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Following on the success of Veld to Fork, Gordon Wright’s first book, Karoo Food is bigger, better and tastier than ever, with more recipes, stories and anecdotes about life and food in the Karoo.
Once again, Gordon takes you on a Slow Food journey, via your taste buds, to foodie-nirvana. Tracing the origins of ingredients and the stories behind the dishes, this is a selection of recipes and inspirations from the important people in his life. It’s a mix of the old and the new and a tribute to all those lovely people and their marvellous food over the generations that have helped foster his love of cooking.
This book is a must-have for cooks, foodies and aspiring home chefs.
Veganism is a growing phenomenon on the culinary scene. The South African Vegan Cookbook is the first of its kind locally.
In it you will find everything you need for a vegan lifestyle: from basic information such as the definition of veganism, why it’s good for you, answers to common questions, the essential equipment, vegan alternatives for everyday products, the pantry essentials and resources to learn more. The family-friendly recipes are easy to make and are made from locally-sourced products. This cookbook includes recipes for breakfast, snacks, lunch, tea time, the braai, entertaining and late-nights feasts.
Think decadent chocolate granola and overnight oats, kale chips and cauliflower bites, easy-to-make couscous salad, lasagne and stir-fry as well as South African favourites like milk tart, banana loaf, macaroni-and-cheese and chicken burgers. And to top it all: chocolate mousse, date balls and truffles.
Vegan 101 – good for your health and the planet.
Die beste resepte van die gewilde potjiekosreeks op Via. Van eenvoudig tot deftig, goedkoop tot duur – maar altyd gesellig en watertand lekker. Resepte vir voor- en hoofgeregte, bykosse en selfs nageregte, alles op die vuur. Potjies soos geroomde mossels, volstruisnekkerrie, lamskenkel, waterblommetjiebredie en ’n uithaler sjokalade-toringkoek! Met ’n verskeidenheid brode, om die laaste lekseltjie sous op te skraap – dus mos nou lekker!
An authentic Turkish cookbook by the owner of the Turkish restaurant Anatoli in Cape Town.
Travel with Tayfun Aras to Turkey and get to know him and the food tradition he grew up with better. Tayfun, who made South Africa his home in 1998 after marrying an Afrikaans girl, Louise, shares the restaurant’s most popular recipes. The dishes range from simple mezes and delectable main courses (lamb dishes and kebabs) to fabulous desserts (baklava and kadayif) and drinks (Turkish coffee and tea and the national drink raki). All ingredients are readily available in South Africa.
Get to know Turkish food tradition and culture as well as the heart of Turkish food: complex, honest food shared with Turkish generosity.
All Sorts Of Healthy Dishes features 96 delicious yet healthy recipes for family meals and entertaining.
Author Chantal Lascaris has travelled widely throughout the Mediterranean region and has taken her inspiration from the cuisine of the countries bordering on the Med. As she has always been interested in health and nutrition, she has focused on the Mediterranean diet cooking, which is relaxed, tastes absolutely wonderful and still offers well-documented health benefits. Moreover, she has ensured that all the ingredients are easily available in South Africa. Accompanied by mouth-watering food photography, the recipes will take you on a culinary journey through the Mediterranean zones of France, Greece, Italy, Morocco, Spain and Turkey.
Instead of an expensive travel itinerary, all you need is your kitchen, cooking utensils and a copy of All Sorts Of Healthy Dishes. And if you’re planning to invite your friends, there is even a selection of menus to guide you.
Cooking with fewer or no carbs need not be boring or bland. Ine Reynierse, author of the best-selling Low Carb Is Lekker, has made it her mission to bring back normal dishes to the LCHF menu.
Her unique dough recipes mean that you can start enjoying bread, muffins, doughnuts, nachos, pizza, vetkoek and koeksisters again – but now without the carbs! Her simple and gourmet meals, including local favourites and some global classics, will entice and keep the entire family coming back for more … more healthy meals that is.
If an easy and budget-friendly low-carb lifestyle is what you are after, this book may very well be your best ally for the journey.
In The South African Milk Tart Collection Mari-Louis and Callie take a milk tart journey, from its roots to its future – the taste of nostalgia for every South African and the most enduring symbol of our baking tradition.
There really is a milk tart to suit everybody’s tastes and every occasion:
This popular treat is so well liked that it even has its own dedicated South African National Milk Tart Day.
7 Ways to reinvent your favourite ingredients with more than 120 new, exciting and tasty recipes
Jamie's done his homework and looked at the top ingredients we buy week in, week out. We're talking about those meal staples we all pick up on autopilot - chicken breasts, salmon fillets, mince, eggs, potatoes, broccoli, to name but a few. We're all busy, but that shouldn't stop us from having a tasty, nutritious meal after a long day at work or looking after the kids. So, rather than trying to change what we buy, Jamie wants to give everyone brand new inspiration for their favourite ingredients, the kind of things you can pick up in any supermarket.
Jamie will share 7 achievable, exciting and tasty ways to cook 19 hero ingredients, and each recipe will have no more than 8 ingredients within it. At least 5 recipes from each 7 way will be everyday options from both an ease and nutritional point of view, meaning you're covered for every day of the week. With everything from fake-aways and tray-bakes to family and freezer favourites, you'll find bags of inspiration to help you mix things up in the kitchen.
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
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.
The Classic South African Cookbook is exactly that – classic home cooking for South Africans the way they eat now. In line with the country’s diverse cultures, which often blend more harmoniously in the kitchen than in any other sphere of life, this book is a kaleidoscope of our modern lifestyle with influences from grandma’s kitchen, popular Mediterranean cuisine, as well as both Indian and African culture. But no matter what your roots may be, this book sets a foundation for good, honest, carefree home cooking, incorporating all the well-loved and familiar favourites. The more than 170 recipes have been refi ned to guarantee mouth-watering results, no matter your skill level. Only fresh and locally available ingredients are used, while the various techniques are carefully explained – a real boon to those just setting out on their culinary journeys. Best of all, every recipe is accompanied by a full-colour photograph.
Food allergies and intolerance to foodstuffs such as gluten, lactose and wheat are on the increase, and more and more people are struggling to find safe, healthy and affordable alternatives to foods that the rest of us take for granted.
Regardless of the limitations in your diet due to food allergies and sensitivities, in this book you will find recipes for tasty and affordable dishes which are prepared from widely available ingredients. Each recipe, together with its suggested variations, is suitable for a variety of conditions and indicate whether it is free from: wheat, gluten, corn, egg, milk, lactose, soy and preservatives.
The comprehensive introduction provides essential information on allergies and food sensitivity.
As sekere voedselitems en bymiddels tot siektesimptome lei, is dit baie moeilik om gesonde voedingskeuses te maak tot voordeel van goeie gesondheid, asook die herstel en instandhouding van die immuunsisteem. Allergiese reaksies en sensitiwiteit vir voedingstowwe en bymiddels is aan die toeneem en al hoe meer mense sukkel om veilige, gesonde en bekostigbare plaasvervangers te vind vir voedselsoorte wat die res van ons as vanselfsprekend beskou.
Hierdie resepte is ontwikkel om maklik gebruik te kan word vir ’n verskeidenheid allergiese toestande. By elke resep is aangedui of dit vry is van: koring, gluten, mielies, eier, melk, laktose, soja, kleur- en preserveermiddels. Voorstelle by van die resepte kan help om met geringe wysiging ’n resep nog meer geskik te maak.
Daar is moeite gedoen met die keuse van bestanddele en plaasvervangers wat bekend, bekostigbaar en vrylik beskikbaar is. Die omvattende inleiding verskaf noodsaaklike inligting aangaande allergieë en voedselsensitiwiteit.
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.
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 latest title from Weber, the world’s leading authority on braaiing.
This essential fireside companion includes proven techniques and mouthwatering dishes you might never imagine would come off the fire. From deep-dish pizza to recipes for steak stir-fry to bacon-wrapped prawns and vegetarian chilli, there are recipes to suit all tastes.
Weber Classics offers a selection of recipes that are suitable for everyday meals, casual entertaining and special occasions. The introduction offers tips for using a wok, griddle or pizza stone, as well as basic techniques such as braising, smoking and setting up a rotisserie. From lighting the fire to serving up a delicious dessert cooked over the coals, Weber Classics has got you covered. With this book, even the most dedicated ‘chops ’n wors’ enthusiast will be encouraged to grab the braai tongs and try something different.
Contents: Foreword; Introduction; Braaiing Evolved; Getting Started; Starters; Red Meat; Pork; Poultry; Seafood; Vegetables and Sides; Desserts; Rubs, Brines, Marinades and Sauces; Index.
From sun up to sun down and beyond, chef Liezie Mulder takes us through a day in the life of her iconic Knysna restaurant, île de paÏn.
For every time of day, and every craving in between, there is a meal to nourish, delight, energise and celebrate the craft of good cooking. For Liezie, all the world’s a feast – her dishes are inspired by places she’s travelled to, her childhood and family heritage, whether it’s Bali or Israel or America and beyond. She tells the stories and meticulously guides us through making a range of recipes that, most importantly, always respect the ingredients.
Based on the popular MUNCHIES and VICELAND television series Bong Appetit, this cannabis cookbook features 65 `high'-end recipes for sweet and savoury dishes as well as cocktails to satisfy all your catering needs! Bong Appetit is for a generation interested in making serious, upscale food - with weed. From weed butter-basted chicken to weed chimichurri to weed brownie sundaes, the science of infusing oils, butters, milks, alcohol and more is broken down to create a wide range of exciting new recipes. Bong Appetit also includes a selection of starter to dessert dishes, like North African broccoli salad, roasted vegetables with whipped weed-infused honey, green mac and cheese, `pakalolo' poke bowl, Korean fried chicken, green shellfish curry, stoner candy bites and an adults-only celebration cake. Each recipe is accompanied with a guide on how much THC (tetrahydrocannabinol) it contains, so you can control your high. Along the way, the book hits on the best equipment to extract cannabinoids, how to prepare the plants for cooking or storage, marijuana politics, dosage and pairing strains and flavours, and has tips from MUNCHIES' vast network of friends and experts, including Bong Appetit stars Ry Prichard and Vanessa Lavorato. Whether you want to host a dank dinner party or treat yourself to a casual edible, this book's got you covered!
Cited Celebrity Masterchef, GBBO winners and by millions of ordinary cooks as the book that inspired them to cook, this is THE cookbook that should appear on a kitchen shelf in every home. With basics, such as white sauce, gravy and Victoria sponge, as well as indispensable recipes including sausage rolls, Chelsea buns and even new classics, like pesto and paella, you'll wonder how you survived without it! Even if you have the original, treat yourself (and your friends) to a new copy of this very special anniversary edition. Divided into 17 chapters from nibbles through to vegetarian meals, sauces, baking and even confectionery, it features over 950 recipes. There's a handy information section at the front, which gives tips on food storage, preparation and the best ways to cook different food types, such as rice, meat and veg. In this special 50th anniversary edition - with gorgeous gold-foiled cover - there are 50 new recipes to try along with the much-loved classics from previous editions. A must-buy book!
Written, simmered, grilled, sliced and baked by a talented team of young experts, in their field, from the Rainbow Nation that is South Africa. This book gives tonic water a run for its money. The recipes (including cocktails) make use of the unique craft gins produced by Ginologist Gin. The combination of gin and food may at first seem unusual but be prepared to be surprised and thrilled at what is on display and what can be achieved. [br][br] Ginologist Gin was created in 2016 by Gin enthusiasts Matt Van Wyk and Albert Van Wyk as a hobby. Ginologist Spice, Citrus and Floral Gins each went on to win awards at the 2017 Michaelangelo International Wine and Spirits Awards. and 3 gold medals at the 2018 SA Women's Wine & Spirits Awards.[br][br] Pieter Carter, the Chief Distiller is passionate about flavour and created the first recipe before this book was conceived. He soon realised the amazing flavours gin can infuse into food. Indeed the famous South African Rose Geranium infused in the Floral Gin is both delightful and complex and is a showpiece of this recipe collection. It is that same passion that, with the help of his colleagues, has brought this special book to the world.[br][br] Photographed at the five star Hemingways Restaurant & Wine Cellar in Pretoria the images capture the best of the naturally landscaped exotic gardens and woodland and the people behind the Ginologist Cook.[br][br]
"The Book for Cider Lovers"--New York Times Today, food is being reconsidered. It's a front-and-center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the twentieth century's greatest mistakes. The question is where do we go from here. Author Andy Brennan describes uncultivation as a process: It involves exploring the wild; recognizing that much of nature is omitted from our conventional ways of seeing and doing things (our cultivations); and realizing the advantages to embracing what we've somehow forgotten or ignored. For most of us this process can be difficult, like swimming against the strong current of our modern culture. The hero of this book is the wild apple. Uncultivated follows Brennan's twenty-four-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of cider making, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist's agenda. Apples rank among the most manipulated crops in the world, because not only do farmers want perfect fruit, they also assume the health of the tree depends on human intervention. Yet wild trees live all around us, and left to their own devices, they achieve different forms of success that modernity fails to apprehend. Andy Brennan learned of the health and taste advantages of such trees, and by emulating nature in his orchard (and in his cider) he has also enjoyed environmental and financial benefits. None of this would be possible by following today's prevailing winds of apple cultivation. In all fields, our cultural perspective is limited by a parallel proclivity. It's not just agriculture: we all must fight tendencies toward specialization, efficiency, linear thought, and predetermined growth. We have cultivated those tendencies at the exclusion of nature's full range. If Uncultivated is about faith in nature, and the power it has to deliver us from our own mistakes, then wild apple trees have already shown us the way.
A funky, proudly Afrikaans cookbook, [in english] combining accounts of farm life, doilies, koeksisters and other Afrikaans icons. Anna Carolina draws on the myriad influences in South African urban culture to present something uniquely contemporary, celebrating a rich heritage.
Grains, nuts and seeds are increasingly popular as part of a balanced, healthy diet. As vegetarian and vegan diets rise in popularity, they are readily recognised as excellent sources of protein and carbohydrate. Including a comprehensive guide to grains, nuts and seeds, this exhaustive volume will also cover all you need to know to buy, prepare, cook and store your superfoods, including soaking, sprouting and growing at home. Over 50 recipes are divided into breakfasts, small bites, small dishes, big dishes and sweet treats & bakes. Renee Elliott has collected a mouthwatering range of recipes that are truly international in flavour whilst also covering the myriad health benefits of each ingredient. Beautifully packaged and lavishly illustrated with beautiful photography, this pocket-sized volume is an exhaustive guide to everything you need to know about grains, nuts and seeds. Other titles in this series include: Super Root Spices and Super Pulses.
Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties. Despite being used by the Japanese for hundreds of years, miso has been experiencing a new found popularity as top chefs, cooks and food writers champion miso as an essential yet exciting everyday ingredient. In Miso Tasty: The Cookbook Bonnie Chung, founder of the UK's only dedicated miso brand and a self-taught miso expert, explores the great versatility of this exciting paste, and demonstrates the depth that it can bring to everyday cooking. Her book shares 60 recipes on how to enjoy this ingredient in both Japanese and non-Japanese dishes. The recipes are a mix of well-loved classics and new discoveries: swirl it into a hot stock for miso soup, mix it with a drop of olive oil and a spoon of mustard for a deeply satisfying salad dressing, or baste it on to steaks for a quick but deeply flavoured barbecue marinade. The book will also include simple cooking tips on how to make the most of miso, an in-depth exploration of the many different types of miso and even how to make your own miso at home. Miso is full of possibilities - as diets become more focused on being wholesome and nutritious, this ancient soybean paste is fast becoming a vital ingredient in every cook's kitchen.
A collection of delicious recipes inspired by the simple dishes enjoyed in villages and rural communities throughout the Mediterranean. The Mediterranean diet has long been famed for the proven lifetime benefits of eating simply prepared, seasonal foods. There are pockets of people in the Mediterranean countries (and further afield) who are living longer than most; these communities are most often found in rural villages where they grow their own produce and keep livestock. Chef Theo Michaels explores this concept of 'eating like a villager' and this new collection of recipes was born from conversations he has had with his family about life in Cyprus 60 years ago, when growing produce and keeping a few animals was the norm. He celebrates a way of eating based on these principles through his delicious yet simple food. It's a modern, mindful and relaxed way to eat well with no need to adhere to a prescribed diet - no strict regimes, just sensible portion sizes, no processed foods and a few treats - simple, frugal and honest eating. In practice, it means cooking with what is in season, enjoying a good intake of vegetables, fruit, grains and pulses; eating fish and seafood in moderation and reducing meat consumption. Enjoy his sunshine-filled recipes for Strapatsada (Greek scrambled eggs laced with feta, tomatoes and fresh herbs); Tossed Pasta with Pangritata; Pickled Black Radish Ceviche; Oven-roasted Ratatouille with Caramelized Cheese, and so much more.
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