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THE BOOK Sinoyolo Sifo is a husband that cooks. His goal: to break the gender stereotypes that surround male figures in the kitchen and encourage more men to cook. As he says, the kitchen is no longer the domain of women only, and men need to get more comfortable in the kitchen, so they can share equally in the responsibilities of day-to-day life and its demands.
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Tapas with Liam Tomlin is about the style of food that Liam likes to cook and the way he likes to eat, with lots of different tastes, textures and cooking styles. After so many years in professional kitchens, Liam wanted a departure from the formal structure of restaurants with reservations, stuffy service and fixed menus that are repeated day after day. At Chefs Warehouse, he has moved away from food with too many layers, and components added simply for the sake of adding them. His way of cooking is focused on technique and on extracting as much flavour as possible to create tasty and well balanced dishes. The tapas recipes are not intimidating, only delicious. As Andy Fenner,owner of Frankie Fenner Meat Merchants says: ‘Liam has the crew do it every day. This book will show you how to do it at home.’ This second edition of Tapas with Liam Tomlin is now available to everyone as the first, self-published edition was only available at Liam’s restaurants.
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Part lifestyle magazine, part coffee-table cookbook, the Journal is a biannual publication that chronicles Jan Hendrik and his team’s creative journey. Every issue comprises around 300 pages filled with over 50 tried-and-tested recipes and a variety of stories about everything ranging from food and ingredients to an appreciation of the finer things.
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Part lifestyle magazine, part coffee-table cookbook, the Journal is a biannual publication that chronicles Jan Hendrik and his team’s creative journey. Every issue comprises around 300 pages filled with over 50 tried-and-tested recipes and a variety of stories about everything ranging from food and ingredients to an appreciation of the finer things.
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Jan Hendrik invites readers to join him on a personal journey across Italy, soaking up Italians’ love for life and relishing the art form that is Italian cuisine as he criss-crosses the country. When we travel, we open ourselves up to the experiences of others, mirrored through our own unique perspectives. The greatest thrill of exploring life outside our own is that – for as little as a moment or as long as a lifetime – we find ourselves changed. And these are the experiences that are captured on the 256 pages of our six-year anniversary issue.
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Zola Nene is back with a third book, this time celebrating the diverse cultural heritage of South Africans through the wonderful tradition of sharing meals. In Simply Seven Colours, Zola gives praise to the uniquely South African seven-colour (or several-colour) concept with a selection of more simply delicious recipes that tap into the heart of our food nostalgia, with a focus on going back to basics.
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From an early age Mmule Setati was aware of her ‘tribe’ – her parents, grandparents and siblings. And as time passed her tribe grew to include friends and extended family; i.e. those she loved, was intensely proud of and wanted to nurture. Inspired and guided by her maternal grandmother, Mmule developed a passion for food and used it as the clearest way to demonstrate the love she felt for her tribe.