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An indispensable everyday recipe book for people with coeliac disease and other gluten intolerances The Gluten-Free Cookbook proves that eating can still be one of life's great pleasures, even when you have to cut out wheat, rye, and barley - enjoy over 230 delicious, gluten-free recipes. Each recipe has been carefully tested and includes a full nutritional breakdown so you can enjoy a diet that is healthy and balanced without compromising on flavour. The book also features a full guide to gluten-containing foods, with a list of alternative gluten-free foods, creative ideas on storecupboard essentials and advice on how to tackle dinner parties and eating out. Plus a step-by-step guide on gluten-free baking helping you to how to make gluten-free pata, bake perfect bread and cakes, and work with pastry. The Gluten-Free Cookbook includes everything you need to have a delicious and varied gluten-free diet.
Learn to cook classic French cuisine the easy way with this French bestseller from professionally trained chef Jean-Francois Mallet.
Taking cooking back to basics, Simplissime is bursting with easy-to-follow and quick recipes for delicious French food. Discover how to make a mouth-watering Apple Tart with Cinnamon with just five ingredients, or Spaghetti with Asparagus and Orange in just three steps. For an impressive dish, whip up mouth-watering Mussels in Curry in a short 15 minutes. Each of the 160 recipes in this book is made up of only 2-6 ingredients, and can be made in a short amount of time. Recipe steps are precise and simple, accompanied by clear photographs of each ingredient and finished dish.
Cooking has never been so easy!
This is the essential companion for every creative cook. With global herbs, spice and seasonings now widely available, cooking has never been more varied.
Add exciting and exotic new flavours to your cooking with flair and creativity with this practical reference book. If you don't know your wasabi from your epazote this is the guide for you. With directions on how to choose, use, store and grow over 200 world herbs and spices, and over 100 recipes for blends, spice rubs and flavour-packed sauces this is the comprehensive reference for cooks of any skill level.
This updated edition comes with 25 brand new recipes, plus a completely updated guide to include all international herbs and spices available now. You can experiment with flavour and explore exotic cuisines with Herbs &Spices as your essential companion.
This is a new edition of this ultimate cookbook for curry-lovers.
Take your taste buds on a global curry adventure. Invite top chefs, writers and cooks into your kitchen, from Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) to David Thompson (Nahm) and they'll share their secrets for authentic, taste-tingling curries that are easy to create at home. Learn how to make authentic dishes like Thai green jungle curry, chicken makhani and South African bunny chow. You'll discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear.
This updated edition comes with 20 brand new recipes with new step-by-step sequences. Tried and tested by experts using readily available ingredients and exquisite flavours - red hot results are guaranteed every time.
Crisp light, a profusion of wild flowers, and an astonishing choice of fresh produce – it is spring in the medieval village of Charroux in the Allier department of France, where Marlene van der Westhuizen invites you to steal a glimpse into the inner workings of her fiftieth cooking class.
Along with 80 new recipes (including Fillets de sole Bonne Femme, Early Autumn chicken and Apple blinis) follow Marlene and her class as they lift the veil on the understated glamour of French country cooking, eating and living.
Learn how to navigate food markets, bargain for beautiful antiques, cook and present glorious meals, and enjoy every aspect of life in a French village with grace and charm. Then start saving to join Marlene in France yourself …
Just when you thought it couldn't get better than A Week In The Kitchen, Karen Dudley cooks up something amazing; the much anticipated Another Week In The Kitchen.
Featuring a new range of mouth-watering recipes and beautiful photographs by Russel Wasserfall, Another Week In The Kitchen promises to be the ultimate kitchen companion.
With easy-to-follow recipes, and the from-the-heart stories that accompany them, this cookbook promises to inspire creativity, while sharing a contagious love of food - and all with a uniquely South African flavour!
Farm Stall To Farm Stall is a collection of the best farm stalls and markets for food lovers and avid farm stall trawlers in South Africa.
Each farm stall has been individually visited and researched, and ratings are given on the best coffee, tea and local fare. There are also recipes for several of the delectable delights! The book lists accommodation in the area, the nearest town, child and pet friendly ratings, contact details and operating hours for all the farm stalls.
Farm stalls are listed according to the route on which they are found, and the handy quickfinder and overview maps will enable you to plan your stop.
At the back of the book you will find a list of annual markets and festivals as well as what to expect from each, with handy websites and contact details.
The book is an absolute necessity for any food lover who wants good, wholesome food and delicacies as well as meeting the local people and buying quality local products.
In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collaborator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.
Sweet includes over 110 innovative recipes, from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire’s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs.
There is something here to delight everyone – from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers.
Whatever the occasion, food – in the making and the eating – should always be pleasurable. Simply Nigella taps into the rhythms of our cooking lives, with recipes that are uncomplicated, relaxed and yet always satisfying.
From quick and calm suppers (Miso Salmon, Cauliflower & Cashew Nut Curry) to stress-free ideas when catering for a crowd (Chicken Traybake with Bitter Orange & Fennel), or the instant joy of bowlfood for cosy nights on the sofa (Thai Noodles with Cinnamon and Prawns), here is food guaranteed to make everyone feel good. Whether you need to create some breathing space at the end of a long week (Asian-Flavoured Short Ribs), indulge in a sweet treat (Lemon Pavlova, Chocolate Chip Cookie Dough Pots) or wake up to a strength-giving breakfast (Toasty Olive Oil Granola), Nigella’s new cookbook is filled with recipes destined to become firm favourites.
Simply Nigella is the perfect antidote to our busy lives: a calm and glad celebration of food to soothe and uplift.
Gwyneth's fans have been begging her to write a cookbook that will help them get healthy, yet wonderfully delicious meals on the table during hectic weeknights. Well, she listened and she is sharing over 125 recipes that can be made in under 30 minutes that are surprisingly tasty even though they have little or no sugar, are low in fat, and many with no gluten. They will be of the same quality as those in It's All Good, but can be pulled together in the time it would take to call for a takeaway. And because every family needs some pasta or pizza now and then, Gwyneth will include recipes for easy takes on those favorites too! Everyone knows that takeaway and restaurant meals can contain large amounts of fat and sugar, and can be made with less than 'clean' ingredients, so here is the solution to making sure you and your family eat a healthy, yet delicious meal every night of the week. And, since it is so much healthier and economical to bring lunch to work and school, there will be a special section on 'Lunchbox ideas' made from dinner leftovers and easy-to-throw-together lunches!
Being diagnosed with IBS shouldn't mean that you have to miss out on great food. In this book you'll find 150 mouthwatering recipes that will help you to beat IBS and still enjoy delicious meals. FODMAPs ((Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols) are poorly absorbed short-chain sugars that your body finds difficult to digest. In this book you will find an explanation of the role of FODMAPs as well as advice on how to adapt the recipes if you are vegetarian or vegan. Based on the cutting-edge Low-FODMAP Diet, all of these recipes are gluten-free and low in the sugars that can cause IBS symptoms. You'll find ideas for breakfasts, light bites, main meals and desserts, with recipes ranging from filling soups and salads to decadent cookies and cakes. The recipes can be enjoyed by all the family and are ideal for entertaining. Written by a leading expert in FODMAP research and designed to manage symptoms, the recipes in this book will allow you to enjoy every meal - and even treats - with confidence.
Thug Kitchen started their wildly popular website to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ('This might be my favorite thing ever') and with half a million Facebook fans and counting, Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food. Yeah, plenty of blogs and cookbooks preach about how to eat more kale, why ginger fights inflammation, and how to cook with microgreens and nettles. But they are dull or pretentious as hell - and most people can't afford the hype. Thug Kitchen lives in the real world. In their first cookbook, they're throwing down more than 100 recipes for their best-loved meals, snacks and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they're going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own. This book is an invitation to everyone who wants to do better to elevate their kitchen game. No more ketchup and pizza counting as vegetables. No more drive-thru lines. No more avoiding the produce corner of the supermarket. Sh*t is about to get real.
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.
As jy 'n lae-koolhidraat, hoë-vet leefstyl 'n bekostigbare 'n volhoubare werklikheid wil maak, sal jy mal wees oor die 178 lae-koolhidraat, graanvrye en suikervrye alternatiewe vir van ons land se geliefdste geregte.
Dit sluit gesinsvriendelike resepte in vir immergroen gunstelinge soos malvapoeding, beskuit en bevrore jogurt.
Die kleurfoto's en eenvoudige aanwysings sal jou oorgang na die leefstyl nie net makliker nie, maar ook lekkerder maak.
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.
One of South Africa’s fastest growing food Facebook groups, I Love Baking SA, brought to you by Stork, now brings you a recipe book of 70 of your all-time favourite cakes, biscuits and treats.
This easy, photo-filled guide presents the 100 healthiest foods for you and your baby before, during and after pregnancy.
Filled with nutritional information and recipe suggestions, this is the cookbook that every expectant mother needs.
Following on from her very succesful business, Leafy Greens Cafe in Muldersdrift, owner, Antonia De Luca shares a special selection of her recipes, with a foreword by Gary Player and a little family history.
Recipes include the famous vegan strawberry cheesecake, chickpea curry, spinach croquettes and the ever-delicious goji berry bars. There is a recipe to cater for every meal. The book is filled with beautifully photographed dishes, which entice the senses even further
Antonia was brought up a vegetarian and has lived on the organic farm at Rocky Ridge, JHB, SA for most of her life. She has always been involved in her family restaurant but wanted to do things slightly differently and hence opened Leafy Greens Café, after traveling the USA extensively and studying nutrition and health. Her passion and love for eating well and making good food will carry her family legacy on for generations to come.
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.
You're hooked on BREAKING BAD. You've got high on the escapades of Walt and Jessie. Now it's come to an end and you're missing your latest fix. Well we have just the drug for you: BAKING BAD. 98% pure but 100% edible and delicious, BAKING BAD is a spoof recipe book created in homage to the TV series that we STILL can't stop talking about. A cookbook for fans of the greatest cult show ever produced (and no gasmask is required). From 'Ricin Crispie Treats' to Walt's patented 'Meth Muffins' (complete with blue sugar crystals), 'Apple & Banana Hank-cakes' to 'Chocolate Gustavo Fingers' and 'Heisen-batten-Burg Cake' (topped with a licorice hat), this book comes with so many in-jokes that you'll need a fake carwash just to process them. So, get your protective gear on and your tool kit ready. Because, as Jessie would say, 'Let's Cook. B*tch'.
After years of thinking about it, Jane Webster finally bought a dilapidated chateau in France. She and her husband had decided they didn't want to die wondering what it would be like to live in the country they both loved so much, so they sold their house in Melbourne, took their four young children out of school and moved the whole family to a tiny village in Normandy. This is the magical story of their first year in France: with a new language to learn, new friends to make, and a whole new region - from Deauville to Rouen - to discover. It is also the story of Chateau de Bosgouet and how Jane lovingly brought this grand but neglected old house back to life. At My French Table is an ode to a beautiful country and the French way of life.
Taste your way to deliciousness, one little bite at a time.
These scrumptious and sensational finger foods are the perfect way to impress your guests for parties, receptions, and more. Try the Coconut Butterflied Shrimp, Orange and Honey Meatballs, and Lemon Tassies.
Packed with recipes and tips from an expert caterer, this book is sure to make your next party a giant hit from the first little bite.
Weber Braai Bybel is ’n alles-in-een meestersklas oor elke aspek van die gewilde ketelbraai. Of jy nou met gas of houtskool kook, sal hierdie omvattende gids alles dek wat die ywerige eienaar van ’n ketelbraai behoort te weet.
Leer hoe om die perfekte steak of ribbetjies gaar te maak, om ’n lamsbeen oop te vlek, om hoenderboudjies en –vlerkies te braai sonder om dit te verbrand, en hoe om ’n kalkoen te berook. Daar is wenke en goeie idees wat die geheime van ’n suksesvolle braai sal onthul, terwyl hoofstukke oor marinades, geurmiddels en souse jou sal inspireer om jou eie kenmerkende smake saam te stel. Van sosati es, tjops en burgers tot meer ingewikkelde spitbraaie, geroosterde groente, pizza oor die kole en piesang-s’mores, is hierdie boek propvol resepte vir braai regdeur die jaar.
As braai deel is van jou leefstyl en jy jou buitemuurse kookvernuf wil verbeter, hoef jy nie verder as die Weber Braai Bybel te soek nie!
Succulent braaied chicken is a local favourite. Whether your preference is for a rosemary-encrusted 'flattie' basted with lemon-and-herbs, chilli-spiced thighs, drumsticks marinated in ginger, coconut milk and curry, or easy-to-eat kebabs, Weber’s Chicken will help you to achieve the perfect result every time. Master griller Jamie Purviance’s recipes are simple to follow and take the guesswork out of braaiing chicken. If the thought of hot wings with blue cheese dressing, turkish kebabs with red pepper sauce, chicken breast with smoked paprika butter, or honeymustard chicken sandwiches fires up your appetite, this is the book for you. Handy tips offer advice where it is needed, and the short introduction covers how to truss a chicken and set it on a rotisserie, prepare a charcoal or gas fire, and what basic equipment you need. Includes a table of cooking times for different chicken cuts and vegetables.
Sarah Wilson taught the world how to quit sugar in 8 weeks and then went on to teach everyone how to cook delicious essentials, simply. Sarah incorporates her mindful, sustainable and economical practices - designed to feed the family, individuals and people on the go - to bring back the 'slow 'n' low' approach of slow cooking, which creates densely nutritious meals with no or very low sugar.
In I Quit Sugar: Slow Cooker Cookbook, Sarah shares how to:
Written with all the care and knowledge you have come to expect from the I Quit Sugar team, this is the book that makes sugar-free cooking easier, less expensive and more creative.
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