Rare South African Cookbook Fooding about with Topsi SIGNED & Insc. Topsi Venter

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Rare South African Cookbook Fooding about with Topsi SIGNED & Insc. Topsi Venter:
$55.00

Signed & inscribed by the late Topsi Venter in 2003she even corrected a few recipes within the book (Priceless)
A Wonderful Artistic Cookbook, with 26South Africanartist including Beezy Bailey, Peter van Straten, creating artwork for the book.
book is very large 12\" x15 1/2\"
Only 3000 books were printed and only a handful that Topsi held and signed A Verycollectible and rare cookbook and so very hard to find.Book is in very good condition but not perfect, Cover has shelf-wear and a few dings.
‘Fooding about with Topsi’ was a first edition of a proposed international series of cookbooks.‘Fooding about…’ joins together the art of food, wine and paper.For this reason, cook-ups were held at the Eie Ruimte Publishing House - evenings of inspiration for 26 artists who observed Topsi at work as she put her recipes to the test.
Topsi Venter, like Alice in Wonderland tumbling down the rabbit hole, just \'fell\' into food. Her culinary adventures are equally fantastical: a creative mélange of cooking, teaching, food art and, finally, a quirky bistro in Franschhoek - and modern South African cuisine is all the richer for it.Topsi Venter and conventional are words that are unlikely to appear in the same sentence.
Born in Bloemfontein, she has been called Topsi since she can remember (her real name is Pauline), and recalls a love of good food instilled since childhood: \'We grew up as a family who enjoyed our food, and fine dining became a very special ritual which has never left me.\'
A cultural-creative, Topsi studied art history, architecture and musical appreciation. In the 60s, she attended food lectures, and it was here she met Lesley Faull, founder of Silwood Kitchen School of Cordon Bleu Cookery. Though never classically trained, Topsi later mentored hundreds of students from the school.
Whilst teaching art history, a friend nominated her to become a public service officer for the South African Dried Fruit Board. She got the job, and South African cook Topsi Venter’s food odyssey began.
Natural talent and an uncommon ability to capture the terroirof South African food (some say Topsi is the terroir) on a plate soon saw Topsi open her first restaurant, Hatfield House, in 1983, in Cape Town. The Wild Fig restaurant followed, and so did her adoring diners.
Topsi Venter, South African cook, then headed up the kitchen at Roggeland Country House in Paarl, South Africa where she cemented her reputation for re-inventing traditional food, using only the freshest, finest quality ingredients.
A well-earned sabbatical followed, but friends and ex-clients pestered Topsi to return to food full time. Topsi set her sights on the Cape’s foodie capital Franschhoek, where she now runs her restaurant, Topsi & Co, together with her daughter Danielle, who is married to master chef Robert Rittel.
For Venter every flavor has a meaning and an origin. Ever the contrarian, Topsi’s food has been described as inventive, adventurous and, sometimes, whimsical – much like the diminutive kitchen goddess herself.