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Great South African Cookbook
67 of South Africa's finest cooks, chefs, gardeners, bakers, farmers, foragers and local food heroes let us into their homes - and their hearts - as they share the recipes they make for the people they love. Each recipe is accompanied by stunning original photography that captures the essence of our beautiful country. Featuring over 130 recipes, from tried and true classics to contemporary fare, The Great South African Cookbook showcases the diversity and creativity of South Africa's vibrant, unique food culture.
Indigenous Plant Palettes
At last: a South African how-to with everything you need to know to create a dream indigenous garden. Accomplished landscape designer and botanist Marijke Honig puts forward the fundamentals in this comprehensive reference that is at once inspirational, practical and easy to use. This book is all about choosing the right plants for a particular space and purpose in your garden. Marijke shares her vast bank of knowledge and experience to help you assess the conditions in your garden, select the perfect plants and grow them successfully. The book is divided into three clearly organised, superbly illustrated sections, which together provide all the information you need to plan and plant a flourishing garden entirely suited to its setting and climate.
District Six Huis Kombuis
The District Six Huis Kombuis: Food & Memory Cookbook commemorates the rich fusion of food and cultural heritage in District Six through personal stories, recipes, historical images and craft work. The book is a culmination of memories and narrative. It weaves through the days of a typical week in District Six, focusing on traditional family recipes that were prepared with love and often limited resources. This is a visual celebration of the vibrancy and warmth of the community - who foraged, preserved, baked and cooked together. Portraits of 23 former District Six residents, accompany recollections of lives lived in a significant time. Artifacts, food and anecdotes bring the spirit of District Six alive again.
Just Add Rice
Just Add Rice is about Taiwanese cuisine, seeking balance and harmony in taste, texture and good health.
Reuben at Home
Reuben at Home offers readers a glimpse into the life and loves of Reuben Riffel when he's not cooking in restaurant kitchens, running successful restaurants or appearing in front of the TV cameras. This is a personal, honest account of how Reuben feels about food and the way in which he chooses to feed his family and friends in his own home. These recipes, all created by Reuben, were inspired by his memories of happy family meals and his favourite flavours from childhood. These are tastes he remembers from his past and which he now chooses to share with those he loves.
Obie
Obie captures the rare, the human, the wonderful, the cosmic even. And he doesn't just take pictures; he also meticulously records it all in words. His descriptions are often as intriguing, as beautiful or as crazy as his photographs.
Île de Païn Anytime
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My Low Carb Kitchen
Includes indispensable everyday basics from the 2015 Sunday Times Cookbook of the Year, The Low Carb Solutions for Diabetics, plus many new life-changing recipes. 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!
Eat Lekker
Following the success of her first two books, Ine Reynierse shows you how to manage your weight, reach your health potential and prevent disease. A culinary feast of a book for the whole family packed with nutritionally rich, seasonal recipes that are inspirational but achievable, and an easy way forward. A sustainable smart-carb, grain-free and sugar free lifestyle.
Meat Manifesto
Andy believes you can't sell meat unless you know what to do with it and, in between personal food philosophies and agricultural insights, the book celebrates various cuts of meat, by introducing readers to them and offering delicious recipes best suited to each specific one. Andy smokes, grills and roasts his way through beef, pork, lamb, venison, poultry and even goat as recipes range from exotic (tongue, ears and offal) to basic (how to grill a pork chop). The book will explain how to make bacon at home but also why you should be eating grass-fed beef, as opposed to feedlot. It will show you how to butcher a chicken at home but also explain how to best cook it. It is meticulously researched but presented in an approachable way. The end goal is to walk people through various meat recipes, sure, but also to strengthen the reader's relationship with their supply chain by asking them to consider if they really are happy with the status quo.
