Fodor's South Africa: with the Best Safari Destinations

Fodor's Travel
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Written by locals, Fodor's travel guides have been offering expert advice for all tastes and budgets for 80 years. 

From urban and lively Cape Town and Johannesburg to the dramatic scenery and wildlife of Kruger National Park, South Africa offers an amazingly wide range of experiences. Fodor's South Africa helps travelers sort through their many choices and select the best adventure based on their own interests, whether that involves wildlife viewing, wine tasting, resort stays, or exploring South Africa's rich cultural legacy.

This travel guide includes:
· Dozens of maps
· An 8-page color insert with a brief introduction and spectacular photos that capture the top experiences and attractions throughout South Africa
· Hundreds of hotel and restaurant recommendations, with Fodor's Choice designating our top picks
· Multiple itineraries to explore the top attractions and what’s off the beaten path
· Coverage of Cape Town and Peninsula, The Western Cape, The Northern Cape, The Garden Route and the Little Karoo, The Eastern Cape, Durban and Kwazulu-Natal, Johannesburg, Mpumalanga & Kruger National Park, and Victoria Falls

Planning to focus on a safari? Check out Fodor's Complete Guide to African Safaris.
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Additional Information

Publisher
Fodor's Travel
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Published on
Apr 28, 2015
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Pages
576
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ISBN
9781101878774
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Language
English
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Genres
Travel / Africa / Republic of South Africa
Travel / Food, Lodging & Transportation / General
Travel / Museums, Tours, Points of Interest
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Content Protection
This content is DRM protected.
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Available on Android devices
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Written by locals, Fodor's travel guides have been offering insider tips and advice for all tastes and budgets for 80 years.

Fodor's Colorado highlights the best this playground for nature lovers has to offer:  the majestic Rocky Mountain National Park, Denver’s cultural riches, and the winding trails and raging rivers perfect for outdoor enthusiasts looking to bike, raft, horseback ride, or fish. Every recommendation has been vetted by a local Fodor's expert to ensure travelers plan the perfect trip, whether skiing the champagne powder of the Rocky Mountains or setting out on an urban adventure in cool cities like Boulder and Aspen.

This travel guide includes:
· Dozens of maps plus a handy pullout map with essential information
· An 8-page color insert with a brief introduction and spectacular photos that capture the top experiences and attractions throughout Colorado.
· Hundreds of hotel and restaurant recommendations, with Fodor's Choice designating our top picks
· Major sights such as Mesa Verde National Park, Dude Ranches and Old West Mining Towns
· Side trips from Colorado Springs including Cripple Creek, Florissant Fossil Beds, Palmer Lake, Canon City and Royal Gorge, Buena Vista and Salida
 · Coverage of Denver, Summit County, Vail Valley, Aspen and the Roaring Fork Valley, Boulder and North Central Colorado, Rocky Mountain National Park, Northwest Colorado and Steamboat Springs, Southwest Colorado’s Black Canyon and the Gunnison National Park, Telluride and the San Juan Mountains, Mesa Verde National Park, Colorado Springs, the Collegiate Peaks, and the San Luis Valley
Over one million Americans travel to Japan each year to experience this land of exquisite beauty. In stunning full color, Fodor's Japan illustrates the country's eternal draws, from ancient temples and gardens and the deliberate pace of the tea ceremony, to the dizzying, frenetic pulse of its high-tech cities.
 
NEW THIS EDITION: The 20th edition of Fodor's Japan is packed with even more Tokyo and Kyoto hotels and restaurants, reflecting the increasing popularity of these destinations. U.S. travel to Japan is increasing, and recent fluctuations in the yen have made it more of an affordable destination than ever. This new edition boasts expanded Japanese characters and transliterations across our listings for hotels, restaurants, sights and more, making the guide indispensible for solo exploring.
 
ILLUSTRATED FEATURES: This edition features brand-new Top Reasons to Go, illustrated with enticing photos, as well as a snapshot feature on Japan today, featuring all the things that are making the Japanese tick in 2014. Top Attractions and Top Experiences help travelers pinpoint the best of Japan and inspire their plans. Magazine-style features cover topics such as the intricacies of Japanese cuisine, traditional Japanese crafts and Mount Fuji.
 
ESSENTIAL TRIP-PLANNING TOOLS: Fodor's Japan features a beautifully illustrated 37-page Japanese Cultural Primer, with the lowdown on everything from etiquette to the tea ceremony to the Japanese obsession with baseball. Money-saving tips help travelers get the most from their yen. Eight pages of itineraries map out diverse and exciting ways for visitors to experience this hugely diverse country, while each individual chapter has its own planner section with all you need to know about regional transportation and accommodation.
 
DISCERNING RECOMMENDATIONS: Fodor's Japan offers savvy advice and recommendations from local writers to help travelers make the most of their visit. Fodor's Choice designates our best picks, from hotels to nightlife. "Word of Mouth" quotes from fellow travelers provide valuable insights.
 
ABOUT FODOR'S AUTHORS: Each Fodor's Travel Guide is researched and written by local experts.
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. 

Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. 

In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
#1 New York Times Bestseller from the author of How to Change Your Mind, The Omnivore's Dilemma, and Food Rules 

Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it?

Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants." Pollan’s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating.

"Michael Pollan [is the] designated repository for the nation's food conscience."
-Frank Bruni, The New York Times

" A remarkable volume . . . engrossing . . . [Pollan] offers those prescriptions Americans so desperately crave."
-The Washington Post

"A tough, witty, cogent rebuttal to the proposition that food can be redced to its nutritional components without the loss of something essential... [a] lively, invaluable book."
--Janet Maslin, The New York Times

"In Defense of Food is written with Pollan's customary bite, ringing clarity and brilliance at connecting the dots."
-The Seattle Times

Michael Pollan’s most recent book Cooked: A Natural History of Transformation--the story of our most trusted food expert’s culinary education--was published by Penguin Press in April 2013, and in 2016 it serves as the inspiration for a four-part docuseries on Netflix by the same name.
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