Johanne 14 explores the secrets of simple, homecooked meals in South Africa’s townships.

Told through the eyes of award-winning food writer Hope Malau, the book features authentic, traditional dishes cooked with love, and acknowledges the ability of countless unsung kitchen heroes – the mothers, fathers, grandparents and siblings – to make culinary magic with often very little.

It is a vital glimpse into South African township life; moreover, it is a celebration of culture, resilience, human spirit, community and family – through the shared meal.

Ideal for anyone who wants to eliminate sugar from their diet, Sugar-Free & Carb-Conscious Living is based on ‘low carb high fat’ principles, with the emphasis on home-cooked, nutritional meals, the recipes will increase satiety, reduce sugar cravings and eliminate the need to snack between meals.

The recipes are suitable for family meals and also take account of the need to have a healthy packed lunch for school or work. Recipes and tips for breakfast get the day off to a good start and there is a varied selection of dishes for the rest of the day.

Sauces, dressings, salads and vegetables – often the key to creating variety in everyday meals – are not forgotten. Sugar-Free & Carb-Conscious Living includes guidance on encouraging children to adapt to a sugar-free diet, tips on how to incorporate alcohol and exercise into your new lifestyle, nutritional information, menu plans, and a short list of foods that are good for you and foods to avoid.

Cape Mediterranean food/cooking is a South African style of cooking and entertaining influenced by one of the oldest and arguably also the healthiest cuisines in the world. It has developed naturally from within the Western Cape due to its Mediterranean climate and the abundance of classic Mediterranean-style local produce.

This book features more than 75 delectable recipes, from breads, dips and tapas, to lavish salads, succulent roasts, freshly made pastas and heavenly desserts. The recipes bring seasonal produce to the fore and the balance of dishes and ease of preparation will have you inviting friends and family over in no time to share in this veritable bounty.

Trakteer jou gesin op ou familiegunstelinge soos lewerkoekies, bobotie en skaapboud in die Toe-gedeelte en geniet weer die liplekker lekkerte van melktert, gemmerkoekies en gemmerbier.

As jou tyd beperk is, wend jou tot die kortpad- getoetste resepte in die Nou-gedeelte, soos 'n sjokoladekoek wat in slegs 7 minute gemaak word, en beproefde, gesonder geregte soos spinasiegebak, pampoenmuffins, bobotie met 'n appellaag en eiervrugslaai.

Discover how to grill, smoke and sizzle your way to crowd-pleasing meals with Jamie’s ultimate guide to BBQ cooking.

We all love a good BBQ, but too often they centre around some slightly burnt sausages and burgers. Not anymore!

In this sizzling BBQ cookbook, Jamie shares 90 brilliant recipes that show just how exciting, creative and delicious barbecuing can be. Whether you’re cooking on charcoal, gas or over an open flame, Jamie’s got you covered, from marinades and rubs to mastering heat, smoke and timing.

Get ready for smoky flavours, bold ingredients and good times with recipes that turn every BBQ into a feast to remember, whatever the weather, including:

• Romesco Cauliflower
• Herby Aubergine and Zingy Feta Flatbreads
• Grilled Black Pepper Peaches
• Arrabbiata Chicken Drumsticks
• Lemon Steamed Fish and Charred Greens
• Paprika Pulled Pork
• Lamb Moussaka Burgers
• Grilled Green Grain Salad

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.

Your Baking Year guides you through spring, summer, autumn, and winter, highlighting the very best ingredients to bake month by month.

This easy-to-use guide is packed with seasonal tasks, top tips, and recipes for every month of the year. Discover...

• At their best monthly grocery lists of the best produce in season now
• Recipes for baking with seasonal produce
• Recipes to preserve the season showcasing simple preserves and jams
• Baking highlights and ideas for picnics, celebrations, and foraged delicacies

With beautiful illustrations to accompany each month, this beautiful, giftable almanac will guide you through a year of seasonal baking, so you can try new ingredients each month and delight your friends with exquisitely baked seasonal treats.

The Spinster Cookbook is a piercing exploration of what it means to cook for one in a society designed for couples and families. With sharp cultural insight, Eli Davies takes us on a culinary tour of the single woman’s kitchen, a space shaped as much by a search for freedom as by appetite.

The kitchen has always been a complex space for women: a place of labour and gendered expectations, as well as a site of nourishment, care and company. But how does this change when you’re alone, not cooking for family or friends, but simply for yourself? Eli Davies explores what happens when food is uncoupled from domestic duty and romantic relationships and what it means to cook (or not) for yourself and by yourself. How does this shape your mealtimes, the way you shop for food, the kitchen equipment you use, and your relationship to cleaning up and looking after yourself?

With warmth, humour and insight, The Spinster Cookbook explores shopping and leftovers, solo meals and dinner parties for one, joy and grief and the politics of living on your own. This is a book about making a home in the face of housing precarity, loneliness, heartbreak and social norms, and finding independence, pleasure and self-expression through cooking. It’s a cookbook of sorts, and a manifesto for living differently.

From an early age Mmule Setati was aware of her 'tribe' - her parents, grandparents and siblings. And as time passed, her tribe grew to include friends and extended family - those she loved and wanted to nurture. Inspired and guided by her maternal grandmother, Mmule developed a passion for food and used it to demonstrate the love she felt for her tribe, leading her on a journey of endless adventure. Now as a wife, mother and rising social media tour de force, her tribe is impressive, and she still expresses her love through the meals she makes.

Are you looking for something simple but healthy and nutritious on a weeknight? A child-friendly version of a popular dish? Perhaps something to spoil your significant other on a date night, without having to spend half the date in the kitchen? Or maybe you'd like to wow your guests and in-laws with your modern take on a traditional favourite? Look no further.

In Feed My Tribe, Mmule has you covered; with her tips and advice, she will make you feel like an experienced chef in your own kitchen.

The debut cookbook and guidebook for memorable gatherings from bestselling author and interior design expert Shea McGee.

After three years of perfecting every detail and testing recipes on her family at home, Shea McGee presents Around the Table, her first cookbook—a beautiful fusion of design expertise and culinary passion.

Filled with intimate anecdotes about hosting and entertaining, practical tips, seasonal tablescapes, and curated recipes, readers will learn how to effortlessly create elevated dining experiences. More than just a cookbook, it's a complete guide to memorable gatherings that seamlessly blends food, design, and personal storytelling.

Around the Table reveals how the right setting transforms every recipe into an invitation for meaningful moments and lasting memories.

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.

Fake it ’til you bake it with 70 deliciously simple recipes and supermarket cake hacks.

Why make life harder than it needs to be? If you love home-baked treats but don’t have the time, energy or budget for complicated recipes and endless ingredient lists, How to Cheat at Baking is your new secret weapon.

From biscuit-based traybakes and freezer cakes to air fryer wonders and microwave miracles, every foolproof recipe is designed to save you time without skimping on flavour. Whether you’re a tired parent, a hungry student or just someone who likes a cheat code, this is baking for real life – no pastry-making, proving time or piping skills required for the fab fake bakes. This collection of sweet treats is sure to become a fast family favourite.

Includes:

• No-Bake Millionaire’s Shortbread
• Choc-Orange Cheesecake
• One-Minute Microwave Cookies
• Cinnamon Dough-Bake
• Strawberries & Cream Ripple Cake
• Fake Fab Lollies
• Air-Fryer Banana Muffins
• Chocolate Hazelnut Hippo Cake
• Two-Ingredient Bagels
• Boursin & Bacon Quiches

Finally, the secret sauce of Noma is revealed-the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavour-boosting condiments that professional and home cooks can use to elevate every part of their cooking.

The Noma Guide to Flavor is a cookbook offering recipes for 150 significant seasonings, condiments, sauces, and other flavour compounds developed over two decades by Rene Redzepi and the Noma test kitchen. These are the components that define the inimitable taste of Noma, including iconic preparations such as roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers-whether professionals or avid home cooks-will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs.

In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavour palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavours that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, readers will become equipped to create their own Noma-inspired meals.

Rising star Chef Nokx Majozi brings a taste of the myriad cultures and influences of South African cooking to your kitchen.

From a hearty Boerewors roll to a fresh rainbow salad, and from iconic bobotie to the infamous melktert, this mouth-watering cookbook from Noxk Majozi, chef-in-residence at Fallow, is packed with 90 everyday recipes that celebrate the diverse and brilliantly vibrant flavours of South African cooking.

With recipes that have been handed down through generations of her family, and her own modern interpretations of traditional dishes, these are Nokx's most-loved recipes, perfect for home cooks everywhere. From braai to street food, pies and pastry to desserts, expect recipes that delight the senses and awaken your taste buds.

Recipes include:

• Egg chakalaka with crushed avocado
• Lamb bunny chow
• Beetroot, feta and mint salad
• Chicken wings with mango
• Durban curried mussels
• Grilled peri peri prawns
• Cape Malay chicken curry
• Samp and beans
• Pepper steak pies
• Sweetcorn bread
• Caramelised pineapple with fried coconut ice cream
• Pumpkin fritters and many more.

Full of passion, flavour and heart, this book gives you everything you'll ever need to enjoy simple, delicious South African dishes at home.

Picnics and outdoor meals are a classic theme in British food. Afternoon tea in the garden on a golden afternoon in late summer, a packed lunch consumed on a hilltop while the eyes feast on a magnificent view, and the tantalising smell of grilling from a barbecue are all part of this. Being outside sharpens the senses and the appetite, refreshes the soul and gives different perspectives - and National Trust properties provide a wealth of different environments in which to enjoy food outdoors. The book will include over 100 recipes covering picnics, barbecues and campfire food. They range from bresola rolls and lemon gin to be enjoyed as a punting picnic, to a warming minestrone and spiced parkin for bonfire night, a baba ganoush made with aubergines chargrilled on the barbecue, and mussels wrapped in seaweed and cooked on the embers of a campfire. Author Laura Mason gives tips on transporting and cooking the food in the great outdoors, as well as giving historical context to the recipes and suggesting the best National Trust places to eat outdoors.

Na die sukses van Frik se eerste kookboek: StorieKos – op reis na resepte, waarin hy stories en resepte van regoor die wêreld met ons deel, volg hy dit op met sy tweede boek:

Koesterkos – resepte uit ons ma’s se kombuise.

Met Koesterkos nooi Frik jou uit om saam met hom te blaai deur onder andere sy ouma Lenie en moeder Hermana se handgeskrewe resepteboeke.

Weereens neem hy die leser op ‘n kulinêre reis met ‘n skatkis van resepte wat dateer vanaf 1914 tot ongeveer 1989, geregte wat 75 jaar se Suid-Afrikaanse kostradisies en kookprosesse reflekteer.

Hy onthou en koester van sy gunstelingdisse uit sy grootwordjare as kind en kyk ook na nuttige wenke vir die huisvrou van daardie era.

In die laaste hoofstuk het hy ‘n groep vriende genooi om hul kosherinneringe en gunstelingresepte uit hul moeders se kombuise met ons te deel.

Daar is bydraes deur o.a. Antoinette Pienaar, Amore Bekker, Amanda Strydom, Eldaleen Hugo, Elzabè Zietsman, Gielie Hoffmann, Jannie du Toit, Kobus Burger, Lizz Meiring, Michèle Meyer, Neels van Jaarsveld, Pieter van Zyl en Veronique van Heyningen Pieterse.

Verlang jy ook na die kuiers om die kombuistafel in jou ma se kombuis … en koester jy steeds daardie koservarings wat jy saam met haar en jou familie en vriende gedeel het?

Dan sal Koesterkos jou hart weer laat huppel en sing en dans!

Explore the history of brewing and beer culture in Louisville, Kentucky.