Banting has moved on since the Real Meal Revolution, and wow what a success story it is... By watching the detail an estimated millions of KG's have been lost and health has returned to so many.

Rita Venter, (founder), Kim Blom and Natalie Lawson are the darlings of Banting 7 Day Meal Plans Facebook group, spreading love and kindness and in so doing turning lives around.

They are not scientists, doctors, or nutritionists but decided to take back their health and help others do the same. Through extensive research, personal testing and adapting where necessary, they regained their energy, their bodies and their lives.

The group has over 1,6-million followers, it grew by 100 000 members last month. It has 3M interactions per month. It's the largest nutrition group in the world on Facebook.

Just add rice is about Taiwanese cuisine, which seeks balance and harmony in taste, texture and nutritional value. But it’s also about home cooking, about familiarity and comfort and celebrating culture – recipes that connect the author to her parents when they lived in another city and in a distant country.

- Delicious, nutritious food on a budget.

- Comprehensive list of need-to-have pantry items for cooking Taiwanese and Chinese food.

- East Asian ingredients that are available to the South African market, with suggested substitutions.

- Essential information on traditional Chinese dining etiquette, customs and traditions.

- Simple recipes for home cooks.

- East Asians can enjoy their first locally produced cookbook with stories that reflect relatable culture and culinary heritage.

- Anyone who is interested in Chinese home cooking, food and South African food heritage.

Die pragtig geillustreerde boek is daarop gemik om van enige iemand ’n suksesvolle bakker te maak. Dit is gegrond op basiese baktegnieke en wenke. Die resepte is deeglik getoets en het maklike stappe om te volg. Daar word ook gefokus op die bakgeheime wat min ander bakboeke inhou. Dit sal vir jou die selfvertroue gee om die basiese resepte met gemak te bak en jou stadig maar seker die moed gee om die meer tegniese resepte te bemeester. Om tuis te bak gee vir jou ‘n uitlaatklep, ’n plek om kreatief te wees en geleentheid om iets te kan gee wat jy self gemaak het.

Die resepversameling sluit iets vir elke okkasie in; van kleingebak tot krummelrige pasteie. Lieflike koeke, blikke vol koekies, dekadente terte en eenvoudige skons is deel van die boek se gebak.

The safari design aesthetic has yoked hi-tech, high-end architecture with traditional low-tech African craft and fused them in a new genre of highly original, courageous and soulful – even sexy – architecture and interiors. This is design that, while rooted in Africa, possesses an international appeal that is beginning to influence aesthetic ideas the world over.

Safari Style Africa showcases a selection of lodges where these elements of design dialogue beautifully with the environment.

A passionate team: an allergy specialist,a paediatric dietician, and an occupational therapist collaborate in developing a practical way to guide you, sorting the noise from the science and helping your family thrive.

It includes over 70 delicious foolproof recipes using simple and inspiring ingredient combinations with minimal equipment and quick preparation times.

My Low Carb Kitchen is an easy, accessible, step-by-step guide to living a low-carb lifestyle. It tells you which foods to eliminate, and which to include, to be healthy and full of energy.

With over 50 mouthwatering recipes, weekly meal plans and shopping lists, you will be organised in no time. My Low Carb Kitchen tells you all about:

• How to transfer to a low-carb way of eating
• How to lose weight on a low-carb diet
• How going low-carb can help with coeliac disease, diabetes, chronic fatigue, gluten intolerance and inflammation
• How to make delicious low-carb recipes including bolognaise, low-carb buns, slow-roasted pork, nachos, almond and yoghurt flapjacks and even a creamy cheesecake

67 of South Africa's finest cooks, chefs, gardeners, bakers, farmers, foragers and local food heroes let us into their homes - and their hearts - as they share the recipes they make for the people they love.

Each recipe is accompanied by stunning original photography that captures the essence of our beautiful country.

Featuring over 130 recipes, from tried and true classics to contemporary fare, The Great South African Cookbook showcases the diversity and creativity of South Africa's vibrant, unique food culture.

Colouring books for adults are one of the world’s top leisure (and book-publishing) trends. Quivertree’s unique, all-South African colouring book is beautifully drawn by up-and-coming young SA illustrator Mieke van der Merwe, and enables its interactive users to feed their imaginations with quality creative time.

With intricate illustrations ranging from proteas and fynbos to the Joburg skyline, the Big Five and the Bo-Kaap, this book will help you take a fresh and inspiring new look at the beauty of our diverse – and unique – country.

When working mother Vickie De Beer’s life changed forever, she and leading paediatric dietician Kath Megaw set about The Low-Carb Solution for Diabetics – and, in the process, developed an arsenal of the most effective systems and day-to-day strategies for practically dealing with diabetes.

Part emotive journey, part cookbook and part medical reference, and all bundled up in the care and love of devoted parents, The Low-Carb Solution for Diabetics is the fruit of their combined findings – at once personal and professional, and essential reading that effectively ‘closes the gap’ for families coping with diabetes. Underpinned by the knowledge that time is one of today’s most precious commodities, Vickie’s meals are simple to shop for, effortless to prepare and, above all, packed with all the essential nutrients growing bodies and minds need for optimal health.

Grouped seasonally and covering all days of the week, from Monday through Sunday (and not forgetting, sauces, treats and drinks), The Low-Carb Solution for Diabetics offers a wide array of choices for every meal of the day and to satisfy all those hunger pangs in between – a happy solution for both busy moms and even busier kids!

"For a couple of months in the near perfect summer of 1990/1991, Jacob Zuma came to stay in my house in Norwood, Johannesburg… Twenty five years later, my former house guest has all but morally bankrupted Nelson Mandela's ruling African National Congress. President Zuma's vision-free leadership, corrupt personal behaviour and attempts to use his political power to distort the judicial system render him no better than Italy's corrupt bunga-bunga partying ex-prime minister, Silvio Berlusconi."

So begins God, Spies And Lies, the most explosive insider’s account since Mandela came to power, a never-before-seen insider’s account of how South Africa got here -- and how things went wrong. It takes you into the room with Nelson Mandela and Thabo Mbeki, into the Oval Office of the US President and the British Prime Minister’s Chequers country estate, as the fate of southern Africa was being set before and after 1994.

Among its revelations are:

• How Nelson Mandela studied the Afrikaner Broederbond to end white rule at the same time as he set up the military wing, Umkhonto we Sizwe in 1961
• The story of the apartheid spy who fooled the white liberal elite
• What made George Bush Senior change his mind about white rule in Southern Africa
• How Robert Mugabe fooled South African intelligence
• Why South Africa missed the Information Economy
• What disillusioned Thabo Mbeki with the British Labour Party
• How Jacob Zuma came under the spell of the Chinese Communist Party.
• What it would take to get the country back on track

John Matisonn has had a bird’s eye view of South Africa’s progress through apartheid and democracy. As a political correspondent, foreign correspondent and one of the pioneers of democratic South Africa’s free broadcasting environment, he interacted with every ANC leader since Oliver Tambo and every government leader from John Vorster to Jacob Zuma. Now for the first time this seasoned and erudite insider reveals the secrets of a 40 year career observing the politicians, their spies and the journalists who wrote about them. As a patriot, he argues that the way to a better future can be found through an unvarnished examination of the past.

My Low Carb-Kombuis is ’n maklike, toeganklike stapvir- stap-gids tot ’n laekoolhidraat-lewenstyl. Dit verskaf riglyne oor watter kos om uit jou dieet te sny en wat om in te sluit vir optimale gesondheid en hope energie. Met meer as 50 watertandresepte, weeklikse maaltydplanne en inkopielyste om jou vinnig op dreef te kry! My Low Carb-Kombuis vertel jou alles oor: Hoe om oor te skakel na ’n laekoolhidraatdieet; Hoe om gewig te verloor op ’n laekoolhidraatdieet; Hoe ’n laekoolhidraatdieet kan help met seliaksiekte, diabetes, chroniese moegheid, glutenintoleransie en inflammasie; Hoe om smaaklike laekoolhidraatgeregte voor te berei, soos bolognaise, laekoolhidraat-broodrolletjies, geroosterde varkvleis, nacho’s, amandel-en jogurtplaatkoekies en selfs romerige kaaskoek.

The quintessential South African cooking style, Reuben takes you on a roadtrip through his past from hunting and cooking pigeons on the farms of Franschhoek as a kid, to his travels. In Braai, Reuben on Fire, he challenges you to lift your game above the simple tanning of a chop and burning of boerie. Delving into the business of naming rites, the politics of the braai, the logistics of the braai timeline and the importance of developing a relationship with your butcher, Reuben covers the basics before getting into the meat of the matter. Throughout the book tips and tactics and wine and beer food pairings are dispersed liberally while braai myths are blown out of the water. The dishes are unmistakably South African in flavour and feel. From new versions of standard rockstar South African ingredients to digging deep into the spectrum of what is possible on a braai, Braai - Reuben on Fire is a book for any braai fan keen to take their skills to the next level.

Eat Ting is not a diet book. Rather, it will make you fall in love with timeless African flavours – while also improving your health and wellbeing.

Mpho Tshukudu and Anna Trapido offer healthy eating solutions based on traditional southern African food, and modern versions of timehonoured favourites. From gluten-free sorghum flapjacks to salads featuring low-GI, ancient grains, this book is all about great-tasting South African superfoods. Find out how to cook foraged traditional greens and explore new takes on noseto- tail eating. How about a modernised tshidzimba with oven-roasted tomatoes? Or an updated inhloko with spiced pumpkin salad? Perhaps a comforting bowl of classic mofokotso?

It’s all here, plus many more innovative, delicious dishes that are very good for you too.

Johanne 14 explores the secrets of simple, homecooked meals in South Africa’s townships.

Told through the eyes of award-winning food writer Hope Malau, the book features authentic, traditional dishes cooked with love, and acknowledges the ability of countless unsung kitchen heroes – the mothers, fathers, grandparents and siblings – to make culinary magic with often very little.

It is a vital glimpse into South African township life; moreover, it is a celebration of culture, resilience, human spirit, community and family – through the shared meal.

Being a classic baker Martjie shares her passion for precision, and makes it doable with easy to follow steps, grounded on basic techniques and guidelines, sharing secrets few other baking books offer. Martjie guides you seemlessly from basic recipes, gradually giving you the confidence and experience to master the more difficult, technical ones.

A joy to read, and a feast for the eyes, it showcases an essential selection of quality recipes, helping you create a menu for every occasion. From Martjies legendary Meringue cake to her dark chocolate tart, she teaches you the art of the flakiest melt in your mouth pies, simple crumpets, french pancakes, basic tips and secrets. Perfect for the newly wed or anyone wanting to take their baking skills to the next level.

Drawing inspiration from, Soweto, Mama D and her gran's cooking, Chef Nti realised that in order to talk to a new generation she had to reinvent these flavours in a fresh, innovative way.

Chef Nti - My Modern African Kitchen embraces this concept, celebrating food that is proudly South African.

From sun up to sun down and beyond, chef Liezie Mulder takes us through a day in the life of her iconic Knysna restaurant, île de paÏn.

For every time of day, and every craving in between, there is a meal to nourish, delight, energise and celebrate the craft of good cooking. For Liezie, all the world’s a feast – her dishes are inspired by places she’s travelled to, her childhood and family heritage, whether it’s Bali or Israel or America and beyond. She tells the stories and meticulously guides us through making a range of recipes that, most importantly, always respect the ingredients.

• Make casual, relaxed restaurant-quality dishes – most of the recipes are favourites that have appeared on the menu at île de pain
• A wholesome, health-conscious approach to food that is both delicious and impressive to serve
• A bread-baking section from île de pain’s master bakers. This is how to make proper bread!
• The secrets to foolproof patisserie and sweet treats
• A wide variety of tastes and techniques, inspired by the chef’s travels around the world

Journey through Africa with chef and founder of The Africa Café, Portia Mbau.

In 1992 Portia started the first African restaurant in South Africa, serving food inspired by her travels across the continent. The Africa Cookbook is a compilation of her tried-andtested recipes, designed to bring the flavours and techniques of Africa into your home kitchen. With Portia’s added flair, the dishes go beyond tradition into innovation.

Part of her signature is the use of healthy and organic ingredients that still evoke the authentic, much-loved flavours of Africa.

Offering a weaning solution from expert authors based on your baby's sensory personality, Weaning Sense demystifies weaning and, using current research, gives you an easy to use, real food solution.

Grounded firmly in science and using simple and inspiring ingredient combinations with minimal equipment and quick preparation times, the authors introduce a revolutionary way to wean babies. Includes over 50 delicious foolproof recipes.

Following the success of her first two books, Inè Reynierse shows you how to manage your weight, reach your health potential and prevent disease. A culinary feast of a book for the whole family packed with nutritionally rich, seasonal recipes that are inspirational but achievable, and an easy way forward. A sustainable smart-carb, grain-free and sugar free lifestyle.

“After about 15 years of fighting, pain, illness, injections, fatigue, tablets, tablets and more tablets … I learned to give my body what it needed to fight by itself, and I started to cope better. The results were less pain, less inflammation and a far better quality of life. In fact the only thing that changed was my diet, and this influenced my whole life.”

Only available in English.

Huis Kombuis commemorates the rich fusion of food and cultural heritage in District Six through personal stories, recipes, historical images and craft work.

The book is a culmination of memories and narrative. It weaves through the days of a typical week in District Six, focusing on traditional family recipes that were prepared with love and often limited resources. This is a visual celebration of the vibrancy and warmth of the community - who foraged, preserved, baked and cooked together.

Portraits of 23 former District Six residents, accompany recollections of lives lived in a significant time. Artifacts, food and anecdotes bring the spirit of District Six alive again.

Sea Change takes you on an evocative journey into the secret life of an almost unknown ecosystem; the beautiful kelp forest of Southern Africa. Craig and Ross spent eight years exploring this sea forest together, diving almost every day. This is the story of what they found in the wild, and how it has transformed their lives.

CRAIG FOSTER is an award-winning filmmaker and avid naturalist. He has received over sixty international awards, including the Golden Panda, the “Oscar” of natural history filmmaking. He grew up foraging and diving on the Cape Peninsula and for the past eight years has pledged to dive in the kelp forest 365 times a year. Craig has worked closely with some of the world’s top kelp forest biologists, archaeologists, anthropologists and San rock art experts. He also spent many years studying with master San bushmen trackers in the Kalahari and it is from these experiences that he formed his underwater tracking method. This is his fourth book.

ROSS FRYLINCK has been exploring the South African coastline as a surfer and free-diver for most of his life. He started the Wavescape Ocean Festival, and has been pioneering ocean conservation and culture in South Africa for the past 15 years. He was once a commissioning editor for Cambridge University Press, and has been telling stories about the sea since his first school essay..

Die Kos Revolusie is deels 'n wetenskaplike riller en deels 'n kookboek vol heerlike resepte, maar die hoofdoel is om jou lewe te verander deur jou te leer hoe jy met jou eetgewoontes beheer kan neem oor jou gewig en gesondheid.

• Meer energie
• Minder (of geen) drange
• Geen honger
• Gewigsverlies
• Veel beter gesondheid in elke aspek
• Beter bloed glukose en insulien lesings
• Verbeterde atletiese prestasie
• Verhoogde geestelike fokus
• Beter slaap gewoontes (minder)

In Remarkable gardens, the beauty of South African gardens is revealed by Craig Fraser and Nini Bairnsfather Cloete. Featuring sumptuous photographs and engaging text, this book combines history and horticulture to take its reader on a fascinating journey through 20 of the most magical private gardens in the country. A multifaceted kaleidescope of gardens is featured, from those that are carefully and formally landscaped to those left to their own free-spirited and natural devices; The gardens are located in a diverse group of regions and climates. These range from the majesty of the Cape Floral Kingdom to the Little Karoo, the Drakensberg mountains and KwaZulu-Natal; Conversations with the gardens’ owners illuminate their histories, with the trials, tribulations and triumphs of their personal journeys shedding light on the creation of each garden; Landscape elements featured in the book include water gardens, sculpture gardens, parterres, herb and vegetable gardens and farm gardens. While most of these gardens usually remain hidden from view, in Remarkable Gardens of South Africa their stunning scenery, rich history and intriguing diversity are explored with romantic, inspiring results.

Easy, delicious café style food from tashas kitchen to yours. Natasha Sideris, passionate cook, and creator and founder of tashas restaurants, shares some of her favourite recipes and popular dishes from the restaurant menus. This is a celebration of uncomplicated but delicious food, inspired by the freshest ingredients and the joy of sharing with friends and family. Here you’ll find the classics you love and more, from Salmon Fish Cakes and Parmesan Chicken Couscous to summer-fresh salads and hearty winter warmers such as tashas famous Chicken Pot Pie.

“Beautiful and simple to use, I hope this book becomes one of your favourite kitchen classics.”