Yum-mo is the culmination of Carina Truyts’s own experiences as a young cook in a house full of hungry students, given credence by her training as a professional chef.

This fun and contemporary cookbook will inspire beginners to jump in and discover the joys of cooking – from picnic foods for alfresco eating to baking cookies as a team. It will also show you how to turn a flop into a triumph, even in the smallest apartment or shared kitchen.

This book:

• Gives detailed instructions and includes full-colour photographs
• Explains basic cooking techniques
• Includes recipes for everything from breakfast to soup, pizza and pasta, fish and meat mains and, of course, something for those with a sweet tooth
• Covers options for vegetarian meals, end-of-the-month budget dishes, what to do with leftovers and even hangover remedies
• Contains recipes for simple, everyday meals to feasts for entertaining friends

Yum-mo is die resultaat van Carina Truyts se eie ervaring as jong kok in ’n huis vol honger studente, aangevul deur haar professionele kookopleiding.

Dié vrolike kookboek sal enige nuweling inspireer om self in te spring en die vreugde van kosmaak te ontdek – van piekniekkos vir die stoep tot koekies bak in spanne en leer hoe om ’n flop te red, selfs in die kleinste woonstelletjie of gedeelde koshuiskombuis.

Die boek:

• Gee duidelike instruksies en volkleurfoto’s
• Verduidelik basiese kooktegnieke
• Het resepte vir alles van ontbyt tot sop, pizza en pasta, vis- en vleishoofgeregte en natuurlik iets vir die soettand
• Bied opsies vir vegetariërs, vir platsakdae, vir heerlike disse uit oorskietkos en selfs babelaas-kure
• Bevat van eenvoudige, ekonomiese etes tot uithang-kos vir vriende

There is a good reason why the strapline of this book reads "Fine cuisine under an African sky" as Nico Verster has spent a decade plying his trade as a professional chef in some of the most breath-taking locations South Africa has to offer. Three of these are at the heart of Savannah to Sea, viz. Jamala Madikwe, a safari lodge in North West Province, and Beyond’s Phinda forest and vlei lodges in KwaZulu-Natal, and Birkenhead House boutique hotel in Hermanus in the Cape.

The book is divided into four chapters that encompass starters and snacks (Leadwood and aloes); main courses with white and red meat, fish and seafood, and game (Springbok and coral); baked delights (Monkey orange and baguette); and desserts and sweet treats (Marula and acacias). All 55 recipes feature Nico’s culinary signature of elegance combined with pan-African cuisine ‘twists’, whether in the ingredients or the techniques, and range from classic favourites to the ultra-trendy.

Adding to the authenticity of the African experience, as well as the charm of Savannah to Sea, are some often-humorous tales from his time in these varying and challenging environments. And because Nico is so utterly passionate about his subject, he took the photographs himself, both food and wildlife.

Sue-Ann Allen en Ilse Fourie het ’n hegte vriendskap gevorm tydens die opnames van MasterChef SA 2012. Sedertdien pak hulle heelwat projekte saam aan en staan bekend as die Gourmet Susters. Hulle het nou ook kragte saamgesnoer in die vorm van hierdie kookboek.

Hulle het 44 algemene bestanddele gekies en elkeen gee toe ’n resep wat haar eie persoonlikheid en ingesteldheid teenoor kos vergesteld. Op hierdie manier kyk ons deur verskillende stelle oë na bekende bestanddele soos avokado’s, kekerertjies, hoenderborsies, volstruisvleis, calamari, sjokolade en vele meer.

Sue-Ann en Ilse se resepte is maklik en vinnig maar ook opwindend; van oond-gebakte, liggies-gegeurde hoenderborsies tot vinnige pasta met hoenderrepies en vars kruie. In die proses leer ons nuwe tegnieke en het ons ’n groot hoop pret saam met die twee energieke vriendinne in die kombuis.

Hierdie kookboek is geskik vir beginners sowel as meer ervare kokke. Ons gaan nog veel meer van hierdie twee uitblinkers hoor!

Hoe meer siele, hoe meer vreugde!

Hierdie boek is vir elkeen wat al vir 12 mense of meer moes kosmaak. Onthaal word maklik met wonderlike disse wat jy sonder groot moeite op skaal kan voorberei.

Bestanddele word gebruikersvriendelik in tabelle ingedeel van 12, 25 en 50 porsies. Daar is ook ’n spesiale hoofstuk vir spyseniering by skool- of sportkampe waar resepte vir 25, 50 en 100 mense op ’n slag uitgewerk is.

Met resepte vir alles van voorgereg tot nagereg en talle wenke oor hoe om resepte te vermeerder, is die kopkrap van groot onthaal iets van die verlede.

Hoofstukke sluit in:

• Ontbyt, laatontbyt en ligte etes
• Vingerhappies
• Begrafniskos
• Eengeregwonders
• Troues en ander spesiale geleenthede
• Braaivleis en bykosse
• Deftige aandetes
• Kampspyseniering
• Onthaal vir baie groot getalle

The book was created in response to the request from the Cooking with Zanele class students.

They needed a quick reference of all the recipes from the class and tips they may have forgotten as they practised what they learnt at home. Zanele then began a journey of compiling recipes with instructions that will assist a novice cook to prepare quick, beautiful, tasty and healthy delicious meals for a weeknight or for special occasions confidently.

The book includes basic cooking tips, what to stock in your pantry, recipes for starters, mains, desserts and cocktails. Readers will definitely be able to organize, prep and cook like a seasoned chef in less time. After all the main aim of cooking is so that they can enjoy quality time with family and friends over a delicious meal.

In Seisoenskos word jy genooi om heeljaar volgens die seisoen te eet. Verlekker jou in die lekkertes van elke seisoen:

waatlemoenen druiwe in die somer; grenadellas en vye in herfs; sitrusvrugte in die winter en avokados, kappertjies en spruite in die lente. Elke seisoen maak voorsiening vir voorgeregte, brood en happies, hoofgeregte en nageregte en gebak. Met nuttige wenke soos hoe om jou eie groen knoffel te groei. Vir alle kosliefhebbers.

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.

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.

Have you ever wondered what makes up a typical day in a luxury safari lodge in Africa? Apart from the excitement of sighting one of the Big Five while out on a game drive or guided walk in the bush, there is much more to what makes the safari experience so special and memorable. One of the most important factors that can make or break your getaway adventure is the food and service at the lodge where you’re staying.

Donovan van Staden, Group Executive Chef for Sanctuary Retreats, is responsible for training the chefs and has compiled this mouthwatering collection of recipes that feature on the menus of the lodges, which are set in exotic locations such as the Bwindi Impenetrable Forest in Uganda, the Masai Mara in Kenya, and the Okavango Delta in Botswana.

The book is divided into chapters that cover the food served throughout a safari day, from the early-morning biscuits before you depart on the first game drive, to breakfast, lunch and dinner, with afternoon tea, sundowner snacks and canapés in between. The food photography is a feast for the eyes and the accompanying images of the lodges, their friendly and hospitable staff, the magnificent locations and wildlife will have you cooking up a storm to invoke the safari experience or will see you planning your next holiday to one of these remarkable establishments.

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.

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.

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.

Mynie Steffens bely in haar eie woorde sy is ’n selferkende braaiverslaafde en kook al sedert sy 10 jaar oud was, op die vuur! “Alles smaak soveel beter as dit op die vuur gaargemaak word,” sê sy. “Ek soek altyd enige moontlike verskoning om ’n indrukwekkende, dag lange braai te reël.”

Danksy die ervaring wat sy oor reis en braai opgedoen het tydens haar TV-kosmaakprogram “Speel met vuur”, asook deur spyseniering vir private braaigeleenthede, het Mynie besluit om haar idees verder te voer. Die resultaat is hierdie kookboek van braaiproe-spyskaarte – die beste braaivermaak ooit. Mynie nooi jou om pret te hê elke keer as jy braai, met alles van spyskaarttemas en smaaklike (dikwels onkonvensionele) resepte tot gepaste musiekspeellyste en prettige feite!

Hetsy jy dus ’n braaigroentjie is of jouself as ’n braaikenner beskou, sluit gerus aan by die partytjie en leer nuwe truuks op Mynie se manier.

The Best of Clover World is the 21st book in Clover’s recipe series. All the recipes were produced using Clover products. This means it is easy to create awesome meals.

For more than a century, Clover has held a special place in South African consumers’ hearts with its worldclass dairy products like milk, cheese and butter.

Today, this well-loved brand offers so much more: from juice and mayonnaise, to olives, margarine and soymilk. So, when we talk about Clover World, we refer to all of Clover’s brands – old and new – under one umbrella. It is the promise of Way Better quality.

The Best of Clover World brings you Clover’s tastiest recipes to date featuring superior Clover products that are available at all leading stores. Easy to follow, these recipes are brought to life by beautiful full-colour photos that will want to bring out the best cook in you.

We won’t be surprised if The Best of Clover World ends up being one of your absolute favourite recipe books!

Koninklike resepte vir ’n koninklike teepartytjie.

Clover nooi jou hartlik uit na ’n heerlike teeparty… soos nét die koninklikes dit kan doen!

In Clover Koninklike Teepartytjie deel Clover 55 smaaklike resepte vir al daardie lekkernye wat op jou teetafel behoort te pronk. Van botterbroodjies met dekadente room en konfyt, tot veerligte sponskoek en elegante southappies.

Die fotografie sal jou mond sal laat water en jou inspireer om jou voorskoot aan te trek, terwyl die Soveel Beter Clover-produkte, wat jy heel waarskynlik reeds in jou kombuis het, flatervrye resultate sal verseker!

So, sit jou beste stringetjie pêrels aan en trek jou porselein-teepot nader, want te danke aan Clover Koninklike Teepartytjie, het jy ’n teeparty om te beplan.

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.

This book includes the best brunch recipes from 11 countries & continents; the USA, England, the Bahamas, China, Monaco, the Greek Isles, Capri, Mexico, the Emirates, Africa and Spain. Although served for brunch, the recipes are suitable for breakfast, lunch and dinner. Try the spicy lamb kofta and fatoush from the Emirates or the delicious malva pudding cupcakes with salted caramel sauce and cream cheese icing from South Africa.

Meat Manifesto: Proper and Delicious offers a practical and considered guide on how to choose meat, how to butcher it and how to cook it.

Andy believes you can’t sell meat unless you know what to do with it and, in between personal food philosophies and agricultural insights, the book celebrates various cuts of meat, by introducing readers to them and offering delicious recipes best suited to each specific one. Andy smokes, grills and roasts his way through beef, pork, lamb, venison, poultry and even goat as recipes range from exotic (tongue, ears and offal) to basic (how to grill a pork chop).

The book will explain how to make bacon at home but also why you should be eating grass-fed beef, as opposed to feedlot. It will show you how to butcher a chicken at home but also explain how to best cook it. It is meticulously researched but presented in an approachable way. The end goal is to walk people through various meat recipes, sure, but also to strengthen the reader’s relationship with their supply chain by asking them to consider if they really are happy with the status quo.

Klim op die Bant Wagon en geniet heerlike tuisgemaakte en voedsame Banting-geregte. In hierdie kookboek is daar maklike en goedkoop resepte vir ontbyt, middagete en aandete, asook trooskos vir die wintermaande en veerligte geregte wanneer die lente sy verskyning maak. Daar is selfs geregte vir Saterdag wanneer niemand voor die kospotte wil staan nie. En om alles te kroon: dekadente poedings. Gaan na www.thebantwagon.com vir nog Banting-wenke en begin jou reis na ’n gesonder leefstyl.

Tuistafel trek jou in met kosmaak se klein en groot plesiere – of dit ’n eenvoudige onthoukos-gereg of ’n feesmaal saam met kleurryke kosvriende is. Tuistafel bevat resepte fyn gestippel met familie- en kindsbeenkos. Dit vertel ook van die rykdom van vriende aan tafel en kos wat sy arms wyd strek. Kos van verlange soos melkkos vat hande met avontuurlike eetplesiere soos roomystoebroodjies uit Korea.

As The Real Meal Revolution continues to change lives, The Low-Carb Creed seeks to provide further important information on the lifestyle.

It provides a meal plan, updated lists and a full manifesto (called The Creed). It covers common stumbling blocks to weight loss, potential grey areas are discussed, and basic cooking techniques and mouth-watering recipes ensure the lifestyle is easy to follow. Myths and misconceptions surrounding dietary needs are dealt with, as well as super foods, supplements, alternatives to high-carb foods and instructions on how to get started.

LCHF is more than just Banting; the author also introduces the Paleo diet and how to transition onto it.

Hilda Lategan has hand-picked the best recipes from the two volumes of South African cookbook for diabetes and insulin resistance, so that you and your family can enjoy delicious and healthy food every day.

Op die agterstoep van Marianas eet 'n mens happie vir happie met 'n uitsig op die plek waar jou maaltyd gebore is - nou word dié lekkerte in 'n boek omskep.

In 2000 het Mariana Esterhuizen en haar man Peter op die pragtige klein dorpie Stanford 'n restaurant - Marianas - oopgemaak. Sedertdien het dié restaurant een van die land se top-eetplekke geword en is hulle maande vooruit vol bespreek met smulpape wat van heinde en verre soheentoe optrek. Mariana volg die tuin-na-tafel beginsel en gebruik groente, vars kruie en vrugte uit haar eie tuin. Die pragstuk van 'n boek, ingedeel volgens die seisoene, bevat: gunstelinge uit Mariana se kinderdae, die restaurant se top-disse, gunstelinge uit die groentetuin, en gunstelinge van klassieke kokke (Mariana is 'n passievolle kookboekversamelaar).

Resepte dek die volle spektum: artisjok-geregte, soppe, kerrievis, koekstruif met bessies, gemmerbier, en vyekonfyt - alles selfgemaak!

Die Koekiefles is ’n versameling van meer as 90 resepte vir koekies en beskuit wat spesiaal vir die tuisbakker saamgestel is. Die resepte is getoets en geskik vir enigiemand wat nie kan wag om hul koekieflesse en -blikke vol te maak nie. Die resepte is gebruikersvriendelik en glad nie ingewikkeld nie – enige iemand kan dus die koekies bak, nie net ervare bakkers nie. Die Koekiefl es herinner aan die dae toe ‘koekiebak’ terapeuties en ’n belangrike deel van die lewe was.