Showing 1–12 of 18 results

  • n Tafel vir Elke Geleentheid

    ‘n Tafel vir Elke Geleentheid deur Fransie Snyman, Katrien van Zyl & Wilsia Metz

    0 out of 5

    As jy lief is om voluit te gaan wanneer jy onthaal, of as dit jou droom is om ‘n geleentheidsmaatskappy te bedryf, kan jy hierdie boek gerus op jou boekrak hou. Die samestellers het moeite gedoen om elke aspek van onthaal te dek: van die beplanning en voorbereiding van die kos tot breekgoed en linne, musiek en gastegeskenkies. Dit is vol foto’s van gedekte tafels vir elke denkbare geleentheid wat gevier kan word (‘n volle vyf-en-twintig van hulle!) Die foto’s is vergesel van voorstelle en wenke om jou tafel uniek te maak . Hier is aanbevelings vir kleurskemas, blomme en ander tafelversierings asook gepaste disse vir elke geleentheid. ‘n Afdeling met resepte vir die kosse en versnaperings bevat praktiese raad oor berging en raklewe, waar toepaslik. Die bedoeling is dat elke voorbeeld dien as ‘n vertrekpunt om aan jou eie kreatiwiteit vlerke te gee. Die groot reël is: daar is geen reëls nie!

  • Sale
    At My Table

    At My Table: A Celebration of Home Cooking – Nigella Lawson

    0 out of 5
    R490.00 R465.00

    Christmas Choice 2017

    Nigella Lawson is a champion of the home cook and her new book celebrates the food she loves to cook for friends and family.

  • Chefs Eats Toasties Too

    Chefs Eat Toasties Too – Darren Purchese

    0 out of 5

    Chefs Eat Toasties Too is a celebration of that most enduring of comfort foods, the toasted sandwich – but taken to new heights by internationally renowned chef Darren Purchese. While crafting elaborate dessert and pastry confections by day, by night Darren secretly perfects the art of the toasted sandwich.

  • Sale

    Claridge’s: The Cookbook – Martyn Nail & Meredith Erickson

    0 out of 5
    R450.00 R430.00

    Christmas Choice 2017

    An art deco jewel set in the heart of London’s Mayfair, Claridge’s – one of the world’s best luxury hotels – has long been known for inspiring menus and exceptional dining from breakfasts and elevenses, through lunch and afternoon tea, and on to drinks, dinner and the dessert cart.

  • Jerusalem

    Jerusalem – Ottolenghi

    0 out of 5

    Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami’s food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west.

  • NOPI

    NOPI: The Cookbook – Ottolenghi

    0 out of 5

    The latest Ottolenghi is truly something to drool over! Recipes are from his Soho-based restaurant and have been adapted for home cooking – complexity level is suited to avid foodie and up. There is a huge variety for different kinds of catering, whether it’s a casual brunch, or a sumptuous dinner party. Known for his creative flair and unique taste combinations this is a truly exquisite cookbook that will make many a home – chef happy this Christmas. Here is a teaser: Lamb Rump with Vanilla-braised Chicory and Sorrel Pesto…., or, Roasted Pineapple with Tamarind and Chilli and Coconut Cream.

  • Ottolenghi The Cookbook

    Ottolenghi: The Cookbook – Ottolenghi

    0 out of 5

    A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella Lawson Inspired by their childhoods in West and East Jerusalem.

  • Plenty

    Plenty – Ottolenghi

    0 out of 5

    This exclusive collection of vegetarian recipes is drawn from his column ‘The New Vegetarian’ for the Guardian’s Weekend magazine, and features both brand-new recipes and dishes first devised for that column. Yotam’s food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients.

  • Plenty More

    Plenty More – Ottolenghi

    0 out of 5

    Yotam Ottolenghi’s Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.

  • Raising Superheroes

    Raising Superheroes by Tim Noakes

    0 out of 5

    The Real Meal Team (Tim Noakes, Jonno Proudfoot and Bridget Surtees) has just released Raising Superheroes. This is a revolutionary way to feed children, not to be misunderstood as a no-carb diet book, but rather as advocating low sugar, low refined carbohydrate meals. His book is simply jam(sugarfree!)-packed with recipes for different age groups. There is also a really handy section on Kitchen Staples with more recipes and tips for stocking your kitchen with the basics – like stocks for soups, sauces and minces for freezing and handy future use.

    Following the hue and cry of a comment taken out of context on Twitter about weaning babies, Noakes has been much in the media lately. But paging through both these books, I’m struck with the sheer ‘good sense’ of what they advocate. Neither is necessarily better, but both are a great source of information and new recipe material.

  • Real Food, Healthy, Happy Children

    Real Food, Healthy, Happy Children by Kath Megaw

    0 out of 5

    To quote Kath Megaw: “When meals incorporate taste experiences, social interaction and emotional connections, along with high nutritional impact, the result is altogether healthier, happier children”.

    Subtitled A Low-Carb Solution for the Whole Family, leading paediatric dietician Kath Megraw has co-written her book with Daisy Jones (author of Star Fish), Phillipa Cheifitz (author of Lazy Days) and Jane-Anne Hobbs (author of Scrumptious). This is not the children’s version of a diet book, but rather, a more holistic look at feeding your family natural, whole foods, with attention to reducing overall sugar, carbohydrate levels and avoiding the additives present in processed foods. The core concepts she puts into practice are: eat living food; drink water; let them eat fat; ditch the wonder bread; and, no sugar. She combines these concepts as a guide in a whole collection of healthy, easy and affordable recipes. There are also tables of information regarding the dietary requirements of your child, from weaning to adolescence, with a holistic outlook on their physical, emotional and mental development, and suggested recipes to coincide with their needs. This is a great South African cookbook for the whole family – and in line with a world where we are increasingly mindful of what we eat, and where our attitudes towards food and eating are shifting towards smaller portions of healthier, wholesome foods.

  • Retreat The Joy of Conscious Eating

    Retreat: The Joy of Conscious Eating by Daniel Jardim

    0 out of 5

    Nourishment and well-being are two words that immediately come to mind when one opens Retreat. In it, Daniel Jardim (author of those beloved local vegetarian classics Quiet Food and The Cake the Buddha Ate) shows how cooking and eating can transform one’s life and reinvigorate one’s senses. Subtitled The Joy of Conscious Eating, this book takes one through the seasons, teaching how to use what nature provides to prepare food that is both exciting and comforting – and how to be appreciative of what it is so easy to take for granted. Here are recipes for, amongst a bounty of other dishes, Watercress and Avocado Soup, Ratatouille Terrine, Pear and Fig Crumble, Aduki and Shitake Shepherd’s Pie. This is soul food.