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In Cape Curry & Koesisters, twin sisters Fatima and Gadija takes us on a Cape Malay food trip, which is also a journey of life, as the recipes are linked with memories of their childhood on the Cape Flats. They believe in home cooking and recipes that are quick, easy and affordable. Easy, yet never boring, there's something for every taste and every occasion. Try your hand at their curries with sambals on the side and dhaltjies for a bit of bite.
“The Yumcious catering offerings are real crowd-pleasers. Whether you are planning an informal supper for a family get-together or a special occasion for friends, you can be assured of happy faces and plenty of compliments when you serve any of these dishes.
I have had the pleasure of cooking for several high-profile people – Prince Charles, Presidents Thabo Mbeki and FW de Klerk, Vice President Al Gore, Kenneth Kaunda, King Goodwill Zwelithini, Charlize Theron, Graham Norton, and the Duke and Duchess of Kent, to name but a few – and I treated them all the same as I would the man on the corner. I have approached every catering job as if I was cooking for my own family; I have never cut corners or used substandard ingredients, and I only prepare food that I like to eat myself. I cater weddings, funerals, birthdays, product launches, you name it. I love designing the menu around my client’s needs, imaging what they would like to serve their guests.
But more than anything, I simply love feeding people so catering will always hold a special place in my heart.” - Jenny Morris
In Kaap, kerrie & koesisters neem die tweelingsusters Fatima en Gadija ons op ’n tradisionele Kaaps-Maleise kosreis wat terselfdertyd ook ’n lewensreis is, want die resepte word saamgesnoer met herinneringe aan hulle grootwordjare op die Kaapse Vlakte en die vroue wat so ’n groot rol gespeel het om ’n liefde vir koskook en bak by hulle te kweek.
Die susters glo aan lekker huiskos en resepte wat vinnig, maklik en bekostigbaar is – soos wat hulle geliefde oorlede moeder se kookstyl ook was. Maar die boek bevat ook uithangresepte vir daardie spesiale geleenthede! Wat is dan nou lekkerder as ’n pot tradisionele gheemakerrie, of Fatima se alombekende kerrievis, akni, dhaltjies en piesangbrood? En probeer gerus Gadija se sambals, smoortjies en bredies met die geurigste speserye.
Met afdelings soos sop, bredies, poedings, vleis, vis, koeke en gebak is die boek beslis ’n moet vir elke Kaaps-Maleise lekkerbek – en elkeen wat nog altyd meer wou weet van die Kaaps-Maleise kookkuns!
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.
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.
Welcome to the SuzelleDIY Recipe Book! These pages are full of my favourite recipes that I have gathered and created over the years, from my Ouma’s old classics to my own creative recipes that will get everyone talking at your next dinner party! You will find scrumptious desserts, easy dinners, fun and delicious twists on South African favourites (bobotie balls anyone?) as well as a few wonderful recipes from special guests who also wanted their recipes in the book, shame.
This cookbook is for everybody! If you are a master chef or a mini chef, if you only know how to use the microwave or even if your meals always come out looking a little bit rustic, there’s something in this book for you.
So pop on your aprons people! It’s time to use your own creativity and make some delicious kitchen magic happen. DIY? Because anybody can!
Mastering the kitchen can seem pretty intimidating, especially when confronted with Instagram and TV chefs who seem to do everything with ease while, at the same time, relating a cute anecdote on camera. I've found that what most people want is simply to learn to prepare delicious and visually appealing food - the kind that will gain likes on social media - which is what inspired this cookbook.
This book was written and compiled with YOU in mind, and takes into consideration all the different occasions a South African kitchen might have to cater for. The recipes use simple ingredients that are probably already in your pantry or fridge, and if not, they’re readily available in all our favourite grocery stores.
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!
Once, chef Brett Ladds was given a cigar by Fidel Castro, he talked weightlifting with Swazi king Mswati III and his cooking made Quincy Jones sing. For many years he also served Nelson Mandela many cups of rooibos tea and made him his favourite meals.
Ladds was the executive chef of the SA government and manager of the presidential guesthouse at Bryntirion Estate in Pretoria from 1994-1999 where he served both Mandela and Thabo Mbeki. It was a naive and star-struck 21-year-old Ladds who started working at the guesthouse in the months before the first democratic election. During this time he was always in the background when struggle stalwarts like Steve Tshwete, Joe Modise and Dullah Omar met Mandela to discuss the future of the country.
This heart-warming book tells of a young man’s coming of age at a turning point in our history. His stories about meeting kings and queens, presidents, rock stars and even the pope are laced with his unique, self-deprecating sense of humour. Of Queen Elizabeth he says it felt like speaking to his gran. “I asked myself, how does all that power fit into this lovely, caring lady?” Of Robert Mugabe: “He never moaned about a thing.”
Then there are the Russian diplomats and their drinking habits and the Saudi-Arabian sheik who had 8 television sets installed in his room and bought 20 blankets at R5000 each for his stay.
It’s a book to make you laugh and cry. And Madiba’s favourite champagne? Pêche Royale . . .
Delicious food can heal the body. Reset and rebalance with clean recipes that are flexible and easy for busy weeknight meals or lunches on the go, and healthy enough for more intensive, doctor-supported cleanses.
Gwyneth Paltrow gets the power of simple, quality food. Her recipes focus on delicious flavours and clean ingredients - pillars that have launched her cookbooks to bestseller status. Now she's back with her most ambitious cookbook to date: a collection of 100-plus recipes and customisable meal plans that offer taste, simplicity and targeted health benefits.
This food-lover's cookbook brings everything to the table - from smoothies and soups to bowls, entrées, snacks and desserts - with the ease and flavour that we have come to expect from Paltrow and her team at GOOP. Highlights include instant staples like Turkey Meatball Pho, Sheet Pan Chicken Broccolini and Butternut Squash Tacos, and sweet treats like Cashew Turmeric Iced Lattes and Chocolate Chia Pudding.
Beyond the appealing recipes, THE CLEAN PLATE has meal plans, detoxes and cleanses to address the reader's specific needs and desired results. Supported by Paltrow's team of nutrition experts and doctors, the book offers specific eating focused on:
- Adrenal Support (with Dr. Alejandro Junger)
- Heart Health (with Dr. Steven Gundry)
- Candida (with Dr. Amy Myers)
- Heavy Metal Detox (with Dr. James Novak)
- Fat Flush (with Dr. Taz Bhatia)
- Veg-Friendly Ayurveda (with Dr. Aruna Viswanathan)
Full of go-to recipes and revitalising health tips, THE CLEAN PLATE is exactly the standout cookbook we have been waiting for, from the biggest name in clean eating.
Die beste resepte van die gewilde potjiekosreeks op Via. Van eenvoudig tot deftig, goedkoop tot duur – maar altyd gesellig en watertand lekker. Resepte vir voor- en hoofgeregte, bykosse en selfs nageregte, alles op die vuur. Potjies soos geroomde mossels, volstruisnekkerrie, lamskenkel, waterblommetjiebredie en ’n uithaler sjokalade-toringkoek! Met ’n verskeidenheid brode, om die laaste lekseltjie sous op te skraap – dus mos nou lekker!
Spices weaved their way into my kitchen and somehow my collection seems to flourish regardless of the homes and locations I’ve lived in. From the author and chef of Cooking for my father in My Cape Malay Kitchen, comes a cookbook that chronicles her adulation and reverence for spices. Cariema Isaacs’s affinity for spices emanates from her Cape Malay heritage and her time spent cooking and baking in her grandmother’s kitchen in Bo-Kaap, the Cape Malay Quarter in Cape Town. Thus, at a very early age she understood the tastes derived from cumin and coriander, the pungency of fennel, cloves and star anise, and the piquancy of chilli powder, cayenne pepper and masala blends. Spice Odyssey showcases a multitude of beautifully written recipes with some familiar spices from her Cape Malay heritage and fresh aromatics from her travels to India, Turkey, Malaysia, Sri Lanka and the Middle East. ‘From east to west, north to south, the routes and journeys travelled from shore to shore by slaves and explorers, travellers and traders, the story of spices emerged and the spice odyssey began.’
Welkom by Resepte! Hierdie boek se bladsye is propvol geliefkoosde resepte wat ek oor baie jare versamel en opgetower het; van my Ouma se ou klassieke resepte tot my eie skeppings wat almal gaan laat gons y oor jou volgende feesmaal!
Jy sal heerlike nageregte ontdek, maklike aandetes, asook prettige en smaaklike afdraaipaadjies van Suid-Afrikaanse gunstelinge (enigeen vir bobotieballetjies?), sowel as paar ongelooflike resepte deur spesiale gaste wat ook, ag, shame, so graag in die boek wou wees. Hierdie kookboek is vir almal! Al is jy bobaaskok of beginner; al weet jy kwalik hoe om mikrogolfoond te hanteer of dink dat jou maaltye altyd so bietjie verroes lyk: daar sal iets in hierdie kookboek wees vir jou.
Strik jou voorskoot aan, liewe mens! Dis tyd om jou eie kreatiwiteit te volg en die kombuis in gastronomiese betowering te omskep. DIY? Want almal kan!
'Unassailable culinary credentials.' The Times
'A really great kitchen companion, full of easy-to-follow tasty dishes based on good-quality ingredients.' Gizzi Erskine
Classically trained chef and model Isaac Carew takes it back to the kitchen with his debut cookbook The Dirty Dishes, featuring the fun, delicious and tasty food that’s inspired his life-long love of cooking.
The Dirty Dishes is a fresh and modern collection of one hundred recipes: from lazy brunches to easy weekday suppers, and from vegan delights to late-night bites. He shares new takes on classics including Poached Salmon Niçoise, celebrates his love of pasta with Lasagne, Crab Linguine and Butternut Squash Cannelloni, and introduces more adventurous yet surprisingly easy recipes like Tamarind Treacle Tart. Modern and bursting with flavour, the book reveals the secrets of Isaac's culinary training and gives you everything you need to get a bit messy and have fun in the kitchen.
Isaac's dad and godfather both worked in kitchens, so Isaac grew up washing mussels and leafy greens. He qualified as a chef in his teens and went on to work in some of the best restaurants in the world. Since then, via a high-profile modelling career, Isaac has nurtured his passion for great cooking and diverse food with the fashion capitals as his inspiration
'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.
Whether you have 15 minutes until the kids invade the kitchen or nothing in your fridge but cold pasta, pesto and Parmesan, Meals – Effortless food for every occasion will inspire you to make every meal special.
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.
This book is what happens when two guys spend way too much time obsessing about beer and food around a fire pit. Ride along as brothers-in-law Greg and Karl explore South Africa’s craft beer culture and meet the passionate people behind a few of their favourite beers.
Then braai your way through a collection of ridiculously tasty recipes and discover the world of food and beer pairing. Learn new ways to use beer and beer ingredients in your cooking and do it all with a cold brew in hand. This is Beer Country’s Beer. Food. Fire.
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.
Welcome to Chrissy's kitchen . . . Introducing the food that makes her tick. Order now for food you simply can't resist.
After two years of parenthood, falling in love with different flavours, and relearning the healing power of comfort food, this book is like Chrissy's new edible diary: recipes for quick-snap meals; recipes for lighter, brighter healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly.
Chrissy's is a life of . . .
· CHICKEN AND DUMPLINGS. The ultimate quick and easy comfort food. A creamy one-pot wonder: tender chicken breast and doughy delicious dumplings.
· GARLIC HONEY PRAWNS. A 15-minute meal that's worthy of any Chinese restaurant, made with soy sauce, honey and orange, served with fluffy white rice.
· BANANA BREAD. Yes. This is THE banana bread that launched a million tweets and a hundred thousand Instagram tags . . . Delicious.
Most will satisfy your cravings but all will leave you hungry for more.
In dié boek deel Karen meer as 100 liplekker maalvleisresepte. Sy begin by hoe jy jou eie maalvleis kan maak, basiese frikkadelle en dan gee sy 'n verskeidenheid resepte van morsjorse tot iets vir die spogtafel. Met lekker resepte vir piekniekbederfies, pastageregte, pasteie en 'n groot verskeidenheid burgers. Met 'n hele arsenaal speserymengsels vir jou koskas, help sy jou om met die afskeepkind van die vleisfamilie iets spesiaals op te tower.
Joe Wicks is back with another instalment of 100 brand-new delicious recipes and speedy, effective workouts. The Fat-Loss Plan shows how to adopt a lean lifestyle in a way that suits you.
Inside the book is a combination of reduced carb, post workout and snacks and sweet treat recipes – all incredibly tasty and easy to make in 15 minutes flat. Thanks to sample weekly plans and ingredients lists, Joe makes it simple for you to prep like a boss and eat well every day of the week.
Joe has more than 4 million followers on social media where fans share their personal journeys towards a leaner, fitter lifestyle. The Lean in 15 titles won platinum and gold awards at the Specsavers Nielsen book awards. Joe’s first book Lean in 15: The Shift Plan has become the bestselling diet book of all time and all his books have been non-fiction number one bestsellers.
Start your journey to better health and fitness now with The Body Coach.
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.
MasterChef Street Food of the World is a no-holds-barred celebration of a food trend that continues to grow exponentially, delighting and enticing foodies. This exciting new book takes inspiration from the hugely successful pop up restaurants that continue to delight in their sheer theatre, as well as the street food vans and street food festivals that proliferate worldwide.
From burritos, churros and pretzels to shrimp po'boy, Pad Thai or aromatic buns, it is estimated that 2.5 billion people per day eat street food across the world - a staggering figure. From affordable snacks to the more up-market, this collection will focuses on the celebration of fresh and local ingredients and different cultures and cuisines. Often quick and easy to make, these recipes will delight the home chef who wants to create sensational street snacks in their own kitchens.
Written by the brilliant Genevieve Taylor, the book also features recipe contributions from MasterChef winners from around the world, such as Ping Coombes, Brent Owens and Claudia Sandoval. Chapters celebrate the best of each nation and continent, with photography from the legendary David Loftus to create a striking, vibrant and colourful book.
Reuben At Home offers readers a glimpse into the life and loves of Reuben Riffel when he’s not cooking in restaurant kitchens, when he’s not running successful restaurants and when he’s not behind the TV cameras. This is a personal, honest account of how Reuben feels about food and the way in which he chooses to feed his family and friends in his own home.
It is an unpretentious, accessible, heartfelt recipe book aimed at those wanting to know more about their favourite chef as well as those wanting to cook delicious wholesome food for their families. These recipes, all created by Reuben, were inspired by his memories of happy family meals as well childhood-remembered flavour favourites.
These are tastes he remembers from his past and which he now chooses to share with those he loves.
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