Marc Hirschowitz Discusses Japanese Ramen, Stilettos and Savour
Marc Hirschowitz is one of the names behind Savour, a book which aims to challenge the boundaries surrounding traditional cookbooks with quick, but stylish recipes. Hirschowitz spoke to Caro Rayner of The New Age about his events company, Conceptspark, his Braamfontein-based Japanese noodle bar and, of course, the book:
Tell us about your new cookbook, Savour.
I’m very excited about it. It’ll be out next week. I think it really pushes the boundaries of what cookbooks should be. I’ve always disliked the way they list these really long and complicated recipes. So the idea behind Savour is quick, uncomplicated recipes that are stylish and presented beautifully.
It’s all about easy, stylish entertainment. And it’s about presentation. Obviously, when a dish tastes amazing, that’s half the battle won, but the way food is presented prepares the palate for what’s to come.
Book details
- Savour by Marc Hirschowitz, Karen Alsfine and Estelle Sacharowitz
Book homepage
EAN: 9781770078277
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