This comprehensive guide contains everything you ever wanted to know about meat: the cuts, nutritional value, ageing, factors that determine tenderness, cooking methods, freezing, terminology – to name just a few aspects.

Most people enjoy a bit of meat, so the lip-smacking, finger-licking deliciousness of Meat: The Ultimate Guide is sure to whet the appetite. Annelien Pienaar, the bestselling author, builds on her winning concept of combining a recipe with a lesson, but this time her focus is on meat.

With recipes for beef, lamb and mutton, pork, poultry, offal and game to marinades, flavoured salts and oils to complement the cuts, this book will more than hold its own on your kitchen bookshelf.

In Oor die kole wys Martelize Brink dat braai soveel meer as net steaks en boerewors is.

Dié boek bevat liplekker resepte wat wissel van die perfekte tjoppie tot potbrode en slaai – en ja, jy kan slaai braai! Martelize deel gunstelinge waarmee sy grootgeword het en verskaf ’n magdom uithaler-resepte met ’n kinkel wat jou smaakkliere sal prikkel. Sy gee raad oor potjies, roosters en basiese braaitegnieke. Daar is onder meer resepte vir gerookte ribbetjie, eend met sjerrieglaseersel, gevulde lamsrol, platbrood in die ketelbraai en haar pa, potjiekos-koning Matie Brink, se gewildste afvalpot.

Natuurlik is daar ook iets vir die soettand – alles oor die vuur!

Suid-Afrikaners vier elke jaar Nasionale Braaidag op 24 September. ’n Dag vir al die burgers van Suid-Afrika om lekker te ontspan en rondom die braaivleisvure te kuier met hul vriende en familie. Die dryfkrag agter hierdie inisiatief is ’n man bekend as Jan Braai.

In die boek gaan Jan verder as algemene raad oor vuurmaak en die braai van steak, tjops, hoender en wors. Beslis 'n moet vir alle braailiefhebbers!.

My Vegetarian Braai is not about trying to convert carnivores but rather to broaden the horizons of every braaier, the ones who enjoy preparing meals for their families and friends and as well as those who will look at the photographs and say ‘I can make that’. With the growing trend of eating plant-based foods, the chances are that at some stage you will need to cater for a vegetarian or vegan.

This book will give you new ideas and delicious recipes to satisfy the taste buds of every guest that sits at your table. Even meat-eaters will be seduced by these tasty vegetarian and vegan recipes, which make brilliant side dishes to accompany any meal.

At last! Jan Braai’s first book Fireworks is available in softcover!

If anyone knows how to braai, it is Jan. He has braaied with thousands of South Africans, almost every day since the launch of National Braai Day. And he knows what people want to know about braaing.

This is more than a recipe book – it is an instruction manual for braaing – from steak, to the perfect braaied chicken and lamb chops. For the adventurous you could try rack of lamb or lamb on a spit!

South Africa celebrates National Braai Day on 24 September every year. A day for all the citizens of South Africa to unite around braai fires with family and friends. The driving force behind this initiative is a man known as Jan Braai.

JanBraai’s definitive braai guide – now available in paperback for the first time – contains phenomenal recipes for beef, chicken, lamb, seafood, pork, ostrich and venison, as well as loads of other awesome braai ideas.

Easy recipes, using readily available South African ingredients, Red Hot stands amongst the most beloved of braai cookbooks

Jan Braai issued a crowdsourcing call in early 2017, and the response from the South African public was overwhelming – from the hundreds of entries received, Jan Braai has curated, tested and included over 80 favourite South African braai recipes. Each entry tells the story of how the recipe came about, why it is special – and of course celebrates the diversity of shisanyama available in South Africa. Shisanyama literally means ‘to burn meat’ in Zulu, and refers to the act of coming together to cook meat on an open fire.

Discover Mzansi favourites such as Bacon Bombs, Baby Back Ribs, Breakfast Pizza, Chakalaka, Brandy & Coke Short Rib, Red Curried Black Mussels, Corn Bread, Mustard Ice-cream with T-Bone Steak, Thokoza Park Chuck, Watermelon Salad and Lamb Jaffles, with loads of other treasured recipes.

It was predicted that when Jan Braai’s first book, Fireworks, was released in 2012 that the book would become a staple classic in the South African cooking canon. Who could have guessed that Jan and his books would become world-renowned for braai brilliance.

With the rising popularity of that quintessential South African braai accompaniment, the humble braaibroodjie, Jan decided that it was time to focus on what is more than a cheese and tomato toastie and highlight the extraordinary meals you can braai with bread. It’s helped that the world is no longer so kak-scared of eating bread!

Find delicious chicken, beef, vegetarian and vegan braaibroodjie and burger recipes that will keep your family coming back for more!

‘It is your democratic right to eat properly braaied food. The Democratic Republic of Braai is wherever you gather around fires with friends and family for a celebration of the nation. Where conversations are had and stories are shared. It is a place where you never have to suffer from badly braaied food.’

This new edition of Democratic Republic of Braai features a selection of new recipes, and new organisation of recipes and a new cover to stand out on the shelves.

The ideal gift for any South African who loves to cook for friends and family over a fire.

Die nuwe uitgawe van Die Demokratiese Republiek van Braai bevat 'n keur van nuwe resepte. Die indeling van die hoofstukke is aangepas, met besonderse resepte vir steak, hoender, slaai, groente, lam en meer.

Die ideale geskenk vir enige Suid-Afrikaner wat daarvan hou om vir vriende en familie oor 'n vuur te kook.

Jan Braai’s friends have been badgering him to write a vegetarian braai book for years, and he has finally done it!

Once he sat down to tackle the task, he realised that his books have loads of great vegetarian recipes, but it isn’t fair to make the vegetarians buy all the books to find them. So Jan collected all his best vegetarian recipes together, and then added a whole lot more. If you’re looking for a meat-free Monday option, have to cater for your son’s new vegetarian girlfriend or the grandchildren, or have even decided to take the vegetarian plunge yourself, there’s no reason to neglect your braai – Jan has you covered.

Find delicious burgers, braaibroodjies, potjies, curries, breads and side dishes to keep you in vegetarian options for months. Even the meat eaters might be surprised to find how delicious a mushroom burger is!

The fact that more than 100 000 copies of this book have been sold is maybe ample proof that it offers sound, practical advice on all aspects of a braai - from building the fire to judging when the food is cooked. The recipes with plenty hints and tips not only suggest delicious new ways to braai chicken, fish and various cuts of meat, but also all the extras that complement the main course and add sparkle to the occasion. Beskikbaar in Afrikaans as Beste Suid-Afrikaanse braairesepte

Weber Hot & Spicy is a straightforward guide to cooking mouth-wateringly tasty dishes that have been given a lift by chillies and spices. South Africans love spicy food, especially when it is hot off the braai fire and washed down by our favourite cold beverage.

Master griller Jamie Purviance’s recipes are simple to follow and take the guesswork out of cooking with chillies and spices.

But the recipes are not only about cranking up the heat. There are plenty of fragrant spices on the menu, too. Handy tips provide advice where it is needed, and the short introduction covers how to prepare chillies, and what equipment you need for efficient braaiing.

The ultimate barbecue bible from one of Britain's best-loved chefs.

Michelin-starred chef Tom Kerridge shares his huge passion for barbecue and outdoor cooking in this timely new book. He takes simple ideas like burgers and grills, and creates the ultimate version with over 80 recipes that are stunningly delicious.

Chapters include hearty favourites like pork and chorizo burger, veggie mains like charred cauliflower salad, and shareable snacks like aubergine dips and flatbreads. He also includes desserts and drinks, tips and advice for the perfect summer barbecue, campfire or outdoor gathering with friends and family.

Whether you're a beginner barbecuing on your balcony or a seasoned pro who really knows your smoke, charcoal and fire, Tom Kerridge's Outdoor Cooking truly has something for everyone. Take your staycation to the next level this year with an entire summertime's worth of incredible outdoor cooking inspiration

In die herverpakte sagteband uitgawe van Vuurwerke deel die bekende en ikoniese Jan Braai sy kennis van vuurmaak en vleis met al sy aanhangers. As daar een persoon is wat weet van braai dan is dit Jan Braai. Hy het al met duisende Suid-Afrikaners regoor die land gebraai en verstaan wat mense wil weet oor braai. Die boek bevat Jan se duidelike en deeglike instruksies vir die braai van steak, lampstjops, sosaties en beestert-potjie. As jy dit eers bemeester het, kan jy die braairibbetjie, lamsboud of spitbraai takel. Om nie te vergeet van die ou gunstelinge soos braaibroodtjies, stywe pap, mielies en selfs ’n nagereg of twee nie. Met die hardeband uitgawe van Vuurwerke wat meer as 20 000 kopiee verkoop het is die boek definitief ’n gunsteling onder Suid-Afrikaanse braailiefhebbers.

The latest title from Weber, the world’s leading authority on braaiing.

This essential fireside companion includes proven techniques and mouthwatering dishes you might never imagine would come off the fire. From deep-dish pizza to recipes for steak stir-fry to bacon-wrapped prawns and vegetarian chilli, there are recipes to suit all tastes.

Weber Classics offers a selection of recipes that are suitable for everyday meals, casual entertaining and special occasions. The introduction offers tips for using a wok, griddle or pizza stone, as well as basic techniques such as braising, smoking and setting up a rotisserie. From lighting the fire to serving up a delicious dessert cooked over the coals, Weber Classics has got you covered. With this book, even the most dedicated ‘chops ’n wors’ enthusiast will be encouraged to grab the braai tongs and try something different.

Contents: Foreword; Introduction; Braaiing Evolved; Getting Started; Starters; Red Meat; Pork; Poultry; Seafood; Vegetables and Sides; Desserts; Rubs, Brines, Marinades and Sauces; Index.

If you are human, you can braai. Cooking meat over a fire is something that defines our evolution as a species. The act of using fire to cook food even defines our social structure as mammals - thanks to the lucky lightning strike eons ago, and the fact that there were some steaks handy. Anything tastes better if you hold it over a fire for a while. Sure, it may not improve the flavour of Brussels sprouts, but if you leave them on for long enough, it's a good way to get rid of them.

Take everything you think you know about cooking and forget it. Jean Nel is re-inventing the braai. It is about so much more than just steaks and boerewors; anything that can be eaten can be braaied. From salads to sides, meats to veg... you could even invite a vegetarian to a braai!

In Braai the Beloved Country, Jean Nel shares his favourite braai recipes from 15 years of cooking, training and catering. The book contains the secrets of cooking everything from a perfect 'tjoppie' to breads and salads on that favourite South African cultural icon - the braai. Not only does he present a host of delicious and unexpected recipes; he goes beyond just cooking, covering everything you need to know about the braai including the tools you'll need and their maintenance.