In Upwards, Karen Dudley invites us on a culinary journey that transcends the ordinary, encouraging us to look up to what is true and essential – living simply and well.

In this follow-up to Onwards, Karen, with her signature warmth and insight, shares how the act of cooking can – and should be – a letting go of life’s daily preoccupations, a way to connect with ourselves and others, by paying attention to the pleasure and enjoyment of cooking something beautiful, delicious and even surprising.

Sharing recipes from a vibrant palette of flavours, Upwards lifts Karen’s loyal community towards the next level – to learn new skills, to look up to quality over quantity and to pay attention to the splendour that can come from the meditative act of cooking. Upwards is thus a call to be inspired, to create and to connect, all the time looking up, up, up, as we invite into our kitchens new dishes, new flavours and new possibilities.

Jan Braai Junior In die kombuis is ’n boek vir die volgende geslag. Dis geskryf in Jan Braai se kenmerkende styl en die hele gesin kan die maklik volgbare, stapvir-stap-resepte geniet. Gemik op jong kinders om hulle te help om heerlike kos suksesvol te maak en vertroue in hul vaardighede in die kombuis te ontwikkel, pak jy ’n lewenslange reis aan waar jy spesiale etes met gemak en selfvertroue sal kan maak.

Hierdie gebruikersvriendelike boek bevat die grondbeginsels van kookkuns wat elke persoon behoort te ken, en gebruik basiese toerusting en sakpas bestanddele.

Met Jan Braai se wenke en raad sal Jan Braai Junior In die kombuis jou gereedmaak om vir die res van jou lewe soos ’n kampioen te kook!

As human beings, we are hard-wired for connection. Gathering around a table feeds that need. It's a place where bonds are reaffirmed and where breaking bread together actually breaks down barriers. The most lasting human relationships are formed around the table, rooted by love.

The Journey is a celebration of Naqiyah Mayat's efforts to preserve the art of Indian cooking while learning her own culinary style. It is indeed a journey of growth, from a personal as well as professional perspective. This collection of both simple and decadent Indian recipes is a mix of nostalgia with a modern twist, showing how the essence of Indian cooking can be transferred across generations (and cultures), with each adding a uniqueness of style, taste and presentation.

Jan Braai Junior  is a book for the next generation of braaiers in South Africa. Filled with a collection of Jan Braai’s very best braai recipes, simplified with easy-to-follow, step-bystep guidance, Jan Braai Junior can be enjoyed by kids and the whole family.
 
Jan Braai is the most interviewed person in the world on the topic of braai, and therefore a good judge of what people want to know about braaing. As a television presenter and head of the National Braai Day initiative, he has travelled extensively in southern Africa and the world, braaied often and with diverse people, in various beautiful places, using different techniques.
 
This user-friendly book covers all the fundamental braai knowledge every South African should have, using basic equipment and budget-conscious ingredients. And, with Jan Braai’s tips and advice, Jan Braai Junior will set you on your way to braaing like a champion for the rest of your life!

It never hurts to be prepared. This is also true of cooking for yourself or your family. Clever Cooking shows you how to easily plan and prepare nutritious meals free of harmful preservatives, chemicals and additives, not only to ensure your family eats healthily, but to save you some time and money, too!

In Clever Cooking, Vickie shares her survival strategy for cooking and eating nutritiously when you lead a busy lifestyle – meal prep. She offers some of her family’s favourite dishes, from soups and stews to oven bakes and one-pan dishes, as well as sauces and ‘flavour starters’, that can be prepared ahead of time, so you can quickly prepare a wholesome meal from scratch on busy nights.

What’s more, Vickie knows that all South Africans are faced with the unique challenge of loadshedding, which can disrupt our time in the kitchen. Meal prep is a clever way to work around those annoying blackouts – making wholesome meals in advance, when you have electricity available, is a great way to ensure you and your family can still eat well, even with limited resources.

Whether you want a hearty lamb shank bobotie; creamy fish pie; Moroccan meatballs; or chicken, leek and mushroom pies, your family can enjoy healthy and delicious meals every night. And, you’ll be satisfied knowing that by spending time in the kitchen on one day, you’ll be giving yourself a night off in the future! Vickie includes tips for freezing and defrosting food, batch cooking, as well as a sample seven-day meal plan to show how you can combine advance prep with dishes made from scratch on the night.

‘Eat cake, because it’s somebody’s birthday somewhere!’

The kitchen is truly the heart of the home for popular content creator Angie Batis Durrant and her musician husband Shane, frontman for Desmond and the Tutus.

You’re invited to join the Durrant family, whose playful weeknight dinners and mouthwatering treats are sure to bring laughter and joy to your own kitchen. Angie, a mother of two, brings her warm, witty approach to cooking, a nod to her Greek heritage, and her love of baking into every dish.

Many of the recipes are perfect for involving the kids, making it easy for the whole family to roll up their sleeves and make a mess, all while creating delicious memories. Plus, Angie shares her top-secret Wolves' red velvet cake recipe!

The Lucky Kitchen is full of real food, with fun, easy recipes made to be enjoyed by real families.

Jan Braai Junior  is ’n boek vir die volgende geslag braaiers in Suid-Afrika. Gevul met Jan Braai se heel beste braairesepte en vereenvoudig deur maklik-om-te-volg, stap-vir-stap instruksies, kan kinders en die hele gesin Jan Braai Junior geniet.
 
Jan Braai is die mens in die wêreld met wie die meeste onderhoude oor die onderwerp van braai gevoer word, en hy het dus ’n goeie begrip van wat mense oor braai wil weet. As ’n televisie-aanbieder en stigter van Nasionale Braaidag het hy wyd in Suider-Afrika en die wêreld gereis, en dikwels, op baie verskillende plekke en met behulp van verskillende tegnieke, saam met uiteenlopende mense gebraai.
 
Hierdie gebruikersvriendelike boek dek al die grondliggende braaikennis wat elke Suid-Afrikaner behoort te hê, met basiese toerusting en bekostigbare bestanddele. En met Jan Braai se wenke en raad sal Jan Braai Junior jou die eerste
treë laat gee om die res van jou lewe soos ’n kampioen te braai!

’n Keur van al Marinda se toekatyd-resepte, die goue gunstelinge waarmee sy grootgeword het! Vier die lewe en dek ’n feestafel wat kreun van oorvloed: beesstert, pasteie, kerrieafval, skaapstertjies, varkribbetjie, doeksagte lamstjops. Brode, patees en nostalgiese slaaie sorg vir bykos. Vir weeksaande is daar lipaflek-pastas en vir suikertande outydse Cremoratert, poffers en vele verassings. En as bonus–konfyte, souse, blatjang en ander inmaaksels staan nou ook hul plek vol in haar reseptespens.

This is the 6th edition of NOSH for Students, a book originally inspired by the author's son, Ben, who left for university with no cooking skills. Toasted sandwiches and Mars bars were his staple diet, but these didn't serve him too well! What was needed to encourage him to cook was an easily attainable taste of home, oh, and pictures with every recipe! Nosh for Students was born. Since then, Joy has helped nearly half a million students get cooking with her straightforward and simple approach. Joy helps to take the chore out of cooking, giving students a taste of success and making the experience so much fun.

Once I hand them off to you, these recipes are no longer mine. They’re yours, to do with as you please. And maybe, in the act of receiving, a little thread of connection will be woven between me and each of you.

How can a recipe express the joy of sharing a meal in person? This is the feeling that Samin Nosrat sets out to capture in Good Things, offering more than 125 recipes for the things she most loves to cook.

You’ll find go-to recipes for ricotta custard pancakes, chicken braised with apricots and harissa, a crunchy Calabrian chili crisp, super-chewy sky-high focaccia and a decades-in-the-making, childhood-evoking yellow cake. Samin also shares tips and techniques, from how to buy olive oil (check the harvest date) to when to splurge on the best ingredients (salad dressing) to the one acceptable substitute for Parmigiano Reggiano (Grana Padano, if you must).

Good Things captures, with Samin’s trademark blend of warmth and precision, the essence of what makes cooking such an important source of comfort and delight, and invites you to join her at the table.

Foodies of South Africa is the No.1 destination on the internet for recipe videos that are fun, easy and proudly local, but it's also so much more than that!

Over the years it's grown into a community of people of all backgrounds and kitchen skills with at least one thing in common into talented home cooks and bakers through creative food ideas and clever recipes

Learn the essential techniques, pro tips and timeless recipes to become a better home cook.

One of the most important things you can do whilst cooking is ask why? Why am I adding salt now and not later? Why has my chocolate mousse split? Why does this taste so good?!

In his debut book, Ben Lippett shares his years of experience as a professional chef turned home cook to reveal the hows and whys behind everything we do in the kitchen. Through over 100 recipes, Ben provides timeless techniques and lessons which can go on to be applied to any recipe, allowing you to fold, sauté and whisk your way through this book as you gain confidence in the kitchen.

Guided by Ben’s expert hands and easy to follow voice, How I Cook will be your trusty kitchen companion, teaching you to be a better home cook one recipe at a time.