For the first time, the life story of Betty Crocker, America's First Lady of Food, is told in a fully illustrated biography of our country's most belovedand fictionalculinary icon.
As Executive Pastry Chef at the White House for twenty-five years, Roland Mesnier has been responsible for creating thousands of elegant, delicious confections and dazzling desserts for hundreds of state dinners and family occasions.
From George Foreman, two-time heavy-weight champion of the world and one of the greatest salesmen of all time, his cookbook written specifically for his fabulous, indoor grills.
Hotelier and guest lodge owner extraordinaire Nicky Fitzgerald poses the question, How can you possibly feed guests who, when they are not on safari, are eating in the best restaurants on the planet?
This essential braai companion from Weber, the worlds leading authority on cooking over fire, shares proven techniques and recipes for mouthwatering dishes youd never imagine could come off the fire.
Exploring this iconic Cape coastline (the West Coast of South Africa) and the people who call it home, West Coast Wander takes readers - travellers and home cooks alike - on a culinary caper from Yzerfontein to Doringbaai, documenting each delicious detour along the way.
Champion of South African home cooking, Errieda du Toit set out to write a cookbook about the food we most love to eat and the culture of sharing these recipe in community cookbooks.
The recipes in this book can be used every day of the week for that one main course we cook daily, whether were cooking for the family or entertaining our friends.
Tjaart Walraven may trace his ancestral roots to the North Sea, but his heart is firmly set in Africa its sun, beautiful scenery, warm hospitality and long summers.
Following on from Bitten and Smitten, in Home Sarah Graham has carefully put together recipes that are full of colour and character, food for feeding people we love within the context of our busy lives.
Following on from Bitten and Smitten, in Home Sarah Graham has carefully put together recipes that are full of colour and character, food for feeding people we love within the context of our busy lives.
Anyone who longs for a beloved grandmothers famous milk tart or melkkos, or a great aunts delicious bobotie or vetkoek, should have this book in his or her kitchen!
Anyone who longs for a beloved grandmothers famous milk tart or melkkos, or a great aunts delicious bobotie or vetkoek, should have this book in his or her kitchen!
The sisters Annalie Nel and Zuretha Roos grew up in the lovely Hex River Valley where their great-great-grandfather settled as a farmer during the middle of the 19th century.
The sisters Annalie Nel and Zuretha Roos grew up in the lovely Hex River Valley where their great-great-grandfather settled as a farmer during the middle of the 19th century.
‘Geen kok wil smaaklose of oninteressante kos voorsit nie’ – dit is die stelling wat die beginsel agter Pikant saamvat – ’n kookboek met die doel om geur by daaglikse kookkuns te voeg.
‘Geen kok wil smaaklose of oninteressante kos voorsit nie’ – dit is die stelling wat die beginsel agter Pikant saamvat – ’n kookboek met die doel om geur by daaglikse kookkuns te voeg.
No cook means to serve bland or indifferent food; this sums up the principle behind Relish, a cookbook that aims to bring flavour into daily cooking, with over 280 recipes covering flavoured salts, sugars and rubs, spice blends and pastes, marinades, dips, stocks, sauces, dressings, pestos, vinegars, oils, pickles, preserves, condiments and relishes.
