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.

Met Verskombuis lewer George Weideman 'n kombinasie: Poesie en kos praat hier saam, met en oor mekaar om 'n watertandlekker veelgangmaaltyd te bied vir die fynproewer van voedsel en vers.

Die resepte is oorwegend deur die digter self ontwikkel en tussen die proe en probeer deur neergeskryf - doudagdisse, hoofdisse en toekos, slaaieen agteroppies. Die bundel word afgesluit met 'n besondere vyftal outydse poedingresepte wat uit die kookboekie van ene Anna Maria Kersop met die datum 1879 oorgeneem is.

Die verse uit Weideman se kombuis handel soms die heerlike bestanddele soos granate, eiervrug, sampioene, dadels en turksvye, soms oor besondere geregte, soms oor goeters wat in die kombuis gebruik word ("Tot lof van die lepel"), soms oor eksotiese geregte soos Imam Bayildi en borsjt, maar soms ook baie gewone lekkertes uit die kombuis, soos "Opstaankoffie", "Aanbrandsel" en "Broodbak".

En wie sou nou kon raai dat 'n kalbaspampoentjie soveel stuitigheid kan oplewer? Verskombuis is 'n bundel wat proe-proe met keurige wyn geniet kan word, maar soms ook met groot happe verslind sal kan word!

Cooking with fewer or no carbs need not be boring or bland. Ine Reynierse, author of the best-selling Low Carb Is Lekker, has made it her mission to bring back normal dishes to the LCHF menu.

Her unique dough recipes mean that you can start enjoying bread, muffins, doughnuts, nachos, pizza, vetkoek and koeksisters again – but now without the carbs! Her simple and gourmet meals, including local favourites and some global classics, will entice and keep the entire family coming back for more … more healthy meals that is.

If an easy and budget-friendly low-carb lifestyle is what you are after, this book may very well be your best ally for the journey.

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.

Low Carb Is Lekker is the brainchild of Inè Reynierse, who embarked on a mission to make the benefits of a low-carb lifestyle an achievable, budget-friendly reality for her friends and family. Her ‘decarbed’ versions of South Africa’s most popular and well-loved recipes soon caught the attention of various social networks and the growing need for a basic Low carb is lekker recipe collection.

There are easy low-carb, wheat-free and sugar-free alternatives to some all time family favourites (think bobotie, mac ’n cheese and curry and ‘rice’), quick comfort foods (gnocchi and chicken pie) as well as decadent treats (malva pudding, chocolate brownies and milk tart spring to mind).

Written by a mom for moms who want to feed their loved ones back to health, Low Carb Is Lekker is also a celebration for fellow South Africans who love the tastes of home without compromising health and wellness.

Grow your own is a comprehensive guide providing practical guidelines that will teach you how to fully utilise your garden (large or small) by means of alternative as well as traditional growing methods. The recommendations aren’t limited to the more ordinary plants, either. Grow any variation of vegetables, fruit, nuts or even herbs and spices. This guide is logically presented to discuss the respective plants along with brief, but thorough, guidelines detailing requirements for soil preparation, propagation, cultivation, harvest and storage. Enjoy additional tips about cultivating in containers, choosing the most suitable plants for different spaces, deterring pests, companion planting, and combatting diseases and other problems. A handy summary about each plant offers a quick reference with nifty textboxes that highlight other interesting facts about the plant species concerned, to gain some bonus insights.

Yes, the keto diet has been around for a while; you’ve heard about it but don’t fully understand the concept and think it’s too expensive. Or perhaps you tried it but were overwhelmed with a deluge of often conflicting information, so you gave up. Possibly, you are following it faithfully but need new inspiration. Besides, there’s always new information coming to the fore. Following on the runaway success of his first book two years ago, Living the Ultimate Keto Lifestyle, Hendrik Marais has decided that it’s time to introduce the ketogenic lifestyle to even more people, while offering devotees a simplified breakdown of the latest trends, and a completely new set of easy and delicious recipes.
 
Keto Lifestyle: Simple  is exactly that – a guide to implementing a ketogenic diet with intermittent fasting – with meal plans that are simple to follow – that makes sense, is both budget- and loadshedding-friendly, and with all the tricks to save you time. You’ll love the tasty recipes and even find ways to entertain your friends with menus that fall within this lifestyle. But there is so much more: nutritional information, advice on exercise and ways to maintain your motivation.

Tapas with Liam Tomlin is about the style of food that Liam likes to cook and the way he likes to eat, with lots of different tastes, textures and cooking styles.

After so many years in professional kitchens, Liam wanted a departure from the formal structure of restaurants with reservations, stuffy service and fixed menus that are repeated day after day. At Chefs Warehouse, he has moved away from food with too many layers, and components added simply for the sake of adding them. His way of cooking is focused on technique and on extracting as much flavour as possible to create tasty and well balanced dishes. The tapas recipes are not intimidating, only delicious. As Andy Fenner,owner of Frankie Fenner Meat Merchants says: ‘Liam has the crew do it every day. This book will show you how to do it at home.’

This second edition of Tapas with Liam Tomlin is now available to everyone as the first, self-published edition was only available at Liam’s restaurants.

Contents: This book isn’t divided into formal chapters; instead it takes the cook on a tempting and sensory-delighting meander through tapas for every occasion. There is also an extensive and educating glossary of culinary terms.

The Banting Solution is the definitive book on Banting that will answer ALL your questions about the Banting lifestyle AND provide you with the solution to permanent weight loss!

The Banting Solution not only explains what Banting is all about, but also:

• answers Banters’ most pressing questions;
• busts the myths that have cropped up around Banting;
• provides helpful meal plans and Banting-friendly food lists;
• offers tips on how to avoid weight-loss stalls;
• helps you to understand food labels; and
• teaches you how to Bant on a budget, making this lifestyle accessible to everyone.

Most importantly, it teaches you how to get rid of those unwanted kilos and keep them off forever! With solid research supported by actual case studies and before-and-after photographs, you will now be able to access all the information you need about Banting in just one book.

An African Bite celebrates the simplicity and authenticity of African food for a contemporary cook.

Chef Mbombi has a deep connection to his culture, yet he is also a modern man living an urban lifestyle. Recognising that if we don’t keep cooking ‘heritage’ dishes, there is a risk of them being lost forever, he set out to create a cookbook that celebrates the food he was raised on.

Traditionally, cooking skills were passed from mother to daughter and there were no written recipes or YouTube videos to refer to. Nowadays, social media can overwhelm us with too many choices and it is hard to know who to trust. An African Bite is Chef Mbombi’s tribute to the women who taught him to cook – from his mother and grandmother to the high-school economics teacher who made him realise that he could turn his passion into a career.

His uncomplicated, straightforward recipes will encourage even hesitant cooks to attempt dishes like curried tripe, chicken gizzards, goat meat stew, amathambo (meaty beef bones) umleqwa, shisanyama, vegetable sides like imifino (leafy greens) and muboora (pumpkin leaves), and traditional drinks like umqombothi and amahewu.

Armand is back, stripped all the way, as usual.

His first cookbook, Nude, was a runaway success and his accessible approach to food has won over many people to a new way of eating and living – fresh, unadorned, with affordable ingredients prepared in the keto and banting style. His book showed that eating good, healthy food improves health and optimises weight loss. Now in his latest book, Armand’s Nude Food, Armand strips down his favourite dishes (and himself) even further. His self-imposed challenge was to use ingredients that were already in his pantry. These creative explorations lead to a ‘farm-to-table’ approach which proves that simple food is usually the tastiest and healthiest fare.

Armand’s Nude Food consists of 50 banting- and keto-friendly dishes. Step by step, and illustrated with beautiful photographs, Armand shows you how to create delicious dishes from fresh ingredients without making your scale or budget suffer.

So add his keto herb rolls, marrow röstis and coconut milk panna cotta to your cooking arsenal and enjoy the stripped-down goodness.

Geure, smake, reuke en teksture het die vermoe om jou terug te voer na jou kinderdae, jou te laat voel soos daardie eerste keer toe jy 'n perske, lemoen of die kombinasie van gekaramelliseerde ui en bloukaas in 'n tert geproe het. Reuben Riffel, 'n 34-jarige Suid-Afrikaanse sensasie, het in die nederige Groendal grootgeword en is tans een van die land se beste sjefs. Sy restaurant, Reuben's, le in die hartjie van Suid-Afrikaanse wynland, Franschhoek, 'n pragtige dorp wat vinnig bekendheid verwerf as een van die wereld se voorste kos- en wynbestemmings.

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.

The Real Meal Revolution was all about taking on the global obesity epidemic with a revolutionary approach to eating; it challenged ingrained beliefs, it sold (and still sells) in record-breaking numbers throughout South Africa, and it changed people’s lives.

With Raising Superheroes, the authors have now set out to revolutionise the way we feed our children. It’s time, they believe, to challenge the kids’ food industry and our old assumptions; it’s time to give our children the best nutrition possible, and the best start in life.

Raising Superheroes is not a Banting cookbook, and it doesn’t offer no-carb eating for kids. But – in advocating low-sugar, low-refined-carb, “real” food eating – it is the Real Meal Revolution’s next step towards changing the world.

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.

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!

The phrase ‘low carb’ has become the new buzz word, but what exactly does it mean, will it suit your and your family’s lifestyle, and will it be easy to adapt your eating habits to this way of eating?

In Low-carb Living for Families, Monique le Roux Forslund answers all these questions and explains why reducing the carbohydrates and simultaneously increasing the consumption of natural, healthy fats is good for you and your family. She also cuts through the jungle of products and information that confront us in the media and on shelves, so that we can find our way to a healthy life of natural foods that will satisfy hunger and banish cravings.

In addition to over 100 delicious and healthy recipes for breakfast, lunch, dinner, special occasions and snack time for the whole family (including babies!), Low-carb Living for Families provides easy-to-follow, practical tips and inspiration for maintaining a healthy lifestyle.

Forewords to the book have been written by Professor Tim Noakes and Dr Andreas Eenfeldt. Professor Noakes needs no introduction to South Africans; he is SA’s foremost sports scientist and is well known for his advocacy of a lowcarb high fat lifestyle.

Dr Eenfeldt is a Swedish medical doctor who specialises in family medicine. He also advocates a low-carb high-fat diet and lectures on the topic at various medical conferences all over the world.

Michael Olivier was invited by the Voyager Wine Estate in Western Australia to prepare a ‘Cape Buffet’ for the duration of the Margaret River November Wine Festival. He and his wife, Madeleine, researched, deconstructed, and rebuilt the recipes, leaving them with a collection of essentially Cape Dishes, which he wanted to publish.

Michael and Roelien Immelman, a very talented illustrative designer, agreed to go in a partnership on Friends Food Flavour, and including the recipes of friends, this book was born.

The dishes are eclectic with Roelien’s superb illustrations and Mike Robinson’s sensitive photography.

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.

My Cape Malay Kitchen is Cariema Isaacs’s heartfelt and poignant account of the extraordinary relationship between herself and her father and how that was reflected in their shared passion for food and cooking.

She recollects all of the dishes they cooked and ate together, and shares her childhood memories of growing up in Bo-Kaap (the Cape Malay Quarter in Cape Town), lending insight into the culture, religious ceremonies and family events that have shaped the Cape Malay community into what itis today. But My Cape Malay Kitchen is also a book about flavourful food, richly spiced curries, indulgent cakes and decadent desserts.

Cariema's refreshing approach to food showcases many of the much-loved Cape Malay vintage recipes as well as a selection of modern dishes, and is ideal for anyone who needs a little inspiration in the kitchen.

The Classic South African Cookbook is exactly that - classic home cooking for South Africans the way they eat now.

In line with the country's diverse cultures, which often blend more harmoniously in the kitchen than in any other sphere of life, this book is a kaleidoscope of our modern lifestyle with influences from grandma's kitchen, popular Mediterranean cuisine, as well as both Indian and African culture. But no matter what your roots may be, this book sets a foundation for good, honest, carefree home cooking, incorporating all the well-loved and familiar favourites.

The more than 170 recipes have been refi ned to guarantee mouth-watering results, no matter your skill level. Only fresh and locally available ingredients are used, while the various techniques are carefully explained - a real boon to those just setting out on their culinary journeys. Best of all, every recipe is accompanied by a full-colour photograph.

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.

The East African Cookbook boasts a selection of recipes that reflects a cuisine that is modern and yet rooted in the traditional methods and tastes of East Africa. Author Shereen Jog is a fifth-generation Tanzanian national who shares her recipes for delicious soups, salads, main dishes and desserts. Bursting with the flavours of East African and Indian spices, these recipes will inspire everyone to cook mouth-watering meals for family and friends alike.

Shereen is known for her creativity as she experiments and plays with flavours, using the abundance of fresh organic produce and the influence of a multi-cultural environment to prepare dishes that reflect the traditions of Arab, Swahili, Indian and colonial cuisines.

In Mokgadi Itsweng’s debut cookbook, she shares recipes that will delight the whole family.

Veggielicious encompasses all aspects of a plant-forward lifestyle, and is divided into Summer, Spring, Autumn and Winter, with beautiful recipes to complement each season.

Mokgadi begins our flavour journey with a selection of condiments and spice mixes, our secret weapons to guaranteeing full flavour in every veggie dish. With healthy, sustaining breakfasts, small dishes for grazing or starters, glorious showstopping main meals, creative sides and, of course, happy endings showcasing a selection of delectable desserts, the book is filled with innovative, delectable recipes that will make the kitchen your happy place!

Dinner at Matloha’s is about bringing family and friends together around the table. As dishes are passed around and plates are piled high, it is not only food that is shared.

Conversation flows, people smile, and stories are told. Sharing a meal provides unity in our daily lives. Liziwe’s food is unpretenti ous and flavourful. She values authenticity and loves finding new ways to showcase ingredients that reflect her culinary heritage and share her passion for food that is easy to prepare and appeals to the whole family.

You’ll find recipes for all times of the day and every season. Start with savoury mince, indulge in amagwinya with your morning coffee, choose a salad or soup for lunch, snack on hot-and-crispy chicken wings while watching the game, or savour an oxtail stew on a winter’s night.

For bakers, there are biscuits, breads and cakes, while desserts include favourites like cheese cake and pancakes. Fancy an Asian feast? We’ve got you covered. And if you crave a taste of home, there’s isijingi, umnqusho, umleqwa, dikwata or a traditional ‘seven colours’.