Easy Cooking From Nina’s Kitchen is a homely and unpretentious cookbook. As the title so aptly states, Nina makes cooking easy by using affordable, locally available ingredients and recipes that will inspire one and all to cook with love!

With over 100 recipes there is something for everyone. From snacks and delicious meals for book club meetings, new twists on ordinary braai recipes, a meat chapter covering chicken, beef, lamb, pork and seafood to soups and vegetarian meals, sweet treats and ideas for market days!

The recipes are easy-to-follow and complemented by beautiful food and lifestyle photography. Easy Cooking From Nina’s Kitchen is a cookbook that will ensure that family and friends return for more. As Nina says, the key ingredient of every successful meal is love.

Bush Food is the answer when you’re camping and you’re in the mood for more than another boerie roll for supper. The recipes are new, innovati ve and, most importantly, easy! They’ve all been thoroughly tested and can beprepared over an open fi re or a camp stove, and are so tasty that you’ll want to use this book when you are at home.

If you enjoy cooking outdoors, whether under the stars in the bush, or just in your own backyard, Bush Cooking will be your constant companion.

Contents:

• Camp Kitchen Packing list;
• Hints and tips;
• Breakfast;
• Soup;
• Fish and seafood;
• Chicken;
• Meat, Jaffles;
• Pasta;
• Vegetarian mains;
• Vegetables;
• Salads;
• Side dishes;
• Breads and bakes;
• Low-carb meals;
• Desserts

Die resepte in dié boek kan elke dag van die week gebruik word vir daardie een hoofmaaltyd wat ons elke dag voorberei, hetsy ons vir die gesin kook of vriende vermaak. Bord is in slegs drie hoofstukke ingedeel – Vleis, Pluimvee en Seekos – en die resepte wissel van bekende klassieke tot moderne geregte, meestal met ’n kontinentale invloed. Alles word voorberei met die skrywer se flair vir tuisgemaakte, hartlike en lekker etes.

Bord is die perfekte geskenk vir diegene wat huis opsit en relatief onervare in die kombuis is, maar selfs gesoute kokke sal inspirasie in dié boek vind.

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.

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.

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!

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.

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)

Sweet – a word that in the culinary realm conjures up notions of decadence, irresistible deliciousness, indulgence and yes, basically palate bliss. Those treats we crave when we’re happy, sad or in need of a pick-me-up, and which make the world feel like a wonderful place. These are what Samantha Linsell presents in Sweet – and so much more! The dizzy array of sweet temptations will make your head spin and take you back to that state of excited contemplation that you last experienced as a child before a birthday party.

Cakes, tarts, butters, confectionery sweets, muffins, biscuits, bars, pastries, sauces, puddings, beverages, ice creams, preserves, sorbets, mousses, scones – they’re all there. But unlike the sweet treats of childhood, Samantha offers a very adult twist to many a traditional offering, such as Vanilla and Baileys® French toast bake, and Chocolate waffles with bourbon butterscotch sauce. And if you really need to salve your conscience, all the recipes in one of the chapter include fruit.

As if the recipes titles aren’t sufficient to set the tastebuds alight, special mention should be made of the photography. Sam is a food stylist par excellence and the photographs (she took them herself) are sure to kick that last vestige of resistance into the wild yonder. The only sensible thing to do is to yield to temptation and move into the kitchen.

’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.

Follow Armand Aucamp as he brings to the table 50 more fresh, light, budgetfriendly and perfectly balanced low-carb and keto dishes.

In the follow-up to his acclaimed Nude, Armand raises the bar even more. Here he presents to banting and keto enthusiasts, as well as newcomers, an indispensable addition to a carb-conscious way of eating – with a summery twist.

In Nude 2 Armand continues in his creative explorations and offers delectable salads, pastas, dinner-party dishes, as well as healthy treats for the whole family.

He shows how to create dishes using healthy, affordable ingredients with stepby-step, beautifully photographed recipes.

Armand, one of South Africa’s best-known actors and low-carb personalities, has again proven just how nude a low-carb lifestyle can be - incredibly simple and budget-friendly without compromising on nutrition and taste.

The Flexitarian Foodie is a collection of proudly South African, budget-approved, family-friendly recipes that show how achievable it is to eat delicious real food and live consciously and mindfully, no matter the situation.

With just a few tweaks, even the most carnivorous amongst us can be convinced that eating more veggies and less meat is attainable and enjoyable. Eating and living an eco-friendly lifestyle doesn’t have to be a complicated, expensive, big-life change – in fact, with just a few simple changes it can be accessible to everyone wanting to improve their health and the health of our planet.

Nothing beats home cooking. This collection of time and money-saving recipes for family meals will transform your weeknight menus.

Brought to you by Your Family, this collection includes recipes for all seasons and tastes - from comforting soups and stews, the best-dressed pasta, chicken masterpieces and fish favourites to one-dish wonders and meals you can whip up in less than 30 minutes.

Whether you are celebrating or wanting dessert, your family will be lining up for seconds.

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.

The Colour of Wine isn’t just another book about picturesque Cape vineyards. Instead, it tells the remarkable story of South Africa’s transition from apartheid to democracy through the personal journeys of black winemakers. Woven through their stories are interviews with wine producers and politicians, chefs and sommeliers, connoisseurs and teachers, drinkers and tasters.

The book, twinned with the documentary film The Colour of Wine (included on DVD), explores the turbulent history of winemaking in South Africa, and the varied careers the industry has to offer. Wine doyen John Platter offers insights into where South African wine is now, and where the industry needs to go. You’ll also discover a rich array of local recipes that complement South African wines.

The Colour of Wine gives a taste of the changing world of South African wine.

Once, chef Brett Ladds was given a cigar by Fidel Castro, he talked weightlifting with Swazi king Mswati III and his cooking made Quincy Jones sing. For many years he also served Nelson Mandela many cups of rooibos tea and made him his favourite meals.

Ladds was the executive chef of the SA government and manager of the presidential guesthouse at Bryntirion Estate in Pretoria from 1994-1999 where he served both Mandela and Thabo Mbeki. It was a naive and star-struck 21-year-old Ladds who started working at the guesthouse in the months before the first democratic election. During this time he was always in the background when struggle stalwarts like Steve Tshwete, Joe Modise and Dullah Omar met Mandela to discuss the future of the country.

This heart-warming book tells of a young man’s coming of age at a turning point in our history. His stories about meeting kings and queens, presidents, rock stars and even the pope are laced with his unique, self-deprecating sense of humour. Of Queen Elizabeth he says it felt like speaking to his gran. “I asked myself, how does all that power fit into this lovely, caring lady?” Of Robert Mugabe: “He never moaned about a thing.”

Then there are the Russian diplomats and their drinking habits and the Saudi-Arabian sheik who had 8 television sets installed in his room and bought 20 blankets at R5000 each for his stay.

It’s a book to make you laugh and cry. And Madiba’s favourite champagne? Pêche Royale . . .

Terroir is one of the Cape Winelands’ most acclaimed restaurants. It is located on the beautiful, family-owned Kleine Zalze wine farm in Stellenbosch where its oak tree-shaded setting is ideal for enjoying an elegant and refined, yet leisurely meal.

The chalkboard menu reflects Chef Michael Broughton’s ethos: what you leave off the plate is just as important as what you put on it. His deceptively ‘simple’ dishes – using quality, seasonal ingredients of local, traceable, and ethical provenance – are a sublime marriage of texture and colour, characterised by bold, punchy flavours that remain true to the original ingredients.

Terroir: The Cookbook is a culmination of Michael’s techniques and skills that he has acquired over the years, a collection of recipes that are authentic and true to the Terroir style, much of which is grounded in the French classics and, by default, technically challenging. However, this is not a book for chefs, but rather for those who want to stretch themselves creatively and technically in the kitchen.

Tasty WasteNots introduces a new era where nothing is wasted.

This collection of delicious recipes includes everything - from breakfast, starters, soups & salads and main dishes to snacks, smoothies and desserts. Included with almost every recipe are useful nutritional facts - which makes this an interesting read.

Join this new trend and start drinking organic wine, growing your own veggies, and looking after your pet's diet. All while making your contribution to the planet.

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.

Which is your favourite market? The explosion of markets all over South Africa led Dianne Stewart and her daughters, Lissa and Jessica, on a trip around South Africa in search of the best market food. Each market has its own distinct personality, and provides locals and visitors with relaxed and informal meeting places where family and friends can get together, share a meal and fill their baskets with some of the finest home-made fare and produce this country has to offer. Use Market Food to find a top local market - some tucked away in bustling harbour precincts, others on lush wine estates, in parks or inner-city warehouses. Then choose your favourite recipes from the dazzling array of artisanal recipes featured in the book... or track down the dish that tickles your fancy and visit that market!

In today’s insta-everything world, cast iron reminds us of a simpler time. A time when things were built to last, not break within a year.

A well-seasoned pan is a cooking Swiss Army knife. A solid flat pot is the ultimate campfire jack-of-all-trades, and the humble potjie pot is more than just a pot. It’s our version of low and slow and it has some important lessons to teach. It forces you to relax and enjoy the ride, and to realise that the best things really are worth waiting for. It’s a delicious goal for friends and family to come together and work towards over the course of the day – the ingredients prep, the fire prep, the building of flavour layers and watching the potjie’s bulging belly whisper away.

These are steps required for a great potjie day, and the best part is that you get to do it while chatting and laughing with a beer in hand.

Royal recipes for a royal tea party

Clover cordially invites you to a delicious tea party… in true royal fashion!

In Clover Royal Tea Party, Clover shares 55 tasty recipes for all those teatime treats that should feature on your table. From scones with decadent cream and jam, to feathery light sponge cake and elegant savoury treats.

The mouthwatering recipes – all beautifully photographed – will inspire you to put on your apron, while the Way Better Clover products, which you’re likely to already have in your kitchen, will ensure fail-proof results.

So, put on your best pearl necklace and get out your porcelain teapot, because thanks to Clover Royal Tea Party, you’re about to host a tea party on a royal scale.

Featuring over 100 recipes, The Gourmet Cookbook celebrates five years of food, and recipes, garnered from the pages of Condé Nast House & Garden Gourmet magazine.

From aspirational yet easy-to-follow dishes by some of South Africa’s top chefs (David Higgs, Peter Tempelhoff, Chris Erasmus) and food icons (Susan Greig, Andrea Burgener, Judy Badenhorst) to the coveted recipes of home cooks as well as the editor’s own specialties, these pages focus on a range of accessible and delicious everyday dishes.

The Gourmet Cookbook is divided into five chapters – Aperitifs & Appetizers, Starters, Mains, Sides & Salads and Dessert. And there are accompanying menu suggestions to tailor-make a stylish dinner party, an al fresco lunch, a festive feast or a laid-back family meal.

Bernadette le Roux is also the author of a number of cookbooks, including the acclaimed Prickly Pears and Pomegranates — co-authored with her mother Marianne Palmer — which won a World Gourmand Award in Paris for Best Local Cookbook (2009). Best known for her uncomplicated 'real' recipes as presented in her second book, Roots, Shoots & Leaves, as well as her engaging voice as author of South African chef Reuben Riffel's Reuben Cooks Local, Bernadette has become known to a wider audience through her editorship of Condé Nast magazine House & Garden: Gourmet. She is also part owner of the family-run Café Roux restaurants in Noordhoek and Cape Town's Shortmarket Street.

So just who is Bertus Basson? A dreamer, successful entrepreneur, braaimaster, genius, fanatic or chef extraordinaire? He is, of course, all of those things.

This extraordinary cookbook, beautifully photographed by the legendary Claire Gunn, follows the success of Bertus’s first cookbook Homegrown, now almost out of print. But this one is different. In it you will feel the drive and energy of this whirlwind of a man. The book offers inspiration to those of us who sit, mouths agape, wondering just how Bertus and his remarkable wife have so successfully built multiple restaurants. It presents an inside look into these restaurants from the story of the beginnings and growth of signature restaurant Overture, to Spice Route, wildly popular with the tourist crowds, and Spek & Bone, the small-plate wine bar in Stellenbosch, through to his love affair with burgers and just how De Vrije Burger was conceptualised and brought to life.

Being Bertus Basson, or BBB as this book has fondly become known, is a combination of all that makes up Bertus. There’s a bit of entrepreneurial spice; a dollop of the practical advice that makes him such a successful restaurateur. For all those who’ve eaten or who’ve dreamed of eating at one of the restaurants so beautifully photographed in the book, here’s how to do it. The recipes will surprise you with their simplicity and quirkiness, show you just how to step beyond the usual and how to look at food, South African food in particular, in a whole new light.

Once you’ve read Being Bertus Basson, there’s no going back to banal food experiences.

Champion of South African home-cooking, Errieda du Toit set out to write a cookbook about the food we most love to eat and the culture of sharing these recipes in community cookbooks. Intrigued by our strong attachment to these dog-eared, food-stained recipes collections, she pored over 150 titles spanning a century. SHARE is her tribute to this humble culinary source and a celebration of its collaborative spirit. It’s the first to deal specifically with the genre, and the result is a delightful, quirky and thoroughly modern homage that taps into our food memories in a unique way.

SHARE features a wide selection of recipes as generous, gracious and welcoming as the home cooks who shared them: the keepers (recipes known for their longevity), the never-fails (those epic recipes that never let you down), communal food for come-on-overs, retro classics and those defining dishes and bakes treasured as heritage food.

Bringing visual expression to Errieda’s vision, SHARE is beautifully photographed, and wittily styled and designed to further capture the character and off-beat traits of the genre.