Following on from the bestselling Banting 7 Day Meal Plans, with over 14 000 books sold since its release in October 2019, this is the book the Banting community have been asking for for seven years!

With a Facebook group that has grown to over 2.3 million people — many of whom follow a vegetarian lifestyle part or full time — and using current research, the authors of this book give you the tools, practical advice and show it is possible to follow a Low Carb, Banting or Keto lifestyle while observing the choice to not eat meat.

'Getting enough protein', 'going into fat burning', this book answers all the questions.

Prim Reddy and Niranj Pather are South Africans of Indian origin who embrace the diverse culinary offering of cosmopolitan South Africa.

Temptations is a reflection of their philosophy, a cookbook encompassing various cultures and featuring heritage recipes passed down through generations, as well as dishes experienced on their travels. To these they have added their own flair and the resulting flavours are incredible. The array of recipes will transport you from local Indian cuisine and exotic offerings from the sub-continent, through local braaivleis (barbecue) and salads, to Italian, Spanish, Greek, Portuguese and African flavours.

Every recipe has a story. Best of all, these are meals that are quick and easy but that will make a home chef feel like a million bucks. They exude laughter and happiness, sharing and celebration.

Niranj and Prim’s motto is that food isn’t just about sustenance; it’s about the experience, irrespective of how simple the offering may be.

Hotelier and guest lodge owner extraordinaire Nicky Fitzgerald poses the question, ‘How can you
possibly feed guests who, when they are not on safari, are eating in the best restaurants on the planet?’

As she goes on to say, ‘It is a daunting challenge to prepare food in the middle of nowhere for guests
who come from all four corners of the world, from different culinary cultures and who, quite rightly,
expect the best of the best when it comes to choosing where to stay for their next holiday.’

Angama Mara not only rose to the challenge, it has exceeded it. Perched on the edge of the Great
Rift Valley overlooking Kenya’s lovely Maasai Mara, Angama Mara and its bush kitchen draws
inspiration from the finest ingredients to be found in Kenya: beautiful vegetables from the highlands,
tropical fruits a-plenty from the coast, cheese from a renowned supplier just outside of Nairobi,
prawns from Malindi, freshwater fish from Lake Victoria and beef from the north. As you will discover
as you read this book, Kenyan cuisine is deeply influenced by Arab-inspired Swahili dishes from the
coast and Indian food from the significant communities that have called this country home for many
generations. Aren’t your taste buds dancing with delight at the very thought?

This quirky anthology of recipes, reminiscences, anecdotes and stories was compiled and written
in honour of the chefs at Angama Mara, and its guests who made the dream possible. The food and
the breathtaking scenics were photographed by Sam Linsell, herself a well-known food stylist, food
and travel photographer, and cookbook author.

Everyone thinks they know the real Gordon Ramsay: rude, loud, pathologically driven, stubborn as hell. But this is his bestselling real story... Humble Pie tells the full story of how he became the world's most famous and infamous chef: his difficult childhood, his brother's heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today. Gordon talks frankly about: * his tough childhood: his father's alcoholism and violence and the effects on his relationships with his mother and siblings, * his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later, * his brother's heroin addiction. * Gordon's early career: learning his trade in Paris and London; how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred restaurants. * Kitchen life: Gordon spills the beans about life behind the kitchen door, and how a restaurant kitchen is run in Anthony Bourdain-style. * How he copes with the impact of fame on himself and his family: his television career, the rapacious tabloids, and his own drive for success.

Craving fresh baked bread? Baking Bread For Dummies hasgot you covered! With85 mouth-watering recipes, youll find so much more about how to make consistently delicious breads, from classic yeast breads to savory main meals to sweet treats. Perhaps youve never cultured your own yeast and desire the freedom to add fermented breads to your weekly menu. Baking Bread For Dummies will also cover no-knead and sourdough recipes that have become popular over the past decade. Get your butter knives ready, and discover how easy bread baking can be!Plus 8 to 16 full-color photos.

Whole: Bowl Food For Balance is all about healing your relationship with food. Food is not the enemy and neither is your body.

Taking the time to get to know your body, treating it with respect and nourishing it with real fresh food is the single most important thing you can do for yourself. Eating mindfully, cutting out processed foods and embracing the foods that fuel you and leave you feeling energised are all part of the journey to finding happiness with food.

The nearly 90 recipes included in this book are packed with nourishment, providing healthy, balanced and easy meals in a bowl. Many of the recipes are vegan or vegetarian, or can easily be adapted to suit either lifestyle choice. But there is plenty for the meat-eater too, with the added bonus that not only does the food look inviting and uplifting for the soul, it’s good for your body too. There are also snippets of information about some of the ingredients to inform your food choices and why eating fresh, whole foods will benefit you.

Melissa Delport is a Cape Town-based food photographer and blogger who loves to travel. Her food career started when she entered a cooking competition in South Africa. Her love of food was born while learning to cook at her mother’s and grandmother’s knees. After years as a fad dieter, Melissa discovered the path to health and wellbeing. Linking this directly to food and working with health coach Nikita Stallbom, Melissa’s new mindset of mindful consumption was integrated into her food philosophy. Learning to release fear around mealtimes, coupled with her knowledge of food and a desire to share this way of eating, the concept of Whole: Bowl Food For Balance was born, Melissa’s first cookbook.

Growing up in small-town South Africa, Sophia Lindop mostly felt like an outsider but she always told people, with great pride, that she was Lebanese. As a child, her only link to the mysterious country called Lebanon, the country she was told they came from, was through its food. After school and on weekends, it was in the kitchens of the women in her family that she found her belonging, and it was in those flavours that she found her identity. A promise to her Dad in the dark hours of the night on which he left earth took her to the land of her forefathers.

She was going home. Going Home tells the stories behind the rich Lebanese food culture.

Come and be seated at Sophia’s Lebanese table and relish the meaning of life – togetherness, sharing, laughter, and above all, good food.

125 all-new, easy, affordable, and delicious recipes from the best-selling authors of 30-Minute Mediterranean Diet Cookbook Fresh off the success of their first cookbook, 30-Minute Mediterranean Diet Cookbook, authors Deanna Segrave-Daly, RD and Serena Ball, MS, RD, present their newest collection of 125 healthful and delicious recipes based on the Mediterranean lifestyle. Forget about fad diets and the latest trends--this book features recipes for pasta, whole grains, roasted vegetables, hearty breads dipped in olive oil, and more, all of which can be made in 30 minutes or less, and some in just 20 minutes. The recipes are budget friendly too, for anyone with a family to feed, and there are healthy kitchen hacks throughout for saving time in the kitchen. Most of the recipes are easily adaptable for gluten-free, dairy-free, egg-free, nut-free, and vegetarian lifestyles, and just like the authors' best-selling first book, the recipes are impeccably tested by a registered dietician, and they taste great too--Greek Zucchini Pita Nachos, Broccoli-Cheese Risotto, Artichoke Cheese Strata, and more.

In John Kennedy Toole's iconic novel, Ignatius J. Reilly is never short of opinions about food or far away from his next bite. Whether issuing gibes such as ""canned food is a perversion,"" or taking a break from his literary ambitions with ""an occasional cheese dip,"" this lover of Lucky Dogs, cafe au lait, and wine cakes navigates 1960s New Orleans focused on gastronomical pursuits. For the novel's millions of fans, Cynthia LeJeune Nobles's A Confederacy of Dunces Cookbook offers recipes inspired by the delightfully commonplace and always delicious fare of Ignatius and his cohorts. Through an informative narrative and almost 200 recipes, Nobles explores the intersection of food, history, and culture found in the Pulitzer Prize--winning novel, opening up a new avenue into New Orleans's rich culinary traditions. Dishes inspired by Ignatius's favorites -- macaroons and ""toothsome"" steak -- as well as recipes based on supporting characters -- Officer Mancuso's Pork and Beans and Dr. Talc's Bloody Marys -- complement a wealth of fascinating detail about the epicurean side of the novel's memorable settings. A guide to the D. H. Holmes Department Store's legendary Chicken Salad, the likely offerings of the fictitious German's Bakery, and an in-depth interview with the general manager of Lucky Dogs round out this delightful cookbook. A lighthearted yet impeccably researched look at the food of the 1960s, A Confederacy of Dunces Cookbook reaffirms the singularity and timelessness of both New Orleans cuisine and Toole's comic tour de force.

The definitive history of an iconic American food, with new chapters, sidebars, and updated historical accounts The full story of barbecue in the United States had been virtually untold before Robert F. Moss revealed its long, rich history in his 2010 book Barbecue: The History of an American Institution. Moss researched hundreds of sources-newspapers, letters, journals, diaries, and travel narratives-to document the evolution of barbecue from its origins among Native Americans to its present status as an icon of American culture. He mapped out the development of the rich array of regional barbecue styles, chronicled the rise of barbecue restaurants, and profiled the famed pitmasters who made the tradition what it is today. Barbecue is the story not just of a dish but also of a social institution that helped shape many regional cultures of the United States. The history begins with British colonists' adoption of barbecuing techniques from Native Americans in the 17th and 18th centuries, moves to barbecue's establishment as the preeminent form of public celebration in the 19th century, and is carried through to barbecue's ubiquitous standing today. From the very beginning, barbecues were powerful social magnets, drawing together people from a wide range of classes and geographic backgrounds. Barbecue played a key role in three centuries of American history, both reflecting and influencing the direction of an evolving society. By tracing the story of barbecue from its origins to today, Barbecue: The History of an American Institution traces the very thread of American social history. Moss has made significant updates in this new edition, offering a wealth of new historical research, sources, illustrations, and anecdotes.

Tapas with Liam Tomlin is about the style of food that Liam likes to cook and the way he likes to eat, with lots of different tastes, textures and cooking styles.

After so many years in professional kitchens, Liam wanted a departure from the formal structure of restaurants with reservations, stuffy service and fixed menus that are repeated day after day. At Chefs Warehouse, he has moved away from food with too many layers, and components added simply for the sake of adding them. His way of cooking is focused on technique and on extracting as much flavour as possible to create tasty and well balanced dishes. The tapas recipes are not intimidating, only delicious. As Andy Fenner,owner of Frankie Fenner Meat Merchants says: ‘Liam has the crew do it every day. This book will show you how to do it at home.’

This second edition of Tapas with Liam Tomlin is now available to everyone as the first, self-published edition was only available at Liam’s restaurants.

Contents: This book isn’t divided into formal chapters; instead it takes the cook on a tempting and sensory-delighting meander through tapas for every occasion. There is also an extensive and educating glossary of culinary terms.

In the 1920s Prohibition was the law, but ignoring it was the norm, especially in New Orleans. While popular writers such as F. Scott Fitzgerald invented partygoers who danced from one cocktail to the next, real denizens of the French Quarter imbibed their way across the city. Bringing to life the fiction of flappers with tastes beyond bathtub gin, Shaking Up Prohibition in New Orleans: Authentic Vintage Cocktails from A to Z serves up recipes from the era of the speakeasy. Originally assembled by Olive Leonhardt and Hilda Phelps Hammond around 1929, this delightful compendium applauds the city's irrepressible love for cocktails in the format of a classic alphabet book. Leonhardt, a noted artist, illustrated each letter of the alphabet, while Hammond provided cocktail recipes alongside tongue-in-cheek poems that jab at the dubious scenario of a ""dry"" New Orleans. A cultural snapshot of the Crescent City's resistance to Prohibition, this satirical, richly illustrated book brings to life the spirit and spirits of a jazz city in the Jazz Age. With an introduction on Prohibition-era New Orleans by historian John Magill and biographical profiles of Leonhardt and Hammond by editor Gay Leonhardt, readers can fully appreciate the setting and the personalities behind this vintage cocktail guide with a Big Easy bent. A perfect gift for lovers (and makers) of craft cocktails, arbiters of style, and celebrants of the Crescent City, Shaking Up Prohibition in New Orleans captures the essence of the Roaring Twenties.

From tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Sandra A. Gutierrez's Latin American Street Food takes cooks on a tasting tour of the most popular and delicious culinary finds of twenty Latin American countries, including Mexico, Cuba, Peru, and Brazil, translating them into 150 easy recipes for the home kitchen. These exciting, delectable, and accessible foods are sure to satisfy everyone. Sharing fascinating culinary history, fun personal stories, and how-to tips, Gutierrez showcases some of the most recognized and irresistible street foods, such as Mexican Tacos al Pastor, Guatemalan Christmas Tamales, Salvadorian Pupusas, and Cuban Sandwiches. She also presents succulent and unexpected dishes sure to become favorites, such as Costa Rican Tacos Ticos, Brazilian Avocado Ice Cream, and Peruvian Fried Ceviche. Beautifully illustrated, the book includes a list of sources for ingredients. |From tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Sandra A. Gutierrez's Latin American Street Food takes cooks on a tasting tour of the most popular and delicious culinary finds of twenty Latin American countries, including Mexico, Cuba, Peru, and Brazil, translating them into 150 easy recipes for the home kitchen. These exciting, delectable, and accessible foods are sure to satisfy everyone.

The hungrily awaited sixth volume in the Cornbread Nation series tells the story of the American South--circa now--through the prism of its food and the people who grow, make, serve, and eat it. The modern South serves up a groaning board of international cuisines virtually unknown to previous generations of Southerners, notes Brett Anderson in his introduction. Southern food, like the increasingly globalized South, shows an open and cosmopolitan attitude toward ethnic diversity. But fully appreciating Southern food still requires fluency with the region's history, warts and all. The essays, memoirs, poetry, and profiles in this book are informed by that fluency, revealing topics and people traditional as well as avant garde, down home as well as urbane.
The book is organized into six chapters: "Menu Items" shares ruminations on iconic dishes; "Messing with Mother Nature" looks at the relationship between food and the natural environment; "Southern Characters" profiles an eclectic mix of food notables; "Southern Drinkways" distills libations, hard and soft; "Identity in Motion" examines change in the Southern food world; and "The Global South" leaves readers with some final thoughts on the cross-cultural influences wafting from the Southern kitchen. Gathered here are enough prominent food writers to muster the liveliest of dinner parties: Molly O'Neill, Calvin Trillin, Michael Pollan, Kim Severson, Martha Foose, Jessica Harris, Bill Addison, Matt and Ted Lee, and Lolis Eric Elie, among others. Two classic pieces--Frederick Douglass's account of the sustenance of slaves and Edward Behr's 1995 profile of Cajun cook Eula Mae Dore--are included. A photo essay on the Collins Oyster Company family of Louisiana rounds out "Cornbread Nation 6."
Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.

The many influences of the past on our diet today make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans all brought ingredients to the table, as it were, and onwards the Crusades gave us all manner of spices. The Georgians enjoyed a new level of excess and then of course the world wars forced us into the challenge of making meals from very little. This brand new addition, and fourth volume, to Tasting the Past, documents the rich history of our food, its fads and its fashions, to be combined with a practical cookbook of over xxx recipes from the Second World War onwards.

Your essential guide to feeding your sports loving friends, now available in paperback. Learn the top tailgating and gameday recipes you'll need to ensure that when sports return, you'll be ready to serve food that will be memorable regardless of the final score. Texas Chili. Potato Skins. Sliders. Quesadillas. Learn all you need to know to keep your sports-fan friends coming back to your gameday tailgate, barbecue, or watch party. Turn to great-tasting classics and give your friends exactly what they want when you get together to enjoy the big game.

An immediate new classic from Nigel Slater. Over 250 recipes, moments and ideas for good eating, with extra-special seasonal sections for quick, weeknight eats. The third instalment of Nigel Slater's classic Kitchen Diaries series, A Year of Good Eating explores the balance and pleasure in eating well throughout the year. The leisurely recipes and kitchen stories of the Diaries are ingeniously interspersed with seasonal sections of quick, weeknight suppers in the style of Nigel's most recent bestseller Eat. A salmon pie with herb butter sauce or an asparagus and blue cheese tart for when you have time to cook; roasted summer vegetables with sausages or quick baked eggs and greens for when you need to get dinner on the table fast. With Nigel's characteristically simple recipes and inspiring writing, this new book will make good eating a joy, every day of the year.

Your morning flat-white helped shape the modern world 'Elegantly written, witty and so wide in scope, so rich in detail and so thought provoking' Joanna Blythman It may seem like just a drink, but coffee's dark journey from the highlands of Ethiopia to the highstreets of every town in the country links alchemy and anthropology, poetry and politics, science and slavery. Plots have been hatched, blood spilled and governments toppled to keep your mug filled with fresh espresso. In this thought-provoking expose, Antony Wild, coffee trader and historian, explores coffee's dismal colonial past, its perilous corporate present, and the environmental destruction which could limit its future, revealing the shocking exploitation at the heart of the industry.

We never snacked like this and we never binged like this. We never had so many superfoods, or so many chips. We were never quite so confused about food, and what it actually is. This is a book about the good, the terrible and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food, in all its complexity, has transformed our lives and our world. To re-establish eating as something that gives us both joy and health, we need to find out where we are right now, how we got here and what it is that we share. Award-winning food writer Bee Wilson explores everything from meal replacements such as Huel, the disappearing lunch hour, the rise of veganism, the lack of time to cook and prepare food and the rapid increase in food delivery services. And Bee provides her own doable strategies for how we might navigate the many options available to us to have a balanced, happier relationship with the food we eat.