Cooking with Love aptly describes Trish van der Nest's approach to food. This passionate foodie loves nothing more than to see her family and friends gathered around her table, eating a meal she has prepared.

She grew up in a family of cooks and from an early age, she and her brothers were encouraged to explore foods and flavours from around the world. Later on, her travels to Greece awakened a love of Mediterranean food in general and Greek food in particular. Trish has always been an avid collector of recipes, seeking out those that not only appeal to her tastebuds but also tell a story, capture a memory, or recount the origin of how she came by the recipe.

Cooking With Love pays tribute to some of the friends, family, chefs and cookbook authors whose recipes have become part of her own culinary journey. Many recipes are introduced by a note explaining the story behind the dish, allowing the reader a glimpse into how this very personal collection of recipes came into being.

As a homeopath, Trish understands the role that good nutrition plays in supporting and maintaining wellbeing, and her healthy, carb-conscious recipes show that it is possible to prepare delicious, family friendly meals without sacrificing any flavour, texture or taste.

Author Estelle Sacharowitz reveals that she thinks about food all the time. ‘And as I wonder what it’s all about, and why I do what I do, I realise that it’s all about us. It’s about you, it’s about me, it’s about people. It’s about our complexities, memories and sweetness. It’s about trying to capture time in a form that is familiar, comforting and definite … It’s about creativity and curiosity. It’s about needs, primal and necessary, and also emotional.’

And as a magician waving a wand, Estelle distils this into an array of dishes that feed both body and soul in the most delightful and tempting manner. From humble but comforting soups, through nourishing bowls and elegant meals to impress, to bountiful platters, you won’t be able to resist.

Simply submit and enjoy. And as Estelle says, ‘Make and eat something that causes you to stop and think, this is wonderful. Life is full of wonder.’

15 Minute Vegan: On a Budget features 100 recipes for home cooks who want to create effortless, fast and delicious vegan food, without the price tag often associated with vegan cooking. All of the ingredients can be purchased in supermarkets and every recipe is ready in 15 minutes or less.

Katy Beskow challenges the perception that vegan cooking is expensive, and shows that veganism is for all by using ingredients that are readily available and need no specialist equipment. This is a book for both non-vegans and vegans who want to try reduce food costs without sacrificing flavour.

Chapters include: Leftovers (Potato peel crisps, Panzanella, Pitta chips); From the Cupboard (Spanish chickpea stew, Thai slaw, Black bean mole); Fresh food (Aubergine caponata, Mango gazpacho, Korean bibimbap); Family Favourites (Lentil ragu, Kedgeree with paprika yoghurt); and Sweet Treats (Cinnamon sugar tortillas, Sesame brittle thins, Apple fritters). There is also plenty of advice on eating seasonally and shopping wisely..

Huiskos is Herman Lensing se sesde kookboek en volg op die uiters suksesvolle Dit Proe Soos Huis, wat in 2019 verskyn het en in 2020 benoem is deur die SA Boekpryse vir beste niefiksieboek.

Huiskos vertel – in sy eie woorde – die storie van Herman se 34 jaar op hierdie aarde. Anders as in sy ander boeke deel hy hierdie keer ook resepte wat hy by sy vriende leer ken het en by mense op vele reise deur Suid-Afrika.

Huiskos bevat meer as 80 resepte, van ontbyt tot hoofgeregte, van bykosse tot vleisgeregte, van koeke, koekies en beskuit tot nageregte (soos trifle, roomys en selfs basaarpoeding). Elke hoofstuk weerspieël Herman se liefde vir kos en vir mense, met staaltjies waarin jy jou kan verkneukel. Dis alles pretensielose resepte met bestanddele wat jy van Pretoria tot in Pofadder kan kry.

Huiskos is nes jy Herman se kombuis ken: kos wat almal kan saamkook.

Onezwa Mbola is a passionate food enthusiast who believes in the power of home-cooked meals to connect people and create lasting memories. As a mother with roots in rural life, she shares this love for food not only with her son but also with her wider family, using the kitchen as a space for bonding, learning and nurturing.

In A Food Love Story, she traces her culinary journey, from her mother’s kitchen in her Eastern Cape seaside village, to destinations around the world, and back home again. Her wholesome recipes will inspire her million+ social-media followers as well as newcomers to explore the joys of cooking.

Cooking Lekka takes the reader on a heartfelt journey through Cape Malay and Indian fusion cooking, largely inspired by Thameenah's popular cooking show "Ja Daddy Kan Lekka Eet".

Growing up in a richly multicultural family, Thameenah brings soulful recipes that connect generations and cultures, blending spices and flavours that speak to the vibrant heritage of South Africa.

From her early cooking days inspired by her mom's Indian roots to her love for Cape Malay flavours, each recipe in this book is crafted to be approachable and full of flavour, perfect for anyone looking to bring warmth and joy to the table.

This is comfort food, Ottolenghi-style.

In his much-anticipated new book, Yotam Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home.

A bowl of pasta becomes Caramelised Onion Orecchiette with Hazelnuts & Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero, and a plate of mash is transformed into Garlicky Aligot Potato with Leeks & Thyme.

Weaving memories of childhood and travel with over 100 irresistible recipes, Ottolenghi COMFORT is a celebration of food and home – of the connections we make as we cook, and pass on from generation to generation.

In five knockout chapters covering Midweek Meals, Weekend Wins, Trusty Traybakes, Cupboard Love and Perfect Puds, Jamie has produced a cookbook that will fit seamlessly into your life.

Simply Jamie exists to inspire you to get cooking – it’s full of delicious, achievable recipes you’ll love to make. Whatever your needs, you can trust that these tried and tested recipes will slot right into the rhythms of your week – from 20-minute-to-table dishes and no-time-to-shop cupboard rescues to weekend wins that create smart leftover ideas, meaning mealtimes are a doddle in the days that follow.

Recipes include:

• Jarred Pepper Pasta
• Roasted Veg with Camembert Fondue
• Batch-It-Up Bolognese
• Gochujang Chicken Noodle Traybake
• 8 Cool Ways with Salmon
• Smash Burger
• Spicy Paneer & Veg Squash Bake
• Tin Raid Fishcakes
• Hot & Crispy Ice Cream Parcel
• Epic Sticky Toffee Pudding

Sjef Mynhardt Joubert kook al die afgelope vyf jaar in sy Stasie Straat Kombuis in die Paarl in die Wes-Kaap waar hy etes vir betalende gaste aanbied, as gasheer vir mediabekendstellings optree, en sy huis as ’n kreatiewe ruimte en fotografiese ateljee gebruik.

Die boek, My Stasie Straat Kombuis, is ’n weerspieëling van sy kombuis en die etes wat hy daar aanbied. Mynhardt geur alles wat hy doen met geesdrif, lewenslus en sy liefde vir kos wat gespruit het uit sy lewenservaringe, van sy kinderjare op ’n plaas in die Oos-Vrystaat tot sy reise in die buiteland en oor Suid-Afrika heen.

Sluit by hom aan in die gulhartige en warm omgewing van sy Stasie Straat Kombuis en skep jou eie kulinêre lekkernye, berei met joie de vivre en armsvol liefde.

For Jenny Morris, food is not just about flavour. It’s about connection, with ourselves and with others. It’s about making memories and telling stories. Most importantly, perhaps, it’s about feeling.

The feeling of gratitude for nature’s bounty. The joy of baking with a grandchild. The satisfaction of feeding your family a tasty meal. The pleasure of seducing a lover with their favourite food. The anticipation of that first bite. The pride when they come back for seconds. Greedy Girl isn’t just a cookbook. It’s a celebration – of flavour, of fun, of feeling.

With this collection of dishes that she loves and stories that she’s lived, Jenny invites you to open your heart and play. Let the kitchen’s magic guide you. Flirt with flavour, embrace the mess, lick the spoon, add more butter, and never, ever apologise.

Written in Jenny’s characteristic playful style – sometimes sweet, sometimes spicy, always sassy – the recipes in Greedy Girl will comfort, seduce and surprise. Flavoured with Greek, Moroccan, French and South African influences, there is something here to tickle and tease every tastebud.

So go on, be greedy.

Annabel Karmel brings you a mouth-watering batch of never before seen recipes featuring delicious ingredients with serious nutritional credentials. With beautiful photographs and fresh design, this is an essential book for every modern parent. Chapters range from Fifteen Minute Meals to Healthy 'Fast Food', via Holiday Cooking with Kids and Lunchbox Snacks, and fresh, easy and modern dishes include Quinoa Chicken Fingers, Crispy Baked Cod, The Best Buttermilk Pancakes and Carrot Cake Balls.

The chapters are designed to make choosing a fuss-free dish simple. Many recipes include swap-outs to cater for those with food allergies, intolerances or particularly fussy eaters! There is a huge range of meat-free and vegan meal options as well as recipes including meat and fish.

Real Food for Kids offers everything today's parents are looking for once their babies are ready to start joining in with family mealtimes. Each dish is designed to be enjoyed by the whole family, while remaining simple, healthy, and not too salty or sugary for young children.

Everyday eating with built in wow factor - from the Ottolenghi protege shaking up the food world.

MEZCLA means mix, blend or fusion in Spanish and in her first solo cookbook, Ixta Belfrage - loved for her inventive ingredient combinations - shares her favourite mezcla of flavours. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savour the process), here are 100 bold, impactful recipes inspired by Italy, Brazil, Mexico and beyond. Creative, colourful and always delicious, this is food for every day and every occasion.

Includes quick, flavourful recipes, such as Giant Cheese on Toast with Honey and Urfa Butter and Chicken with Pineapple and 'Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto and Prawn Lasagne with Habanero Oil.

In Brood & Botter neem Nic van Wyk jou op ’n kosreis van 21 jaar, sy kulinêre mondigwording.

Die boek herinner aan Kook en geniet, met die klassieke manier van kosmaak en basiese kookmetodes, maar Nic neem sy resepte ’n stappie verder: onthoukos soos groenbone met witpepersous, Ouma se boontjiesop en mieliepap met botter, suiker en melk.

Sy onopgesmukte restaurantkos gaan jou verras met dieplekker geurkombinasies en sy hartskos weerspieël sy voorkeur vir eerlike kos sonder fieterjasies.

Aleit Apteit is ’n boek gevul met stories van die geliefde Aleit Swanepoel. Kom reis en kook saam met hom met ongeveer 50 resepte uit sy pen.

Die Sondagaand voor Aleit se afsterwe was hy volstoom aan die gang, besig om onder meer sy alombekende lamsboud gaar te maak. Die bestanddele is gekoop en die span was reg vir ’n week van kosmaak. Kom beleef saam die nostalgie, sy spesiale menswees en die heerlike kos wat hy nie net smullekker kon maak nie, maar ook mooi kon laat lyk: die ‘Aleit-Way’. Deel sy hartskos – veral sy Sondagmiddagetes in sy ouerhuis, net soos sy ma dit gemaak het. Dit was spesiaal vir hom, en hy wou dit graag oordra en met sy mense deel.

Hy het aande gesit en skryf, en dit dan baie opgewonde aan sy span gestuur en gesê: “Julle! Ek het nog ’n storie!!”

Aleit Apteit is ’n hoofstuk van sy nalatenskap en ’n manier waarop hy vir altyd in mense se hart, kombuis en lewe kan voortleef. Dit is ’n pragkookboek, maar ook een wat deel van jou kombuis se bestanddele moet uitmaak – gevul met bekende hartskos en bypassende stories geskryf deur ’n legende.

A scientist, a nutritionist, and two chef-athletes – the crack squad behind The Real Meal Revolution have walked or in some cases run the hard yards through the gauntlets of nutritional science and self-experimentation. The revelatory stance and the mouth-watering recipes in this book is the result of their experience combined with overwhelming scientific evidence.

Part myth-busting scientific thriller, part mouth-watering cookbook, the goal of the real meal revolution is to change your life by teaching you how to take charge of your weight and your health through the way you eat.

It advises on how to get:

• more energy
• less (or no) cravings
• no hunger
• weight loss
• much better health in every aspect
• better blood glucose and insulin readings
• enhanced athletic performance
• increased mental focus
• better sleeping habits

In its essence, Bella’s Kitchen is a love letter, to those people important in her life, and to herself. Yes it’s a cookbook, but it’s also more than just another book of recipes built around a theme.

Isabella Niehaus has written this as a musing on every stage of her life, from her days growing up in the rural Free State, through glamorous globe-trotting fashion editor and loving mother, then successful restaurant host, to the award-winning and beloved author she now is.

The beautifully photographed chapters reflect the recipes that best complement this journey (including some from her foodie friends), suitable for every occasion, but delicious, instinctive, adventurous and unique – just like Bella herself.

Vegans and vegetarians everywhere will have the best holiday period ever with Gaz Oakley's fantastic alternatives to the traditional turkey and trimmings. Gaz is an expert in bold flavours and textures, so everyone can enjoy a spectacular centrepiece and amazing food throughout the festive season.

Gaz talks you through the menus and the planning, from Christmas morning breakfast like Sweet Potato Waffles and Tofu Benedict, through to a show-stopping lunch with the likes of Ultimate Christmas Wellington, "Turkey" Roast and Festive Nut Roast Wreath served with all the trimmings: "No Pigs" in Blankets, Hasselback Potatoes and Fluffy Yorkshire Puddings - all rounded off with spectacular dairy-free puds including Boozy Tiramisu and Creme Brulee Tarts. There are vegan versions of mince pies, Pavlova and the traditional Christmas Pudding with Custard, and even a "cheese" board for afters! And it's not just about the big day: Gaz offers a supreme spread of party food for when you're celebrating with guests - Mini Sausage Rolls, Sticky BBQ "Ribs" and Arancini, among many others, plus ideas for Boxing Day leftovers including Bubble & Squeak, Christmas Curry and Gyros.

Packed with suggestions for the festivities and advice on how to keep cool in the kitchen if you're cooking on the big day, Vegan Christmas Cookbook offers every solution you'll ever need for what to cook for vegans and vegetarians at Christmas.

101 delicious, time-saving and economical recipes from your air fryer for all the family to enjoy.

Following Jenny Tschieshe’s Sunday Times bestselling Air-Fryer Cookbook, this new book offers nutritious and budget-friendly recipes. Each recipe aims to reduce the amount of energy used to cook food by using the air fryer instead of the oven. Using an air fryer cost from a third to half less than using an electric oven, so the savings could make a big dent in your bills if you swap to this nifty gadget. The popularity of air fryers looks set to last, and why not with its amazing list of benefits not just to the household budget, but for the time-poor cook too. Using an air fryer drastically cuts down on cooking times, making these recipes fantastic for anyone cooking in a hurry too.

The recipes in this invaluable book cater for a wide range of tastes and needs, exploring ideas for using cans, jars, and cartons, cooking from frozen, using up leftovers, using cheaper cuts of meat, grains and legumes, vegetable-based dishes, and much more. Jenny Tschieshe’s first book taught us that an air fryer doesn’t just have to be for beige food, but can be used for all manner of cooking from roast chicken to perfect sweet bakes. Now it’s time to take things a step further by focussing on making the most of your air fryer in terms of flavor as well as keeping your energy and food costs as low as possible.

The debut cookbook from the wildly popular @CocoLarkinCooks: must-make recipes that are decadently delicious yet simple enough to learn by heart

Corre Larkin knows that many of the world’s most extraordinary dishes are simply too humble and honest to grace a fancy restaurant menu. Instead, the most comforting meals come from home kitchens where humble ingredients become unforgettable.

In Season to Taste, Larkin shares nearly 100 recipes that unlock her casually elegant way of cooking. She draws inspiration from the family tables of Italy, France, and the U.K., where local classics are cooked from memory with whatever’s on hand and served with joy. Some dishes come together in thirty minutes, perfect for weeknight dinners; others unfold slowly over a lazy Sunday afternoon, simmering into rich, layered meals.

This food is special yet achievable by anyone. From Larkin’s endlessly repeatable Spaghetti with Four Tomatoes and deeply savory Flavor Bomb Roast Chicken to her viral and beloved Braised Leeks and an entire chapter devoted to the pleasures of the potato, every recipe embodies the comfort of home.

Share these dishes around a well-worn table and you’ll know: the best meals are the simplest, made with care and enjoyed without pretense.

Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals.

Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

Features:

• Contains over 2000 recipes
• Introductory notes to each section provide all the necessary background information
• The classic Anglo-French repertoire is complemented by a range of dishes from other national and ethnic cuisines
• This edition includes more international food and terminology
• New sections on shellfish, game, and potatoes

The well-known food writer Pat Kossuth gives readers a taste of the international recipes she has gathered throughout her extraordinary life, starting in England and India in the 1930s, through North Africa, the Americas, Europe and Russia, to her present-day life in Hermanus, South Africa.

Around the World in 80 Years is highly visual, studded with anecdotes and personal photographs of Pat breaking bread with the many interesting characters and celebrities she met during her travels. She takes the reader on her travels around the world, visiting places as far apart as Kathmandu, Russia, New Orleans, Jordan and the Timbavati.

The Kitchen is a focal point for creativity where people from all walks of life come to feed their appetites as well as their ingenuity. Every day sees an array of mouth-watering dishes prepared by a team of remarkable and dedicated chefs whose personalised approach and pride in their artistry ensures that every visit or event catered for will be a memorable one. Here is the opportunity to bring Karen's Kitchen to yours!

This gorgeous book gives everyone a glimpse into one week of The Kitchen, where menus change daily and South African twists on Mediterranean and Oriental tastes promise clean, natural flavours undisguised by rich sauces.

Step on in to Karen's Kitchen, and find out what it is that has publications such as The New York Times and personalities like Michelle Obama relishing their experience.

What's more comforting and satisfying than toast? And if you top it with a few cleverly paired ingredients, it can be a full meal, not to mention pure bliss. These 75 recipes for things on toast will help you make quick, delicious and versatile meals year-round – for working–from-home lunches and cosy Sunday suppers, to light bites, indulgent treats or impressive canapés.

Recipes include:

• Avocado, summer tomatoes & tapenade rocket on olive bread
• Bubble & squeak with hollandaise on fried bread
• Falafel, edamame & red pepper hummus on flatbread
• Grilled chicken tikka with yoghurt on naan
• Smoked salmon, wasabi & avocado on granary bread

Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. With 82 years' experience of good eating and 60 years of cooking, writing about and judging food, there is no-one who better knows what makes a meal bliss than Dame Prue Leith.

When we eat al fresco – outside, beyond the confines of four walls – everyday meals become a heady combination of fresh air and flavours, of outdoor sounds and natural views. Whether that ‘outside’ is our own backyard, garden, patio or stoep, seaside caravan park, bushveld or the middle of nowhere surrounded by mountains, it makes little difference because we come away energized, nurtured and deeply satisfied. And if preparing those meals doesn’t require conventional electricity during the dreaded loadshedding, well, that’s just the cherry on the top!

In Easy Al Fresco, Ilse van der Merwe offers a simple and inspiring guide for fabulous, easy and scrumptious dishes that can all be prepared with a limited range of basic utensils, and a fire or kettle braai. As Ilse says, this should be the only book you pack for your next trail hike, fishing weekend, game reserve trip or seaside holiday. From breads, spreads, appetisers, salads and sandwiches, through to mains and desserts, Ilse has you covered.

So what are you waiting for? Light the fire, grab a whisk and turn the pages of Easy Al Fresco – you’ll never look back.

You’re invited to pull up a chair to a year of meals, friends, and fun with the Partons, as Dolly and her sister (and favorite cook) Rachel share beloved, crowd-pleasing recipes and family stories.

“Hey, good lookin’—what ya got cookin’?”

This is what Dolly Parton sings to her sister Rachel Parton George whenever she walks into her kitchen. It’s what you do when a love for good music and good food runs in the family.

In Good Lookin’ Cookin’ Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year’s Day, Easter, Mother’s Day, Thanksgiving, Christmas, and more. You’ll learn how much butter or whipped cream goes into a “Dolly Dollop,” what condiment is almost always on the table at Parton family meals, and what special dish Rachel makes at Dolly’s request every year for her birthday. Recipes include American classics such as Country Ham and Biscuits, Barbecue Spare Ribs, Family Favorite Meatloaf, Slaw of Many Colors, Watermelon Fruit Salad, Mac and Cheese, and Strawberry Shortcake.

Filled with more than 80 delicious dishes as well as photographs of Dolly and Rachel cooking and hosting all year long, Good Lookin’ Cookin’ is a treasured cookbook that will make you feel like part of the Parton family. With their trademark warmth and sisterly love, Dolly and Rachel remind you that cooking doesn’t need to be serious—it should be fun! And always good lookin’!