Leonard Jacobs

As a collective, klaverjas players form a distinct community of practice with a unique organisational discourse, language, and set of socialisation practices. Given its prevalence within South Africa’s Black communities, klawerjas, as it is locally known, is perceived as both the traditional game of the communities in question and a marker of a particular regional ethnic identity. The history of klaverjas is part of the unmapped sporting heritage of South Africa’s Black communities, whose true extent and meaning have long remained obscured. This book maps the development of klaverjas, its consolidation, its unique local character, and its intersections with broader societal events. It places competitive klaverjas in the mainstream of South Africa’s sports history and claims its place as a part of the country’s national sports identity.

Seitan (pronounced say-tan) is a spectacular meat substitute with a look, taste, and texture that satisfies the heartiest of appetites. Derived from wheat flour, seitan is naturally nutritious and low in fat, cholesterol, and calories. Perhaps best of all, it is amazingly adaptable and can be seasoned and prepared to fit into any menu. Cooking with Seitan provides a wonderful introduction to this versatile food. The book explains, step-by-step, how seitan can be made, stored, and used. Also included are over 250 kitchen-tested recipes featuring twists on traditional and international favorites as well as new and imaginative dishes, from salads and appetizers to soups, stews, and even desserts. Whether you want to add to your repertoire of vegetarian dishes or you simply love great food, Cooking with Seitan can add a deliciously healthful touch to your menu.