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South Africa is a country passionate about cooking over fires The country celebrates National Braai (barbecue) Day on 24 September every year. A day for all the citizens of South Africa to unite around fires with family and friends. The driving force behind this initiative is a man known as Jan Braai (John Barbecue). If anyone knows how to cook over a fire, it is Jan. He has cooked over a fire almost every day for the five years since the launch of National Braai Day, he has travelled South Africa and the world cooking over fires with friends. And he knows what people want to know about cooking on a fire. In Fireworks, his first book, Jan Braai shares this knowledge: about making fires with wood and about cooking great meals on the coals. So start with Jan's clear rules for the perfect steak cooked over a fire and, once you have mastered that, move on to lamb chops, curried sosaties (kebabs) and the oxtail cooked in a cast-iron pot over the coals. From there you can move to rack of lamb, lamb on the spit, the perfect ribs and the staples of bread, corn and even a dessert or two cooked over the fire. Hunting and fishing may not be the measure of a man any longer, but you do need to be able to make the perfect fire, without fuss or fanfare. It's just one of those things that separates the men from the boys. 'I like T-Bone steaks, because they are in the shape of Africa' Archbishop Emeritus Desmond Tutu, Patron of National Braai Day
Delectable is more than just a cookery book; it's about good living as much as it is about good food. Author Marlene van der Westhuizen uses her love of France and French country cooking to infuse local dishes with a particularly European flavour. The food she cooks is not haute cuisine – you will not find in this book small portions of foreign dishes with strange ingredients. On the contrary, Marlene cooks South African food (and dishes up enough to satisfy a South African appetite), but with a rural french twist. Delectable contains over 80 recipes and more than twice as many photographs, showcasing the scenery of the french countryside, detail of ancient french villages, the colour and vitality of markets and antique fairs, and, of course, the food! Recipes are interspersed with little-known treasures from the South African wine industry, ensuring that your table is laid with the food and drink of the gods. And just like the recipes, the layout and format of the book are simple, sleek, and easy-to-use, and heavyweight art-coated paper has been used to ensure that the photographs depict the french countryside as vividly as possible.
Carmen Niehaus does it again with yet another treasure trove of recipes from YOU.
The recipes in YOU Let’s Cook 5 combine simplicity and flair – with recipes ranging from simple starters such as toasted ciabatta to spectacular desserts such as ice cream bombe with berry sauce, and flavourful curries from Durban and the Bo-Kaap. With traditional favourites as well as dishes from around the world simplified to be used by everyone.
Featuring more that 400 mouthwatering recipes for all occasions, this book is guaranteed to inspire. YOU Let’s Cook 5 is a beautiful book – full of practical hints, great ideas and best of all, tried and tested recipes.
'No cook means to serve bland or indifferent food'; this statement sums up the principle behind Relish, a cookbook that aims to bring flavour into daily cooking. Creative and inspired photography brings the dishes to life, making the ordinary extraordinary. Over 280 recipes cover flavoured salts, sugars and rubs, spice blends and pastes, marinades, dips, stocks, sauces, dressings, pestos, vinegars, oils, pickles, preserves, condiments and relishes. Apart from being tasty, and fun to make, home-made preparations are free from additives and preservatives, can be tailored to suit individual tastes and are often less expensive than the bought equivalent. Recipes include suggestions for how to use and store the finished preparations and, in many cases, variations are included. A selection of complete recipes for finished dishes is scattered throughout the chapters.
The bright yellow sunflowers in the fields around Charroux, the smell of roasting chestnuts, rich onion soup, a classic salad Nicoise, cassoulet or pot au feu, fennel and endive, lemn tarts, malva pudding and the wild food of the places where I live ... Walks down narrow country lanes, wild beaches and cobbled streets ... Times with special people over simple meals ... This I want to share with you. Marlene van der Westhuizen More wonderful recipes from Marlene van der Westhuizen's French cooking school.
Hier is resepte spesiaal geskep om by jou luim te pas - kos wat jou sal opkikker wanneer jy bedruk voel, wat jou vierings ekstra plesierig sal maak, 'n romantiese geleentheid sal laat uitblom tot iets fantasties, oomblikke van kalmte en rus sal verdiep, en selfs vir daardie dae voorsien wanneer jy te lui voel om te kook maar steeds jouself en jou gesin moet voer.
Put inspirasie uit Alida Ryder se entoesiasme, haar vars idees en haar maklike resepte, en kook mondwaterkos, wat jou bui ook al is.
Alida Ryder se eerste boek, Heerlik & Maklik, is in 2012 deur Penguin Suid-Afrika uitgegee. By haar bekwaamheid in die kombuis, is sy ook nog voedselstilis, fotograaf en bekroonde blog-skrywer, en die moeder van 'n tweeling.
At last another big cookbook from Marlene van der Westhuizen! In Abundance, Marlene shares all new recipes and her love and passion for Cape Town and its food.
Writing from her home in Green Point, on the slopes of Table Mountain, Marlene celebrates the simple joys of city living with 89 new, delicious and easy-to-make recipes to cook for family and friends.
The photographs capture the romance of Marlene’s Cape Town – walks on the Sea Point promenade and through the Green Point Park, and visits to all her favourite restaurants. Rediscover Cape Town through Marlene’s eyes. Visit the markets and meet the chefs.
City food and city living at its best!
Evita – bekroonde sjef en ikoon van die nasie – bring vir jou die heerlikste disse van haar omswerwinge deur gans Suid-Afrika en die wye węreld.
Van die Kaap tot in Limpopo, van die Weskus tot daar waar die President vandaan kom, rol die borde in vol kwartels en tarentaalsvleis met pruimedante. Kweperbredie en lemoeneend. Pofadders, beesstert en soetsuur vlakvark. Sy maak ou geregte nuut, en berei veldkos fyn – wie het kon dink aan waterblommetjiehoender of botterblomslaai vir die eetkamertafel?
Iedere resep getoets en gekeur, almal verspot maklik om te maak. Goeiste, net om haar boek te lees of deur te blaai is al ’n smakkende ervaring, met al die prente van ons vriendin op al die plekke waar sy was.
Eers was dit Kossie Sikelela, nou Bossie – ’n nuwe kou-front tref jou tafel.
These are recipes specially created to suit your mood - food that will give you a lift when you are feeling down, add that extra bit of joy to your celebrations, turn a romantic occasion into something fantastic, enhance moments of calm and serenity, and even cover those days when you feel too lazy to cook but need to feed yourself and your family.
Get inspired by Alida Ryder's enthusiasm, her fresh ideas and her easy to follow instructions and cook scrumptious food, whatever your mood.
Alida Ryder's first book, Simple & Delicious, was published by Penguin South Africa in 2012. Apart from her expertise in the kitchen, she is a food stylist, photographer, award-winning blogger and the mother of twins.
The irrepressible Giggling Gourmet is back!
In this exciting recipe book, internationally renowned celebrity chef Jenny Morris revisits her favourite travel destinations and cooks her way around the world. Her culinary adventure takes her to 13 different countries and, inspired by the people she meets in homely kitchens and local marketplaces along the way, she recreates a feast of mouth-watering, authentic dishes, adding a spoonful of that unmistakable Jenny magic.
Using ingredients that are readily available in your local supermarket, Jenny brings a world of flavour to your table. Whether you try the succulent Greek mountain lamb or a fragrant Moroccan beef and prune tangia, or even a fiery bowl of Singapore chilli crab or some comforting Chinese open-top dumplings, Jenny will take your taste buds on a delicious voyage of discovery.
Sprinkled with personal anecdotes, and narrated with characteristic sparkle and quirky humour, this collection of over 150 accessible, imaginative recipes captures the culinary essence of each of the countries she visits.
‘The braai’ is without a doubt, the favourite pastime of most South Africans. Whatever the occasion – from build-ups to important rugby, soccer or cricket games, through birthdays and long weekends, or simply relaxing after a long working week – there is no second invitation required to get together with family and friends for a braai. And if all this can happen with the best-tasting food and the least amount of fuss, well that’s simply perfection.
Hilary Biller has made cooking on the braai as straightforward and uncomplicated as possible, using accessible recipes that have been prepared on three types of braai – the Weber Q Gas Braai, the Weber Kettle Braai and a charcoal/wood braai. Of the three, the gas braai is the easiest to master.
All the information required is set out in simple-to-understand instructions. There are more than 100 delicious recipes for beef, lamb, pork, poultry, fish, game, vegetarian dishes, salads and desserts, accompanied by photographs that are sure to set your taste buds tingling. All you need now is your apron and a set of tongs…
Heerlik en Maklik is ’n versameling resepte wat sy as ’n besige ma van ’n tweeling, kosstilis en –fotograaf, aan haar gesin en familie voorsit.
The Sunday Times launched its niched and focused culinary supplement Food Weekly in September 2011. With an editorial team driven by a passion for cuisine, the result is a colourful, high impact collection of recipes, guest columnists and stylish advertorials followed by three million readers on a weekly basis.
In celebration of its first birthday, Food Weekly has gone big on delicious content and small on price, combining the most popular chapters and serving them up in a full colour 220 page glossy cookbook with all the trimmings!
With UV varnished and gold foiled covers and containing over 130 hand selected recipes by Food Weekly editor Hilary, the book contains 16 themed chapters, each tastefully designed and beautifully photographed.
Get spicy with the Hot Stuff issue, read about sustainable species in the Fish issue, see how Road Tripping can become even cooler and learn how to impress with international favourite foods such as Greek and Chinese.
Don’t forget the kids who’ll lap up the Little Chef chapter and, as we head into the silly season, the Christmas chapter is a real gift full of surprises and inspiring ideas.
Marlene van der Westhuizen, celebrated author of Delectable and Sumptuous, shares her favourite recipes for decadent dinners with friends and family in this accessible little book. There are recipes for formal dinners around a beautifully laid table with all your best cutlery and glassware, but also for casual meals served in front of the fire on a cold winter's evening. You can choose to tackle the stuffed shoulder of lamb, or the wonderfully simple, but delicious, tagliolini with pine nuts, sage and lemon. Marlene makes the romance of French cooking accessible to all South African cooks.
Marlene van der Westhuizen, celebrated author of Delectable and Sumptuous, shares her favourite recipes for long lazy lunches with friends and family in this accessible little book. There are recipes for summer lunches in the garden and winter lunches in front of the fire, a casual kitchen lunch with family or a romantic lunch on the Victorian balcony of her home. Whether you choose the mackerel and sweet potato fishcakes or the applecider glazed onion tart, your guests will be delighted. Marlene makes the romance of French cooking accessible to all South African cooks.
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