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Books > Sport & Leisure > General
In Cape Curry & Koesisters, twin sisters Fatima and Gadija takes us on a Cape Malay food trip, which is also a journey of life, as the recipes are linked with memories of their childhood on the Cape Flats. They believe in home cooking and recipes that are quick, easy and affordable. Easy, yet never boring, there's something for every taste and every occasion. Try your hand at their curries with sambals on the side and dhaltjies for a bit of bite.
Herbs are rewarding and versatile plants. They are easy to grow and add
colour, texture and fragrance to our gardens and food.
Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella’s engaging and insightful prose. Whether asking ‘What is a Recipe?’ or declaring ‘Death to the Guilty Pleasure’, Nigella’s wisdom about food and life comes to the fore, with tasty new recipes that readers will want to return to again and again. ‘The recipes I write come from my life, my home’, says Nigella, and in this book she shares the rhythms and rituals of her kitchen through over fifty new recipes that make the most of her favourite ingredients. Dedicated chapters include ‘A is for Anchovy’ (a celebration of the bacon of the sea), ‘Beetroot and Me’, ‘A Vegan Feast’, a shout out for ‘Brown Food’, a very relatable ‘How To Invite People for Dinner Without Hating Them (or Yourself)’, plus new ideas for Christmas. Within these chapters are recipes for all seasons and tastes: Burnt Onion and Aubergine Dip; Butternut with Chilli, Ginger and Beetroot Yoghurt Sauce; Brown Butter Colcannon; Spaghetti with Chard and Anchovies; Beef Cheeks with Port and Chestnuts; Oxtail Bourguignon; and Wide Noodles with Lamb in Aromatic Broth, to name a few. Those with a sweet tooth will delight in Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; Rice Pudding Cake; and Cherry and Almond Crumble.
The fourth edition of this popular title has been given a completely new look, but it remains the same practical illustrated guide that is a must-have for all gardeners. The text has been updated to incorporate more indigenous species, locally bred hybrids, and waterwise plants, in keeping with changing trends that recognize the importance of gardening in harmony with the natural environment. The bulk of the book comprises directories that describe over 2000 plants (trees, shrubs, perennials, annuals, creepers, bulbs, grasses and roses) with each entry accompanied by symbols that depict the ideal growing conditions, such as water and sun requirements, hardiness to frost, and whether the plant is deciduous, evergreen or flowering. A brief introduction covers garden planning and design, maintenance, and how to deal with pests and diseases. The book concludes with a handy list of plants, grouped according to their suitability for particular circumstances, such as drought-tolerance, growing in containers, in full or partial shade, or to provide flowers for the vase.
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 its 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.
Spices weaved their way into my kitchen and somehow my collection seems to flourish regardless of the homes and locations Ive lived in. From the author and chef of Cooking for my father in My Cape Malay Kitchen, comes a cookbook that chronicles her adulation and reverence for spices. Cariema Isaacss affinity for spices emanates from her Cape Malay heritage and her time spent cooking and baking in her grandmothers kitchen in Bo-Kaap, the Cape Malay Quarter in Cape Town. Thus, at a very early age she understood the tastes derived from cumin and coriander, the pungency of fennel, cloves and star anise, and the piquancy of chilli powder, cayenne pepper and masala blends. Spice Odyssey showcases a multitude of beautifully written recipes with some familiar spices from her Cape Malay heritage and fresh aromatics from her travels to India, Turkey, Malaysia, Sri Lanka and the Middle East. From east to west, north to south, the routes and journeys travelled from shore to shore by slaves and explorers, travellers and traders, the story of spices emerged and the spice odyssey began.
Welkom by Resepte! Hierdie boek se bladsye is propvol geliefkoosde resepte wat ek oor baie jare versamel en opgetower het; van my Ouma se ou klassieke resepte tot my eie skeppings wat almal gaan laat gons y oor jou volgende feesmaal! Jy sal heerlike nageregte ontdek, maklike aandetes, asook prettige en smaaklike afdraaipaadjies van Suid-Afrikaanse gunstelinge (enigeen vir bobotieballetjies?), sowel as paar ongelooflike resepte deur spesiale gaste wat ook, ag, shame, so graag in die boek wou wees. Hierdie kookboek is vir almal! Al is jy bobaaskok of beginner; al weet jy kwalik hoe om mikrogolfoond te hanteer of dink dat jou maaltye altyd so bietjie verroes lyk: daar sal iets in hierdie kookboek wees vir jou. Strik jou voorskoot aan, liewe mens! Dis tyd om jou eie kreatiwiteit te volg en die kombuis in gastronomiese betowering te omskep. DIY? Want almal kan!
This is Durban curry, continued... a show which has been running
since the 1860s, when the first indentured labourers came from
India to work in the sugar cane plantations of then colonial Natal.
They brought spices, and seeds, and recipes. And when inevitably,
the influences and memories of the mother cuisine faded, Durban
curry became its own thing.
Handmade Gifts From The Kitchen is a delightful gift in itself, as well as a beautiful collection of culinary gift ideas for you to make and bake at home for friends and family. Indulgent fudge, warming liqueurs, spicy chutneys, sweet and crumbly homemade biscuits the list goes on. A jar of your favourite preserve or a box of homemade truffles is a delightful way to say thank you to someone special, or for Christmas or birthdays, or indeed for any celebration whatever time of the year. Full of love and originality, the recipes are a pleasure to create and wrap as well as to give. Each recipe has a guide for how long it takes to prepare and make, and the introduction to each offers ideas on how to use it or adapt it for any occasion. There is a myriad of ideas for wrapping the gifts in a stunning and stylish way, so that every gift is unique.
For Friends & Family is a love song - to the family and friends who have fed us, taught us to cook, and have eaten with us. Who have eaten simple meals at our dining room table. Because these meals were a reason for gathering and celebration. In For Friends & Family you will find all the necessary recipes you are looking for, ranging from breakfast, starters and mains to baking and pudding. So cook something and invite your friends and family over. It's time for creating new memories. Click on the video tab to watch!
Save money and time with the most nourishing, comforting and delicious one-pot recipes. Comfort Food from Your Slow Cooker contains more than eighty recipes that are pure delicious joy, save you time and money, and get the best out of your slow cooker. These recipes have delighted families for generations, and will make sure even the fussiest of eaters are satisfied. They include:
Developed specifically with your family's needs in mind to help you eat nourishing, comforting food without breaking the bank, these much-loved dishes can fit around your busy schedule whether you've got ten minutes in the morning before you head off for work or a couple of hours before picking your kids up.
Published annually, Sky Guide Southern Africa is a practical resource for all stargazers, whether novice, amateur or professional. It highlights the cosmic events for each month of the upcoming year, including planetary movements, predicted eclipses and meteor showers. Star charts plot the evening sky for each season, facilitating the identification of stars and constellations. The guide contains a wealth of information about the Sun, Moon, planets, comets, meteors and bright stars, with photos, diagrams, charts and the images. The most trusted guide to the southern skies.
My Low Carb Kitchen is an easy, accessible, step-by-step guide to living a low-carb lifestyle. It tells you which foods to eliminate, and which to include, to be healthy and full of energy. With over 50 mouthwatering recipes, weekly meal plans and shopping lists, you will be organised in no time. My Low Carb Kitchen tells you all about:
Many people want to lose weight and are looking for the easiest way to do so. When it comes to weight-loss programmes, one of the excuses most frequently heard by dieticians is ‘I don’t know how to prepare the right meals’. This book provides a solution to that. In A Slimmer You Cookbook, the author presents recipes for 1000 kJ meals to suit individual preferences, family circumstances and budgets. It demonstrates that by monitoring your portions, you can cook for a family, eat healthily, and enjoy a variety of foods, all while achieving your goal of losing weight. But eating correctly is not just about following a recipe or meal plan; we need to understand how what we eat affects our health. The introduction includes topics such as BMI and cholesterol, how to balance daily food intake with physical activity levels, the role of carbohydrates, proteins and fats in our diet, making the most of ‘free’ vegetables, and tips on how to interpret food labels. Contents: Introduction; Breakfast; Salads; Soups; Chicken; Meat; Fish; Pasta; Preparing starches; Versatile vegetables; Meal plans; Store-cupboard essentials; Frequently asked questions.
Jan Braai issued a crowdsourcing call in early 2017, and the response from the South African public was overwhelming – from the hundreds of entries received, Jan Braai has curated, tested and included over 80 favourite South African braai recipes. Each entry tells the story of how the recipe came about, why it is special – and of course celebrates the diversity of shisanyama available in South Africa. Shisanyama literally means ‘to burn meat’ in Zulu, and refers to the act of coming together to cook meat on an open fire. Discover Mzansi favourites such as Bacon Bombs, Baby Back Ribs, Breakfast Pizza, Chakalaka, Brandy & Coke Short Rib, Red Curried Black Mussels, Corn Bread, Mustard Ice-cream with T-Bone Steak, Thokoza Park Chuck, Watermelon Salad and Lamb Jaffles, with loads of other treasured recipes.
Drawing inspiration from, Soweto, Mama D and her gran's cooking, Chef Nti realised that in order to talk to a new generation she had to reinvent these flavours in a fresh, innovative way. Chef Nti - My Modern African Kitchen embraces this concept, celebrating food that is proudly South African. ABOUT THE AUTHOR: Nthabiseng Ramaboa has lived many lives – in business, fashion and now, food. Her credentials include, but are not limited to, partnerships with brands such as Fatti’s & Moni’s, Nespresso and Le Creuset; she is also AEG’s national ambassador and most recently Chef Nti was the South African ambassador for BBC’s Lifestyle Channel. Chef Nti became a household name when hosting The Perfect Ace – a cooking show on etv. In 2014 she began a new career in the culinary industry, starting with a year of food research in Los Angeles. This inspired real, genuine love and passion for both homecooked meals and fine-dining experiences. Chef Nti is a restauranteur, food and beverage product developer, entrepreneur and fashion designer. Fast-forward to 2019 and Chef Nti speaks to a few hundred -thousand fans online and is the proud owner of her very own restaurant, Taste Kitchen; located in Joburg's Maboneng Precinct. Taste Kitchen hosts intimate, bespoke events showcasing Chef Nti’s take on traditional African meals
Following Dr Michael Mosley's No.1 bestselling Fast 800, this fabulous companion cookbook offers a collection of delicious, nutritious recipes to help you incorporate the new 800-calorie programme into your daily life. Dr Clare Bailey, GP, and acclaimed food writer Justine Pattison have created meals which are tasty and easy to make, from breakfasts and brunches, soups and shakes to more substantial suppers and even occasional indulgent treats. All the recipes are based on the low-carb Mediterranean style of eating now proven to revolutionise your health. Whether you are embarking on an intensive weight-loss programme to prevent or reverse Type 2 diabetes, or simply want to bring down your blood pressure and cholesterol and improve your mood and general health, The Fast 800 Recipe Book will inspire you to change the way you eat for ever.
Antonia's Way follows on from the success of Antonia De Luca's first book, Leafy Greens Café: Recipes from Our Organic Garden. De Luca is not only a chef and businesswoman, but also a strident activist for healthy, sustainable lifestyles, and her new TV show and book act as a guide to healthy living from clean water to detoxing, supplements and balance. Antonia's Way contains over 100 vegetarian recipes and is a lifestyle guide that includes:
Antonia De Luca was born at Rocky Ridge, the organic farm in Muldersdrift from which Leafy Greens Café now operates. She studied at Stellenbosch and Bond universities, completed a Life Change Program at Hippocrates Health Institute in Florida, and trained as a raw food chef under Matthew Kenney in Oklahoma, USA. She owns and runs Leafy Greens Café, as well as the Antonia’s health food range she produces at Rocky Ridge. This is Antonia’s second book.
When Karen Dudley closed her iconic restaurant, The Kitchen, in Woodstock, Cape Town, there were tears all over for the beloved establishment. Since then, Karen has found that connection does not necessarily reside only in bricks and mortar. She has found that she can carry that deliciousness onwards. This book is all about how she has done just that. In Onwards, Karen Dudley weaves a compelling narrative of how her life changed after the Covid-19 pandemic forced her to close her restaurant, The Kitchen. The book is about how these bleak circumstances gave rise to something beautiful, offering the time and space for inspiration to take root, to rediscover her connection with food, and to shift her perception of what it means to cook, for oneself and for others. Onwards is a book about the way forward, filled with wholesome, nourishing and indulgent recipes, with a story of hope and happiness threaded throughout.
Marlene van der Westhuizen, celebrated author of Delectable and Sumptuous, shares her favourite recipes for long lazy lunches with friends and family in this accessible little book. There are recipes for summer lunches in the garden and winter lunches in front of the fire, a casual kitchen lunch with family or a romantic lunch on the Victorian balcony of her home. Whether you choose the mackerel and sweet potato fishcakes or the applecider glazed onion tart, your guests will be delighted. Marlene makes the romance of French cooking accessible to all South African cooks.
Marlene van der Westhuizen, celebrated author of Delectable and Sumptuous, shares her favourite recipes for decadent dinners with friends and family in this accessible little book. There are recipes for formal dinners around a beautifully laid table with all your best cutlery and glassware, but also for casual meals served in front of the fire on a cold winter's evening. You can choose to tackle the stuffed shoulder of lamb, or the wonderfully simple, but delicious, tagliolini with pine nuts, sage and lemon. Marlene makes the romance of French cooking accessible to all South African cooks.
125+ recipes for prevention and healing. Supply your body with an abundance of life-giving nutrients to repair, regenerate, detoxify, and heal, all while providing the comfort that all good food should. Following the success of Chris Beat Cancer, Chris Wark and his wife, Micah, share whole-food, plant-based recipes that appeal to the whole family, whether you are healing from cancer, actively eating a diet to prevent it, or simply seeking a healthy lifestyle for you and your loved ones. Fruits, vegetables, mushrooms, nuts, seeds, legumes, whole grains, herbs, and spices are the foundational ingredients of Chris’s anticancer diet. Complete with tips for diet optimization, this cookbook will get you in the Beat Cancer Mindset and guide you onto the road to wellness. Inside you will find:
What better place to daydream than in the garden. With these original designs artist Monique Day-Wilde spirits you away from the drudgery and stress of daily routine and invites you to join her in a magical world of flowers and vegetation where all is calm and tranquil. More than 30 full-page designs, from simple outlines to intricate paisley-style combinations, offer hours of colouring bliss. The smaller size will fit in your handbag, making this book ideal to carry with you everywhere so you can enjoy waiting time being creative instead of getting frustrated. Designs are printed on good quality paper on one side only to ensure that there will be no bleed or see-through.
If you answer yes to any of these questions, then you need to read this book. Cathy Marston takes you on a wine appreciation journey from easy drinking sweets, through the popular sauvignon blancs (sew-vin-yon blonks), bubblies, dessert wines and on to the fuller reds, with the sole aim of giving you confidence in your wine choices. The confidence to enjoy drinking wine; to see it as a pleasure, not a potential source of embarrassment; and above all, to help you become confidently curious about trying something new. Because the real secret of wine success is that the more you drink, the more you know. Admittedly, the less you probably remember, but hey – you can’t have everything.
Crisp light, a profusion of wild flowers, and an astonishing choice of fresh produce – it is spring in the medieval village of Charroux in the Allier department of France, where Marlene van der Westhuizen invites you to steal a glimpse into the inner workings of her fiftieth cooking class. Along with 80 new recipes (including Fillets de sole Bonne Femme, Early Autumn chicken and Apple blinis) follow Marlene and her class as they lift the veil on the understated glamour of French country cooking, eating and living. Learn how to navigate food markets, bargain for beautiful antiques, cook and present glorious meals, and enjoy every aspect of life in a French village with grace and charm. Then start saving to join Marlene in France yourself … |
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