Receive recipes, info
on
food events, new products
and reviews |
|
|
Cook Books
| Recipe Books | Cooking &
Baking | South Africa
|
|
 |
Lazy Days: Contemporary Country-Style Cooking
Author(s): Phillippa Cheifitz
The author takes us on a lazy meander up the West coast to her beach house in paternoster to sample and savour some of the bounty of the West coast. From salt pans in Veldrif, dairy farms in St Helena |
| |
|
 |
Prickly Pears & Pomegranates
Author(s): Bernadette le Roux; Marianne Palmer
The Palmer family has lived on the farm Cranemere, in the middle of the isolated expanse of the Great Karoo, for over a century. On Cranemere, the need to cook in accordance with the seasons has shape
|
| |
|
 |
Reuben Cooks: Food is time travel
Author(s): Reuben Riffel
Flavours, tastes, smells and textures have the power to transport you back to your childhood, to make you feel the way you did when you first tasted a peach, an orange or a caramelised onion and blue
|
| |
|
 |
Fire water: South African brandy
Author(s): Wendy Toerien
South African brandies are world-class products with unique tastes, characters and styles, and Fire Water: South African Brandy provides a fascinating new account of how brandy is created and enjoyed
|
| |
|
 |
Larousse Gastronomique
Author: Prosper Montagne
Revised and updated with many new entries, illustrations and charts, this edition covers almost every ingredient and cooking style in history past and present, from abaisse to zuppa inglese. The encyclopedia features detailed information and maps of the wine producing regions of the world, including New World producers such as Chile and Australia. It also includes advice on using appliances; recipes and developments in nutrition. |
| |
|
 |
The Complete Robuchon
Author: Joel Robuchon
Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine - cuisine actuelle - which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In The Complete Robuchon he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here - a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L'Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L'Atelier de Joel Robuchon in Tokyo. He opened another L'Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London. |
| |
|
 |
The Cooking Book
Author: Victoria Blashford-Snell
This is the ultimate bible for today's busy cook; a cookbook, pocket shopping list and DVD in one. The cookbook that really understands what you need in the kitchen, answering all your culinary questions, from what the finished dish should look like and if it can be prepared it ahead, to what to do with leftovers. Over 1,000 mouth-watering recipes, thousands of explanatory photographs, and superb step-by-step guidance will teach you how to get great home-cooking on the table without fuss. Plus a 90-minute DVD demonstrates over 25 everyday techniques. With a pull-out Pocket Shopping Book listing every recipes ingredients, perfect for dropping in your handbag so you'll never need to write a shopping list again.
|
| |
|
 |
Nigella Express
Author: Nigella Lawson
Nigella and her style of cookery have earned a special place in our lives, symbolising all that is best, most pleasurable, most hands-on and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen, slaving over a hot stove. Featuring fabulous fast foods, ingenious short cuts, terrific time-saving ideas, effortless entertaining and easy, delicious meals, Nigella Express is her solution to eating well when time is short. This new book is every working mother's dream and a joy for everyone who wants to cook but can't seem to find the time. Here are mouthwatering recipes, quick to prepare, easy to follow, that you can conjure up after a long day in the office or on a busy weekend, for family or unexpected guests.This is food you can make as you hit the kitchen running, with vital tips on how to keep your store cupboard stocked, freezer and fridge stacked. When time is precious, you can't spend hours shopping, so you need to make life easier by being prepared. Not that the recipes are basic - though they are always simple - but it's important to make every ingredient earn its place in a recipe. Minimise effort by maximising taste. And here too is great food that can be prepared quickly but cooked slowly in the oven, leaving you time to have a bath, a drink, talk to friends, or do the children's homework. Minimum stress for maximum enjoyment. This is a new generation of fast food - never basic, never dull, always do-able, quick and delicious - for the busy lives we lead. The Domestic Goddess is back but this time it's instant. |
| |
|
 |
O, The Oprah Magazine Cookbook
Author: Editors of O. Magazine
Beautiful, full color, and filled with 175 wide-ranging recipes from top chefs featured in "O" magazine, this stylish cookbook features an introduction from Oprah, interviews, sample menus, and great tips on such topics as hosting outdoor gatherings and how to set a table. |
| |
|
 |
Real Simple Fuss-Free Meals
Publisher: Struik Publishers
This title is about meals that are easy to make when you've got little time on your hands. We all like savouring dishes that are cooked from scratch, but with the daily stresses of a challenging job and a demanding family, food that's quick to prepare - and not always healthy - often wins out. Not any more. If you're wondering what to make for dinner (again), how to entertain guests with hors d'oeuvres that don't come out of a packet, how to make a meal of the lone tin left in your pantry or how to put a dish together without turning on the stove, you'll find the answer in these pages. With easy-to-follow methods and hands-on time frequently under 30 minutes, you?ll end up with delicious, healthy meals - and time to spare. |
| |
|
 |
Easy Meals For Babies & Toddlers
Author: Deirdre Randall
Easy meals for babies and toddlers has been updated to reflect current thinking and trends in infant and toddler nutrition. Included in the 150 recipes are long-standing favourites as well as new meal ideas that will give any child a healthy start in life. Most importantly, there are imaginative suggestions for serving food that is appetising and fun. Included are recipes for baby- and toddler-sized meals, as well as family meals, bulk cooking and freezing. There are also sections covering cooking for allergic or sick children. Practical advice is given on establishing attitudes towards food, nutrition, weaning, menu-planning and foods to avoid. |
| |
|
 |
The Best Of Cooking In South Africa
Author: Lynn Bedford Hall
The author has selected more than 300 of her favourite recipes and the result is this book, gloriously illustrated with over 300 full colour photographs. The range of recipes is wide: from starters, soups and salads to main course meals (including vegetarian dishes), decadent desserts and cheesecakes. A section on baking includes recipes for cakes, biscuits, scones, tea breads, yeast breads, rolls, and confectionery. The emphasis is on locally available ingredients, wholesome meals that are easy to prepare, and dishes that require little last minute attention. Whether your preference is for simple family fare or for elegant entertaining, this colourful volume will inspire every cook to approach food with renewed creativity. |
| |
|
 |
Learn To Cook
Author: Vanessa van der Merwe
The focus of Learn to Cook is on basic, no-nonsense, everyday meals for the family, meals for children, meals than anyone can learn to prepare. Each recipe is accompanied by a full-colour photograph with text supplied in English, Afrikaans and Zulu. The clear, step-by-step format ensures fl op-proof results. Recipes range from breads and traditional meat and vegetable dishes, to one-dish meals and desserts. |
| |
|
|
Cook
with Jamie
Author: Jamie
Oliver
This is the book Jamie has always wanted to write and it’s
his biggest ever, a practical guide that will teach you the
basic techniques and skills that trainees at Jamie’s
Fifteen restaurant learn in their first year. Learn how to
cook the most popular dishes served at the restaurant with
simple accessible recipes that don’t taste simple. Get
Jamie’s advice on the best equipment to have in your
kitchen or shopping for maximum value and quality. Learn to
recognize and cook different cuts of meat and get stuck into
over 100 new recipes to fine-tune your culinary skills or
celebrate your passion for cooking. With simple instructions
illustrated by clear photographs and useful advice, Cook with
Jamie is sure to become indispensable. “I’m going
to be treating the reader like one of my students at Fifteen.
I’ve broken down recipes to their simplest and I talk
about buying and shopping tips, techniques and short cuts,
but I have also given a great background of encyclopedic-type
info at the start of each chapter which is really helpful
stuff” – Jamie Oliver |
| |
|
 |
Sonskynkafee
Author: Mariëtte
Crafford
Die skrywer neem die leser saam op 'n herinneringstog, terug
na die Noord-Kaapse dorp Kakamas, met sy felle sonlig en smaaklike
kosvreugdes. Dis hier, in die huis tussen die wingerde, waar
sy en haar susters grootgeword het, en waarheen Mariette en
haar kinders terugkeer. Alles is dieselfde, en alles is anders.
Mariette se onthou-stories vou voor jou oop soos 'n gestyfde
wit lapservet, terwyl jy aansit vir jou gunsteling trooskos.
Die stories is deurspek met resepte wat strek van gunstelinge
soos haar ma Hanna se boontjiesop en melksnysels tot vriendin
Izanne se knoffelsop met pesto en parmesaan en die Pellasusters
se dadels en kwepers in lemoensous. Al haar hartsmense deel
die tafel - haar ma, susters, vriende en koksmaters. |
| |
|
 |
Fabulous
Food
Author: Lynn Bedford Hall
"Fabulous Food" is a collection of practical, reasonably
easy, delectable recipes in a visually captivating format.
All 180 recipes have been photographed in full colour, with
an easy layout and design that will make reading and using
the book a pleasure. "Fabulous Food" is a combination
of the new and the old - a selection of recipes garnered from
"Fig Jam and Foxtrot" and "Return to Corriebush",
plus a few from the author's books that are now out of print,
as well as new and unpublished creations. All in all, a fabulous
book to use in your kitchen, or to give as a treat to a foodie
friend or newlyweds. The contents include: Soups; Starters,
Snacks, Light Meals and Salads; Fish and Seafood; Chicken;
Meat (Venison, Ostrich, Beef, Veal, Lamb, Pork); Pasta; Vegetarian
Main Courses; Desserts; and, Baking. |
| |
|
 |
Kitchen Safari
Author: Dumi Ndlovu and Yvonne Short
Conservation Corporation Africa (CC Africa) has a commitment to African hospitality that has resulted in the establishment of some of the finest lodges and safaris on the continent. This stunning cookbook showcases the heart, soul and very essence of CC Africa’s passion for pampering its guests. Part of this hospitality is its unique way of creating Pan-African cuisine, which includes the bite of South East Asia and Portuguese-African-influenced peri-peris, to West African grains and pulses. |
| |
|
 |
How
to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
Author: Nigella Lawson
This volume is not about being
a goddess, but about feeling like one. Nigella shows that
there can be more feelgood mileage from running up a tray
of muffins or baking a sponge cake than in almost any other
cooking - and that it's not actually hard. "How to be
a Domestic Goddess" understands our anxieties, feeds
our fantasies and puts cakes, pies, pastries, preserves, puddings,
bread and biscuits back into today's kitchens and our lives.
Everything from dairy cakes to chocolate cakes, from brownies
to bagels, from gooseberry-cream crumble to double apple pie,
from pizza to pistachio macaroons, scones and muffins to cheesecakes
and steamed syrup sponge, from baklava to a Barbie cake, as
well as children's cooking, Christmas baking and other family
festive treats. |
| |
|
 |
Feast
Author: Nigella Lawson
Containing over 300 recipes and more than 200 photos, this
title talks about families and food, about public holidays
and private passions, and about how to celebrate the small
pleasures. It includes almost everything from Christmas, Thanksgiving,
Hanukkah and Eid, to Passover and Easter; from Meatless Feasts
to Midnight Feasts, and more. |
| |
|
|
|
| |
|
