From cocktails, soups, salads, main dishes and sides to desserts and baking - A Year Of Seasonal Dishes caters for every occasion, including Valentine's Day and Mother's Day.

Compiled by South Africa's most established food magazine, A Year Of Seasonal Dishes provides recipes for each month of the year using ingredients in season. A seasonal chart and the ultimate quantity conversion manual ensure fool-proof cooking.

Indispensable to chefs, students, cooks and all lovers of food and cooking.

This cookbook is all you need to cater for big groups op people.

Cooking for the masses can be tricky but this guide makes it an absolute joy. Whether you’re catering for a camp, hostel, or any other large group of people, the delicious meal ideas and useful tips inside this book are sure to satisfy.

The recipes are easy to follow and suitable for both professional and amateur cooks who love to share the joy of food with others.

Set in McGregor in the Klein Karoo where she bakes bread in a wood-fired oven, this book reflects Hester’s intuitive feeling for the connections between the soul and food, particularly food that is prepared with care, according to traditional principles and methods.

Hester's Book of Bread is infused with a fine sense of humour, helpful hints and mouth-watering recipes. It’s a book as irresistible as the smell of bread fresh from the oven.

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.

Chef Mynhardt Joubert has been cooking from his Station Street Kitchen in Paarl in the Western Cape for the past five years, hosting dinners for paying guests, hosting media launches and using his home as a creative space and photographic studio. The book, My Station Street Kitchen, is a reflection of his kitchen and the dinners that he hosts there.

Mynhardt infuses everything he does with his enthusiasm, exuberance and love of food that incorporates his life experiences, from his childhood on a farm in the Eastern Free State to his travels around the world and throughout South Africa.

Join him in the generous and warm environment of his Station Street Kitchen and create your own culinary delights, prepared with joie de vivre and plenty of love.

Mila’s Meals: The Beginning & The Basics is an award-winning 500-page collection of over 100 nourishing wholefood recipes and food ideas for baby’s first years (and the rest of the family too). Free from gluten, refined sugar, dairy and artificial additives.

Part cookbook, part nutrition encyclopaedia, part journal of the author's journey into motherhood, Mila's Meals is a call to action for every parent to be conscious of what they are feeding their little ones, providing a guideline on how to achieve this as effectively, effortlessly and joyfully as possible. It is as much about learning how and what to feed your little one, as it is about RE-learning how to feed yourself.

Colour photos for every recipe & a wealth of information including:

THE WHY

• The truth behind common infant food fallacies.
• The why, what and how to begin your little one’s life-long relationship with food.
• An expose of what is really in that convenient, ready-made food and the affect it has on your child physically, mentally and emotionally.
• The importance and maintenance of gut health.
• Why to say “no” to gluten, dairy and sugar.

THE WHAT

• Essential nutrients, the role they play, and where to find them.
• A detailed glossary for every ingredient used in the book.

THE HOW

• Over 100 (mostly) uncomplicated recipes made with easy-to-find ingredients.
• A re-introduction of essential traditional foods & food preparation techniques (like sauerkraut, slow-cooked bone broths as well as how and why to soak grains).
• ‘Do-able’ meals for working parents - most of the food can be made in bulk and frozen.

Mastering the kitchen can seem pretty intimidating, especially when confronted with Instagram and TV chefs who seem to do everything with ease while, at the same time, relating a cute anecdote on camera. I've found that what most people want is simply to learn to prepare delicious and visually appealing food - the kind that will gain likes on social media - which is what inspired this cookbook.

This book was written and compiled with YOU in mind, and takes into consideration all the different occasions a South African kitchen might have to cater for. The recipes use simple ingredients that are probably already in your pantry or fridge, and if not, they’re readily available in all our favourite grocery stores.

In Boerekos with a twist, Annelien Pienaar gives a delectable twist to the simple, nourishing home cooking that was made in your mother, grandmother and grandmother’s kitchens. Each of these 140 recipes for soups, sauces, vegetables, meat, desserts and pastries has been thoroughly tested and continues the “recipe-with-a-lesson” concept that has made Annelien’s BoereKosTwist blog and Facebook page an unprecedented social media success. Throughout the book, she helps readers to master basic kitchen skills and shares useful advice, shortcuts and substitutes that will help even beginners gain confidence, and save time and money in the kitchen.

As an expert in food sciences, owner of a cooking school, farmer, working mother and blogger, Annelien knows exactly what cooks and nutritionists need now: a compact 21st century Cook & Enjoy for busy people.

This book is also available in Afrikaans HERE

This is an African cookbook that takes inspiration from all over the world, highlighting specific African regions and food cultures. The book features North, East, South and West African cuisine as well as the Middle Eastern, South East Asian and European recipes that have influenced and sculpted the food scene in South Africa over centuries.

Nico Verster compiled this recipe book to capture the essence of African food. He was inspired by traditional recipes but has added his own signature twist to each dish. This book highlights the modern diversity in the current gastronomic scene and reminds you why you love Africa.

With stunning photography from award-winning Jo Dreyer, the recipes will inspire you to make your own stocks, spice mixes, chutneys and sauces that can be used with an array of local dishes, as well as give you simple tips on making the most delicious cakes and desserts.

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.

Kobus Botha was raised in the Karoo, but this ‘boerseun’ has established himself in France. Setting up his custom-made mobile barbecue at fêtes, functions and outdoor events, he dishes up a taste of South Africa in his own unique style.

Le Braai is a collection of recipes that captures the larger-than-life spirit of this genial giant, whose personality is matched by the boldness of his dishes. Cooking over an open fire has been a way of life for as long as Kobus can remember; his dishes evoke the camaraderie that comes when friends gather around the braai.

Favourites such as pork ribs, burgers, prawns peri-peri and homemade sausage are given a touch of French flair, while brief introductions provide anecdotes as well as insight into how to turn your ‘tjop ’n wors’ into a meal with a touch of ‘ooh la la’!

Faaiza Omar, a self-taught baker, is passionate about baking all things deliciously sweet and has curated her favourite cakes and bakes in her debut book, My Sweet Life.

Inspired by flavours from Paris to Peru, Faaiza bridges the gap between baking enthusiasts and pastry chefs, with easy and advanced recipes, simplifying techniques.

Bursting with beautiful bakes, My Sweet Life is a mere taste of Faaiza’s repertoire, and has everything you’ll need for a tea party with friends or your dessert table when entertaining at home. Think delicate petits fours, celebration cakes, cheesecakes to brioches, ice creams and delectable desserts, My Sweet Life is the only baker’s book you’ll need to satisfy a sweet tooth.