- Lofts and Apartments
ISBN: 9789077213865
Publication date: 01/01/2008
Author: PAUWELS, WIMPrice: $110.00 - African Cooking - The Best Kept Secrets from West to East
ISBN: 9780572034481
Publication date: 01/04/2009
Good food is at the heart of African social life. The traditional African meal is most usually produced around a single course. A rich casserole seasoned with exotic spices. These are meat or fish based and quite often accompanied by a pepper sauce. This book presents a cornucopia of African culinary arts that is adapted to the Western kitchen.
Author: OLAORE, OLAPrice: $29.99 - Caribbean and African Cookery
ISBN: 9781904010296
The essence of good Caribbean cuisine is the use of fresh vegetables and fruit and the seasoning of meat and fish in herbs and spices. Rosamund Grant's introduction to this cuisine presents recipes for traditional dishes as well as some created using borrowed ideas and ingredients.
Author: GRANT, ROSAMUNDPrice: $29.99 - Casablanca Cuisine
ISBN: 9781897959336
Publication date: 15/01/2002
Casablanca Cuisine recreates the lost world of the pieds noirs, French settlers in North Africa, and is a perfect example of food as the meeting point of cultures. Offering such delights as chicken with olives, tuna with red peppers and capers, and date and almond nougat, this is the first ever book on this healthy and sophisticated cuisine.
Author: BENAYOUN, APrice: $19.95 - COOK WITH INA PAARMAN (ops)
ISBN: 9781868725854
Original Price = $24.95 (80% off!)
Saving you $19.95
Ina Paarman demonstrates how much good food can add to the quality and enjoyment of our everyday lives. Change cooking from a drag to a relaxing and rewarding pastime with over 200 tried, tested and tasted recipes.
Author: PAARMAN, INAPrice: $5.00 - Cooked In Africa
ISBN: 9780143026044
Publication date: 01/02/2010
This book will be your inspiration to be adventurous, to extend your cooking repertoire and to be more ecologically aware. Based on the popular TV series on BBC Food, Cooked, this unique compilation of places, spaces and fl avours combines chef Justin Bonello's three favourite things - Southern Africa, food and friends. Bonello is passionate about ensuring that Africa's diverse food cultures are recorded and celebrated so that future generations will be able to savour the culinary pleasures we enjoy today.
Pages: 176
Author: BONELLO, JUSTINPrice: $49.95 - Cooked Out of the Frying Pan
ISBN: 9780143026372
Publication date: 01/02/2011
JUSTIN VISITS 13 PROFESSIONAL KITCHENS
- ALL BEACONS ON THE SOUTH AFRICAN CULINARY LANDSCAPE -
and gets to cook with some of the most celebrated chefs and cooks in the country.
Follow the adventures of this self-confessed bush cook as he makes a giant gastronomic leap and smarts up to the value of salsa verde, a good mirepoix and the most complicated scallop dish on the planet.
This time you get the nest of both worlds: everything you'd expect from a bush cook, and everything he learns along the way.
From All Seafood-Carpetbaggers and Prawn Jumpers to Prickly Pear and bubbly Sorbet, this is a lip-smacking exercise in becoming a better cook.
Pages: 264
Author: BONELLO, JUSTINPrice: $49.95 - Cool Restaurants - Cape Town
ISBN: 9783832791032
Publication date: 15/05/2006
Located at the juncture of the Indian and Atlantic Oceans, Cape Town enjoys a unique setting in one of the world's most stunning locations. Attracting travelers from across the globe, Cape Town is gaining fame as an international dining destination.
Author: BAUSCHKE AND LAUBERPrice: $29.95 - Lokantas - The Turkish Kitchen
ISBN: 9789087240479
Publication date: 26/05/2008
Author: DOGAN, AYNUR & SCHROEVERS, SANDERPrice: $29.99 - MMA Ramotswe's Cookbook - Nourishment for the Traditionally Built
ISBN: 9781846971396
Publication date: 01/12/2009
The heroine of The No. 1 Ladies' Detective Agency novels is challenging celebrity food writers like Jamie Oliver and Nigella Lawson by launching her own cookbook. The recipes include traditional stew, fruit cakes, fat cakes (doughnuts) and other delicacies, with the proceeds of the venture being shared among several African charities. The cookbook, supposedly written by Ramotswe, is the brainchild of Stuart Brown, a charity worker and former BBC journalist from Edinburgh. He collected authentic Botswanan recipes while working for a charity in Africa and was given Mr McCall Smith's blessing for the project. The author will write a forward and reflections from Ramotswe to accompany the recipes in the book.
Pages: 144
Dimension: 189mm X 246mm
Author: BROWN, STUARTPrice: $24.95 - North African Cookery
ISBN: 9781906502348
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavoured yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chilli paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavours of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavours of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavoured with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.
Pages: 384
Author: DER HAROUTUNIAN, ARTOPrice: $39.99 - Quiet Food
ISBN: 9781904943631
This work moves from fast food to slow food to quiet food. This is more than yet another recipe book. It celebrates food and asks us to experience the magic of preparing it. It introduces us to the possibility of making cooking and eating into an exquisite meditative occasion - an antidote to our fast food culture. Ultimately our enjoyment of things depends on the quality of the attention we give them. Cooking and eating are no exception. "Quite Food" is about food that has been paid reverent attention. The recipes in this book were developed over 25 years at the Buddhist Retreat Centre in South Africa. Here people of all religions come to experience peace and tranquillity. But the Centre is not only renowned for its natural beauty and the quality of its retreats it also runs a splendid vegetarian kitchen. In the early days, when requested, the retreat cooks copied out their recipes by hand onto serviettes. Eventually a simple photocopied recipe book was produced. Over the years this has undergone several incarnations and here at last is a beautiful, professional published edition. The recipes feature exceptionally flavoursome, nutritionally balanced vegetarian food that has been honed to perfection by a multitude of cooks and housekeepers. But it is also simultaneously, food for the mind containing thought-provoking, often humorous 'Zenecdotes' that accompany the recipes. The chapters contain delicious recipes for soups, salads, mains, sides, sweets, breads and basics, illustrated throughout with exquisite black and white photographs of people, places, plants and foods.
Author: GRUB STREETPrice: $34.95
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