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So just who is Bertus Basson? A dreamer, successful entrepreneur, braaimaster, genius, fanatic or chef extraordinaire? He is, of course, all of those things.
This extraordinary cookbook, beautifully photographed by the legendary Claire Gunn, follows the success of Bertus’s first cookbook Homegrown, now almost out of print. But this one is different. In it you will feel the drive and energy of this whirlwind of a man. The book offers inspiration to those of us who sit, mouths agape, wondering just how Bertus and his remarkable wife have so successfully built multiple restaurants. It presents an inside look into these restaurants from the story of the beginnings and growth of signature restaurant Overture, to Spice Route, wildly popular with the tourist crowds, and Spek & Bone, the small-plate wine bar in Stellenbosch, through to his love affair with burgers and just how De Vrije Burger was conceptualised and brought to life.
Being Bertus Basson, or BBB as this book has fondly become known, is a combination of all that makes up Bertus. There’s a bit of entrepreneurial spice; a dollop of the practical advice that makes him such a successful restaurateur. For all those who’ve eaten or who’ve dreamed of eating at one of the restaurants so beautifully photographed in the book, here’s how to do it. The recipes will surprise you with their simplicity and quirkiness, show you just how to step beyond the usual and how to look at food, South African food in particular, in a whole new light.
Once you’ve read Being Bertus Basson, there’s no going back to banal food experiences.
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.
A generation of young adults have come to know, love and depend on Help! There’s a Stove in My Kitchen, Annabel Frere’s first cookbook. That same generation has graduated to the young professionals who now need to entertain on a somewhat more sophisticated level. Author Annabel has been through all these stages with her own daughters and once again provides a repertoire of tasty and relati vely simple recipes for events ranging from impromptu gatherings to well-organised occasions.
Much emphasis is placed on good planning, as well as preparing foods in advance so that the cook can spend as much ti me with his or her guests, rather than in the kitchen on the day itself. Attention is also given to texture and presentation, with plenty of tips and suggestions for effortless entertaining. Where dishes may seem to be more complicated, Annabel is an expert at demystifying them. And of course, no party is complete without the right liquid accompaniments so there is a chapter on some delicious cocktails, both with and without alcohol.
'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.
Hierdie 3 resepteboeke sal jou inspireer om kos met liefde te maak. Vinnig, maklik en lekker!
Lekker Vir Later Plus - Annette Human
Maklike Maaltye Uit Nina Se Kombuis - Nina Timm
Tuis Kos Uit Die Tuin - Sonja Jordt
Packed with show-stopping dishes for the weekend and special occasions, this is the ultimate in indulgent food.
Learn and master the dishes made in the famous caff on Southend pier by Jamie and his star-studded guests. From Party-time Mexican tacos with zingy salsa and sticky BBQ British ribs, to Steak & Stilton pie and the Ultimate veggie lasagne made with smoky aubergine, we're talking about big-hitting, crowd-pleasing recipes that everyone will love.
Peppered with beautiful photography of the pier and café, bringing that wonderful sense of seaside nostalgia, this is certainly a visual as well as a culinary feast. It's all about sharing and celebrating the joy of good food. Treat yourself and your loved ones to this incredible selection of full-on weekend feasts from Jamie.
“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.
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.
In Daar is 'n engel in my koskas neem Willie Strauss jou op 'n nostalgiese kosreis en nooi jou om die geure en smake wat hy met groot vreugde onthou, saam met hom te geniet. Resepte of enkele bestanddele word verweef met interessante - en soms komiese - vertellings.
So is daar onder andere die blikkie kondensmelk (engelemelk) waaruit menige kind die lekkerte gesuig het en die wonderlike kondensmelkbeskuit wat Ma gebak het, die laning granaatbome naby die plaasdam en die verleidelike granaatkoek waarmee jy jou gaste sal beïndruk, die reuk van kwepers wat in 'n Jewel-oond gebak is en die pluk van groenvye in die boord vir konfyt.
Van brood en beskuit, sop, hoof- en bygeregte tot poedings, koek, koekies en terte asook konfyt en blatjang: dis alles in hierdie kookboek vervat, wat ook vir onthaal, partytjies, reis en Kerstyd voorsiening maak. Willie nooi jou om sy resepte te neem, 'n bord kos te kook en dit te deel met die engele in jou lewe. Kom, wees 'n engel!
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.
1001 One Pot, Casseroles, Soups & Stews
More Slow Cooking
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.
Supper With Rosie
Jackie Cameron Cooks At Home
The World's Best Barbecue Recipes
Smoke And Flames
Sweet & Savoury Pates
Eats: Enjoy All the Seconds - Mary Rolph Lamontagne
It's All Easy - Gwyneth Paltrow
Fresh + Easy - Michele Cranston
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.
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