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.

Kamini Pather first exploded onto the South African culinary scene as a participant and winner of the second series of MasterChef South Africa. Since then her life and cuisine journey has taken her down various paths, and although she always remains grounded and grateful to her heritage, she is not solely defined by it. As Kamini herself says, ‘All Dhal’d Up is a collection of ancestrally-derived recipes that have been updated through ingredients and techniques –the old world has been given some fancy.’ The concept of good-mood food leans gently into health, while ‘Indian-ish’ is a perfect nod to her ancestry, but fused with other cultures and their influence on the food she likes to eat. So although you will find traditional recipes, such as potato curry with nigella seeds, hot water roti and rasam, as well as the Sunday-standard meal of chicken curry, they are flanked by the delights of cauliflower rice lamb biriyani, panko-crumbed patha wraps, bacon dhal, pudhina hummus and rosewater ice-cream sandwiches with pistachio cookies.

Ever mindful of the demands of busy lives and consciences, Kamini has ensured that the recipes are simple to follow, and are mindful of healthy ideals and sustainably sourced ingredients.

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.

Spices weaved their way into my kitchen and somehow my collection seems to flourish regardless of the homes and locations I’ve 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 Isaacs’s affinity for spices emanates from her Cape Malay heritage and her time spent cooking and baking in her grandmother’s 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.’

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.

Recognisably different from its roots: redder, hotter. More tomatoes, more chillis. But growing in its new homeground as it pleased. Varying from cook to cook, chef to chef. That's what we documented in 2014 in Durban Curry, So Much of Flavour. Now, in 2019, we find it's changing again.

Not the classics. They are timeless. But Durban curry is not set in stone. The point about this community dish which has become a national treasure is, precisely and imprecisely, that it has always moved and mutated with the times. It continues, as it did right from the beginning, to respond to new circumstances and needs.

And the point about our first investigation into what made it distinctive is that it was “just a taste". We wrote: “We know there is much more to tell, many more kitchens to visit, and dishes to discover."

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.

Ultimate Braai Master host and chef Bertus Basson shares recipes from his personal and national heritage in his first cookbook, Homegrown.

The book is a celebration of being South African and how embracing his roots has influenced Bertus as a chef, as many of his signature recipes are inspired by his Afrikaans origins. Homegrown also explores how other distinctly South African tastes and flavours have impacted his cooking, influencing his unique take on fine dining for his award-winning restaurants.

The book is filled with stunning photographs and delectable recipes such as Snoek with Apricot Glaze, Beer Braised Pork Belly, Spice Rub for Braaied Brisket, Charred Octopus with Gnocchi and Nasturtium Paste, Tamatie Frikkadels, Koeksister Ice Cream, and Milk Tart Soufflé. These recipes are easy to prepare and are made with fresh, local ingredients.

Gramadoela-kos is saamgestel om in die bos te kook wanneer jy ’n ietsie meer as net boerewors en pap elke aand wil voorberei. Die resepte is vars, innoverend en bowenal, maklik! Al die resepte is getoets en kan oor ’n oop vuur of ’n kampstofi e berei word, maar dit is so smaaklik dat jy dié boek selfs in jou kombuis of vir jou braai by die huis kan gebruik.

As jy daarvan hou om in die buitelug te kook, hetsy onder die sterre by ’n kampterrein in die gramadoelas of buite in jou agterplaas te braai, is hierdie boek net vir jou.

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.

Mexican cooking, Mzansi-style!

In Mexico in Mzansi, chef Aiden Pienaar brings local flair to some traditional Mexican favourites. Like the ubiquitous taco, this cookbook is filled with a surprising array of flavours and influences to excite even the most experienced chefs and exhausted home cooks.

By thinking a little outside the box, and using South African ingredients and cooking techniques – boerie tacos and braaied corn, anyone? – Chef Aiden gives Mexican cuisine a Mzansi-style facelift.

From classics such as mole, refried beans and nachos, to innovations including Mexican chakalaka, chilli con carne vetkoek and sosatie tacos, these are recipes to inspire and delight. All are easy to follow and require minimal prep.

In addition, Chef Aiden will teach you to make your own tortillas and salsas, show you how to present tacos, enchiladas and quesadillas, as well as introduce you to different cooking methods, from braising and grilling to air-frying. That’s not to mention the array of delicious desserts to round off your meal, or the collection of margaritas to tantalise your tastebuds.

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.

The love language of the Cape Malays is food, and author Cariema Isaacs says tramakasie (thank you) every day that she gets to express herself in this way.

Modern Cape Malay Cooking, Cariema’s fourth cookbook, is a celebration of food and feasting, providing a contemporary view of Cape Malay cuisine and simple home cooking. The recipes showcase a blend of flavours that redefine the Cape Malay palate through modern ingredients and global influences. Though traditional Cape Malay cuisine and recipes have stood the test of time, adaptations have given rise to a culinary fusion. This is especially thanks to the Cape Malay millennial generation that craves popular dishes from the East and West, such as a comforting pasta or a quick stir-fry, but with a Cape Malay twist – this means it must be spicy, it must be saucy and it must be packed with flavour!

In Modern Cape Malay Cooking, Cariema shares the recipes and influences that have inspired these modern dishes, with simple ingredients and vibrant aromatics for anyone who is curious and courageous enough to create flavour.

In Boerekos met ’n twist gee Annelien ’n kwyllekker kinkel aan die eenvoudige, voedsame huiskos wat jou ma, ouma en oumagrootjie gemaak het. Dié 140 familieresepte vir soppe, souse, groente-, vleis- en nageregte én gebak en spenstreffers is getoets, bevat g’n vreemde bestanddele nie en sit die “resep-met-’n-les”-konsep voort wat haar gelyknamige blog en Facebookblad so 'n sosialemediasukses maak. Boerekos met 'n twist kan beskryf word as 'n kompakte 21ste-eeuse Kook en Geniet vir besige mense.

From Mediterranean-inspired salads to mezzes from across the Arabian Peninsula, welcome to this collection of over 90 classic recipes from Michael Rantissi that are readymade for feasting.

From abundant brunches to weeknight dinners and long weekend lunches, Middle Eastern Feasts is a fully photographed, gorgeous hardback celebrating food for sharing with loved ones. Enjoy everything from the perfect Hummus to Lamb keftas, or a Cauliflower, tahini and zhoug salad, as well as grilled prawns, whole baked fish, and an 8-hour lamb shoulder along with banquet ideas and a range of breads, dips and desserts.

This fully photographed hardback takes the very best from the renowned neighbourhood bistro Kepos St Kitchen and makes it ready for you to share at home.

India Local is a cross-country culinary adventure complemented by mouth-watering photographs – an invaluable source for chefs and home cooks who wish to recreate the flavours Indian streets in their own kitchens.

Texture, colour, flavour – the essence of India itself, intertwine and explode in this stunning cookbook. Celebrating the patent versatility and abundance of Indian cuisine, India Local focuses on India’s street foods and chaats. It tells the story of a nation through its street offerings, from the bustling lanes of old Delhi and the alleyways of Lucknow to the swarming bylanes of Mumbai and Ahmedabad. The author takes you on a cross-country culinary adventure through the vibrant gullies of Surat to the hilly thoroughfares of Darjeeling, exploring along the way the kitchens-on-wheels from Jaipur to Gangtok all the way down to the hectic curbsides of Chennai.

Ved’s glamorous yet approachable recipes meet Karam Puri’s street-style photography, and together they guide you through the best chaats and street food in India. Pick from usuals like pani puri and vada pav, to special snacks by India’s most innovative minds: hello, tawa paneer chaat and jinni dosa. The book has recipes generously shared by Ved’s chef friends and those promise to be as creative as they are satisfying. Besides, there are housemade specialities like the inviting papdi ‘lasagne’, barley-couscous tikki with raw mango cream, 8-layers dhokla chaat and more.

Want to eat like a local? This book is for you.

This book on traditional 'Malay' cooking is an important contribution to the preservation of this country's culinary tradition.

Faldela Williams has managed, after considerable research and investigation, to bring together into a single volume the numerous recipes for the dishes which are so common in many of the Muslim homes in the Cape Peninsula today.

THE SUNDAY TIMES BESTSELLER The perfect Christmas gift for foodies! Whether vegan, veggie or simply an avid home cook, this exquisitely designed cookbook is full of simple recipes that will have every recipient swooning. 'Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?' YOTAM OTTOLENGHI ________________________________ Modern, vibrant, easy-to-make food. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. With 120 practical and mouth-watering recipes, learn how to make: - ROASTED PANEER ALOO GOBI for a quick Monday-night dinner - CARAMELIZED ONION AND CHILLI RAMEN straight from the store-cupboard - THE SODHA FAMILY MASALA OMELETTE to serve up a home-made brunch - SALTED MISO BROWNIES as a sweet treat There are seasonal specialities, warming noodles and curries, tofu and rice dishes as well as salads, sides and sweets - all practical and surprisingly easy to make - and bursting with exciting flavours. _________________________________ 'Meera can take a packet of noodles, some peanut butter and a hunk of tofu and work magic. East is the vegetable book for people who aren't vegetarian. A joy - I want to cook every dish' DIANA HENRY 'Fabulous' NIGELLA LAWSON 'She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend' BEE WILSON, SUNDAY TIMES

Third Culture cooking is American cooking: Delicious everyday multicultural recipes, borrowing from our parents and their parents’ homes, melding the old with the new and the familiar with the unfamiliar to create bold flavors and new classics for the next generation of cooks.

The food that author Zaynab Issa cooks—inspired by her East African and South Asian roots, the American suburban delights she grew up eating, and her international travels—is packed with unique and flavorful riffs. Her affectionate homages to the chain restaurants we love are reflected here: fluffy cinnamon rolls that rival Cinnabon’s, Baskin Robbins–inspired almond fudge squares, and an artichoke dip that recalls TGI Fridays’ delights that will make you want to stay in. To complete the collection, Zaynab looked to her primary inspiration, the women who’ve fed her, and meticulously recorded her favorite traditional dishes from each of them.

Beyond the recipes, Zaynab shares her tips on establishing yourself as a confident cook—one who prepares food consciously, hosts with pride, and is never without a well-stocked pantry.

The book includes sections like "Set Yourself Up for Success," which outlines Zaynab’s essential kitchen tools and ingredients, "On Food & Feelings" to guide the reader through cooking based on their mood, and "Host with the Most" featuring suggested menus and Zaynab’s method for executing any organized dinner. Finally, look to "Eating with Your Eyes" for her philosophy on serving beautiful food. For extravagant entertaining as well as weeknight ease, Third Culture Cooking is a love letter to American home-cooking and the many influences that make it so.

Recipes include:

• French Onion Ramen
• Samosas Two Ways
• Chocolate Cake with Chai Buttercream
• Farzana’s Biryani
• Thai-Style Crispy Salmon
• Steak Sandwich with Date Chutney
• Tandoori Tacos
• Baklava Granola
• Banana Cake with Tahini Fudge
• Chicken Kitchri and many more!

Sinoyolo Sifo is a husband that cooks. His goal: to break the gender stereotypes that surround male figures in the kitchen and encourage more men to cook. As he says, the kitchen is no longer the domain of women only, and men need to get more comfortable in the kitchen, so they can share equally in the responsibilities of day-to-day life and its demands.

Using what he calls ‘the universal language of food’, Sifo: The Cooking Husband is an invitation to readers – men and women alike – to share in the joy of making memories through food. Inspired by the nostalgia of home and family, this book brings together a selection of almost 70 recipes, each one simple and accessible, wholesome and delicious. There are scrumptious breakfasts, indulgent pasta dishes, hearty stews, quick lunches, impressive dinners, decadent desserts, as well as traditional South African dishes and some childhood favourites.

Whether you are a newbie cook still finding your way around the kitchen, or more confident in your culinary abilities, these recipes are sure to satisfy the foodie in you.

Tandoori Home Cooking is an approachable, vibrant and flavorful celebration of Indian Tandoori cooking.

Cooking in a tandoor (clay oven) is a technique that dates back to the Bronze Age, and traditionally has always been about bringing the flavor from the clay oven to the vegetables, meats and fresh breads cooked in it. Communal kitchens have centred around the Tandoor for generations across the northern frontier of India, making their way through the Indian subcontinent, and always providing warmth, good food and flavor.

In Tandoori Home Cooking, Maunika Gowardhan, bestselling author of Thali, takes you on a tour to share an explosion of tandoori flavors, spices, recipes and culinary heritage found across the streets and restaurants of India, with dishes that can be made in conventional ovens and grills in your home all year round.

From Aslam Butter Chicken and Zafrani Paneer Tikka, along with Apple, Beet and Mooli Salad and Garlic and Ghee Naan, to Mango and Pistachio Kulfi and Jal Jeera, there is a dynamic selection of classic recipes, all of which can easily be created at home.

With meal planners to guide you on what dishes can be paired together, Tandoori Home Cooking arms home cooks with everything you need to bring tandoori cooking into your own home.

Discover 80 delicious, easy-to-make recipes perfect for the holy month of Ramadan.

In this cookbook, you'll find all the recipes you need to make your Ramadan meals family-friendly, fuss-free and filling. From perfect predawn meals for Suhoor, to hearty and satisfying meals for Iftar, as well as dishes made for celebrating with friends and family during Eid al-Fitr, and all the accompanying salads, chutneys, breads, drinks and desserts you'll need, this book has all the most popular Ramadan dishes covered.

Accompanied by gorgeous photographs throughout, these recipes from much-loved food blogger Anisa Karolia are for anyone looking to eat well before and after fasting.

A joyous celebration of Ethiopian Jewish cuisine: more than one hundred accessible and healthy recipes, stories, and traditions from the intersection of the African and Jewish diasporas.

In Gursha, which loosely translates to “the act of feeding one another,” the acclaimed chef and restaurateur Beejhy Barhany shares the food of the Beta Israel, Ethiopian Jews. She explores the rich culinary history of her native Ethiopia while showcasing the resilience and generosity of her Beta Israel family.

Born in Ethiopia, Barhany fled to Sudan with her family when she was just four, en route to Israel. Eventually, she made her way to Harlem, where she became the chef and owner of the celebrated Tsion Café. In Gursha, she tells her story through food, bringing together more than one hundred dishes from her restaurant, her family, and her travels. Her recipes span the traditional (doro wot; shakshuka; legamat, or Sudanese doughnuts) to her own unique creations that reflect her journey (Berbere Fried Fish; Injera Fish Tacos; Queen of Sheba Chocolate Cake).In addition, in these pages readers will meet the author’s friends and family members and learn about ancient Ethiopian Jewish rituals, holidays, and important milestones.

While smaller in number and not as widely known as many other groups of Jews, the Beta Israel boast one of the world’s great culinary cultures. Gursha is the first major cookbook to share it with home cooks everywhere.

Zola Nene is back with a third book, this time celebrating the diverse cultural heritage of South Africans through the wonderful tradition of sharing meals.

In Simply Seven Colours, Zola gives praise to the uniquely South African seven-colour (or several-colour) concept with a selection of more simply delicious recipes that tap into the heart of our food nostalgia, with a focus on going back to basics.

The idea of Simply Seven Colours is for you to create your own unique seven-colour menu, by picking recipes from different chapters or ‘colours’. From green, yellow, orange, brown, white, red, a rainbow of colours and, of course, desserts to round off your seven-colour meal, this book is sure to bring you more simply delicious joy.

Vegetables features 75 fail-proof recipes for delicious vegetable from the world's most trusted and bestselling Italian cookbook series. Italian Cooking School: Vegetables is the latest addition to this fail-proof Italian cookbook series.

Step-by-step instructions and photography guide readers through the preparation process and ensure success every time. Chapters cover salads, steaming, boiling and stewing, grilling, frying, roasting and baking.

Ideal for cooking novices, each title in the series features illustrated instructions for basic techniques and a collection of 75 recipes to inspire readers.