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Book Talk with Zola Nene
2017年6月7日 星期三 19:30 至 21:00
The Bookworm Courtyard #4, South Sanlitun Road, Chaoyang District, Beijing Phone: 10 6503 2050 老书虫 北京市朝阳区南三里屯路4号院 电话:10 6503 2050 Note: You can also buy tickets in person at The Bookworm, or reserve by emailing order@beijingbookworm.com or calling (10) 6503 2050.
主办方: The Beijing Bookworm 更多活动

价格: ¥50

Book Talk with Zola Nene

价格: ¥50

Book Talk with Zola Nene
2017年6月7日 星期三 19:30 至 21:00
The Bookworm Courtyard #4, South Sanlitun Road, Chaoyang District, Beijing Phone: 10 6503 2050 老书虫 北京市朝阳区南三里屯路4号院 电话:10 6503 2050 Note: You can also buy tickets in person at The Bookworm, or reserve by emailing order@beijingbookworm.com or calling (10) 6503 2050.
主办方: The Beijing Bookworm 更多活动

价格: ¥50

06月07日

周三

Book Talk with Zola Nene

2017年6月7日 星期三 19:30 至 21:00 The Bookworm Courtyard #4, South Sanlitun Road, Chaoyang District, Beijing Phone: 10 6503 2050 老书虫 北京市朝阳区南三里屯路4号院 电话:10 6503 2050 Note: You can also buy tickets in person at The Bookworm, or reserve by emailing order@beijingbookworm.com or calling (10) 6503 2050.

价格: ¥50

时间 地点

2017年6月7日 星期三 19:30 至 21:00

The Bookworm Courtyard #4, South Sanlitun Road, Chaoyang District, Beijing Phone: 10 6503 2050 老书虫 北京市朝阳区南三里屯路4号院 电话:10 6503 2050 Note: You can also buy tickets in person at The Bookworm, or reserve by emailing order@beijingbookworm.com or calling (10) 6503 2050. The Bookworm Courtyard #4, South Sanlitun Road, Chaoyang District, Beijing Phone: 10 6503 2050 老书虫 北京市朝阳区南三里屯路4号院 电话:10 6503 2050 Note: You can also buy tickets in person at The Bookworm, or reserve by emailing order@beijingbookworm.com or calling (10) 6503 2050.
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 THE BOOK

In Zola Nene’s own words, she says, ‘Food has always been a huge part of my life;
important occasions were always marked with a feast of some sort … this book
chronicles my food journey thus far – how it started and what has shaped me into the
chef I am today.’ And that’s exactly what 
Simply Delicious is all about; it’s Zola’s culinary
career told through her recipes, interspersed with snippets and perspectives of her life
journey, including tributes to the people who have inspired and infl uenced her cooking
style and explaining the reason for certain culinary choices that she has made.
If one had to describe Zola’s personality in a single idea, it would be ‘irrepressible
joy’, which is the thread running through this journey as well as the state evoked by her
delicious dishes. Her food philosophy is very simple – cooking is for everyone. With
easy-to-follow instructions, the recipes will ensure that anyone can produce mouthwatering results.
Contents: Introduction; Zola’s tips and useful information; Nostalgic nibbles; Those
scrumptious scholar days; Finding my foodie feet in a foreign country; Learning the
tastes and tricks of the trade; My current culinary cosmos; Tasty travel-inspired eats:
Norway, India, Thailand; A road not yet travelled, Index
SALES POINTS
• Will appeal to foodies in general, but mostly young people between the
ages of 18-35
• The author has a platform that will allow her to promote the book on
a national level
• Expresso is a national TV show, watched by many different types of people
each morning
• Over 70 recipes for all occasions
• The recipes range in level of diffi culty so there is something for every type
of cook, from novice to expert
THE AUTHOR
Zola Nene is currently the resident chef on Expresso Morning Show on television’s
SABC 3 channel. During a two-year stint in the UK, she worked as a 
commis entremetier,
chef de partie and patissier in a brasserie in Cheshire. She returned to South Africa and
enrolled at the Institute of Culinary Arts in Stellenbosch where she worked with chefs
such as Margot Janse of LQF and Chris Erasmus of Pierneef at la Motte. After graduating
she was appointed catering manager for a large catering company in Johannesburg.
Around this time Expresso was conceptualised and she was offered the job of food
stylist for the show. She returned to Cape Town to start working on the show in October
2010 and has been there ever since.


19:30 7 Jun 2017

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