Some of the most sublime and exhilarating essays on the subject of food are collected here in Pennell's book, first published in 1896; this reproduction being the final edited and refreshed edition of 1922. Written as pieces for the Pall Mall Gazette, the resulting feast presents an awed love letter to culinary excellence. Pennell was a biographer and critic of art and cookery and, as a world-travelled gourmand herself, brought to her reviews an artist's sensibilities, aiming to reconfigure meals as high art, employing the language of aestheticism to turn dining into an act of intellectual appreciation. Quite simply one of the most accomplished works on the wealth that is food, A Guide for the Greedy is the perfect book for those who love any culinary adventure, cookery books and hedonistic literature in general. An absolute delight that will reignite your love of all food and awaken the epicurean in each of us. "Rejoice in the knowledge that gluttony is the best cosmetic."

‘Sharing food is one of the purest human acts'

Food has always been an integral part of Stanley Tucci’s life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime.

In What I Ate in One Year, Tucci records twelve months of eating, in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself.

Die Kos Revolusie is deels 'n wetenskaplike riller en deels 'n kookboek vol heerlike resepte, maar die hoofdoel is om jou lewe te verander deur jou te leer hoe jy met jou eetgewoontes beheer kan neem oor jou gewig en gesondheid.

• Meer energie
• Minder (of geen) drange
• Geen honger
• Gewigsverlies
• Veel beter gesondheid in elke aspek
• Beter bloed glukose en insulien lesings
• Verbeterde atletiese prestasie
• Verhoogde geestelike fokus
• Beter slaap gewoontes (minder)

Building on the success of her previous books, in Good + Simple, Sarah Graham continues to celebrate an abundance of vegetables and natural, whole foods in the same simple and accessible style her loyal army of followers have come to know and love.

Good + Simple is the result of learning how to live, cook and eat through a global health pandemic. For Sarah, this meant adapting to a changing daily routine, and becoming more flexible in her approach to cooking and eating. Naturally, she ended up reworking a lot of family favourites to be as fast and easy as possible, and to take up minimal time and energy.

Good + Simple offers a collection of wholesome and delicious recipes for the whole family, specifically designed to be easy to achieve with simple ingredients. Covering a variety of dietary preferences and needs, simple substitutions for the occasional meat-eater, and including five-ingredient and one-pot dishes, the book makes cooking and meal planning easy, enjoyable and memorable.

Suid-Afrikaners vier elke jaar Nasionale Braaidag op 24 September. ’n Dag vir al die burgers van Suid-Afrika om lekker te ontspan en rondom die braaivleisvure te kuier met hul vriende en familie. Die dryfkrag agter hierdie inisiatief is ’n man bekend as Jan Braai.

In die boek gaan Jan verder as algemene raad oor vuurmaak en die braai van steak, tjops, hoender en wors. Beslis 'n moet vir alle braailiefhebbers!.

The definitive condiment compendium by expert and TikTok sensation Claire Dinhut aka Condiment Claire

Are you Team Ketchup or Team Mustard? What are your Top 3 condiments? And is butter really a condiment? Let Claire guide you through the condiment world of flavour starting with the Classics that we all know and love – Ketchup, Mayonnaise, Mustard and Butter – right through to Hot Sauces, Ferments and Pickles (think Miso and Kimchi), Dressings & Oils, Fruit in Jars and Dips.

With illustrations and charts throughout, The Condiment Book covers everything from failsafe recipes for much-loved condiments, hundreds of variations and flavour pairings, condiments from across the globe, fascinating historical facts (did you know that Aztecs used chillis as a weapon?) – it is the definitive guide to this class of food that isn't strictly necessary yet to most of us is indispensable.

The Afrikaans edition of Cook and Enjoy was first published in 1951. It has firmly established itself as a South African classic and one of the most popular local cookery titles ever. Revised, updated and completely redesigned to echo its original smaller and thicker format, the new edition combines a readable, modern feel with the classic look of the original.

Mzanzi se beste braairesepte, spesiaal uitgesoek en getoets deur die alombekende Jan Braai. As jy wil weet wat Suid-Afrikaners geniet, en hoe hulle braai, is dit die boek vir jou! Shisanyama is gepak met eenvoudige resepte met maklik bekombare bestanddele en dek alles van ou staatmakers tot vars nuwe braai-idees. Nog 'n Jan Braai-wenner.

Memphis is equal parts music and food--the products of a community marked with grit and resiliency. The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in the River City, and today they are cooked up in kitchens ranging from the internationally acclaimed, like Corky's, to the humblest of roadside dives. Told through the history of its barbecue is the story of the city of Memphis, from legendary joints like Leonard's Barbecue, where Elvis Presley hosted private parties, to lesser-known places like William's Bar-B-Q in the West Memphis, Arkansas neighborhood where wild, late-night blues juke joints served as a red-light district across the river from Beale Street in the 1950s and '60s. Sink your teeth into this rich history chock-full of interviews and insights from the city's finest pitmasters and 'cue gurus who continue the long tradition of creating art with meat and flame.

Enter a world of tents, tea, and terrifically good jam with RHS Great British Village Show. Written by Thane Prince and Matthew Biggs, and with a foreword by Alan Titchmarsh, this is the ultimate illustrated guide to a unique British tradition. Every year, hundreds of country shows and village fairs take place across the UK. Celebrate this tradition and step behind the scenes of the British country show with insider facts and beautiful photographs that show you every aspect of preparing, presenting, and prize-winning on the big day. Discover how judges reach their nail-biting decisions by using official RHS guidelines for over 100 fruit, vegetable, and flower categories. Learn the secrets behind growing perfect produce, preparing show-quality preserves and bakes with tips from the experts. RHS Great British Village Show tells you exactly what the judges are looking for - and what to avoid. Packed with staging tips, expert guides, photo diaries, and prize-winning recipes, RHS Great British Village Show is a unique insider's look behind the scenes of a wonderful British tradition.

Johanne 14 explores the secrets of simple, homecooked meals in South Africa’s townships.

Told through the eyes of award-winning food writer Hope Malau, the book features authentic, traditional dishes cooked with love, and acknowledges the ability of countless unsung kitchen heroes – the mothers, fathers, grandparents and siblings – to make culinary magic with often very little.

It is a vital glimpse into South African township life; moreover, it is a celebration of culture, resilience, human spirit, community and family – through the shared meal.

Over 100 delicious plant-packed recipes that make simple food feel posh, and posh food feel simple.

Former personal chef Natalia Rudin, aka NatsNourishments, is adored for her quick, nourishing recipes whipped up after a long day at work. This is her debut cookbook full of knock-out recipes that are low on effort but BIG on flavour.

No matter how much time you have, there is a recipe for every occasion: hearty weeknight meals that take less than 15 minutes, 30 minutes or an hour; slower recipes to savour at the weekend; meal-prep ideas to elevate your packed lunches; and moreish treats to satisfy every sweet tooth. Your soon-to-be favourites include:

• Smashed Miso Butterbeans and Crispy Soy Mushrooms
• Basil, Courgette and Pistachio Mafaldine
• Blistered Tomatoes and Chickpeas on Creamy Polenta
• Romesco Roasted Veg Quinoa Bowl
• Whipped ‘Feta’, Courgettes and Mint
• Fluffy Buckwheat Pancakes with Date Caramel
• Chai Spiced Chocolate and Pecan Blondies

Katrien is dol oor sjokolade en gebruik dit as versiering vir koeke omdat dit so 'n veelsydige medium is. In hierdie boek wys sy jou hoe om pragtig versierde koeke te skep: vars, eietyds, prettig en onweerstaanbaar. Daar is tegnieke en idees vir almal, of jy nou sommer 'n klaargemaakte koek koop en versier of met sorg jou eie heerlike koek bak volgens die resepte in die boek, of jy net vir spesiale geleenthede iets bak, of daagliks oonde vol koeke vir 'n tuisbedryf kafdraf. Met meer as 20 oorspronklike koekontwerpe, asook klein sjokoladeversierings, minikoeke en kolwyntjies, alles stap vir stap gedemonstreer, kan jy maklike leer hoe om jou eie meesterstukke te skep. Katrien deel wenke en kortpaaie wat sy met jare se eksperimente ontdek het. Die koekresepte is deeglik getoets, en saam met die smullekker vulselresepte met riglyne vir die vermeerdering van bestanddele na gelang van jou behoefte, asook patrone vir die versierings, maak dit van hierdie boek 'n onmisbare gids vir almal wat graag bak. Die inhoud dek die volgende: Basiese tegnieke; gereedskap; soorte sjokolade; hoe om met sjokolade te werk; die vul en bedek van koeke; hoe om koeke te stapel; koekbordversiering; ontwerpe; basiese resepte; porsiegids; vervoer en bere; uitmekaarhaal en sny; patrone. Die pragfoto's laat reg geskied aan die pragkoeke wat elkeen daarvan getuig dat koekbak 'n kunsvorm geword het. Die projekte is gegradeer van maklik tot gevorderd, dus is daar iets vir almal.

A booming popularity has produced endless wine selections to choose from. Our wine expert Fred Swan (WSET, CS, CWAS, CSW, FWS, IWP, WSET L3 Sake, Sud-France Wine Master) has authored the ultimate cheat sheet. Every important descriptor, wine vocabulary word, region and grape is covered so you can pin point the tastes you are searching for. Enough experience is packaged in these 6 laminated pages that you can be knowledgeable enough to swirl glasses with a wine master or sommelier at the vineyard, dinner with friends, or your own tasting party. Whether a new wine drinker or a connoisseur this reference is a must-have. 6-page laminated guide includes: How to Taste Wine Common Wine Descriptors Selecting & Buying Wines Serving Wine Food & Wine Pairing Conducting a Wine Tasting Grape Profiles Climate Regional Profiles Grape Growing Making Wine

Sunday Times bestseller George's Bakery is back with 80 ultra comforting, feel-good bakes - and this time they're savoury, too.

Featuring delicious twists on beloved flavours like Pepperoni Pizza Focaccia and Apple Pie + Custard Cake and irresistible bakery favourites like Salted Caramel Cornflake Sandwich and Pistachio Rolls, Comfort Bakes is filled with sweet and savoury creations to satisfy any mood. From weeknight puddings to showstopping crowd-pleasers to impress your friends and family, you'll find delicious inspiration for every skill level - and every craving.

Complete with George's essential kitchen hacks and foolproof troubleshooting tips, it couldn't be easier to get baking with confidence.

Including:
Chocolate Orange Loaf Cake
Espresso Martini Brownie Sundae
Harissa Sausage Rolls
Earl Grey + Lavender Cake
Tahini, Dark Chocolate and Sesame Cookies
Hot Honey + Jalapeno Cheesy Garlic Knots
& much more!

Learn how to make over-sized all-American burgers, including the classic Cheeseburger, the eponymous Smash burger, and a triple beast burger simply called The Cowboy, all piled high with everyone's favorite toppings and condiments. Or discover the Southern-fried Chicken Waffle Breakfast Burger or Gochujang Fried Chicken Burger, coated in a finger-licking sweet-spicy glaze that is off-the-charts good. Vegetarians and vegans are also catered for with a range of plant-based offerings including the Impossible Double Smash, the Californian, and a Fried Green Tomato burger. In addition to 50 burger recipes, you'll also learn how to craft your own condiments, so you'll never have to rely on store-bought versions again; and mix and match fillings to make your own burger creations.

With a bold design that nods to the series' three previous cookbooks - Taco Night, Pasta Night, and Pizza Night - and bright and poppy photography that oozes over-the-top deliciousness, Burger Night is the only cookbook you need to make burgers your favorite meal every night of the week.