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.

• Complete interview: The New Age

Book details

• Savour by Marc Hirschowitz, Karen Alsfine and Estelle Sacharowitz
  Book homepage
  EAN: 9781770078277
  Find this book with BOOK Finder!

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