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Wolfgat

Kobus van der Merwe

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      FORMAT: Hardback

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      Format: Hardback

      From the internationally acclaimed West Coast restaurant comes a singular book that captures the stories, ingredients, personalities and philosophies that shape this
      unique eatery so firmly rooted in its Strandveld setting.

      Structured as a series of sketches - both literal and conceptual - this deeply personal reflection by chef Kobus van der Merwe invites readers into the layered world of
      Wolfgat.

      The book follows the rhythm of a seasonal tasting menu, weaving its way through vivid dish
      descriptions - from bread and snacks, to starters, main course and dessert - interspersed
      with notes on veldkos, anecdotes of the Wolfgat team members, and even musings on
      music and West Coast aesthetics.

      Part visual archive, part journal, the book offers a behind-the-scenes peek into the inner
      workings of Wolfgat, with drawings and handwritten notes by the author, and luminous
      photography by Jac de Villiers.

      CONTRIBUTORS: Kobus van der Merwe EAN: 9781991202765 COUNTRY: South Africa PAGES: 243 WEIGHT: HEIGHT:
      PUBLISHED BY: Flyleaf DATE PUBLISHED: CITY: GENRE: Nonfiction WIDTH: SPINE:

      Book Themes:

      Food/ Cooking

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      Kobus van der Merwe was born in the Kalahari in 1980 and grew up on the West Coast. He began his culinary journey in 2009 at his parents' farm shop, Oep ve Koep, in Paternoster, before opening Wolfgat in 2016. He was named S.Pellegrino & Acqua Panna Chef of the Year in 2018, and Wolfgat won World's Best Restaurant at the 2019 World Restaurant Awards.

      Format: Hardback

      From the internationally acclaimed West Coast restaurant comes a singular book that captures the stories, ingredients, personalities and philosophies that shape this
      unique eatery so firmly rooted in its Strandveld setting.

      Structured as a series of sketches - both literal and conceptual - this deeply personal reflection by chef Kobus van der Merwe invites readers into the layered world of
      Wolfgat.

      The book follows the rhythm of a seasonal tasting menu, weaving its way through vivid dish
      descriptions - from bread and snacks, to starters, main course and dessert - interspersed
      with notes on veldkos, anecdotes of the Wolfgat team members, and even musings on
      music and West Coast aesthetics.

      Part visual archive, part journal, the book offers a behind-the-scenes peek into the inner
      workings of Wolfgat, with drawings and handwritten notes by the author, and luminous
      photography by Jac de Villiers.

      CONTRIBUTORS: Kobus van der Merwe EAN: 9781991202765 COUNTRY: South Africa PAGES: 243 WEIGHT: HEIGHT:
      PUBLISHED BY: Flyleaf DATE PUBLISHED: CITY: GENRE: Nonfiction WIDTH: SPINE:

      Book Themes:

      Food/ Cooking

      Customer Reviews

      Be the first to write a review
      0%
      (0)
      0%
      (0)
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      (0)
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      (0)
      0%
      (0)
      Kobus van der Merwe was born in the Kalahari in 1980 and grew up on the West Coast. He began his culinary journey in 2009 at his parents' farm shop, Oep ve Koep, in Paternoster, before opening Wolfgat in 2016. He was named S.Pellegrino & Acqua Panna Chef of the Year in 2018, and Wolfgat won World's Best Restaurant at the 2019 World Restaurant Awards.

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