The three founder members of Cape Point Press are Brown and Aileen Wilsen and their daughter, Kathy Farquharson.
- Their first book, South African Cooking in the USA, was re-published by Echo Point Books & Media in 2015 and can be ordered from Amazon. It is now available in paperback, hardcover and spiral-bind.
- Their latest book, Essential South African Cooking in the USA: 25 Traditional Recipes, is an e-book and can be purchased from Amazon and SmashWords.
They lived in and around Cape Town for most of their lives and their move to America is not an unfamiliar story. Blending their past with the future in this great land is challenging and exciting.
Why Cape Point Press?
Cape Point is romantically considered to be the southern-most tip of Africa, where the Indian and Atlantic Oceans meet. (This is actually some 105 miles south east of Cape Point, at a place called Cape Agulhas, where the two oceans officially meet).
Cape Point Press uses the new lighthouse at Cape Point (1919), to depict the lighting of the way – the vision – into the future.
Brown, Aileen and Kathy realized that many South Africans who have made the move to the US will always retain ties with the country of their birth and food is an important part of this connection. They combined their expertise to illustrate and promote the ease of preparing comfort foods from home – traditional and contemporary – in the American kitchen.
About the Authors
Aileen obtained a BSc in Home Economics from Stellenbosch University and, after a year of teaching at Rhenish Girls’ High, entered the South African food industry. She established a demonstration kitchen for Gants Foods, where she developed quick and easy recipes and wrote cookbooks and magazine features to promote their extensive range of products. She then developed recipes for companies that supplied Woolworths and Pick ‘n Pay with their popular, ready-to-eat fruit and vegetable lines. Before moving to the US, she worked as a freelance food consultant and presented a food program on Radio Helderberg. She currently resides in Scottsdale, AZ. Her approach to food is very practical. She believes that recipes should be easy to follow, without unnecessary steps or long lists of obscure ingredients. And the fewer pots and pans used in the preparation, the better.
Kathy, a biologist by training, has conducted experiments in the kitchen since she was old enough to stand up and stir. She grew up in the Strand and attended Stellenbosch University. In 1999, she moved to Amherst, MA, where she earned a doctoral degree from the University of Massachusetts. She lives in the Pacific Northwest with her husband and two sons, and works as a science editor and writer. She loves preparing quick and nutritious dishes from scratch. She believes that recipes are sources of inspiration for one’s own creative experiments in the kitchen.