Leipoldt's food & wine - C. Louis Leipoldt

Throughout his life, C Louis Leipoldt was fascinated by the preparation of food — from his youth in Clanwilliam and the Cederberg in the 1880s until his death in Cape Town in April 1947. He is well known as the celebrated Afrikaans poet, writer, bushveld doctor, medical specialist, botanist and chef, but it is only in this trilogy of culinary works that the extent of his knowledgeable, delightful and adventurous approach to food and wine can be appreciated in English. The many and diverse talents of this intellectual, universal man combine uniquely and perfectly under the rubric of Leipoldt's Food & Wine.

To a gushing woman who asked him how to prepare a quail he replied with great unction: 'Dress a large turkey and place inside of it a korhaan; inside of this a chicken which can enfold a partridge. Within the partridge place your quail. Season well and bake and baste with care. Your quail will emerge with unbelievable succulence when you have discarded the rest...' He stomped off as she stewed in confusion. — Brian Lello

Each glass of wine was a living thing to Leipoldt, to be approved or condemned by his discriminating palate. He detested snobbishness in wine as heartily as he detested it in people, and he met every wine on its own terms — the simple hermitage or the most sophisticated cabernet. His interest was catholic and he loved to share his discoveries with his friends. — Hastings Beck