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The Classic South African Cookbook is exactly that – classic home cooking for South Africans the way they eat now. In line with the country’s diverse cultures, which often blend more harmoniously in the kitchen than in any other sphere of life, this book is a kaleidoscope of our modern lifestyle with influences from grandma’s kitchen, popular Mediterranean cuisine, as well as both Indian and African culture. But no matter what your roots may be, this book sets a foundation for good, honest, carefree home cooking, incorporating all the well-loved and familiar favourites. The more than 170 recipes have been refined to guarantee mouth-watering results, no matter your skill level. Only fresh and locally available ingredients are used, while the various techniques are carefully explained – a real boon to those just setting out on their culinary journeys. Best of all, every recipe is accompanied by a full-colour photograph. -
After highly successful outings with her first two books, Sharon Lurie, aka the Kosher Butcher’s Wife, decided that it was time to make it official and combine the influences of her culinary inheritance, i.e. cooking kosher as a proud South African. As she says, South African cuisine is as deliciously diverse as its inhabitants, from the many indigenous peoples to the waves of immigrants and settlers who have made the southern part of Africa their home. In her latest book, A Taste of South Africa with the Kosher Butcher’s Wife, Sharon takes the home cook on an adventure encompassing many of the country’s diverse and iconic dishes, including traditional South African food with a Jewish twist. This book not only includes meat and non-dairy recipes but mouth-watering dairy dishes to dive into. And in her imitable style, Sharon will keep you laughing along the way. -
First published in 1980, revised through further editions, this timeless classic bestseller will teach you everything you need to know about the preparation of food, advise on storing and freezing, and provide step-by-step guides to basic cooking methods, useful short cuts and serving suggestions. Although it is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations. -
The love language of the Cape Malays is food, and author Cariema Isaacs says tramakasie (thank you) every day that she gets to express herself in this way. -
Matt Preston’s mantra is flavour. Tasty and easy-to-make food that puts a smile on your face is what he’s all about. -
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. -
Cooking with Love aptly describes Trish van der Nest's approach to food. This passionate foodie loves nothing more than to see her family and friends gathered around her table, eating a meal she has prepared. -
It is your democratic right to eat properly braaied (barbequed) food. The Democratic Republic of Braai is wherever you gather around fires with friends and family for a celebration of the nation. -
In her newest cookbook, creator of the beloved website Dinner: A Love Story and Cup of Jo columnist Jenny Rosenstrach writes about being a “weekday vegetarian,” i.e. eating a vegetable-based diet during the week and saving meaty splurges for the weekend. One day, it hit Rosenstrach like a lightning bolt: She and her family needed to eat less meat--for their health and for the greater good of the environment. The Weekday Vegetarians shows readers how she got her family on board with meat-free meals. She uses "Hooks" that make any vegetarian dish irresistible--like spiced Crispy Chickpeas, Pizza Dough Croutons, and Sweet Chili Glaze; "Next-Level Sauces" like Vegan Caesar, Shakedown Pesto, and Yogurt-Harissa; and "Side Dishes That Make Everything Special" like Yogurt Flatbread. -
Paris has long been synonymous with the best in dining. But until now, no single book has explained why this city continues to matter so much to food lovers. Enter World Food: Paris, which goes beyond the bistros and creperies to celebrate Paris as it is now: a modern, global city where cooks of all stripes are reimagining a glorious culinary tradition. -
Whether you’re an absolute beginner at Mexican cooking or already a pro, World Food: Mexico City is for you. This definitive and beautiful user’s guide unlocks the secrets to real Mexican cuisine with more than fifty authentic, reliable recipes, while the compelling stories and photography tell the tale of the vibrant culinary capital of Latin America. You’ll be taken to home kitchens, markets, and restaurants, where you’ll get to know exemplary local cooks and learn how to master Mexican culinary traditions and techniques. -
An air-fryer is the latest kitchen must-have and this is the recipe book to go with it! This nifty, counter-top appliance is similar to an oven, as it bakes and roasts, but the key difference is its heating elements are located at the top and are enhanced by a large, powerful fan. The result is food that’s crisp and delicious in no time and, most notably, it makes the perfect alternative to a deep-fat fryer for anyone adopting a healthier lifestyle. -
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. -
In today’s insta-everything world, cast iron reminds us of a simpler time. A time when things were built to last, not break within a year. A well-seasoned pan is a cooking Swiss Army knife. A solid flat pot is the ultimate campfire jack-of-all-trades, and the humble potjie pot is more than just a pot. It’s our version of low and slow and it has some important lessons to teach. -
The latest title from Weber, the world’s leading authority on braaiing. This essential fi reside companion includes proven techniques and mouthwatering dishes you might never imagine would come off the fi re. From deep-dish pizza to recipes for steak stir-fry to bacon-wrapped prawns and vegetarian chilli, there are recipes to suit all tastes. -
Jamie Oliver has done his research to find out exactly what we love to eat. He's taken 18 of our favourite ingredients and created 7 new, easy and delicious ways to cook them.
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