Share, Errieda Du Toit | Review

I really liked the different chapter names and descriptions in Share, compiled by Errieda du Toit.



My impressions:

What I did not like was the empty space layout. This and the lack of photographs influenced my choices, or clear lack thereof. I was also frustrated that not all the pages were numbered.

Champion of South African home-cooking, Errieda du Toit set out to write a cookbook about the food we most love to eat and the culture of sharing these recipes in community cookbooks. Intrigued by our strong attachment to these dog-eared, food-stained recipes collections, she pored over 150 titles spanning a century. SHARE is her tribute to this humble culinary source and a celebration of its collaborative spirit. It’s the first to deal specifically with the genre, and the result is a delightful, quirky and thoroughly modern homage that taps into our food memories in a unique way.
Share  features a wide selection of recipes as generous, gracious and welcoming as the home cooks who shared them: the keepers (recipes known for their longevity), the never-fails (those epic recipes that never let you down), communal food for come-on-overs, retro classics and those defining dishes and bakes treasured as heritage food.
Chapters are divided into:
  • Long live the legends
  • Foolproof, believe you me
  • What’s for supper tonight?
  • Sweet and savoury with a tender heart
  • What shall I bring?
  • From the fire into the electric frying pan
  • Pots with passports
  • Do you remember?
Recipes that caught my eye:
  • Orange chiffon cake (p40)
  • Russian tart (p46)
  • Fig tea loaf (p56)
  • Cream scones (p92)
  • Seafood potjie (p108)
  • Braaivleis bread (p120)
  • Geranium leaf sorbet (p143)
  • Tomato bredie (p174)
  • Fruitcake (p187)
Cream Scones
What I made:

I made the cream scones which were great the day they were made. As this is a new scone recipe for me I shall be sharing it during international scone week 2020!

Publishing information:
ISBN 9781432309848
Format Hardback
Published September 2019

Disclosure: I was sent the book to review by Penguin Random House South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

Inspiration published on Lavender and Lime February 12:

To a life well lived in 2020!

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7 thoughts on “Share, Errieda Du Toit | Review

  1. Maybe it’s up to you to provide your readers with a bit of background on what is South African cuisine? I own several Australian cookbooks, know a tiny bit about New Zealand food, and have collections from many other places including North Africa and a few sub-Saharan African countries, but not yours. So sad that this book didn’t meet your expectations.

    best… mae at

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