Showing 25–31 of 31 results
Reuben Cooks Local
The easy instructions allow you to capture the flavours of South Africa —whether from sea, earth, field or orchard — simply and successfully in your own kitchen, producing dishes guaranteed to become instant favourites with family and friends’ jos bakerFrom ripe guavas and delicate waterblommetjies to sweetfleshed spanspek, bright yellow mielies and crunchy apples; from rooibos and buchu to Karoo lamb and an abundance of seafood – these are the building blocks from which Reuben crafts his extraordinary variety of delectable yet accessible recipes. Here Reuben explores the best of South Africa’s produce: fresh ingredients that arrive at his acclaimed restaurants on a daily basis throughout the year. As Reuben demonstrates, these local, seasonal stars don’t need complicated cooking techniques, just simple ways of combining excellent ingredients to maximize flavour. Reuben’s deep-seated knowledge of local produce – its history, place, variety and season – is in part gained from contact with local South African producers and farmers, many of which are honoured in this book. SIZE 255 X 220MM • PAGES 220 • HARD COVER • ISBN 978-0-986981-35-7
Safari Style Africa
PHOTOGRAPHY DOOK IN COLLABORATION WITH ANNEMARIE MEINTJES, WRITING LAURIAN BROWNThe safari design aesthetic has yoked hi-tech, high-end architecture with traditional low-tech African craft and fused them in a new genre of highly original, courageous and soulful – even sexy – architecture and interiors. This is design that, while rooted in Africa, possesses an international appeal that is beginning to influence aesthetic ideas the world over. Safari Style Africa showcases a selection of lodges where these elements of design dialogue beautifully with the environment. SIZE 240mm x 285mm HARD COVER, EXTENT 280 pgs. • ISBN 978-1-928209-93-5
Go ahead. Feel smug. With Star Fish in your hands, there will no longer be anything fishy about the seafood meals you produce. In fact, the lip-smackingly good recipes in this book use only the top ten most sustainable fish off the SASSI (SA Sustainable Seafood Initiative) green list.
In this surprisingly funny, surprisingly fascinating read, author Daisy Jones takes you on an epic road trip to meet the farmers, conservationists, fishermen and scientists who will protect the top ten in the years to come.
You’ll visit a vloeking oyster farmer in a wasteland on the West Coast and a high-heeled SASSI scientist.You’ll meet an abundantly bearded kabeljou farmer in Paternoster, a third-generation treknetter in Fish Hoek and an Irish-accented aquaculturist in East London.SIZE 225 X 270 MM • SOFT COVER • ISBN 978-1-928209-22-5
The Great Australian Cookbook
“A PUBLISHING MASTERPIECE”Featuring 165 recipes, from tried and true Aussie classics to contemporary cuisine that reflect Australia’s ethnic diversity and fresh local produce, THE GREAT AUSTRALIAN COOKBOOK is a celebration of local cuisine. One hundred of Australia’s finest cooks, chefs, bakers and local heroes let us into their homes and their hearts as they share their favourite recipes they make for the people they love. Each recipe is accompanied by stunning original photography shot entirely on location that captures the essence and nature of this beautiful country. With original cover artwork from acclaimed artist Reg Mombassa – a celebration of food, set to become a classic. HARD COVER • ISBN 978-1-928209-386
The Real Meal Revolution
Part myth-busting scientific thriller, part mouth- watering cookbook, the goal of Real Meal Revolution is to change your life by teaching you how to take charge of your weight and your health through the way you eat.
• More energy • Less (or no) cravings • No hunger • Weight loss • Much better health in every aspect • Better blood glucose and insulin readings • Enhanced athletic performance • Increased mental focus • Better sleeping habits
Price R315 inc vat ISBN 978-0-9922062-7-7 Format 205 mm x 260 mm soft cover Extent 300pp Illustrations 110
The Really Quite Good British Cookbook
What do you cook for the people you love? Asked this question, 100 of Britain’s food heroes have shared their most beloved recipes to make this extraordinary cookbook.
Nigella Lawson divulges how to bake her Chocolate Guinness Cake and Rick Stein fries up Shrimp & Dill Fritters with Ouzo. Yotam Ottolenghi would serve Pea & Mint Croquettes, and for Jamie Oliver, his unrivalled Happy Fish Pie. These are just a few of the incredible recipes provided by the best and brightest on the British food scene, including names such as Raymond Blanc, Gordon Ramsay, Delia Smith, James Martin, Nigel Slater, Thomasina Miers, Mark Hix, Marco Pierre White, Jason Atherton, Claudia Roden and more.
Compiled by award-winning food editor and author William Sitwell, The Really Quite Good British Cookbook is keenly anticipated and a stunning object in its own right. Ultimately it is a celebration of the breadth, creativity and richness of Britain’s unique food culture.
With 150 recipes, this definitive survey of Great British food and cooking is the book that every foodie will want in their collection.SIZE 200MM X 260MM • PAGES 428 • HARDBACK • ISBN 978-1-928209-67-6