Anyone who longs for a beloved grandmother’s famous milk tart or melkkos, or a great aunt’s delicious bobotie or vetkoek, should have this book in his or her kitchen!

Traditional South African Cooking is a collection of well-known South African recipes that will enable the modern cook to continue the tradition and produce the same delicious meals that our ancestors used to enjoy.

South African cuisine is a unique blend of the culinary art of many different cultures. Dutch, French, German and British settlers, as well as the Malays who came from the East, all brought their own recipes to this country. The subtle adaptation of these ‘imported’ recipes by the addition of local ingredients and the introduction of innovative (at the time) cooking methods resulted in an original and much-loved cuisine, that still sits comfortably alongside contemporary cooking.

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 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.

The perfect book for helping to prevent and manage allergies in children.

Sylvie Hurford, shows how you can delay children's exposure to allergens, allowing the body to mature enough to process the agents of incipient allergy. Informative and beautiful, this book appeals to all senses.

Yummy recipes such as Celebration cake, Carob muffins and much more will assist mothers to treat there young. Also included are chapters for sleep time and for the ill.

Perhaps readers have reached that point in their lives where they’d really love to entertain their friends with a little more flair and sophistication, but feel quite intimidated by the prospect. Maybe their children are nagging them to arrange really fun birthday parties for them, but the very thought has the parents quaking. Possibly someone is getting married and would love a beautiful wedding reception but simply can’t stretch the budget to an expensive wedding planner or caterer.

Janet Kohler is a perfectionist with an attention to detail that is quite breathtaking. With the assistance of stylist extraordinaire Penelope Mitchell, in Perfect Parties she presents a dazzling array of inspirational party ideas, complemented by delicious recipes. She also guides the reader through every aspect of a party, whether it’s a birthday, engagement, picnic, baby shower, wedding or high tea, or just the family Christmas celebration.

From choosing a theme; through décor and preparation countdowns; right down to the step-by-step recipes – it’s all there, lavishly illustrated with beautiful photography.

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.

Ultimate Braai Master and MasterChef South Africa judge, veteran food columnist and one of South Africa’s most recognisable celebrity chefs, Pete has done his time in some of the best restaurants in the country. An invaluable gastronomic guru for South African foodies. A Life Digested charts a path through Pete’s culinary experiences, from his early amorous endeavours to his take on tricky customers, picky eaters and the top restaurants he has worked in, dined at and run over the years.

Each chapter is driven by stories he’s written over the past 10 years and which revolve around what he finds most important as a cook. From how travelling influences your repertoire and teaching men to reclaim their skills in the kitchen to learning from masters (both lauded and unsung) or simply cooking over open coals – each chapter gives you a taste of Pete’s life, his opinions (of which there are plenty) and his dishes.

(Originally released in 2014)

Eat Out Award-winning chef George Jardine offers some of the recipes that have drawn guests and requests for almost a decade. His fabulous eatery on Jordan Wine Estate in Stellenbosch, and the suppliers and practices that keep him at the top of the ratings are explored in his first eponymous book: Jardine: Cooking with an Accent.

In the pages of Jardine, George has looked back over his award-studded time as a cook in South Africa and compiled a collection of recipes which defines his style as a chef. Many of them are the very dishes which keep his fans and regulars flooding back to his restaurant. He has kept nothing back, providing complete recipes which he handed out to friends and restaurant regulars to test at home before including them in Jardine.

Each recipe, photographed beautifully by Russel Wasserfall, contributes to this stunning volume that serves both as an insight into the skill of a talented chef and as a memoir for regular visitors to his restaurant.

Whether it is mushrooms gathered in a local forest, guavas from the tree in the garden, or fish caught in our oceans, Jardine is filled with recipes that explore the culinary bounty of Mzansi.

Leipoldt's Cellar & Kitchen is a delectable, amusing, insightful record of cultural and social history at the Cape, delightfully observed and nostalgically expressed by the pre-eminent connoisseur of Cape cookery.

Leipoldt writes about food and wine expressively as a poet, authoritatively as a medical doctor and botanist, and with the humility of the expert enthusiast. The ingredients of this title spring both literally and metaphorically from the soil of South Africa, articulating and preserving wonderful facets of Afrikaans culture and heritage.

This is not only a title for the cook and the connoisseur, but for everyone able to appreciate exquisite prose, for everyone interested in encountering one of our great poets writing about something that fascinated him throughout his life - the preparation of good food and the enjoyment and value of wine.

Hier’s Armand weer, sonder klere voor jou deur…

Armand se eerste kookboek was ’n wegholsukses. Sy toeganklike benadering tot kos het baie mense oortuig van ’n nuwe manier van eet én leef – vars, onopgesmuk, met sakpas-bestanddele in die keto- en banting-styl. Sy boek het gewys: Van lekker eet kom gesondheid en optimale gewig.

In sy nuwe boek stroop Armand sy gunstelingdisse (en homself) nog verder. Sy selfopgelegde uitdaging was om bestanddele wat reeds in sy koskas was, te gebruik. Dié kreatiewe verkennings lei tot ’n ‘van-plaas-tot-tafel’-aanslag wat wys dat die smaaklikste en gesondste kos eenvoudige kos is.

Armand Kook Kaal 2 bestaan uit 50 banting- en keto-vriendelike disse. Stap-virstap, en met pragfoto’s daarby, wys Armand hoe om heerlike disse te skep uit vars bestanddele sonder om die skaal of beursie te laat ly.

Voeg Armand se keto-kruierolletjies, murgpamoen-röstis, en klappermelkpanna cotta tot jou kookarsenaal toe en pluk die vrugte.

Onthou jy nog die geur van kaneel op pampoenkoekies in Ouma se kombuis?
Onthou jy nog die geur van chillies in Mexiko se straatmarkte?
Onthou jy nog die geur van heuning op warm plaatkoekies by die huis?
Onthou jy nog die geur van rose in die tuin op 'n soel somersaand?

In Geure kyk Lientjie Wessels voormalige Kokkedoor-deelnemer na dertien geure en geurkombinasies wat haar na aan die hart lê - van daardie eerste onthougeure soos kaneel en vars suurlemoene, die invloed van ander lande se cuisine met olyfwe, sesamsaad en tahini tot waar jy stilstaan om letterlike die blomme te ruik. 'n Nostalgiese én vernuwende kookboek.

Met 'n BA in beeldende kunste, werk Lientjie in verskeie dekorwinkels en as dekorredakteur in publikasies soos Sarie en Elle Decoration en lewer sy oor bydraes vir Pasella. Stukke van haar persoonlike meubelreeks pronk onder andere in die Konsistusionele Hof. Sy maak suksesvolle restaurante oop in Pretoria en Cullilnan, en neem deel aan Kokkedoor seisoen drie. Sy spits haarself tans toe op skilderwerk en spyseniering.

’n Nuwe baba in die familie is altyd ’n vreugdevolle gebeurtenis en iets wat gevier moet word. Feesvierings kan egter ’n duur spulletjie word, veral as dit by gebak kom. Boonop is koekbak en -versiering iets waarteen baie mense opsien.

In Koeke vir babas wys Marlene dat die mooiste laagkoeke nie ’n onbegonne taak hoef te wees nie. Sy verduidelik hoe om versiersel te kleur, ganache te maak, koeklae egalig deur te sny en verskeie lae op mekaar te stapel sonder dat dit omval. Kaalkoeke (naked cakes) en ombrékoeke word selfs vir die mees onervare bakster maklik gemaak.

Daar is resepte vir elke smaak, van gewone vanielje- en sjokoladekoek, die immergewilde rooifluweel- en wortelkoek, geurige lemoen- en pynappelkoek, tot smullekker klam Hummingbird-koek. Verskeie versiersels en strope is ook ingesluit.

Met behulp van hierdie boek hoef jy jou nie weer te bekommer oor wat om vir watter geleentheid te bak nie, want daar is koekidees vir die bekendstelling van die baba se geslag, ooievaarstees, verjaardae en morskoeke (smash cakes) vir die belangrike klein mensie.

Kom, trek aan jou voorskoot en bak dit self.

Resepte só maklik, enigeen kan dit maak! Karlien van Jaarsveld het baie talente, maar kook is nie een van hulle nie. Soos baie ander mense wil Karlien die berge invaar wanneer iemand haar vra: “Wat eet ons vanaand?”

Toe kom leefstylsjef Izelle Hoffman met 50 resepte vorendag wat só maklik, lekker en vinnig is dat selfs Karlien dit kan maak!

Die gevolg is ’n heerlike resepteboek propvol wengeregte wat jy met min moeite en eenvoudige bestanddele in ’n japtrap kan maak.

Karlien kan nie kook nie sluit alles in van familiekos en trooskos tot romantiese etes vir twee en lekkernye vir die kroos.

Of jy nou vinnig iets ná werk aan mekaar wil slaan of die Sondag grênd wil onthaal, dié boek gaan elke keer tot jou redding kom. Beïndruk jou gesin en jou gaste met hartlike huiskos wat na baie moeite lyk, maar geen moeite is nie!

What’s not to love about sheet pan cooking? It is super- convenient, healthy, easy on the washing up and, as Liz Franklin proves here in 101 inspired meat-free recipes, big on flavour!

More and more of us are cutting out animal protein and products from our diets, or at very least reducing them. Liz Franklin reveals how all manner of truly scrumptious dishes can be created when oven, sheet pan and vegetables conspire. Most of the recipes are built on a rainbow of roasted vegetables, grains, cheese and vegan sources of protein, but there are also recipes for things you might not associate with oven cooking too, such as fabulous fritters, glorious soups and the best- ever baked porridge.

Taking their lead from dishes enjoyed all around the world, recipes include delicious dishes from the Mediterranean, Middle East, Africa and the Americas as well as ideas designed to showcase your own local seasonal produce.

In dié boek deel Karen meer as 100 liplekker maalvleisresepte. Sy begin by hoe jy jou eie maalvleis kan maak, basiese frikkadelle en dan gee sy 'n verskeidenheid resepte van morsjorse tot iets vir die spogtafel. Met lekker resepte vir piekniekbederfies, pastageregte, pasteie en 'n groot verskeidenheid burgers. Met 'n hele arsenaal speserymengsels vir jou koskas, help sy jou om met die afskeepkind van die vleisfamilie iets spesiaals op te tower.

Evita – bekroonde sjef en ikoon van die nasie – bring vir jou die heerlikste disse van haar omswerwinge deur gans Suid-Afrika en die wye wêreld.

Van die Kaap tot in Limpopo, van die Weskus tot daar waar die President vandaan kom, rol die borde in vol kwartels en tarentaalsvleis met pruimedante. Kweperbredie en lemoeneend. Pofadders, beesstert en soetsuur vlakvark. Sy maak ou geregte nuut, en berei veldkos fyn – wie het kon dink aan waterblommetjiehoender of botterblomslaai vir die eetkamertafel?

Iedere resep getoets en gekeur, almal verspot maklik om te maak. Goeiste, net om haar boek te lees of deur te blaai is al ’n smakkende ervaring, met al die prente van ons vriendin op al die plekke waar sy was.

Eers was dit Kossie Sikelela, nou Bossie – ’n nuwe kou-front tref jou tafel.

Welcome to the SuzelleDIY Recipe Book! These pages are full of my favourite recipes that I have gathered and created over the years, from my Ouma’s old classics to my own creative recipes that will get everyone talking at your next dinner party! You will find scrumptious desserts, easy dinners, fun and delicious twists on South African favourites (bobotie balls anyone?) as well as a few wonderful recipes from special guests who also wanted their recipes in the book, shame.

This cookbook is for everybody! If you are a master chef or a mini chef, if you only know how to use the microwave or even if your meals always come out looking a little bit rustic, there’s something in this book for you.

So pop on your aprons people! It’s time to use your own creativity and make some delicious kitchen magic happen. DIY? Because anybody can!

A funky, proudly Afrikaans cookbook, [in english] combining accounts of farm life, doilies, koeksisters and other Afrikaans icons. Anna Carolina draws on the myriad influences in South African urban culture to present something uniquely contemporary, celebrating a rich heritage.

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.

Set a Table is Karen Dudley’s newest offering, following in the footsteps of her ground-breaking and much-loved Week in The Kitchen books.

The recipes are carefully selected to showcase exceptional flavour, but are easily achievable at home. Many of the recipes are well-loved signature dishes from The Dining Room that have been developed for home cooks to share. The Duck Salad with Cashews or the Seared Salmon Sashimi with Vietnamese Caramel are as triumphant as the Asparagus Avgolemono and the Indian-Spiced Cauliflower with Coconut Coriander Relish. These are recipes that are loved by makers and tasters alike.

In addition to the splendid recipes, Karen considers the importance of inviting people into your home to eat around your table. The photographs are rich and beautiful, shot by the extraordinarily talented Claire Gunn, who manages to convey the intimacy and sumptuousness of actual dinner parties thrown by Karen in her home and at her restaurants, The Kitchen and The Dining Room.

This is a beautiful book which will draw people in with its visual allure, win their hearts with Karen’s entertaining and insightful observations and have people buying extra copies to share with their friends for its irresistible originality.

Good tapas are all about the perfect marriage of food, drink and sparkling conversation. Inspired by the bustling nightlife of the Spanish tapas bars and the pintxos bars of San Sebastian, these little dishes are packed with big flavours and are meant to be enjoyed with the people around you.

In All Sorts Of Tapas, you will find delicious tapas that bring to life the richness of Spain’s regional variations, styles and attitudes while incorporating some uniquely South African flavours. These little paintings will be a feast for the eyes and a feast for the tummy. They are the perfect way to satisfy carnivores and vegetarians alike – from breakfast to dessert.

Enjoy the freshest and most fun way to eat with friends and family, all from the comfort of your own kitchen.

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.

This joyful homage to one of the world’s most beloved and versatile dishes – the curry – is Inspired by the author’s memories of the slow-cooked Cape Malay curries of her childhood, as well as the fast-paced landscape of the Middle East, where she now lives.

Curried embodies a culinary curiosity and global consciousness for the times. Mindful of both environmental responsibility and affordability, Cariema celebrates the nourishing comfort of pulses and legumes in a multitude of wholesome and delicious vegetarian curries for everyday cooking.

For special occasions, there are meat and seafood curries from around the globe. Rice and condiments are not overlooked, and there is also a selection of breads, as well as delectable desserts. Cariema’s love of writing is evident on every page, making this carefully-crafted and beautifully-photographed book both a pleasure to read as well as to cook from.

In the grand scheme of things, fruit is pivotal to health and happiness and, as a result, creates harmony in the home and world peace. Alright, that may be stretching things a bit, but you get my drift. Fruit’s first claim to fame was as an object of seduction. And nothing much has changed since Eve tempted Adam with that apple. Just as I was seduced by Malcolm Dare’s extraordinary collection of fruit-with-the-female-form photographs which triggered this unique book.

Like life, the book seems to have happened while we were doing something else, as we opted for a freestyle approach to the project and didn’t box ourselves in with deadlines and time schedules. We pleased ourselves first and foremost and, accordingly, hope to please our readers. The result is an inspired melding of creativity, where freshness and immediacy are given full reign.

Fruit Art promises to raise eyebrows, satisfy the senses, and thrill everyone who adores beautiful books, sexy recipes, photographs that push the creativity envelope, and edgy styling. It’s a must-have item if you love cooking (but don’t have too much time to spend doing it) or for a gift for a special friend. Either way, it’s a book that deserves to be treasured.

When deciding on which fruit to select for Fruit Art, we chose the obvious varieties, ones that add a little sweetness to our menus and are happy in dishes both sweet and savoury. The recipes will see you from breakfast, through tea time, soups, salads and an array of main dishes that feature seafood, chicken, pork, lamb and beef. Not to mention a clutch of delish desserts and other after-dinner delectations.

Luscious fruit begs to be eaten fresh and fast – at the peak of ripeness and without overmuch tampering by the cook. Our recipes aim to fulfil these principles: nothing too time-consuming, plates that are not over-presented, and ingredients lists that err on the side of brevity. Most importantly, the recipes respect good ingredients and their relationship with each other, and are mindful of the limited time we have to spend in the kitchen.

“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.