101 eco-friendly home-hacks, tips and recipes from Sunday Times bestselling author and Great British Baking Show winner Nancy Birtwhistle.

One change, any change, will make a difference to our precious planet.

We all want to do our best for our homes and the planet, but it’s often hard to find the time and energy to think of alternatives. Nancy Birtwhistle makes it easy with 101 indispensable tips, ideas and recipes that will help you to live a more eco-friendly life without giving up on any home comforts.

This practical book is the ultimate guide to reducing your environmental impact while saving you time and money. Inside are tips and home hacks on everything from eco cleaning, upcycling and making the most out of your weekly shop to small-space gardening and creative crafts, plus a selection of Nancy's delicious recipes. Clearly explained, accessible and beautifully illustrated with black and white line-drawings, Green Living Made Easy is the perfect guide for anyone looking to pursue a more sustainable lifestyle but unsure where to start.

Ella Mills, founder of Deliciously Ella, is back with over 75 brand new recipes devoted to making healthy eating easier. What can you do today that makes life simpler tomorrow? How can you create a healthy, genuinely delicious meal in minutes?

She shares vibrant, colourful, speedy, plant-based recipes for breakfast, lunch and dinner that will:

• Take less than 30 minutes to make
• Contain 10 ingredients or fewer
• Have no more than 5 steps
• Be healthy and packed with goodness
• - Be delicious and flavourful

There's no denying the challenge or the pressure to continuously look after your wellbeing, carve out time to exercise, manage your stress, cook healthy meals, get enough sleep and make time for your friends, all while juggling life's other many demands! Ella wants to make eating well every day a joy, and in Healthy Made Simple she gives you the tools you need to unlock a healthier life.

Heard the one about the Fat Professor, the Whole-Food Dietitian and the Michelin-trained Chef who want to change the world? Nope, this is not a silly joke. Far from it. In fact, we hope this book provides some serious answers. We hope it is the beginning of a life-changing journey for many who have experienced inexplicable weight gain, the heartbreak of constant deprivation and yo-yo dieting, or worse, physical illness through poor nutrition.

For decades, the brightest minds in the nutrition and science field have had fat pegged as the bad guy. As a result, many of us have been enslaved by an outdated food pyramid which has pushed us to eat carb-laden and processed food. As the evidence mounts against sugar and processed carbohydrates, it's time to flip the pyramid and break free of the fat phobia.

In this practical guide, we present inspiring success stories, compelling evidence, and simple ways to “eat upside-down”. Forget everything you were taught at school, flip the food pyramid on its head and start nourishing your body the way it was designed to be nourished.

South Africa’s culinary darling is back, and she’s taking readers on another delicious adventure in her fourth cookbook, Simply More Zola!

Food is at the centre of Zola Nene’s life. It is where she finds pockets of joy, no matter where she is in the world or who she’s with. Simply More Zola, as with each book that came before it, is a celebration – of Zola’s love for food, the way it has shaped her life and the people she gets to share it with.

The book is brimming with recipes that hold fond memories, linked to stories that have become milestones in Zola’s continuing culinary journey. Each recipe is a piece of her heart, crafted with simplicity and flavour in mind.

Whether you’re looking for meals that hug you from within, indulgent treats, snacks for your next Netflix and chill sesh, vibrant seven-colour plates, easy one-tray dinners, heavenly bakes and global favourites you can make at home, Simply More Zola has something for everyone.

Let’s cook, share and find joy in every bite together.

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.

When it comes to preparing a quick meal, if I really want to please myself or someone else, it will be the plate of my life, literally three ingredients — pasta, olive oil and truffles. Simple to put together to impress. The flavours tick all my boxes.

When I first thought to compile this book of recipes, I was concerned by the possibly ambiguous relationship between tradition and contemporary ways of cooking being presented together, all in one place. There was a chance that it was not going to work. Some of my own recipes turn tradition on its head, but now that I see them all together here, I trust that you will find a wonderful balance of nostalgic food stories influenced by my mother and grandmother alongside my recipes of indulgent contemporary cooking that stem from my love for trying new things inspired by years of travel. These, I hope, will allow you to explore different cultures, ingredients and recipes in your own home by switching things around in the kitchen.

What you will find on these pages are recipes that provide a wonderful contrast in both origin and style, you will be invited to experience my family’s rituals of goat slaughtering and pot bread by the fire, the ancestral food from the soil and woven in between is my own epicurean culinary journey.

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.

Now more than ever, we need an understanding of how foods can and should feed MIND, BODY and SOUL.

For as long as she can remember, Nicci Robertson has been on a mission to figure out whydiets don’t work. Her journey has led her to the simple truth that making food from scratchinstead of relying on processed foods is the keystone to becoming healthy and living longer. Inthis book, she looks at how food speaks to mind, body and soul. When you understand thissynergy, you can change your health trajectory forever, and even steer future generations awayfrom obesity and disease – not by dieting or following some rigid theory of meal timing ordeprivation but by embracing the pleasure of making, sharing and savouring real food.

Mind, Body & Soul Food debunks the many myths surrounding diets, detoxes and diettrends and what food influencers believe we should be consuming, so that you can begin to tellfact from fiction and even construct a solution for yourself that changes as you do.

In addition, this book features over 80 mouthwatering recipes that are nutritionally balancedand packed with flavour, specifically tailored to feed your mind, body and soul.

Hierdie boek is ’n universele gids oor alles wat Jan Braai tans oor braai weet. Dit is ’n viering van hierdie wonderlike Suid-Afrikaanse tradisie waaraan 15–20 miljoen Suid-Afrikaners elke jaar op 24 September op Nasionale Braaidag deelneem. Om hierdie kulturele gebeurtenis se 20ste herdenking te vier het Jan Braai meer as 200 resepte bymekaargesit wat oor ’n houtvuur gaargemaak en daar langsaan geniet kan word.

Die boek is in 20 hoofstukke verdeel en sluit resepte in vir tradisionele gunstelinge soos klassieke potjies, steaks, burgers en ribbetjies, tot minder konvensionele geregte wat op die braai voorberei word, soos pasta, pizza, slaai en nagereg. Elke gereg is smaaklik en die meegaande fotografie sal jou mond laat water en jou familie en vriende geesdriftig op ’n samekoms langs die vuur laat aandring terwyl jy jou braaivaardighede ten toon stel. Jan Braai se duidelike instruksies en nugter houding teenoor die braaikuns sal verseker dat selfs groentjiebraaiers hierdie resepte maklik baasraak.

Daar is iets vir almal in hierdie boek, en die maklik verkrygbare bestanddele beteken dis verspot maklik om die maaltye saam te stel, aangesien die meeste items waarskynlik reeds byderhand is, of met min moeite of ’n vinnige rit na die supermark in die hande gekry kan word.

Ook beskikbaar in Engels, as 'Atmosfire'.

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

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.

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.

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!

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.

As experienced, self-taught recipe developer Karl Tessendorf asks, what kind of name is The Good Stuff for a cookbook? He explains that it’s not just a name but a celebration of the magic of comfort food. From perfect pastas, pies and Sunday roasts, through blissful bakes, and all the way to scrummy salads and sides, you will find more than 80 recipes that will leave your mouth watering as you recall your own happy comfort food memories. But being the food wizard he is, Karl adds more taste and panache to those comfort classics than you thought possible. He encourages you to try your hand at your own improvisation. Most importantly, he wants you to share these meals at a table with your nearest and dearest, accompanied by a few drinks and great conversation — because that’s The Good Stuff. It’s about human connection, great food and the memories they create. So here’s to The Good Stuff!

In her debut cookbook, Cupcakes and Couscous, Teresa Ulyate spoils us with a treasury of tempting, nourishing recipes.

The book is dedicated to working parents, foodies and home cooks, and is exactly what we all need at the end of a busy day – quick, tasty, nutritious food that is easy to prepare and that bursts with flavour. The photography in Cupcakes and Couscous is a feast for the eyes, and showcases Teresa’s love for cooking and baking for her family – from preparing breakfast-on-the-go and lunchbox ideas, to midday bites, celebration food and braais. There’s also a chapter on hosting an event at home, with sample menus and helpful planning tips.

This book is sure to become a reliable kitchen companion that inspires and spreads the foodie love.

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.

It never hurts to be prepared. This is also true of cooking for yourself or your family. Clever Cooking shows you how to easily plan and prepare nutritious meals free of harmful preservatives, chemicals and additives, not only to ensure your family eats healthily, but to save you some time and money, too!

In Clever Cooking, Vickie shares her survival strategy for cooking and eating nutritiously when you lead a busy lifestyle – meal prep. She offers some of her family’s favourite dishes, from soups and stews to oven bakes and one-pan dishes, as well as sauces and ‘flavour starters’, that can be prepared ahead of time, so you can quickly prepare a wholesome meal from scratch on busy nights.

What’s more, Vickie knows that all South Africans are faced with the unique challenge of loadshedding, which can disrupt our time in the kitchen. Meal prep is a clever way to work around those annoying blackouts – making wholesome meals in advance, when you have electricity available, is a great way to ensure you and your family can still eat well, even with limited resources.

Whether you want a hearty lamb shank bobotie; creamy fish pie; Moroccan meatballs; or chicken, leek and mushroom pies, your family can enjoy healthy and delicious meals every night. And, you’ll be satisfied knowing that by spending time in the kitchen on one day, you’ll be giving yourself a night off in the future! Vickie includes tips for freezing and defrosting food, batch cooking, as well as a sample seven-day meal plan to show how you can combine advance prep with dishes made from scratch on the night.

The word Madaq means ‘flavour’ in Moroccan Arabic, and Moroccan cuisine pursues bold flavours in every dish, but with simplicity at its heart. With these stunning dishes, Nargisse Benkabbou authentically showcases the rich blend of Arab and Berber influence in her home country’s cooking, but in a relaxed style, with simple ingredients and straightforward techniques.

Morocco is famous for its tagines and the scented couscous, zingy salads, fragrant roasts and sweet pastries, but beyond these more familiar recipes, there are classic and contemporary dishes to uncover, all celebrating the aromatic and alluring flavours of Morocco.

From Roasted Spice Aubergine with Yogurt & Harissa Chilli Crisp and Sticky Orange Turmeric Chicken Skewers to Orange Blossom Lemon Bars with Mint Sugar, these are inspirational recipes that deserve to be shared.

‘Eat cake, because it’s somebody’s birthday somewhere!’

The kitchen is truly the heart of the home for popular content creator Angie Batis Durrant and her musician husband Shane, frontman for Desmond and the Tutus.

You’re invited to join the Durrant family, whose playful weeknight dinners and mouthwatering treats are sure to bring laughter and joy to your own kitchen. Angie, a mother of two, brings her warm, witty approach to cooking, a nod to her Greek heritage, and her love of baking into every dish.

Many of the recipes are perfect for involving the kids, making it easy for the whole family to roll up their sleeves and make a mess, all while creating delicious memories. Plus, Angie shares her top-secret Wolves' red velvet cake recipe!

The Lucky Kitchen is full of real food, with fun, easy recipes made to be enjoyed by real families.

Mastering the kitchen can seem pretty intimidating, especially when confronted with Instagram and TV chefs who seem to do everything with ease while, at the same time, relating a cute anecdote on camera. I've found that what most people want is simply to learn to prepare delicious and visually appealing food - the kind that will gain likes on social media - which is what inspired this cookbook.

This book was written and compiled with YOU in mind, and takes into consideration all the different occasions a South African kitchen might have to cater for. The recipes use simple ingredients that are probably already in your pantry or fridge, and if not, they’re readily available in all our favourite grocery stores.