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!

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!

Wie sou kon raai dat Jan en sy boeke wêreldbekend sou word vir braai! Die braaikoning is terug met ’n splinternuwe boek en dié keer ondergaan die nederige braaibroodjie ’n gedaantewisseling of twee. Vind liplekker hoender-, beesvleis-, vegetariese en veganistiese braaibroodjie- en burgerresepte wat jou gesin sal laat terugkom vir nog! En moenie dink Jan het van die suikertande vergeet nie, die boek bevat alles van soet tot sout, alles oor die vuur – dis mos nou lekker!

The perfect cookbook for beginners! The companion to the top selling COOK & ENJOY is now revised, updated and completely redesigned with a modern look and feel. This colourful guide will show you how easy and how much fun it is to cook. The more than 55 mouthwatering recipes have been specially selected and tested. Each method comes with step-by-step instructions and is illustrated with full colour photographs.  Also available in Afrikaans as Klein Kook en Geniet.

Foodies of South Africa is the No.1 destination on the internet for recipe videos that are fun, easy and proudly local, but it's also so much more than that!

Over the years it's grown into a community of people of all backgrounds and kitchen skills with at least one thing in common into talented home cooks and bakers through creative food ideas and clever recipes

This 44th edition of the authoritative South African wine guide features Five Star wines out of over 8,000 wines reviewed.

Platter’s features descriptions of over 900 producers across the vibrant wine regions of South Africa and also offers the 100-point equivalents for the familiar star ratings, as well as useful information for learning about and travelling in these beautiful wine lands.

Die Kos Revolusie is deels 'n wetenskaplike riller en deels 'n kookboek vol heerlike resepte, maar die hoofdoel is om jou lewe te verander deur jou te leer hoe jy met jou eetgewoontes beheer kan neem oor jou gewig en gesondheid.

• Meer energie
• Minder (of geen) drange
• Geen honger
• Gewigsverlies
• Veel beter gesondheid in elke aspek
• Beter bloed glukose en insulien lesings
• Verbeterde atletiese prestasie
• Verhoogde geestelike fokus
• Beter slaap gewoontes (minder)

Building on the success of her previous books, in Good + Simple, Sarah Graham continues to celebrate an abundance of vegetables and natural, whole foods in the same simple and accessible style her loyal army of followers have come to know and love.

Good + Simple is the result of learning how to live, cook and eat through a global health pandemic. For Sarah, this meant adapting to a changing daily routine, and becoming more flexible in her approach to cooking and eating. Naturally, she ended up reworking a lot of family favourites to be as fast and easy as possible, and to take up minimal time and energy.

Good + Simple offers a collection of wholesome and delicious recipes for the whole family, specifically designed to be easy to achieve with simple ingredients. Covering a variety of dietary preferences and needs, simple substitutions for the occasional meat-eater, and including five-ingredient and one-pot dishes, the book makes cooking and meal planning easy, enjoyable and memorable.

The Afrikaans edition of Cook and Enjoy was first published in 1951. It has firmly established itself as a South African classic and one of the most popular local cookery titles ever. Revised, updated and completely redesigned to echo its original smaller and thicker format, the new edition combines a readable, modern feel with the classic look of the original.

From the authors of the bestseller and winner as the best vegan cookbook in the world at the 2023 Gourmand World Cookbook Awards, There’s a Vegan on my Verandah, comes a dazzling new plantbased cookbook: Earthling Food with an Afrikaans version, Skepselkos which is also available.

Home cooks, Isabella Niehaus and Louis Jansen van Vuuren again join forces in creating an extraordinary publication of vegan recipes. The uniqueness of the book is that they are joined by ten food loving friends. These include renowned chefs and local culinary heroes. These conversations between the authors and their friends bring a behind-the-scenes look at the inspiration and creativity that drives South Africa’s plant-based food scene.

Readers will be inspired by the stories and the recipes, offering an appreciation for the artistry and innovation that goes into plant-based cooking.

With Earthling Food/Skepselkos, Isabella and Louis invite you to embark on a culinary adventure like no other. Whether you’re a seasoned chef or a novice in the kitchen, there’s something for everyone in this enchanting cookbook.

Earthling Food/Skepselkos is more than just a cookbook – it’s a journey of fl avor, culture, and creativity that will leave a lasting impression and a desire to explore the green terrain.

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.

Kweek dit self is ’n alsomvattende gids vol praktiese riglyne wat jou sal leer hoe om jou tuin (groot of klein) ten volle te benut, hetsy met tradisionele of alternatiewe tuinbou metodes. Die inhoud is nie beperk tot alledaagse en bekende spesies nie, daar word metodes aangebied om ongewone en moderne variasies van elke tipe plant te kweek. Elke plant word op ’n geordende en logiese manier volledig bespreek, met besondere verwysing na die vereistes vir die voorbereiding van die grond, verdeling van die plante, die kweking, asook die oes en berging daarvan. ’n Lekker bonus is die bykomende wenke hoe om plante in houers te kweek, die geskikste plante vir verskillende spasies, hoe om peste te bekamp, plantmaats, en die beste wapens in die oorlog teen siektes en ander probleme. Met die oog op die haastige leser wat nie onnodige opleeswerk wil doen vóór besluitneming nie, is daar ’n gebruiksvriendelike opsomming van elke spesie en bykomende interessante inligting op so ’n manier saamgestel dat dit ’n plesier is om daarna vollediger inligting te bekom.

This captivating narrative tells the story of Beyers Truter, a world-renowned South African winemaker known for his expertise and dedication to crafting some of the finest wines. From his early days at Kanonkop to his rise as the proud owner of Beyerskloof, Beyers' journey is one of triumph, vision, and a profound love for his craft. In 1991, his exceptional skill earned him the prestigious title of International Winemaker of the Year.

At the heart of this story is Pinotage, the uniquely South African grape that Beyers championed with unmatched passion. His connection to this cultivar goes beyond winemaking—Pinotage became a symbol of his unwavering dedication to quality and innovation.

But Beyers' story is not just about wine. It’s a tale of a man who lives with a heart full of passion, generosity, and humility. His personal narrative is woven with humor, touching moments, and vivid anecdotes, whether recounting his nervous first harvest at Kanonkop or his dream of owning his own vineyard—a dream he realized with the creation of Beyerskloof.

Through this memoir, Beyers shares stories of deep friendships, camaraderie with fellow wine legends, and the simple joys of life, such as his love for dogs, diving, seafood, and the people of Namibia. This is not a conventional biography, but rather an exploration of Beyers Truter’s zest for life, his unwavering commitment to his craft, and the relationships that shaped him along the way.

Traildust In A Wine Glass is a celebration of passion, perseverance, and the beauty of living fully—one glass of wine at a time.

In Cape Curry & Koesisters, twin sisters Fatima and Gadija takes us on a Cape Malay food trip, which is also a journey of life, as the recipes are linked with memories of their childhood on the Cape Flats. They believe in home cooking and recipes that are quick, easy and affordable. Easy, yet never boring, there's something for every taste and every occasion. Try your hand at their curries with sambals on the side and dhaltjies for a bit of bite.

Delectable is more than just a cookery book; it's about good living as much as it is about good food. Author Marlene van der Westhuizen uses her love of France and French country cooking to infuse local dishes with a particularly European flavour. The food she cooks is not haute cuisine – you will not find in this book small portions of foreign dishes with strange ingredients. On the contrary, Marlene cooks South African food (and dishes up enough to satisfy a South African appetite), but with a rural french twist. Delectable contains over 80 recipes and more than twice as many photographs, showcasing the scenery of the french countryside, detail of ancient french villages, the colour and vitality of markets and antique fairs, and, of course, the food! Recipes are interspersed with little-known treasures from the South African wine industry, ensuring that your table is laid with the food and drink of the gods. And just like the recipes, the layout and format of the book are simple, sleek, and easy-to-use, and heavyweight art-coated paper has been used to ensure that the photographs depict the french countryside as vividly as possible.

Katrien is dol oor sjokolade en gebruik dit as versiering vir koeke omdat dit so 'n veelsydige medium is. In hierdie boek wys sy jou hoe om pragtig versierde koeke te skep: vars, eietyds, prettig en onweerstaanbaar. Daar is tegnieke en idees vir almal, of jy nou sommer 'n klaargemaakte koek koop en versier of met sorg jou eie heerlike koek bak volgens die resepte in die boek, of jy net vir spesiale geleenthede iets bak, of daagliks oonde vol koeke vir 'n tuisbedryf kafdraf. Met meer as 20 oorspronklike koekontwerpe, asook klein sjokoladeversierings, minikoeke en kolwyntjies, alles stap vir stap gedemonstreer, kan jy maklike leer hoe om jou eie meesterstukke te skep. Katrien deel wenke en kortpaaie wat sy met jare se eksperimente ontdek het. Die koekresepte is deeglik getoets, en saam met die smullekker vulselresepte met riglyne vir die vermeerdering van bestanddele na gelang van jou behoefte, asook patrone vir die versierings, maak dit van hierdie boek 'n onmisbare gids vir almal wat graag bak. Die inhoud dek die volgende: Basiese tegnieke; gereedskap; soorte sjokolade; hoe om met sjokolade te werk; die vul en bedek van koeke; hoe om koeke te stapel; koekbordversiering; ontwerpe; basiese resepte; porsiegids; vervoer en bere; uitmekaarhaal en sny; patrone. Die pragfoto's laat reg geskied aan die pragkoeke wat elkeen daarvan getuig dat koekbak 'n kunsvorm geword het. Die projekte is gegradeer van maklik tot gevorderd, dus is daar iets vir almal.

Suid-Afrikaners vier elke jaar Nasionale Braaidag op 24 September. ’n Dag vir al die burgers van Suid-Afrika om lekker te ontspan en rondom die braaivleisvure te kuier met hul vriende en familie. Die dryfkrag agter hierdie inisiatief is ’n man bekend as Jan Braai.

In die boek gaan Jan verder as algemene raad oor vuurmaak en die braai van steak, tjops, hoender en wors. Beslis 'n moet vir alle braailiefhebbers!.

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.

Mzanzi se beste braairesepte, spesiaal uitgesoek en getoets deur die alombekende Jan Braai. As jy wil weet wat Suid-Afrikaners geniet, en hoe hulle braai, is dit die boek vir jou! Shisanyama is gepak met eenvoudige resepte met maklik bekombare bestanddele en dek alles van ou staatmakers tot vars nuwe braai-idees. Nog 'n Jan Braai-wenner.

The bright yellow sunflowers in the fields around Charroux, the smell of roasting chestnuts, rich onion soup, a classic salad Nicoise, cassoulet or pot au feu, fennel and endive, lemn tarts, malva pudding and the wild food of the places where I live ... Walks down narrow country lanes, wild beaches and cobbled streets ... Times with special people over simple meals ... This I want to share with you. Marlene van der Westhuizen More wonderful recipes from Marlene van der Westhuizen's French cooking school.

This is more than just another recipe book.

It celebrates food and asks us to experience the magic of preparing it. It introduces us to the possibility of making cooking and eating an exquisite, meditative, occasion - an antidote to our fast food junk culture. Ultimately, our enjoyment of things depends on the quality of attention we give them. Cooking and eating are no exception.

To help you do this, the 'Zenecdotes' accompanying the moody pictures in this book will put a Buddha smile on your face as you wait for the bread to rise...

Hierdie boek bevat getoetste en vertroude resepte vir smullekker geskenke uit jou eie kombuis - vir koeke, poffertjies, terte, snoephappies en vulsels met verskeie variasies, tesame met etlike laekoolhidraat-, hoevetresepte vir die wat spesiale diete volg (Banting, keto, paleo, glutenvry, suikervry). Baasbakker Katrien van Zyl fokus hoofsaaklik op maklike, flatervrye resepte wat vinnig gemaak kan word, sonder 'n gesoek na vreemde bestanddele. Die moeiliker tegnieke word stapsgewys met duidelike foto's geillustreer wat dit doenbaar maak vir enigiemand wat aanwysings kan volg. Katrien deel ook idees vir die verpakking van die lekkernye, en verduidelik hoe jy houers kan herwin en versier om by enige geleentheid te pas. Daar is hope praktiese wenke en inligting oor hoe lank hierdie geskenkies by kamertemperatuur vars bly, asook hulle vriestydperk. Dit is ideaal as jy reeds lank voor 'n geleentheid wil begin bak en brou. Die boek is ryklik geillustreer met pragfoto's wat demonstreer dat van die mooiste geskenke uit jou kombuis kan kom. Dit bevat werklik iets vir almal, of jy nou die een is wat die bakwerk doen, of die een aan die ontvangkant van 'n heerlike, keurig verpakte smulhappie.

'n Versameling van Jan se beste vegetariese resepte en nog baie nuwe kinkels, alles op die vuur. As jy iets soek vir vleislose Maandag, jou nuwe vegetariese skoondogter moet onthaal, of die kleinkinders moet kosgee - is daar geen rede waarom jy nie kan braai nie. Met Jan se liplekker braaibroodtjies, potjies, kerrie, brode, burgers tot poedings sal selfs die vleiseters terugkom vir nog 'n skeppie!

StorieKos is veel meer as net nog 'n kookboek. In StorieKos nooi Frik jou uit om saam met hom op reis te gaan vanaf die Karoo tot in Kaïro en van Rusland tot in Rome.

Dit is 'n kos-reisverhaal waarin hy sy passie vir “peasant food” of plattelandse kos deel – resepte en stories van mense en ervarings versamel oor 'n tydperk van bykans vier dekades. Hy deel die eenvoud en opregtheid van hierdie geregte wat die toets van tyd weerstaan het en deur die jare aangepas is in die kombuise van generasies van huiskokke.

Op sy reise dwarsoor die wêreld het mense hom ingenooi in hul huise en harte, die geheime van ou familieresepte met hom gedeel en het hy saam met hulle baie van hierdie disse leer kook in plattelandse kombuise en klein restaurante.

As jy dus hou van reis, mense en hul stories en boonop ook lief is vir kook, is hierdie 'n boek vir jou.

Not only does it contain full place settings, flowers, centrepieces and everything else for tables for 25 different occasions, it also offers more than 50 mouth-watering recipes and shows you how to make table elements such as napkin rings, name tags, boxes for favours, place mats and other decorative accessories. Practical information on basic planning, from compiling a mood board and finding unusual under plates to selecting music and finding the perfect guest favour, is complemented by extended captions providing the know-how to replicate the settings. A separate section contains full recipes as well as instructions and templates for DIY ideas not detailed in captions. Hints and tips on presentation techniques, scheduling tasks to ensure that you can be relaxed and enjoy your guests and ways to add a personal touch abound.