Sifo The Cooking Husband returns with Sifo The Cooking Husband Vol. 2, the excitingfollow-up to his first beloved cookbook. Continuing his mission to break down genderstereotypes and encourage more men to embrace cooking, Sifo brings his passion forfood to life yet again in his signature friendly and approachable style.

Inspired, as always, by his wife and family, and his memories of growing up on hisfamily’s farm, Sifo The Cooking Husband Vol. 2 brings together over 80 mouthwateringrecipes, each one simple, vibrant and delicious. Are you craving the kind of breakfast thatwill make you jump out of bed in the morning? Do you need an answer to the age-oldquestion, ‘What’s for lunch?’ Perhaps you want to elevate your meal with a luscious sauce,learn how to make homemade pasta, try your hand at vegetarian food, satisfy a sweettooth, or shake up a cocktail to round off a family feast. And for those who miss the tasteof home or want to channel their inner Nyamarian, Sifo has you covered.

Sifo The Cooking Husband Vol. 2 will show you just how much fun you can have in thekitchen, whether you’re a newbie cook or an experienced foodie.

Jan Braai Junior In The Kitchen is a cookbook for the next generation. Written in Jan Braai’s signature style, the easy-to-follow, step-by-step recipes can be enjoyed by the whole family. Aimed at youngsters to help them successfully make great food and build trust in their abilities in the kitchen, it will be the start a lifelong journey of pulling off many special meals with ease and confidence.

This user-friendly book covers fundamental cooking knowledge every person should have, using basic equipment and budget-conscious ingredients. With Jan Braai’s tips and advice, Jan Braai Junior In The Kitchen will set the next generation on their way to cooking like a champion for the rest of their life!

Mindful Meals, Your guide to happy, healthy children.

Practical And Effective Strategies Grounded In Science.

Mindful Meals contains easy, practical and effective strategies you can apply in your everyday life, including over 100 recipes with a special focus on the powerful connection between the gut and the brain.

“This book equips you to provide the nutrition and environment your child needs beyond their first 1 000 days, following clear, science-backed recommendations. Kath and Jenny have produced a book that just could be the best investment you make in your child’s life. It provides a very clear strategy to get us back to the table as a family, to listen, to connect, to have fun and make eye contact and to create a nurturing environment while enjoying the best nutrition you can provide.” Dr Simon Strachan MBChB(UCT) FCPaed(SA) SPECIALIST PAEDIATRICIAN, CEO SOUTH AFRICAN PRIVATE PRACTITIONERS FORUM.

• Strategies for fussy eaters • Optimal growth • Healthy brain development • Better social interactions • Emotional regulation • Positive body image • Gut and mental health • Sustained energy • Reduced sugar cravings • Improved concentration • Health and vitality • Enhanced athletic performance • Longer, deeper sleep • Better digestion

Jan Braai Junior In die kombuis is ’n boek vir die volgende geslag. Dis geskryf in Jan Braai se kenmerkende styl en die hele gesin kan die maklik volgbare, stapvir-stap-resepte geniet. Gemik op jong kinders om hulle te help om heerlike kos suksesvol te maak en vertroue in hul vaardighede in die kombuis te ontwikkel, pak jy ’n lewenslange reis aan waar jy spesiale etes met gemak en selfvertroue sal kan maak.

Hierdie gebruikersvriendelike boek bevat die grondbeginsels van kookkuns wat elke persoon behoort te ken, en gebruik basiese toerusting en sakpas bestanddele.

Met Jan Braai se wenke en raad sal Jan Braai Junior In die kombuis jou gereedmaak om vir die res van jou lewe soos ’n kampioen te kook!

Super Natural pivots around an abundance of vegetables and natural, whole foods, celebrating seasonal produce, good fats and whole grains, pulses and legumes, and foods that are almost entirely free of refined carbohydrates and sugars.

Best of all, the recipes are accessible, easy, budget friendly, beautiful and delicious. And for Sarah Graham's loyal army of fans, Super Natural is a guide to living well and eating mindfully - a continuum of her highly popular cookbook Wholesome, which is
heading towards its fifth printing.

Besides the health benefits of eating more vegetables and, ultimately, fewer animal products, Sarah also has a more altruistic motive, that of caring for our planet and being more aware of where our food comes from and how our eating impacts our world.

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

Tannie Maria, everyone’s favourite amateur detective and agony aunt, has finally heeded the call of her fans countrywide to produce her very first cookbook. Recipes to Die Live For features recipes from Sally Andrews’ first four murder mystery novels, as well as some tantalising new additions.

Spiced with enjoyable sayings from the four novels, as well as letters written to ‘Tannie Maria’s Love Advice and Recipe Column’, and seasoned with photographs of the food and the beautiful Karoo, Recipes to Die Live For is as warm and witty as Tannie Maria herself, guaranteed to delight fans and newcomers to the series.

Many of the dishes are slow foods and traditional South African recipes, but there are also quick meals and new inventions, from nachos to spekboom ice cream. Whether you are craving a Karoo lamb pie or a vetkoek with mince, or are lus for a melktert or koeksister, you will find it among Tannie Maria’s gastronomic delights.

Author Chantal Lascaris asks the question: who doesn’t love junk food? Whether we are upfront about it or it’s an occasional guilty pleasure, let’s be honest, we all do. Those cravings will hit us and there’s nothing quite like the thrill and comfort of yielding to the temptation. But what if we didn’t have to feel quite so guilty?

Chantal proves that it’s possible by making use of clever, healthier ingredient substitutes and smarter cooking techniques that will fool those tastebuds. So say yes to burgers, chicken wings, calamari, tacos, pastas, pizzas and doughnuts. Open a copy of All Sorts of Junk Food Made Healthy and find out how.

“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

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.

Dr Mosley explains why we pile on dangerous abdominal fat and shows us how to shed it, fast. He demolishes common myths and offers practical, science-backed advice for lasting change.

The 8-week plan includes 3 core principles - a low-carb eating plan; advice on physical activity; key mental health activities - which work together alongside the menu plans to create a powerful programme to control blood sugar levels, prevent and reverse type 2 diabetes, and promote weight loss.

Professor Roy Taylor, bestselling author of Life Without Diabetes, has fully revised the book , with major updates on epidemiological studies, research and thinking on fatty liver and pancreas, new data and definitions of waist hip ratio, as well as new recipe nutritional information.

This is a book not just for those at highest risk but for anyone who has struggled with their weight and wants to regain control of their health.

Air fryers save you time and money. Now discover just how delicious air frying can really be, with Jamie . . .

Whether you’re new to air frying or an expert, Jamie Oliver’s here to help you take your gadget to the next level – enter Easy Air Fryer.

The result of months of experimentation, this is the first book to show you just how delicious and versatile air frying can be. Whether prepping ahead or cooking to order, Jamie will have you making meals people won’t believe were created in the air fryer.

Chapters include Quick Fixes, New Classics, Big Up the Veg, Super Salads, A Little Bit Fancy, Cute Canapes, Get Your Bake on and Proper Puds.

Full of hacks, inspiration and new ideas, Jamie’s Easy Air Fryer will have you cooking easy, tasty, nutritious food time and again.

The ultimate guide to Scotch whisky. Why does Scotch whisky taste as it does? Where do the flavours come from? How might they have changed over the years? The flavour of Scotch whisky is as much influenced by history, craft and tradition as it is by science. Whiskypedia explores these influences. Introductory sections provide an historical overview, and an explanation of the contribution made by each stage of the production process. Each entry provides a brief account of the distillery's history and curiosities, lists the bottlings which are currently available, details how the whisky is made, and explores the flavour and character of each make. Fully revised and updated edition with new entries on the latest distilleries at Ardross, Bonnington, Burnobennie, The Cair, Falkirk, Holyrood Park and Lagg.

Since 1980, Platter’s by Diners Club has been the wine lover's must-have companion for exploring the world of South African wine. The guide’s independent ratings and reviews are the result of a best-of-both worlds system of sighted and blind tastings.

This 45th anniversary edition features over 8,000 wines from more than 900 producers, along with 100-point equivalents for the familiar star ratings, and useful information for learning about and travelling in our beautiful winelands.

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.

Revised edition includes:

- the science and ‘how to’ of baby-led weaning
- critical advice for supporting your baby’s gut mic robiome
- new recipes, a healthy first birthday cake and iced tea

Galaxy Bar, created by renowned restaurateur Natasha Sideris, has been one of the World’s 50 Best Bars for the past three years and was named Campari’s One to Watch in 2020. What began as a storage room behind a restaurant was transformed into an exclusive, late night lounge bar that paved the way for Dubai’s flourishing luxury cocktail bar scene.

Galaxy Bar Cocktails is inspired by the bar and by Natasha’s Greek heritage, the intimate interior design features plush, midnight blue velvet seating with accents of gold, a Lemurian marble back bar, and a glittering canopy of stars mimicking the night sky above Athens.
With beautifully crafted cocktails and a seductive, exclusive interior Galaxy Bar offers a chic, and unique experience. This book with its two metallic inks, black edges, gold foiling and extraordinary photography is an ode to this.

Galaxy Bar Cocktails features 60 signature cocktails grounded in the timeless recipes of bartending pioneers but elevated through invention, reinvention, innovation and creativity. With pro tips on essential bar tools, techniques and glassware as well as recipes to make cordials and syrups, this book will take readers understanding of mixology into a whole new world of cocktail art.

Paul Hollywood, the best baker in the business, is back with Celebrate: showstopping bakes to mark the special moments in your life. Having been a judge on Bake Off for over a decade and a professional baker for even longer, Paul knows the joy of baking and how it can be one of celebratory fun.

With chapters on Spring, Summer, Autumn and Winter as well as Party Food and Cakes, you will have something up your sleeve for every occasion, from Easter and Christmas, to summer picnics, Valentine's Day and much more. Including recipes for easy traybakes, layer cakes, quiches, tarts, breads, pastries, desserts and cookies, expect family favourites like Mini Chocolate Logs and twists on classics like Strawberry Heart Scones, as well as Paul's delectable Bake Off Cake and scrumptious handheld beef pies.

Filled with his fool-proof recipes and kaleidoscopic photography, Celebrate makes the occasions that mean the most to us all the more memorable.

Tuiskokke Isabella Niehaus en Louis Jansen van Vuuren span weer saam om uitsonderlike publikasie van vegan geregte saam te stel.

Nadat hulle die Gourmand World Cookbook Awards in 2023 gewen het met Daar’s Vegan op my Verandah as die beste vegan kookboek in die wêreld kom hulle nou met splinternuwe plantgebaseerde kosboek, Skepselkos wat ook in Engels beskikbaar is as Earthling Food.

Met hierdie unieke boek is dit nie net die twee glanssjefs wat hul kragte saamspan nie, maar hulle word ook bygestaan deur tien vriende wat almal bekende sjefs en kundiges op kosgebied is. Hierdie gesprekke tussen die skrywers en hul vriende skep besondere agter-die-skerms situasie wat kyk na die inspirasie en kreatiwiteit agter Suid-Afrika se plantgebaseerde koservaring.

Lesers sal geïnspireer word deur die stories en resepte wat waardering skep vir plantgebaseerde kos. Die resepte is toeganklik met alledaagse bestanddele wat maklik beskikbaar is. Met Skepselkos/Earthling Food nooi Isabella en Louis jou uit om op uitsonderlike kulinêre avontuur te gaan. Hierdie boek bied iets vir almal, of jy nou ervare sjef of nuweling in die kombuis is. Dit is meer as net kookboek – dit neem jou op reis van geur, kultuur en kreatiwiteit wat blywende indruk sal laat en jou ook sal inspireer om met plantgebaseerde disse te eksperimenteer.