Lugbraaier-meester Louisa Holst weet net wat die mark wil hê en is terug met nog ’n vuurwarm treffer – propvol watertand-maaltye, kitsgereed in net 30 minute! Geniet smullekker biryani-hoenderslaai, pikante stokvis-en-jalapeño-gebak, varktjops met geroosterde chakalaka en stomende frikkadelle-en-pap. En die ietsie soets ter afronding? Ontspan, onweerstaanbare nageregte sorg vir daardie soete verleiding – alles kant en klaar in net 30 minute.

At once a memoir, a celebration of French-inspired cooking, and a tribute to the wild, Dining with Elephants invites you to taste not just the meals but the magic of a life lived close to nature.

When Françoise traded Parisian comforts for Zululand, she had no idea her kitchen would one day be shared with elephants, cheeky monkeys, and the occasional snake. What began as a rundown farmhouse became Thula Thula Private Game Reserve – a place where hospitality and conservation entwine in the most unexpected ways.

This book blends mouth-watering recipes with tales of life alongside a cast of mischievous creatures who regularly gatecrash the dinner table. From baboons in the swimming pool to elephants sampling the vegetable garden, each story captures the chaos, humour, and deep lessons of living with the wild.

Alongside, Françoise shares the inventive, resourceful dishes created with her Zulu kitchen team.

Dining with Elephants is not your ordinary cookbook. It’s a feast of stories and flavours from the heart of the African bush, where French cuisine meets wild adventure.

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.

‘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.

Foodies of South Africa is the No.1 destination on the internet for recipe videos that are fun, easy and proudly local, but it's also so much more than that!

Over the years it's grown into a community of people of all backgrounds and kitchen skills with at least one thing in common into talented home cooks and bakers through creative food ideas and clever recipes

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."

The Real Meal Revolution was all about taking on the global obesity epidemic with a revolutionary approach to eating; it challenged ingrained beliefs, it sold (and still sells) in record-breaking numbers throughout South Africa, and it changed people’s lives.

With Raising Superheroes, the authors have now set out to revolutionise the way we feed our children. It’s time, they believe, to challenge the kids’ food industry and our old assumptions; it’s time to give our children the best nutrition possible, and the best start in life.

Raising Superheroes is not a Banting cookbook, and it doesn’t offer no-carb eating for kids. But – in advocating low-sugar, low-refined-carb, “real” food eating – it is the Real Meal Revolution’s next step towards changing the world.

Offering a weaning solution from expert authors based on your baby's sensory personality, Weaning Sense demystifies weaning and, using current research, gives you an easy to use, real food solution.

Grounded firmly in science and using simple and inspiring ingredient combinations with minimal equipment and quick preparation times, the authors introduce a revolutionary way to wean babies. Includes over 50 delicious foolproof recipes.

Revised edition includes:

- the science and ‘how to’ of baby-led weaning
- critical advice for supporting your baby’s gut mic robiome
- new recipes, a healthy first birthday cake and iced tea

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.

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.