREVIOUS SPREAD: Lynn running on Nature’s Valley beach.
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