South Africans love the flavours of the Mediterranean: olive oil, lemons, herbs, vineripened tomatoes, fragrant spices, fresh seafood and succulent grilled meats get us excited. In Weber Mediterranean, master griller Jamie Purviance explores the cuisine of the region. Jamie’s recipes are simple to follow and take the guesswork out of braaiing, while his handy tips provide advice where it is needed. The short introduction includes how to make flat breads and kebabs, and what equipment you need for effi cient braaiing. Also included are cooking charts for fi sh and shellfish, lamb, beef, pork, poultry and vegetables.

Flame, smoke, and meat- these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone - five time World Champion Pitmaster, co-host and judge of Destination America's BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants - has mastered it. Cool Smoke is the distillation of all his years of experience and wisdom. Inside you'll find a wealth of barbecue information including: - How to choose the right cooker - The best way to trim a cut of meat - How to prepare your own brines, rubs, and sauces - Inside tips and hints for taking on the competition circuit - Over 100 creative, delicious recipes to make you a barbeque master The recipes include classic barbecue dishes with updated preparations like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce and even the Holy Grail of barbecue: the Whole Hog. As no plate of `cue is complete without a generous helping of sides, there are also recipes for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, and Pineapple Hot Pot, along with delicious desserts like Frozen Coconut Lime Pie. For backyard barbecuers whoare interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone's competition secrets - gleaned from more than a decade of success on the circuit - have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider's look behind the scenes and offers advice on creating perfect competition turn-ins that have made Stone a World Champion five times over. With mouthwatering recipes, essential guides to cookers and equipment, and expert advice, Tuffy Stone's Cool Smoke is a definitive guide to all things barbecue.

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.

Master the three elements of your barbeque. Understand the relationship between heat, smoke and water. A novice will become educated in the art of barbeque. A Professional will enjoy the techniques employed. Impress your friends and family at your dinner parties with my delicious techniques. Simply open this book, read, and do!

Kobus Botha was raised in the Karoo, but this ‘boerseun’ has established himself in France. Setting up his custom-made mobile barbecue at fêtes, functions and outdoor events, he dishes up a taste of South Africa in his own unique style.

Le Braai is a collection of recipes that captures the larger-than-life spirit of this genial giant, whose personality is matched by the boldness of his dishes. Cooking over an open fire has been a way of life for as long as Kobus can remember; his dishes evoke the camaraderie that comes when friends gather around the braai.

Favourites such as pork ribs, burgers, prawns peri-peri and homemade sausage are given a touch of French flair, while brief introductions provide anecdotes as well as insight into how to turn your ‘tjop ’n wors’ into a meal with a touch of ‘ooh la la’!

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.