Nie-fiksie / Non-fiction
Food & Drink / Kookboeke

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9780798177788

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 335
R 268You save R 67
Enjoy your mother, grandmother and great-grandmother's nourishing, comforting home cooking, but with a modern twist. Each of these 140 family recipes - from soups, sauces, vegetables, meat and desserts to pastries and classics for the pantry - has been thoroughly tested. The “recipe-with-a-lesson” concept that makes Annelien's blog, BoereKosTwist, such a phenomenal success is carried out in this book with excellent tips and advice throughout.
Publication date: 2018-07-15
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9780798176897

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 265
R 212You save R 53
Die beste resepte van die gewilde potjiekosreeks op Via. Van eenvoudig tot deftig, goedkoop tot duur - maar altyd gesellig en watertand lekker. Resepte vir voor- en hoofgeregte, bykosse en selfs nageregte, alles op die vuur. Potjies soos geroomde mossels, volstruisnekkerrie, lamskenkel, waterblommetjiebredie en 'n uithaler sjokalade-toringkoek! Met 'n verskeidenheid brode, om die laaste lekseltjie sous op te skraap - dus mos nou lekker!
Publication date: 2018-06-08
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9781928429029

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 375
R 300You save R 75
Just add rice is about Taiwanese cuisine, which seeks balance and harmony in taste, texture and nutritional value. But it's also about home cooking, about familiarity and comfort and celebrating culture - recipes that connect the author to her parents when they lived in another city and in a distant country.
- Delicious, nutritious food on a budget.

- Comprehensive list of need-to-have pantry items for cooking Taiwanese and Chinese food.

- East Asian ingredients that are available to the South African market, with suggested substitutions.

- Essential information on traditional Chinese dining etiquette, customs and traditions.

- Simple recipes for home cooks.

- East Asians can enjoy their first locally produced cookbook with stories that reflect relatable culture and culinary heritage.

- Anyone who is interested in Chinese home cooking, food and South African food heritage.

About the Author
Ming-Cheau Lin was born in Tainan, Taiwan and immigrated to South Africa when she was three years old in the early 90s, growing up in Bloemfontein. Now based in Cape Town, she is a freelance copywriter and runs a food blog butterfingers.co.za as a platform to share insights into Taiwanese culture through recipes and stories - her work has been featured in local food, lifestyle and opinion spaces, and won a Getaway Blog Award in 2012. She's a social activist - offering talks on embracing empowerment as a woman of colour, being mindful in a multicultural environment with a focus on the harms of cultural appropriation and stereotyping.

“It is important to normalise our culture, our traditions of food, to stop exoticising (thus othering) our norms so we can stop being seen as foreigners in South Africa.”

She also has an international City & Guilds diploma in patisserie and worked for the late master of preserving Oded Schwartz at Oded's Kitchen (in the kitchen, at food markets, admin and marketing).

Ming-Cheau has a BA in creative brand communications, specialising in copywriting and has worked in well-known advertising agencies as a copywriter for seven years. She also co-founded, volunteered and skated for the Cape Town Rollergirls NPO (a women's roller derby league) as its Marketing and PR Chair for four years till early 2016.
Publication date: 2018-06-05
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9781432308797

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 300
R 240You save R 60
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 who have helped
foster his love of cooking.
This book is a must-have for cooks, foodies and aspiring home chefs.
Publication date: 2018-05-30
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9780241977743

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 215
R 172You save R 43
A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food 'Popular science at its best' - Daniel Levitin Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways, and reveals the importance of all the 'off-the-plate' elements of a meal: the weight of cutlery, the placing on the plate, the background music and much more. Whether dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we're tasting and influence what others experience. Mealtimes will genuinely never be the same again. 'Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons' - Heston Blumenthal, OBE 'His delight in weird food facts is infectious...fascinating' - James McConnachie, Sunday Times 'Gastrophysics is packed with such tasty factual morsels that could be served up at dinner parties. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious' - Nick Curtis, Daily Telegraph 'Spence allows people to appreciate the multisensory experience of eating' - New Yorker 'The scientist changing the way we eat' - Guardian
Publication date: 2018-05-30
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9780798174664

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 375
R 300You save R 75
Experience the history, tradition and heart of Turkish food at the hand of Tayfyn Aras, owner of Anatoli in Cape Town. Learn more about Turkish ingredients and their South African equivalents, the rituals and rich, complex Turkish food, ranging from mezes and delicious main courses to delectable desserts and dishes you can make at home. Experience the wisdom and  hospitality. A cultural and visual feast like no other.
Publication date: 2018-05-25
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9781432308780

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 320
R 256You save R 64
Ashleigh Levin knows exactly how to appeal to a younger generation of cooks who want to impress their loved ones and friends with delicious meals that don't require any formal culinary training. At the same time, more mature cooks will find a wealth of ideas to inspire even the most jaded of palates. Ashleigh's own love affair with food started in her grandmother's kitchen when she was about the same height as the kitchen table. As she says of one occasion, 'In that second of pancake-fuelled ecstasy, I saw for the very first time the utter perfection of food and its ability to bring people you love together…'

With her conversational writing style, Ashleigh takes you on a journey that's filled with memories, delicious flavours, lots of butter and the freedom to make your own tweaks, to ensure the recipes work for you, and never forgetting a relaxing glass of wine to accompany it all. The titles of the recipes are evocative, telling you all you need to know or teasing you to try out an intriguing idea, for instance Restorative butternut and ginger soup with chickpea sprinkles, Fall-apart lamb, My mother's sticky chicken, Dirty ballerina Pavlova and Sunday funday martinis. To paraphrase Samuel Johnson's famous description of London, if you become tired of this book, you are tired of life.

Contents: Introduction; Breakfast and brunch delights; Whip 'em up, well in advance; Seriously simple starters; Home comforts; Lovely, lazy lunches are made of this; Colour me fancy; Don't fall fowl to festive stress; Something on the side?; A bit naughty, but very, very nice; A little tipple; Butters and sauces; Bother-free breads; Sweet baked heaven; Index
Publication date: 2018-05-04
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9780798168328

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 345
Hierdie lekkerlees-kookboek is die tweede uit die pen van Herman Lensing, kosredakteur van Sarie. Dit is ingedeel in 10 hoofstukke, volgens Herman se gunsteling bestanddele. Die boek se kenmerk is die gemaklike styl waarmee Herman kook.

Herman Lensing is in 2009 op 22-jarige ouderdom aangestel as Sarie se jongste kosredakteur ooit. Hiermee volg hy in die voetspore van bekendes soos Barbara Joubert en Peter Veldsman. Sy aansteeklike entoesiasme, uitstekende koskennis en begrip vir die alledaagse werklikhede waarmee lesers te doene het, maak 'n wenkombinasie.
Publication date: 2018-05-01
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9781432308582

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 300
R 240You save R 60
Whole: Bowl Food for Balance is all about healing your relationship with food. Food is not the enemy and neither is your body. Taking the time to get to know your body, treating it with respect and nourishing it with real fresh food is the single most important thing you can do for yourself. Eating mindfully, cutting out processed foods and embracing the foods that fuel you and leave you feeling energised are all part of the journey to finding happiness with food.

The nearly 90 recipes included in this book are packed with nourishment, providing healthy, balanced and easy meals in a bowl. Many of the recipes are vegan or vegetarian, or can easily be adapted to suit either lifestyle choice. But there is plenty for the meat-eater too, with the added bonus that not only does the food look inviting and uplifting for the soul, it's good for your body too. There are also snippets of information about some of the ingredients to inform your food choices and why eating fresh, whole foods will benefit you.
Publication date: 2018-03-30
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9781928209003

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 455
R 364You save R 91
Expect a personal voice, mouthwatering visuals, useful insider tips, a specialist chapter on baking and an abundance of no-nonsense, approachable recipes that celebrate fresh, local ingredients.

From sun up to sun down and beyond, chef Liezie Mulder takes us through a day in the life of her iconic Knysna restaurant, île de paÏn. For every time of day, and every craving in between, there is a meal to nourish, delight, energise and celebrate the craft of good cooking. For Liezie, all the world's a feast - her dishes are inspired by places she's travelled to, her childhood and family heritage, whether it's Bali or Israel or America and beyond. She tells the stories and meticulously guides us through making a range of recipes that, most importantly, always respect the ingredients.

About the Author
Liezie Mulder is the co-owner and head chef of Knysna's popular café and artisan bakery, île de païn. Liezie trained as a chef in the US, working under inspirational chefs in esteemed kitchens. It was here she met her life and business partner, master baker Markus Färbinger. Together, Liezie and Markus started île de païn on a wing and a prayer when they returned to Knysna in 2002. Local whispers soon spread about a small café on Thesen Islands offering the authentic coffee, croissants and sandwiches. île de païn has grown up and expanded, but stayed close to its roots. Liezie wrote her first recipe book “Café Food” in 2009 in a desire to share her passion for food and illustrate that marvelous dishes can be made at home by anyone.

MORE ABOUT THE AUTHOR
Publication date: 2018-03-01
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9781432308636

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 320
R 256You save R 64
As a working mom, Lisa Clark is constantly on the clock and trying to find ways to cheat time. There are days where she literally mothers her twin tweens remotely from her phone, making sure they have arrived home safely, that they have changed out of their school clothes, that they are doing their homework or are on their way to horse-riding. And when her day gets busier, the last decision she wants to make is what to cook her family for dinner. Lisa Clark Everyday shares some insights into how to provide healthy, balanced and quick recipes for the mom (or dad) on the move!

The book is divided into 10 chapters, each starting off with a basic recipe and then followed by several others that show how to turn one quick meal into several appetising dishes. From muesli, tomato sauce and roasted vegetables to fish, chicken, pastry and sponge cake, there is sure to be a recipe to inspire your everyday cooking.
Publication date: 2018-02-28
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9780798169448

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 465
Bitter+soet vertel die verhaal van Mietha Klaaste wat op die plaas Keurkloof, in die omgewing van Robertson grootgeword het, soos oorvertel deur Niël Stemmet. Die verhaal neem ons terug na daar waar Mietha se ma, Sarah, Oumies en Oubaas se huis skoonmaak en haar pa die voorman op die plaas is. Oumies en Oubaas se oudste seun, Jakobus, trou met sy nooi Marie, kom woon op die plaas en kort voor lank maak klein Daniël sy verskyning. Mietha word uit die skool gehaal om na hom om te sien - en daarmee begin 'n hegte verbintenis wat oor jare heen sou strek.
Die lief en leed van Mietha en Daniël word op kleurryke wyse vertel, met gedigte, rympies en liedjies toegelig, terwyl vergange dae se lekker resepte deel daarvan uitmaak. Die verhaal gee 'n kykie terug, maar ook vorentoe waar die toekoms met hoop gevul is.
Met meer as 60 resepte wat wissel van vetkoek, braaiboud, hoenderpastei, snoektert en tamatiebredie tot melktert en sagopoeding is hierdie 'n boek vir lekkerlees maar ook vir inspirasie en byderhand hou in die kombuis.
Publication date: 2018-02-20
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9780798158046

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 350
Nataniel se beste kookboek ooit, met meer as 100 resepte - van handhappies en ontbyt tot heerlike gebak en nageregte. Met uiteenlopende en buitengewone geregte soos chorisobrood, biltong-en-aarbeislaai, Frans-Italiaans-Meksikaans-Pretoria-panbredie en sprinkaankoek is dit 'n pragboek vol verrassings.
Publication date: 2018-02-20
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9780624071839

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 290
Hilda Lategan het die beste resepte uit die twee topverkoper Suid-Afrikaanse kookboek vir diabetes en insulienweerstandigheid boeke gekies, sodat jy en jou gesin elke dag heerlik en gesond kan eet.
Publication date: 2018-02-13
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9780624071457

Nie-fiksie / Non-fiction: Food & Drink / Kookboeke

Nie-fiksie / Non-fiction  -  Food & Drink / Kookboeke
R 315
Die nuutste toevoeging tot Suid-Afrika se topverkoper GI-kookreeks. Al hoe meer mense ontdek deesdae die voordele van 'n lae-GI-, laevet eetpatroon. Hierdie manier van eet verseker jou nie net van volgehoue energie, verbeterde konsentrasie en verhoogde stamina nie, maar hou ook die volgende spesifieke gesondheidsvoordele in:

- Verlaagde en bestendige bloedglukosevlakke by diabete
- Makliker permanente gewigsverlies
- Verbeterde konsentrasie by kinders met aandaggebreksindroom (AGS)
- Beter prestasie onder sportmanne en -vroue
- Verlaagde cholesterol en bloeddruk

Gabi en Liesbet het die beste en gewildste resepte uit die Eet vir Volgehoue Energie reeks wat 4 titels insluit saamgestel vir elke dag se lekker eet. Dié gesinsvriendelike resepte sluit lae-GI-weergawes in van gewilde geregte soos Lamsbrijani, ontbytmuffins en selfs kaaskoek - en bewys dat gesonde kos ook smulkos kan wees.

Die volledige inleiding verduidelik presies hoe die Glukemiese Indeks werk en verskaf praktiese riglyne vir lae-GI-, laevet-eetgewoontes vir spesifieke mediese toestande. Die nuttige GI-produklyste is 'n onontbeerlike hulpmiddel om geskikte voedselsoorte en -produkte te identifiseer.

Ook verkrygbaar in Engels as Best of Eating for Sustained Energy.
Publication date: 2018-02-13

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