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  • Anatolia
    Anatolia
    ISBN: 9781760525521
    Publication date: 01/12/2019

    Every dish tastes better when it comes with a good story. Anatolia, Adventures in Turkish eating is much more than a cookbook. It's a travel guide, narrative journey and richly illustrated exploration of a 4,000 year old cooking culture. Istanbul-born chef Somer Sivrioglu and food scholar David Dale reveal the fascinating tales, tricks and rituals that enliven the Turkish table. Here they profile the superstars of modern Turkish hospitality and reimagine recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls, from epic breakfasts on the eastern border to seafood mezes on the Aegean coastline. With more than 100 stories and recipes, including many suitable for vegetarians or vegans, this is the what, the where, the how and the why of eating the Turkish way.

    Pages: 288
    Dimension: 256mm X 190mm
    Author: SIVRIOGLU, SOMER
    Price: $49.99
  • Arabesque A Taste of Morocco Turkey and Lebanon
    Arabesque A Taste of Morocco Turkey and Lebanon
    ISBN: 9780718145811
    Publication date: 07/11/2005

    In this enchanting book, Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.

    Pages: 352
    Author: RODEN, CLAUDIA
    Price: $65.00
  • Braai The South African Barbecue Book
    Braai The South African Barbecue Book
    ISBN: 9781472137616
    Publication date: 01/08/2016

    If anyone knows how to braai, or barbecue, it is Jan Braai, and he knows what people need to know about how to braai: how to make a good fire - with wood - and how to confidently cook a great meal over the coals. He has braaied with thousands of South Africans almost every day since the launch of South Africa's National Braai Day (held each year on 24 September), which he founded to bring all South Africans together through their shared love of cooking over an open fire. The day's patron is Archbishop Emeritus of Cape Town Desmond Tutu, who 'likes a T-bone steak because it is in the shape of Africa'.This is much more than simply a recipe book - it is an indispensable instruction manual for braaing, or barbecuing the South African way - from perfect steaks, to lip-smacking braaied chicken and lamb chops, or rack of lamb . . . or even a lamb on a spit!In his inimitable way, Jan sets out clear rules for the basic art of braaing steak and shows how, once that's been mastered, you can move on to perfecting your braai skills on lamb, chicken, pork, fish, bread, vegetables and even a pudding or two.

    Pages: 200
    Author: BRAAI, JAN
    Price: $51.99
  • Crazy Water Pickled Lemons
    Crazy Water Pickled Lemons
    ISBN: 9781784721435
    Publication date: 12/04/2016

    In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, aromatic and perfumed ingredients, from leathery pomegranates, with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of the exotic to your table and pleasure to your kitchen. The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Fennel, Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are both delicious and accessible to cook.

    Pages: 192
    Author: HENRY, DIANA
    Price: $32.99
  • Essential Turkish Cuisine
    Essential Turkish Cuisine
    ISBN: 9781617691720
    Publication date: 01/09/2015

    Engin Akin shares her culinary mastery and describes the evolution of Turkey's complex culture of food in The Essential Turkish Cuisine. Complete with 200 recipes found across the country, including traditional dolmas, kebabs, halva and more, this definitive book offers rare insight into the diverse influences on modern Turkish cooking. Featuring a wide range of large and small plates--from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crepes with Tahini and Pekmez--Engin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkey--its bustling markets, its food, and its traditions-- Engin shares the country's rich heritage and brings the spirit of Turkey into your kitchen.

    Pages: 272
    Dimension: 267mm X 203mm
    Author: AKIN, ENGIN
    Price: $50.00
  • Ethiopia
    Ethiopia
    ISBN: 9780857834669
    Publication date: 01/11/2018

    The national borders contain one of the most fertile swathes of land on the continent. All this makes for a food culture as fascinatingly distinct as it is startlingly delicious. Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, along the way telling wondrous stories. There are recipes for Doro Wat, chicken slowly stewed with berbere spice; Yeassa Alichia, curried fish stew; and Siga Tibs, flashfried beef cubes. The cuisine also boasts a wealth of vegetarian dishes. Among these are Gomen, minced collard greens with ginger and garlic; Azifa, green lentil salad; and Key Shir, marinated beet and potato salad. Then the book explains the intricacies and variations of Injera, the foundational sourdough flatbread made from the teff grain (which is gluten free and more nutritious than wheat).

    Complete with photography of the country's stunning landscapes and vibrant artisans, this volume demonstrates why Ethiopian food should be considered as one of the world's greatest, most singular and most enchanting cuisines.

    Pages: 224
    Dimension: 261mm X 208mm
    Author: GEBREYESUS, YOHANIS
    Price: $49.99
  • Flavors of Africa
    Flavors of Africa
    ISBN: 9781624146749
    Publication date: 01/12/2018

    Explore Africa's Spices, Tastes and Time-Honored Traditions

    In Flavors of Africa, Evi Aki shares the traditional Nigerian dishes she grew up enjoying, as well as typical eats from all across the continent. She introduces customary recipes from each of Africa's different regions, including meals from Ethiopia, Ghana, South Africa, Kenya, Morocco, Egypt, Angola and more, all of which she collected with the help of relatives and family friends.

    Sample tried-and-true staples that have survived generations, like Nigerian Red Stew, Jollof Rice, Moroccan Spiced Lamb and Eritrean Red Lentils with Berbere Spice Mix. Enjoy Evi's unique spin on classics like West African Egusi Soup and Ewa Oloyin (a vegetarian bean dish), in addition to her lighter and healthier take on traditional African street foods like Zanzibar Pizza.

    Whether you're a foodie, a spicy food aficionado or simply looking for a colorful new cuisine to try, Flavors of Africa is an excellent map for your culinary journey.

    Pages: 176
    Dimension: 228mm X 203mm
    Author: AKI, EVI
    Price: $34.99
  • Hibiscus
    Hibiscus
    ISBN: 9780008225384
    Publication date: 01/09/2017

    ‘I'm genuinely inspired.' – Yotam Ottolenghi‘For all its richness and mindboggling variety, African food has yet to cross over in the UK. With her freewheeling, boldly flavourful take on Nigerian cuisine, Lopè Ariyo could be the person to make it happen.' – Observer Lopè Ariyo is the rising star of African cooking and Hibiscus, her first book, is packed with delicious dishes. An energetic and supremely talented cook, Lopè creates fresh, fuss-free meals that are full of flavour. With chapters including Fruits, Vegetables & Tubers; Grains & Pulses; Meat & Poultry and Baking & Desserts, there's something for every occasion and for everyone.Nigerian-inspired flavours and cooking methods can transform everyday dishes into something spectacular. Whether it's experimenting with new ingredients (Hibiscus Chicken), reimagining old favourites (Grapefruit and Guava Cheesecake; Baked Kuli Kuli Cod with Cayenne Yam Chips; Lagos Mess), exploring different techniques (Cheat's Ogi, Chin Chin) or finding alternatives to everyday staples (Plantain Mash with Ginger, Corn and Okra Gravy; Nigerian Roast Veg), Lopè will help you discover all that modern Nigerian food has to offer.

    Pages: 192
    Dimension: 230mm X 189mm
    Author: ARIYO, LOPE
    Price: $39.99
  • JACKIE CAMERON COOKS AT HOME (OPS)
    JACKIE CAMERON COOKS AT HOME (OPS)
    ISBN: 9780143530671
    Publication date: 01/01/2014

    Jackie Cameron is one of the most exciting chefs working in South Africa today. Under her leadership the Hartford House restaurant in the KwaZulu-Natal Midlands has been in the top 10 in all of the South African culinary awards, achieving the first when she was just 25 years old. Jackie Cameron Cooks at Home

    Pages: 402
    Author: CAMERON, JACKIE
    Price: $35.00
  • Rick Stein From Venice to Istanbul
    Rick Stein From Venice to Istanbul
    ISBN: 9781849908603
    Publication date: 03/08/2015

    Publication Date: 29 July 2015 (was April)
    From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond - the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart. Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home.

    Pages: 320
    Dimension: 252mm X 192mm
    Author: STEIN, RICK
    Price: $55.00
  • ROADS LESS TRAVELLED (OPS)
    ROADS LESS TRAVELLED (OPS)
    ISBN: 9780143538516
    Publication date: 01/05/2014

    This is the ultimate book for every guy or girl that's ever lit a fire – whether you're still battling to get your mates to give you the tongs, or have already got yours . . . gold-plated. We're talking about the braai and it happens all across South Africa, no matter what the weather, because our social get-togethers just wouldn't be the same without it: it's that build up before the big match or the aftermath of a great party. Not only is the braai part of the genetic blueprint of our country, but for some of us it has become a national obsession – and for Justin Bonello, chefs Marthinus Ferreira and Bertus Basson and 50 crew and friends, South Africa's favourite pastime was the perfect excuse they needed to hit the backroads on a bumpy 8000-km, 62-day open fire adventure.

    Based on the second season of the home grown television series, The Ultimate Braai Master, it's a must-have if you are all about friends, the outdoors and creating memories around seriously good food.


    Pages: 192
    Author: BONELLO, JUSTIN
    Price: $29.99
  • SOUTH AFRICAN CAPE MALAY COOKING (OPS)
    SOUTH AFRICAN CAPE MALAY COOKING (OPS)
    ISBN: 9781899791255


    Author: ALLISON, SONIA AND ROBINS, MYRNA
    Price: $22.99
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