My Vegetarian Braai is not about trying to convert carnivores but rather to broaden the horizons of every braaier, the ones who enjoy preparing meals for their families and friends and as well as those who will look at the photographs and say ‘I can make that’. With the growing trend of eating plant-based foods, the chances are that at some stage you will need to cater for a vegetarian or vegan.

This book will give you new ideas and delicious recipes to satisfy the taste buds of every guest that sits at your table. Even meat-eaters will be seduced by these tasty vegetarian and vegan recipes, which make brilliant side dishes to accompany any meal.

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.

An obsession with food. A nostalgia for the taste of childhood. Living in a fractured and constantly shifting city. These are the strands that Andrea Burgener weaves together to create an irresistibly quirky collection of recipes in Lampedusa Pie.

Andrea describes herself as a magpie cook attracted to an eclectic combination of tastes that evoke her world. She reinvents breakfast expectations with creme brulee and pumpkin fritters but also reveals the secret to the perfect hollandaise sauce. Discover the recipes that elicit a sigh of comfort from Andrea - roast chicken with bread sauce or a Sri Lankan potato and mustard curry. Delight in the playfulness of making your own butter. Celebrate the exuberance of a party with a bright crimson soup or the seventies nostalgia of strawberry friandise and devils on horseback. Stretch yourself to explore an Ethiopian-inspired steak tartare, an Ivorian fish or the famous Lampedusa pie.

Drawing on recipes from her restaurants Superbonbon, Deluxe and The Leopard as well as the inspiration of other local and international food experiences, Andrea will take you on a journey of discovery in your own kitchen.

Marlene van der Westhuizen, celebrated author of Delectable and Sumptuous, shares her favourite recipes for long lazy lunches with friends and family in this accessible little book. There are recipes for summer lunches in the garden and winter lunches in front of the fire, a casual kitchen lunch with family or a romantic lunch on the Victorian balcony of her home. Whether you choose the mackerel and sweet potato fishcakes or the applecider glazed onion tart, your guests will be delighted. Marlene makes the romance of French cooking accessible to all South African cooks.

Food has provided the backdrop and occasionally the primary cause for momentous personal and political events in the life of Nelson Mandela. This innovative approach to history shows that a great man's life can be measured out in mouthfuls, both bitter and sweet. With this book, the reader can cook and taste Nelson Mandela's journey from the corn grinding stone of his boyhood through wedding cakes and curries to prison hunger strikes, presidential banquets and ultimately into a dotage marked by the sweetest of just desserts. Tales told in sandwiches, sugar and samoosas speak eloquently of intellectual awakenings, emotional longings and always the struggle for racial equality.

At last! Jan Braai’s first book Fireworks is available in softcover!

If anyone knows how to braai, it is Jan. He has braaied with thousands of South Africans, almost every day since the launch of National Braai Day. And he knows what people want to know about braaing.

This is more than a recipe book – it is an instruction manual for braaing – from steak, to the perfect braaied chicken and lamb chops. For the adventurous you could try rack of lamb or lamb on a spit!

South Africa celebrates National Braai Day on 24 September every year. A day for all the citizens of South Africa to unite around braai fires with family and friends. The driving force behind this initiative is a man known as Jan Braai.

‘It is your democratic right to eat properly braaied food. The Democratic Republic of Braai is wherever you gather around fires with friends and family for a celebration of the nation. Where conversations are had and stories are shared. It is a place where you never have to suffer from badly braaied food.’

This new edition of Democratic Republic of Braai features a selection of new recipes, and new organisation of recipes and a new cover to stand out on the shelves.

The ideal gift for any South African who loves to cook for friends and family over a fire.

Suid-Afrikaners is nou maar eenmaal gaande oor vleis. Dis onontbeerlik op enige feestafel, en vir die meeste van ons is selfs ’n gewone weeksaandete nie volledig daarsonder nie. Nie net is dit heerlik en vullend nie, dis ook propvol voedingstowwe wat goed is vir ons.

Vleis: Die Omvattende Gids is ’n moderne ensiklopedie wat ’n ereplek verdien in die kombuis van almal wat graag vleis eet en gaarmaak. Afgesien van resepte vir smullekker vleisgeregte vir elke okkasie bevat dit hope inligting oor die beste manier om die verskillende snitte en soorte vleis te berei, hoe om vleis te vries of tot perfeksie te verouder, tesame met ’n hordes wenke om geur en sappigheid te verseker – alles sonder preserveer- en ander kunsmatige bymiddels. Die voedselwetenskaplike en gewilde kosskrywer Annelien Pienaar se passie vir goeie, volhoubare vleis word weerspieël op elke bladsy van hierdie boek.

Vleis: Die Omvattende Gids is die enigste vleisboek wat jy ooit weer sal nodig kry. Dit bevat:

• Meer as 100 resepte wat die toets van die tyd deurstaan het – daar is beesvleis, lam en skaap, vark, pluimvee, afval en wildsvleis, en enigiets van maklike gesinsetes, tradisionele treffers en spoggerige onthaalkos tot kitsplanne met die oorskiet
• Beskrywings van al die verskillende vleissnitte, hul gebruike en die beste metodes om dit gaar te maak
• Nuttige inligting oor die voedingswaarde en veroudering van vleis, vleisterme en omskakelingstabelle
• Ekstra resepte vir marinades, souse, soutmengsels, aftreksels en deeg wat vleis komplementeer

Hotelier and guest lodge owner extraordinaire Nicky Fitzgerald poses the question, ‘How can you
possibly feed guests who, when they are not on safari, are eating in the best restaurants on the planet?’

As she goes on to say, ‘It is a daunting challenge to prepare food in the middle of nowhere for guests
who come from all four corners of the world, from different culinary cultures and who, quite rightly,
expect the best of the best when it comes to choosing where to stay for their next holiday.’

Angama Mara not only rose to the challenge, it has exceeded it. Perched on the edge of the Great
Rift Valley overlooking Kenya’s lovely Maasai Mara, Angama Mara and its bush kitchen draws
inspiration from the finest ingredients to be found in Kenya: beautiful vegetables from the highlands,
tropical fruits a-plenty from the coast, cheese from a renowned supplier just outside of Nairobi,
prawns from Malindi, freshwater fish from Lake Victoria and beef from the north. As you will discover
as you read this book, Kenyan cuisine is deeply influenced by Arab-inspired Swahili dishes from the
coast and Indian food from the significant communities that have called this country home for many
generations. Aren’t your taste buds dancing with delight at the very thought?

This quirky anthology of recipes, reminiscences, anecdotes and stories was compiled and written
in honour of the chefs at Angama Mara, and its guests who made the dream possible. The food and
the breathtaking scenics were photographed by Sam Linsell, herself a well-known food stylist, food
and travel photographer, and cookbook author.

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.

KOSBAAR is Elmarie Berry se eerste kookboek hoewel sy reeds sedert 2015 ’n bekende kosblogskrywer is. Haar hartsbegeerte is om ’n boek uit te gee wat jou siel sal voed en waarmee jy in jou kombuis met jou nabye vriende en familie herinneringe kan skep.

In haar eie woorde: “Kos is ’n manier en plek om bymekaar te kom, om rustig te raak en om jou hart oop te maak om te deel, lief te hê en lekker te lag. Geniet die reis en samesyn!”

KOSBAAR bevat meer as 100 eg Suid-Afrikaanse resepte. Met ’n Libanese ouma toon haar kosvoorkeure ’n goeie mengsel van boerekos met ’n sterk Libanese invloed. Daar is ou gunstelinge soos roosterkoek en nostalgiese melktert, en party kry ’n nuwe baadjie, soos malvapoeding met ’n pinotagesous, gebakte patat met za’tar-speserye, New York Shake Shack-kaasburgers en stadig geroosterde lamskouer met jogurtplatbrood.

KOSBAAR bevat ook heelwat graanvrye resepte omdat Elmarie onlangs uitgevind het sy is allergies vir graan.

100 carb-customized recipes from a chef's kitchen to yours.

Dr. Eric Westman, Director of Duke University Keto Medicine Clinic, and world-renowned chef Scott Parker have teamed up to bring you a robust collection of restaurant-inspired, carb-conscious recipes. Each recipe features fresh and healthy ingredients to meet your individual carb threshold and dietary needs.

End Your Carb Confusion: The Cookbook packs in 100 recipes that have been carefully crafted to fit within the three phases of Dr. Westman’s acclaimed diet plan: low, moderate, and higher carb. This phased setup allows you to adjust your carbohydrate intake as needed to meet your health goals and maximize your long-term success.

Whether you are strict keto, low-carb, or just want to lighten up on carbs from time to time, this is your ultimate resource for delicious recipes. It features everything from family favorites to succulent steaks and perfect pairings, along with culinary tips from acclaimed chef Scott Parker on making the most of your dishes and flavor combinations. Scott has taken all the guesswork out of preparing delicious meals by creating an easy-to-follow format and simple recipes with accessible and familiar ingredients. End Your Carb Confusion: The Cookbook is complete with straightforward charts and guides to help you navigate each phase with ease and confidence.

Sample Recipes Include:

• Baked Salmon, Cumin-Spiced Cauliflower Rice, and Olive & Watercress Salad
• Pan-Fried Sirloin with Arugula & Pickled Onion Salad, Green Beans, and Parmesan
• Black Pepper Chicken Ramen
• 2-Minute Cheese & Chive Bread
• Seared Tuna, Avocado, Cucumber & Tomato Salad
• Marinated Mackerel with Radish & Smashed Avocado
• Lamb Kofta

Used as a standalone cookbook or in conjunction with Westman’s bestselling book, End Your Carb Confusion, this new cookbook is for anyone looking to find better health or simply augment their recipe file. With Dr. Westman and Scott by your side, you will feel better than ever and love your time in the kitchen.

JanBraai’s definitive braai guide – now available in paperback for the first time – contains phenomenal recipes for beef, chicken, lamb, seafood, pork, ostrich and venison, as well as loads of other awesome braai ideas.

Easy recipes, using readily available South African ingredients, Red Hot stands amongst the most beloved of braai cookbooks

Following on from the bestselling Banting 7 Day Meal Plans, with over 14 000 books sold since its release in October 2019, this is the book the Banting community have been asking for for seven years!

With a Facebook group that has grown to over 2.3 million people — many of whom follow a vegetarian lifestyle part or full time — and using current research, the authors of this book give you the tools, practical advice and show it is possible to follow a Low Carb, Banting or Keto lifestyle while observing the choice to not eat meat.

'Getting enough protein', 'going into fat burning', this book answers all the questions.

Most mothers are familiar with the daily challenge of encouraging their children to eat healthy, sustaining meals that will fill them with vitality as well as nourishment.

Fun Foods offers a treasure trove of ideas for how to create healthy meals for kids that are also inspiring and, well, fun! Covering salads, snacks, lunchboxes and sarmies, dinner, tea time, picnics, veggies and fruit, the chapters include many creative ideas for dishes that children can make for themselves, using their imagination.

Throughout, the recipes have been styled to make everyday meals fun: think Funny Bunny Salad, Frittata Faces, Purple Pasta, Owl Rice Cakes and Sushi Sandwiches.

Loorita het in Reinet en Dirk Nagtegaal se besige lewe ingestap en sonder enige omhaal hulle lewe van kantoor tot kombuis begin herorganiseer.

Saam het die drie 'n passie vir kook gedeel, met die voorneme om eendag wanneer hulle aftree, saam aan 'n kookboek te werk - 'n kookboek met al die disse wat Loorieta die Nagtegaals op Melkbosstrand leer kook het. Haar resepte was meestal Grieks geïnspireerd, met 'n duidelik Suid-Afrikaanse geur. En die rede? Sy het haar hart vroeg-vroeg op 'n Griek verloor en oor die jare het sy selfs 'n groter Griek geword as hy.

Die resepte hierin is enersyds die wat die Nagtegaals saam met Loorita in hul kombuis leer kook het, en dan is daar die wat hulle uit Griekeland saamgebring en tot Suid-Afrikaanse weergawes verwerk het.

“We’re twins from Pretoria who like cooking for our family and for our friends.”

In With Love from the Twins Tebo and Lebo Ndala share quick and easy meals, while making you laugh. Join them as they go back to their roots with recipes for tripe, chakalaka and chicken feet and learn about their family feast called Seven Colour Sunday. See how they give an African twist to American dishes, like corn bread, corn dogs and corn burgers, tour to Thailand and enjoy coconut and pineapple fried rice with steamed chicken in banana leaves, experience traditional recipes with a twist when you sit down for spinach and agushi curry with baked jollof rice, and try to be kinda sorta healthy by making zucchini bolognaise and glutenfree banana split pancakes. And for those special moments with friends, invite them over for pizza, have a tea or dinner party, or just share your favourite chili chocolate brownies with the ones you love.

All With Love from the Twins.

We’re often faced with the dilemma of what to do with that glut of marrows and asparagus in the spring, the hundreds of apricots and tomatoes in the summer, the butternut and mushrooms in the autumn. Inspired by her Lebanese and Afrikaans grandmothers, Sophia Lindop gives us a thoroughly modern twist on cooking with seasonal produce available in ample quantities at different times of the year.

Whether you grow your own veggies or just want to buy the cheap, seasonal produce from your local grocer no one wants to eat the same thing all week – Sophia gives you 4 different recipes for each of the seasonal veggies or fruit.

Economy doesn’t need to be boring!

Die meeste ma’s word daagliks uitgedaag om hul kinders aan te moedig om gesonde maaltye te nuttig wat lewenskragtig en voedsaam is.

Pretkos bied ’n skatkis van idees om gesonde, inspirerende etes vir kinders te berei – met groot pret! Van slaaie, peuselhappies, kosblikkos en toebroodjies, aandete, teetyd en pieknieks tot groente en vrugte word ingesluit.

Die hoofstukke bevat heelwat kreatiewe idees vir verbeeldingryke geregte wat kinders vir hulself kan berei. Al die resepte is gestileer om alledaagse maaltye pret te maak, soos Slaaihasie, Vrolike frittatas, Pers pasta, Ryskoekie-uile en Soesji-broodjies.

It was predicted that when Jan Braai’s first book, Fireworks, was released in 2012 that the book would become a staple classic in the South African cooking canon. Who could have guessed that Jan and his books would become world-renowned for braai brilliance.

With the rising popularity of that quintessential South African braai accompaniment, the humble braaibroodjie, Jan decided that it was time to focus on what is more than a cheese and tomato toastie and highlight the extraordinary meals you can braai with bread. It’s helped that the world is no longer so kak-scared of eating bread!

Find delicious chicken, beef, vegetarian and vegan braaibroodjie and burger recipes that will keep your family coming back for more!

Following the success of African Brew, the first ever book to showcase the South African craft beer scene, beer-centric author Lucy Corne is back with a second homage to hops and grain. Beer Safari takes readers on a journey through the microbreweries of South Africa, stopping to chat to each brewer along the way.

The book is laid out geographically to assist the reader in planning his or her own beer safari. Look out for the 'Big Five Pints' – the author’s pick of the very best South African craft beers. There is also space for beer aficionados to scribble their own tasting notes alongside each brewery’s beer menu.

Beer Safari is the only South African beer book whose author has, in person, visited every one of the 100-plus breweries to get the brewers’ stories, photograph their often quirky brewing setups and of course, to taste their beers. Peppered between the inspiring tales of passionate brewers, are snippets of essential beer knowledge – ideal for the 'beerginner' – alongside checklists that will appeal to newbie beer drinkers and veterans alike. Whether readers are looking for family-friendly beery weekends away, the cutest brewpubs with the finest views or a list of where to go for South Africa’s hoppiest ales, Beer Safari is a comprehensive and user-friendly guide.

The directory showcases everything needed to continue the beer journey – for those who prefer to enjoy other people’s wares, there are recommendations for liquor stores and bars offering a supreme selection of beer. Those who yearn to brew their own will find information on homebrewing stores, courses and clubs throughout the country. Written in Corne’s signature light-hearted style, and with a fresh, vibrant design, Beer Safari perfectly captures the exciting and unpretentious nature that characterises the South African craft beer scene.

Nostalgie is Herman Lensing se sewende kookboek en volg op die uiters suksesvolle Huiskos/Home Cooking in 2021, wat vir ’n Gourmand-toekenning benoem is, en Dit Proe Soos Huis (Human & Rousseau), wat in 2019 verskyn het.

Herman se laaste boek in die trilogie vertel – in sy eie woorde – die storie van sy lewe tot op 36 jaar. Die eerste proe of geur van kos laat jou terugdink en verlang – dit bring Nostalgie. En om met kos ’n oorgang van die verlede na die hede te bring is vir Herman belangrik. Nostalgie is nes jy Herman se kombuis ken: Hy gebruik kos om mense te laat onthou en te verenig.

Nostalgie bevat meer as 80 resepte, van bykos tot hoofgeregte; van brood tot kos uit jou yskas; van kos van die kole af tot vleisgeregte, en van vakansiekoekies tot nageregte. Elke hoofstuk weerspieël Herman se liefde vir kos en vir mense, met staaltjies waarin jy jou kan verkneukel.

Die nuwe uitgawe van Die Demokratiese Republiek van Braai bevat 'n keur van nuwe resepte. Die indeling van die hoofstukke is aangepas, met besonderse resepte vir steak, hoender, slaai, groente, lam en meer.

Die ideale geskenk vir enige Suid-Afrikaner wat daarvan hou om vir vriende en familie oor 'n vuur te kook.

Marinda Se Kinderkombuis is 'n kleurvolle kookboek met 'n kinkel. Die kinkel is die eksperimente wat in die boek voorkom, en wat met alledaagse kombuisprodukte uitgevoer kan word.

Die resepte is maklik, vinnig en liplekker om te maak. Maak van die resepte vir jou verjaarsdagpartytjie, en dan kan jy en jou maats die eksperimente ook saam doen! Sjoe! Jy gaan só cool wees.

Dié towerkookboek gaan vir jou wys dat die kombuis 'n wonderlike plek is!

Sinkhuisresepte is Willie Strauss se tweede kookboek en volg op Daar is ‘n engel in my koskas (Human & Rousseau). Hierdie boek is propvol heerlike, pretensielose resepte.

In sy sinkhuis, een van die oorspronklike huise in Cullinan, maak Willie vinnige en maklike kos wat hy vir gaste as ’n visuele en kreatiewe fees voorsit. Die leser kan uitsien na meer as 100 smaakvolle resepte met bestanddele wat jy in jou koskas het. Willie se stories gaan jou laat glimlag en sommige sal jou laat terugverlang na jou ma en ouma se kombuis met bekende geure van anys, vleispastei, appelkoos en bros blaardeeg.

Interessante nuutjies soos vye-en-biltong-paella is ook op die spyskaart en Sinkhuisresepte sluit selfs af met peuselhappies vir jou dierekinders.

Nostalgiese stories en resepte waarmee jy grootgeword het is so deel van Willie dat jy nie kan help om met ’n glimlag na hom te luister of sy stories te lees en sy resepte te gebruik nie. Hierdie boek nooi jou om saam met Willie in sy sinkhuis te kuier.