Cooking Lekka takes the reader on a heartfelt journey through Cape Malay and Indian fusion cooking, largely inspired by Thameenah's popular cooking show "Ja Daddy Kan Lekka Eet".

Growing up in a richly multicultural family, Thameenah brings soulful recipes that connect generations and cultures, blending spices and flavours that speak to the vibrant heritage of South Africa.

From her early cooking days inspired by her mom's Indian roots to her love for Cape Malay flavours, each recipe in this book is crafted to be approachable and full of flavour, perfect for anyone looking to bring warmth and joy to the table.

Following on the success of Veld to Fork, Gordon Wright’s first book, Karoo Food is bigger, better and tastier than ever, with more recipes, stories and anecdotes about life and food in the Karoo.

Once again, Gordon takes you on a Slow Food journey, via your taste buds, to foodie-nirvana. Tracing the origins of ingredients and the stories behind the dishes, this is a selection of recipes and inspirations from the important people in his life. It’s a mix of the old and the new and a tribute to all those lovely people and their marvellous food over the generations that have helped foster his love of cooking.

This book is a must-have for cooks, foodies and aspiring home chefs.

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!

Reuben Riffel shares his secrets on how to get to flavour quicker... without the fuss.

I think every chef has a dream of how they’d cook for people in an ideal world… for me my dream scenario is definitely cooking with fire. There's a happiness that goes with cooking on a fire, a freedom and festive feel to it, that is what I love about it.

This book is about flavours first, the simplicity of cooking over fire. It’s not about how to braai, the technical stuff… rather just to share my enjoyment of cooking, and to encourage you to play and experiment with cooking over fire. You don’t have to be an expert braaimaster and slave over hot coals for hours. I like to see a fire as an extension of the kitchen, using the same spices and flavourings that I enjoy cooking with inside, but cooking over a fire for the extra flavour and a touch of smoke.

The recipes in this book are the tried and tested ones that got the thumbs up from friends and family, and range from incredibly simple to more creative. You’ll find different meats and seafoods, loads of vegetables and salads… and a good helping of quick and easy snacks to keep everyone happy kuiering by the fire while you cook the main event.

The Great Marula Menu  is a delicious collaboration between Amarula and passionate home cooks from across South Africa. A curation of the best Amarula-inspired recipes shared by devoted Amarula fans, the book is a true reflection of community and a shared love of great flavours. With contributions from renowned culinary figures The Lazy Makoti and J’Something, who bring their unique talents to the table, The Great Marula Menu promises a cultural journey through diverse South African home cooking.
 
From tasty lunches to moreish mains, scrumptious desserts and inspired cocktails, each recipe contains either a splash or a generous pour of this world-famous liqueur. But more than this, the book is a tribute to the land where the marula trees grow. Gathered within these pages, you’ll find a representation of this nation’s vibrant imagination – all brought together in the spirit of generosity. It’s a delightful blend of Amarula’s spirit, culinary expertise and the warmth of home cooking, inviting everyone to savour the rich tapestry of South Africa’s food culture.

Veganism is a growing phenomenon on the culinary scene. The South African Vegan Cookbook is the first of its kind locally.

In it you will find everything you need for a vegan lifestyle: from basic information such as the definition of veganism, why it’s good for you, answers to common questions, the essential equipment, vegan alternatives for everyday products, the pantry essentials and resources to learn more. The family-friendly recipes are easy to make and are made from locally-sourced products. This cookbook includes recipes for breakfast, snacks, lunch, tea time, the braai, entertaining and late-nights feasts.

Think decadent chocolate granola and overnight oats, kale chips and cauliflower bites, easy-to-make couscous salad, lasagne and stir-fry as well as South African favourites like milk tart, banana loaf, macaroni-and-cheese and chicken burgers. And to top it all: chocolate mousse, date balls and truffles.

Vegan 101 – good for your health and the planet.

What’s not to love about sheet pan cooking? It is super- convenient, healthy, easy on the washing up and, as Liz Franklin proves here in 101 inspired meat-free recipes, big on flavour!

More and more of us are cutting out animal protein and products from our diets, or at very least reducing them. Liz Franklin reveals how all manner of truly scrumptious dishes can be created when oven, sheet pan and vegetables conspire. Most of the recipes are built on a rainbow of roasted vegetables, grains, cheese and vegan sources of protein, but there are also recipes for things you might not associate with oven cooking too, such as fabulous fritters, glorious soups and the best- ever baked porridge.

Taking their lead from dishes enjoyed all around the world, recipes include delicious dishes from the Mediterranean, Middle East, Africa and the Americas as well as ideas designed to showcase your own local seasonal produce.

Over 120 new, unmissable recipes from the creators of a plant-based revolution.

Discover a whole world of quick eats, weeknight suppers, showstopping feasts, and incredible sweet treats – all using the power of plants. A year after their first cookbook, BOSH!, took the world by storm, Henry and Ian are back to show you just how versatile cooking with veg can be.

Yes, the keto diet has been around for a while; you’ve heard about it but don’t fully understand the concept and think it’s too expensive. Or perhaps you tried it but were overwhelmed with a deluge of often conflicting information, so you gave up. Possibly, you are following it faithfully but need new inspiration. Besides, there’s always new information coming to the fore. Following on the runaway success of his first book two years ago, Living the Ultimate Keto Lifestyle, Hendrik Marais has decided that it’s time to introduce the ketogenic lifestyle to even more people, while offering devotees a simplified breakdown of the latest trends, and a completely new set of easy and delicious recipes.
 
Keto Lifestyle: Simple  is exactly that – a guide to implementing a ketogenic diet with intermittent fasting – with meal plans that are simple to follow – that makes sense, is both budget- and loadshedding-friendly, and with all the tricks to save you time. You’ll love the tasty recipes and even find ways to entertain your friends with menus that fall within this lifestyle. But there is so much more: nutritional information, advice on exercise and ways to maintain your motivation.

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!

A generation of young adults have come to know, love and depend on Help! There’s a Stove in My Kitchen, Annabel Frere’s first cookbook. That same generation has graduated to the young professionals who now need to entertain on a somewhat more sophisticated level. Author Annabel has been through all these stages with her own daughters and once again provides a repertoire of tasty and relati vely simple recipes for events ranging from impromptu gatherings to well-organised occasions.

Much emphasis is placed on good planning, as well as preparing foods in advance so that the cook can spend as much ti me with his or her guests, rather than in the kitchen on the day itself. Attention is also given to texture and presentation, with plenty of tips and suggestions for effortless entertaining. Where dishes may seem to be more complicated, Annabel is an expert at demystifying them. And of course, no party is complete without the right liquid accompaniments so there is a chapter on some delicious cocktails, both with and without alcohol.

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.’

Met Low Carb is Lekker Drie sit Inè Reynierse die reis voort wat sy in 2015 begin het toe haar bekroonde kookboek, Low Carb is Lekker, die land stormenderhand verower het.

Inè se resepte voorsien in die behoefte vir koolhidraatbewuste, suikervrye en graanvrye maaltye, maar plaas die klem op hoër voedingswaarde en gesonde eetgewoontes. Vir haar geregte het jy nie spesialiteitsbestanddele of duur kosplaasvervangers nodig nie.

Omdat sy op ’n klein Bolandse dorp woon, het sy geleer om kreatief te wees met wat sy byderhand het: vleis en suiwel van goeie gehalte, en die varsste groente en kruie. Haar slaaisouse, doopsouse, souse en glutenvrye meelmengsels vorm die grondslag van ’n voortreike verskeidenheid resepte vir van ontbyt tot aandete en van weekdaggesinsmaaltye tot naweek-onthaalkos.

Danksy haar fokus op die verbetering van algemene gesondheid en welstand is Inè se resepte ideaal vir enigeen wat elke dag van die week goeie kos op die tafel wil sit.

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!

This is Durban curry, continued... a show which has been running since the 1860s, when the first indentured labourers came from India to work in the sugar cane plantations of then colonial Natal. They brought spices, and seeds, and recipes. And when inevitably, the influences and memories of the mother cuisine faded, Durban curry became its own thing.

Recognisably different from its roots: redder, hotter. More tomatoes, more chillis. But growing in its new homeground as it pleased. Varying from cook to cook, chef to chef. That's what we documented in 2014 in Durban Curry, So Much of Flavour. Now, in 2019, we find it's changing again.

Not the classics. They are timeless. But Durban curry is not set in stone. The point about this community dish which has become a national treasure is, precisely and imprecisely, that it has always moved and mutated with the times. It continues, as it did right from the beginning, to respond to new circumstances and needs.

And the point about our first investigation into what made it distinctive is that it was “just a taste". We wrote: “We know there is much more to tell, many more kitchens to visit, and dishes to discover."

15 Minute Vegan: On a Budget features 100 recipes for home cooks who want to create effortless, fast and delicious vegan food, without the price tag often associated with vegan cooking. All of the ingredients can be purchased in supermarkets and every recipe is ready in 15 minutes or less.

Katy Beskow challenges the perception that vegan cooking is expensive, and shows that veganism is for all by using ingredients that are readily available and need no specialist equipment. This is a book for both non-vegans and vegans who want to try reduce food costs without sacrificing flavour.

Chapters include: Leftovers (Potato peel crisps, Panzanella, Pitta chips); From the Cupboard (Spanish chickpea stew, Thai slaw, Black bean mole); Fresh food (Aubergine caponata, Mango gazpacho, Korean bibimbap); Family Favourites (Lentil ragu, Kedgeree with paprika yoghurt); and Sweet Treats (Cinnamon sugar tortillas, Sesame brittle thins, Apple fritters). There is also plenty of advice on eating seasonally and shopping wisely..

Who knew sushi could be so cute? Learn how to make fresh, delicious sushi with a quirky kawaii twist in this fun new book and kit!

Follow the easy step-by-step instructions inside to create amazing sushi recipes - from classic sushi rolls and cute shaped rice animals (perfect for bento boxes) to sushi sandwiches! With two cute rice-shaping moulds, a pressing spoon, rolling mat and 32-page recipe book included, this kit contains everything you need to creating your own delicious sushi snacks today.

Features:

• 2 rice-shaping moulds
• a sushi-pressing spoon
• sushi rolling mat
• 32-page book

"Die resepte in hierdie boek het ek fyn uitgekies. Dit is kos wat ék sien as onthoukos."

Marinda se koskas maak voorsiening vir ontbyt, sop en voorgeregte, brood en beskuit, slaai, seekos, vleis, groente, pasta en bygeregte, nageregte, terte, koeke en ander soetigheid. Lipleklekker kos wat jy in ’n japtrap kan berei sonder fieterjasies of vreemde bestanddele. Die resepte is in eenvoudige taal geskryf vir elke dag se gebruik, vir elke kosliefhebber. Nou kan jy die gewilde aanbieder van Marinda Kook op VIA, se eerste kookboek geniet.

Get creative in the kitchen with the Ultimate Cookies, Cupcakes and more for Kids kit.

Whip up a batch of chocolate cookies, frost a tray of raspberry cupcakes and surprise your friends with your baking skills!

Including an array of easy to use and brightly coloured utensils, kids will be able to follow the step-by-step instructions in the easy to read 48-page recipe book to become the top chef in your kitchen!

Includes:

• 5 measuring cups
• 5 measuring spoons
• Spatula
• Heart shaped cookie cutter
• 24 uniquely designed paper cupcake cases
• 48-page recipe book

Handmade Gifts From The Kitchen is a delightful gift in itself, as well as a beautiful collection of culinary gift ideas for you to make and bake at home for friends and family.

Indulgent fudge, warming liqueurs, spicy chutneys, sweet and crumbly homemade biscuits … the list goes on. A jar of your favourite preserve or a box of homemade truffles is a delightful way to say thank you to someone special, or for Christmas or birthdays, or indeed for any celebration whatever time of the year. Full of love and originality, the recipes are a pleasure to create and wrap as well as to give. Each recipe has a guide for how long it takes to prepare and make, and the introduction to each offers ideas on how to use it or adapt it for any occasion.

There is a myriad of ideas for wrapping the gifts in a stunning and stylish way, so that every gift is unique.

The inspiration behind Restaurant Klein JAN did not come from a desire to create a fine dining experience in the middle of the Kalahari. It came from the heart – from the tables of my childhood – memories that I have taken with me into an unknown land. Although I hadn’t been to the Kalahari before visiting Tswalu for the first time, I instantly connected with this place. I felt my grandmother’s presence at Boscia House, I fell in love with the people of the Northern Cape and was overwhelmed by their hospitality, and the more time I spent in the Kalahari, the deeper my roots spread through the endless red earth. This book is my homage to losing your heart to a special place, and making your dreams come true.

Creating Klein JAN has been Chef Jan Hendrik van der Westhuizen’s great homecoming project. Growing up on a farm in South Africa’s rural Mpumalanga province, he felt an instant connection to the vastness of the Kalahari and knew that the time had come to return the spirit of JAN – his Michelin-star restaurant in Nice – to home soil.

Klein JAN is situated on one of South Africa’s leading private game reserves, Tswalu Kalahari, a refuge – untamed, untouched, unspoiled – that celebrates the simple, authentic splendours of this magical region.

Klein JAN tells the story

Research shows that for the first time in history there are more obese people than starving people. Delicious Low Carb, by respected dietician Sally-Ann Creed from The Real Meal Revolution, contains healthy, affordable, practical recipes for low-carb living.

She explains what such a lifestyle entails and how to minimise grains, carbohydrates and sugar. She also discusses issues like fibre and why women battle with food high in fat. It is evident from the recipes for breakfast, lunchbox ideas for kids, finger foods, soup, baking and even pizzas, mains and sides, sauces, snacks, cake and cookies, puddings and beverages that it is indeed possible to make a homemade meal for your family every night.

The writing is also highly readable and accessible.

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.

Want to cook ridiculously good plant-based food from scratch but have no idea where to start? With over 140 incredibly easy and outrageously tasty all plants meals, BOSH! The Cookbook will be your guide.

Henry Firth and Ian Theasby, creators of the world’s biggest and fastest-growing plant-based platform, BOSH!, are the new faces of the food revolution.

Their online channels have well over 1.8 million fans and constantly inspire people to cook ultra-tasty & super simple recipes at home. Always ensuring they stick to fresh, supermarket-friendly ingredients, BOSH! truly is "plant-based food for everyone".

In BOSH! The Cookbook, Ian and Henry share over 140 of their favourite go-to breakfasts, crowd-pleasing party pieces, hearty dinners, sumptuous desserts & incredible sharing cocktails.

The book is jam-packed with fun, unpretentious and mega satisfying recipes, including Creamy Mac and Greens, Burrito Samosas, the Big Bhaji Burger, the World’s Best Pesto Lasagne, Satay Sweet Potato BOSH! Bowl, Spanish Beach Churros, Gooey PBJ Brownies and Salted Caramel Chocolate Crunch Tart, all easy enough to be rustled up any night of the week. It's enough to convince the staunchest of carnivores to give plants a whirl.

Whether you're already sold on the plant-based lifestyle or you simply want to incorporate more meat, dairy and egg-free meals into your week, BOSH! The Cookbook is your plant-based bible.

Soos vinkel en koljander, dís Najma Abrahams (Tietie) en Azba Fanie (Nanna). Dié twee TikTok-tuiskokke se hande staan vir niks verkeerd óf stil nie, veral nie vir die kospotte nie. Hul resepte is hartskos – niks fensie bestanddele nie, net geurige regte, egte huiskos met ’n Kaaps-Maleise twist.

Groenboontjiebredie, tamatiekos, split pea-sop en selfs die vergete sagobredie, blomkoolbredie, panfrikkadel, Nando’s-hoender, broodpoeding en dhaltjies eerlik gemaak, sonder fieterjasies – dit is mos die onopgesmukte huiskos waarna elkeen verlang. Die kerries is natuurlik ook daar – suikerboon-, hoender-, dhal- en mincekerrie, breyani, noem maar op. Snoek-in-die-oond, kerrievis en seekos-paella (times are tough, ’n mens moet maar ’n paar maande of so spaar daarvoor, sê die twee siezas) bring die see in jou kospotte. Vir “broke week” is daar sakpas-randrekkers soos dhanya-soesys, eierkerrie en spaghetti-en-sardyne. Tietie se peperminttert en lemon meringue is uit ’n ander wêreld en Nanna se braised skaapnek sal enige onthaaltafel laat kreun van smaakgenot. Mavrou, Tietie se lamsvleis-weergawe van dié tradisionele gereg wat in die Kaaps-Maleise kultuur by troues voorgesit word, is ’n tydlose treffer.

En moenie van die happies en lekkernye vergeet nie – dis nou die “soet en sout” waarmee Mzansi se mense grootgeword en die lewe om elke hoek en draai gevier het. Watertand-verleidings soos bollas, flapjacks, skons, snowballs, patatkoekies, sweetcorn fritters en vele meer. Samoesas en roti’s kry variasies in geure en kleure om van te droom. (Só sê Tietie: Roti is baie versatile – eet dit met kerrie, masala steak of selfs as ’n poeding. Dis tog te lekker met strawberries, strawberry jam en cream.)

Nou ja, as jy nie so ’n tuiskombuis geken het nie, is jy waarskynlik reeds daaraan voorgestel op Tietie en Nanna se kookprogram, Tietie en Nanna kook op VIA, kanaal 147 op DStv, of in hul stories en kwinkslae op Instagram en TikTok.

Met Tietie en Nanna se onfeilbare resepte, perfek beproef, kan elkeen weer huiskos, soos ons ma’s, oumas en tantes dit gemaak het, in hul eie kombuise opdis.