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Set a Table is Karen Dudley’s newest offering, following in the footsteps of her ground-breaking and much-loved Week in The Kitchen books.
The recipes are carefully selected to showcase exceptional flavour, but are easily achievable at home. Many of the recipes are well-loved signature dishes from The Dining Room that have been developed for home cooks to share. The Duck Salad with Cashews or the Seared Salmon Sashimi with Vietnamese Caramel are as triumphant as the Asparagus Avgolemono and the Indian-Spiced Cauliflower with Coconut Coriander Relish. These are recipes that are loved by makers and tasters alike.
In addition to the splendid recipes, Karen considers the importance of inviting people into your home to eat around your table. The photographs are rich and beautiful, shot by the extraordinarily talented Claire Gunn, who manages to convey the intimacy and sumptuousness of actual dinner parties thrown by Karen in her home and at her restaurants, The Kitchen and The Dining Room.
This is a beautiful book which will draw people in with its visual allure, win their hearts with Karen’s entertaining and insightful observations and have people buying extra copies to share with their friends for its irresistible originality.
Jamie Cooks Italy is a celebration of the joy of Italian food. Jamie wants to share his love of all things Italian with accessible, best-ever recipes for Classic Carbonara, Salina Chicken, Stuffed Focaccia, Baked Risotto Pie, Pot-Roasted Cauliflower and Limoncello Tiramisu. This is about bringing the pleasure and passion of the world's favourite cuisine to your kitchen at home.
Featuring 140 recipes in Jamie's easy-to-follow style, the book has chapters on Antipasti, Salad, Soup, Meat, Pasta, Fish, Rice & Dumplings, Bread & Pastry, Sides, Desserts and all the Basics you need.
The recipes are a mix of fast- and slow-cooking, familiar classics with a Jamie twist, simple everyday dishes and more indulgent labour-of-love choices for weekends and celebrations. Whether cooking for yourself or cooking for friends and family, the aromas and tastes will transport you straight to the landscapes of Italy. Viva Italia!
Featuring over 100 recipes, The Gourmet Cookbook celebrates five years of food, and recipes, garnered from the pages of Condé Nast House & Garden Gourmet magazine.
From aspirational yet easy-to-follow dishes by some of South Africa’s top chefs (David Higgs, Peter Tempelhoff, Chris Erasmus) and food icons (Susan Greig, Andrea Burgener, Judy Badenhorst) to the coveted recipes of home cooks as well as the editor’s own specialties, these pages focus on a range of accessible and delicious everyday dishes.
The Gourmet Cookbook is divided into five chapters – Aperitifs & Appetizers, Starters, Mains, Sides & Salads and Dessert. And there are accompanying menu suggestions to tailor-make a stylish dinner party, an al fresco lunch, a festive feast or a laid-back family meal.
Bernadette le Roux is also the author of a number of cookbooks, including the acclaimed Prickly Pears and Pomegranates — co-authored with her mother Marianne Palmer — which won a World Gourmand Award in Paris for Best Local Cookbook (2009). Best known for her uncomplicated 'real' recipes as presented in her second book, Roots, Shoots & Leaves, as well as her engaging voice as author of South African chef Reuben Riffel's Reuben Cooks Local, Bernadette has become known to a wider audience through her editorship of Condé Nast magazine House & Garden: Gourmet. She is also part owner of the family-run Café Roux restaurants in Noordhoek and Cape Town's Shortmarket Street.
Nigella Lawson is a champion of the home cook and her new book celebrates the food she loves to cook for friends and family. The recipes are warming, comforting, and inspirational, from new riffs on classic dishes - including Chicken Fricassee and Sticky Toffee Pudding - to adventures in a host of new dishes and ingredients, from Aubergine Fattet to White Miso Hummus.
At My Table includes dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Indian-Spiced Chicken and Potato Traybake and Chilli Mint Lamb Cutlets; plus a host of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa. No Nigella cookbook would be complete without sweet treats, and At My Table is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Creme Fraiche set to become family favourites.
As Nigella writes, 'happiness is best shared' and the food in this book will be served and savoured at your own kitchen table just as it is at hers.
'These are my go-to recipes when I want to eat well at home. My great hope is that they will inspire you to get cooking to improve your own health whatever your personal goal.' GORDON RAMSAY
The dream combination - a Michelin-starred superchef who is also a committed athlete. Gordon knows how important it is to eat well, whether you're training for a triathlon or just leading a busy active life. And just because it's healthy food you don't have to compromise on taste and flavour.
The book is divided into three sections, each one offering breakfasts, lunches, suppers, sides and snacks with different health-boosting benefits. The Healthy section consists of nourishing recipes for general wellbeing; the Lean recipes encourage healthy weight loss; and the Fit section features pre- and post-workout dishes to build strength and energise.
This is the ultimate collection of recipes that you'll enjoy cooking and eating, and will leave you in great shape whatever your fitness goals.
A beautiful, full-color collection of 100 tasty, simple recipes for unforgettable meals and gatherings from the enormously popular star of the 90's sitcom Everybody Loves Raymond and current ABC sitcom The Middle and Food Network’s Patricia Heaton Parties.
A busy working mother raising four boys, Patricia Heaton couldn’t be more comfortable playing "America’s mom" on hit television shows such as Everybody Loves Raymond and The Middle. Though she may be a Hollywood star today, this down to earth, practical Midwesterner likes to have fun entertaining her loved ones and has never forgotten her roots.
Growing up in the suburbs of Cleveland in the 1960s, Patricia’s hard-working parents—like the characters she plays on TV—didn’t have a lot of extra money. With five kids to raise, extras like movies and restaurant meals were special treats. Home cooked dinners were rib-filling basics: meatloaf, spaghetti and meatballs, chicken, pork chops, burgers, fish sticks, and pot roast. Yet her mother didn’t let a tight budget stop her from dreaming big, inspired by Julia Child.
On her Food Network show Patricia Heaton Parties, Patricia celebrates her culinary beginnings, transforming familiar American fare into delicious, sophisticated, lightened versions for entertaining family and friends. In this fabulous cookbook, Patricia shares her budget-friendly, simple, and deeply satisfying recipes. Some will be on the healthier side, and all will be inspired by the dishes she loved growing up, the favorites she’s relied on to feed her hungry boys, and the scrumptious showstoppers she serves at her fun-filled, casual parties and get-togethers.
Patricia Heaton’s Food For Family And Friends features 100 recipes for appetizers, sides, and main dishes, as well as cocktails and "guest goodies"—little treats to send home with your guests, including:
Pot Roast and Roasted Root Vegetable Hash with Poached Eggs
Patricia provides readers with the tools for everything to make it easy to pull it all together with sample menus, kitchen setup, and tips for getting organized. Best of all, she spices it up with hilarious stories, family photos, and anecdotes from her Hollywood career.
“Kosmaak is pure toorkuns. Met ’n knippie oëverblindery en ’n skeutjie kulkuns word aartappels rose en klits eierwit en suiker tot blink, wolkerige malvalekkers.”
Dié aanhaling van Johané Neilson, Tuis se kosredakteur, som presies op wat jy in Ta-da! kan verwag. Tuis is nie om dowe neute Suid-Afrika se topverkoper in die huis-en-tuin-tydskrifmark nie – alles in dié praktiese mooimaakgids is toeganklik en makliker as wat dit lyk.
Dit geld ook die gewilde kosafdeling. Johané het deur die jare die kuns vervolmaak om met maklike truuks indrukwekkende kos vir haar geliefdes voor te sit. In dié bundel deel sy van Tuis se gewildste resepte, met nuttige wenke vir hoe jy self die ta-da! in jou kookkuns kan sit.
Die boek bevat ’n keur van ligte somermaaltye tot koesterende winterkos, spog-voorgeregte tot liplekker nageregte (verbeel jou ‘n boerewors-frittata, kerrieviskoekies, potgebraaide bief met spek en biltong, heuning-appeltert, klapperkoek . . . ).
Dit was not nooit so maklik om jou mense te beïndruk nie!
130 brilliantly simple, brand-new recipes from the bestselling author of Plenty, Plenty More, Jerusalem and Ottolenghi: The Cookbook. Everything you love about Ottolenghi, made simple.
Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.
Bursting with colourful photography, Ottolenghi's Simple showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready.
These brilliant, flavour-forward dishes are all Simple in at least one (but very often more than one) way:
S – short on time: less than 30 minutes
I – 10 ingredients or less
M – make ahead
P – pantry
L – lazy
E – easier than you think
Ottolenghi's Simple is the stunning new cookbook we have all been wishing for: Yotam Ottolenghi’s vibrant food made easy.
Great British Bake Off judge Prue Leith draws on a life-long passion for food with a hundred recipes from her own kitchen table. Whether it’s Halibut with Green Linguine, Fast Roast Teriyaki Lamb or Slow-cooked Rat-a-tat-touille, these are delicious, fuss-free dishes that Prue has cooked countless times for family and friends.
Inside are quick-to-whip-up suppers and dinner party showstoppers that are as much a pleasure to cook as to eat. Expect firmly established favourites, lazy leftovers, meat-free meals, exciting new flavour combinations and fresh takes on classic dishes. There’s also a chapter of puds inspired by Prue’s time on Bake Off – every one guaranteed to be ‘worth the calories’.
This is Prue's first cookery book in twenty-five years, and she has woven intimate and witty stories from her life around many of the recipes. Celebrating the food we all want to make at home, Prue gives an unparalleled view into the cooking life and style of one of the nation’s best-loved cooks.
Self-taught cook and food blogger Leah Itsines is happiest when she's preparing delicious food for the people she loves. She's on a mission to help others make healthy eating an easy lifestyle choice by promoting creativity and con?dence in the kitchen.
With over 100 colourful recipes that are close to Leah's heart, The Nourishing Cook will inspire you to have a go and learn for yourself just how effortless it is to create nutritious meals that everyone will want to eat. You'll discover:
*A clear approach to nutrition for every meal.
*How to love making simple, yummy food by going back to cooking basics.
*Leah's tips for food shopping, setting up her kitchen and her all-time favourite staples.
*How to boost your energy and reset your body with her ?ve tailored 'days on a plate'.
Leah's passion for healthy, wholesome food shines through on every page, and the key ingredient here is balance - if you enjoy a varied diet that is flexible and full of wholefoods, you needn't deprive yourself of anything!
This is a specially formatted fixed-layout ebook that retains the look and feel of the print book.
Originating from the Swakopmund Post Office and running north for 108 miles, Namibia’s coast is dotted with mile markers. Weathered painted stones whose numbers have grown rich with meaning and legend, and are now inseparable from the places they signify.
David Higgs, co-owner of Marble restaurant, celebrated chef and co-presenter of My Kitchen Rules, grew up along this coastline. For him, Mile 8 is a special marker as it is where he caught his first fish and his food journey began. This is his story, beginning in the small, coastal town of Walvis Bay, through the cowboy kitchens of Cape Town in the 90’s, to the heart of South Africa’s lush winelands, and culminating at Marble, a culinary tour de force in the heart of Johannesburg.
With over 90 dishes and 150 recipes influenced by the journey of Higgs’ career, Mile 8 is a culinary adventure bringing together the unique and interesting flavours of Southern Africa. Impala Tartare, Snoek & Apricot, Amadumbe & Chakalaka, and his version of the classic Malva Pudding are just some of the delights to be found in this wonderfully illustrated book.
Full of warmth and nostalgia, Rachel shares culinary inspiration passed down through the generations.
Rachel's food is heart-warming. She uses gorgeous ingredients that are used in abundance to create comforting, vibrant meals. Her love of food started when she was very young, sitting in the kitchen with her mother, helping and tasting. Her mother taught her their Scandi family recipes, as well as those she picked up from living in Ireland. Rachel become more and more passionate about food as she grew up, and she drew inspiration from her childhood memories of helping her mother cook and sitting round with her family enjoying delicious meals and treats. Here she celebrates the food memories of her childhood, alongside those of friends and other members of her family.
Packed with much-loved recipes and stunning photography, this is the book to fall back in love with cooking.
This is an African cookbook that takes inspiration from all over the world, highlighting specific African regions and food cultures. The book features North, East, South and West African cuisine as well as the Middle Eastern, South East Asian and European recipes that have influenced and sculpted the food scene in South Africa over centuries.
Nico Verster compiled this recipe book to capture the essence of African food. He was inspired by traditional recipes but has added his own signature twist to each dish. This book highlights the modern diversity in the current gastronomic scene and reminds you why you love Africa.
With stunning photography from award-winning Jo Dreyer, the recipes will inspire you to make your own stocks, spice mixes, chutneys and sauces that can be used with an array of local dishes, as well as give you simple tips on making the most delicious cakes and desserts.
For Friends & Family is a love song - to the family and friends who have fed us, taught us to cook, and have eaten with us. Who have eaten simple meals at our dining room table. Because these meals were a reason for gathering and celebration.
In For Friends & Family you will find all the necessary recipes you are looking for, ranging from breakfast, starters and mains to baking and pudding.
So cook something and invite your friends and family over. It's time for creating new memories.
Click on the video tab to watch!
Jamie Oliver's Christmas Cookbook will be packed with all the classics you need for the big day and beyond, as well as loads of delicious recipes for edible gifts, party food and new ways to love those leftovers. It's everything you need for the best Christmas ever.
"I've got all the bases covered with everything you need for the big day and any feasting meals over the festive period, as well as party fare, edible gifts, teatime treats, cocktails and of course, exciting ways to embrace and celebrate those leftovers. You'll also find all the deeply important technical info you need, such as cooking charts, and wherever possible, I've designed the recipes to be cooked at the same oven temperature, so you can be efficient with time and oven space, and it'll be super-easy for you to mix and match the different elements and build your own perfect Christmas meal. I haven't held back. This book is the greatest hits, all wrapped up in one Christmas parcel, and I hope you have fun looking through, picking your recipes, and building your own plan." - Jamie Oliver
Filled with delicious and easy low-carb, high-fat recipes for the busy home-cook, this is a beautifully photographed addition to the health-conscious South African cook’s shelf.
The cookbook is compiled from favourite recipes from Lose It! Magazine, the magazine dedicated to low-carb, high-fat healthy eating. Lose It! Magazine has grown from a quarterly magazine to a bi-monthly publication, with a dedicated social-media following. Lose It! gives its legions of loyal readers everything you need to know to follow the low-carb, high-fat diet plan, and in the process lose weight, clear your head, increase your energy levels and sleep better – all while eating delicious, satisfying meals that are easy to prepare.
The Lose It! Cookbook includes tried-and-tested favourites and 20 brand new recipes, and over and above the usual contenders (meat dishes, fish and chicken), includes chapters dedicated to vegetarian options, nut- and dairy-free alternatives, and sweet, low-carb treats. Each recipe includes a fat, carb and protein break-down, and expert guidelines for sticking to the lifestyle are provided. Best of all, the recipes are delicious, appealing, fresh and tasty, cooked from easily sourced South African fresh produce.
Bush Food is the answer when you’re camping and you’re in the mood for more than another boerie roll for supper. The recipes are new, innovati ve and, most importantly, easy! They’ve all been thoroughly tested and can beprepared over an open fi re or a camp stove, and are so tasty that you’ll want to use this book when you are at home.
If you enjoy cooking outdoors, whether under the stars in the bush, or just in your own backyard, Bush Cooking will be your constant companion.
Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals.
Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
Na 15 jaar is die imposante Château de la Creuzette in aar volle glorie gerestoureer. Sy sit in haar skaduryke park omring deur eeu oue bome waar sy afwagtende besoekers steeds met oop arms ontvang.
Die suksesvolle Feestelike Frankryk het Fransgesinde lesers gaande gehad met stories en smaaklike resepte uit die Franse platteland. Uit La Creuzette se nuwe somerkombuis vloei daar nou ’n magdom kulinêre heerlikhede wat elke kosliefhebber se mond sal laat water. Buiten die bykans 90 nuwe resepte wat die skrywers in vyf seisoene verdeel (ja vyf!) is daar ’n Kroekboek bygevoeg waarin die twee gashere hul maklike kortpadresepte en wenke met lesers deel – hoe om in die kombuis te kul en te konkel as die kalf in die put is. Hier word elke maaltyd ’n feesmaal.
Dek ’n mooi tafel en skink in kristal. Die storie van ’n Huis is dus nie slegs twee kookboeke in een nie, maar dis ook ’n ryklik versierde leesboek wat die verhaal en die geskiedenis van ’n herehuis en sy mense kleurvol naloop. Kom binne, die deure staan oop ...
It took 15 years to fully restore the impressive Château de la Creuzette to her former glory. She continues to rest in her shaded park, surrounded by centuries-old trees, and welcomes her expectant guests with open arms.
The highly successful Festive France caused great excitement among Francophiles, who loved the stories and delicious recipes from the French countryside. Now, the wealth of culinary delights that emerge from the new summer kitchen at La Creuzette are enough to make any gourmand’s mouth water. Apart from the almost 90 new recipes, which the authors have categorised according to five (yes, five!) seasons, there is an additional Crookbook in which the two hosts share their easy shortcut recipes and tips – how to conjure and connive when immediate action is needed. Here, every meal is transformed into a feast. Take a seat a beautifully set table and drink from fine crystal.
The Story of a House is not only two cookbooks in one, but also a richly adorned reading book that traces the history of a manor house and follows the story of its people. Come inside, the doors are open…
In Zola Nene’s own words, she says, "Food has always been a huge part of my life; important occasions were always marked with a feast of some sort … this book chronicles my food journey thus far – how it started and what has shaped me into the chef I am today."
And that’s exactly what Simply Delicious is all about; it’s Zola’s culinary career told through her recipes, interspersed with snippets and perspectives of her life journey, including tributes to the people who have inspired and infl uenced her cooking style and explaining the reason for certain culinary choices that she has made. If one had to describe Zola’s personality in a single idea, it would be ‘irrepressible joy’, which is the thread running through this journey as well as the state evoked by her delicious dishes. Her food philosophy is very simple – cooking is for everyone.
With easy-to-follow instructions, the recipes will ensure that anyone can produce mouthwatering results.
MapStudio’s new release, World Atlas of Food, a compilation of over 100 countries and includes a world of flavours. We present to you, from every continent on the globe (excluding Antarctica) the essence of traditions, food styles and flavours comprising of elements that serve to make a country unique. World Atlas of Food is a journey of the senses, offering armchair travel into the kitchen of six continents.
The Giggling Gourmet, Jenny Morris, uniquely captures the aromas and flavours of each specific country through her recipes. You are invited to experience the real taste sensations. The most traditional local dishes and drinks are also listed, providing insight into ingredients, flavours, herbs and spices while giving you an intimate understanding of food and its significance in 100 nations. You learn about specific national and traditional dishes, mealtime and social customs, how food styles have been influenced by other cultures and the symbolic role foods play in celebrations and festivals. A brief summary is provided of the salient facts and figures pertaining to each nation, plus a short analysis of the way agriculture furnishes grains, vegetables and fruits to the people of the land.
The book is a travel journey taking you on a culinary experience in a world of sensations, and a must-have for any food lover.
Carmen Niehaus is een van Suid-Afrika se mees geliefde en bekende kosredakteurs.
Niemand ken kos soos Carmen nie en dan is sy ook ’n bekwame huiskok.
Vir die eerste keer versamel sy al haar gunsteling resepte in een boek - van die Wortel-en-beetkoek wat sy vir die TV-program Koekedoor gebak het
“Boere chic” – the judges' description of the food style of Nicky, winner of the 2012 Top Ten Home Cooks competition.
This book offers a collection of delectable recipes in Nicky’s own individual style; producing scrumptious food ideal for entertaining but also perfect for the family.
Each dish, from the truly traditional to delightfully modern, displays Nicky’s special touch, surprising ingredients and distinctive presentation, all of which contribute to keeping the book fresh and enticing. The recipes have been well and truly tested; they are served to family and friends for their opinion and, time after time, pass the test with flying colours.
Magnificent colour photographs of nearly every dish will inspire readers to immediately try the recipes for themselves. And interspersed between the recipes are photographs of the farm in Pongola, where the writer lives, that tell more about that beautiful area and make the reader feel like an extra-special guest. Everything – from appetisers to divine desserts – is absolutely delicious, and all the old favourites are there; sometimes with a bit of a twist.
Crank up the heat and cook up a sizzling feast from this sumptuous collection of BBQ recipes.
From mouth-watering dishes, like sticky ribs and spicy wings, to hand-held bites, including burgers, fajitas and kebabs, this BBQ bible is packed with fresh and zingy ideas for alfresco eating.
With tips on equipment, planning and even buying the right BBQ, this essential guide provides everything you need to make the most of a scorching summer.
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