Myrna Robins, the acclaimed author of The Cape Cookbook, joined forces with Sonia Allison to write the lovely Cape Malay Cooking.
Home cooks with a love for Cape Malay dishes will find this to be an invaluable resource with information about spices and a wide range of recipes for beautiful dishes that range from bobotie, braised fish, bredies, chicken buryani, penang curry and pickled fish, to yellow rice, pumpkin fritters, sago pudding, trifle and much, much more.
Is it possible for books to radiate ambience? Be My Guest, by Fay Lewis with photographs by Neil Corder, proves that it can happen.
Fay Lewis and Neil Corder used their considerable talent, and flair for food styling, to produce a book that takes it's reader on a culinary journey through South Africa: brunch on the beach, a cocktail party with Table Mountain as backdrop, a grand dinner in a very stylish dinning room, a braai (barbeque party) under the Bushveld's starry sky, a picnic in a grassy garden, even a buffet meal in the forest.
In Ladies, a Plate and A Second Helping, Alexa Johnston combines traditional Kiwi baking recipes with a delightful insight into New Zealands social history.
In 2008, award-winning patisserie chef and cupcake queen Tamara Jane opened a designer cupcake store called Tempt in the Old Bank Arcade on Lambton Quay in Central Wellington. Then, in 2009 she published her first book, Divine Cupcakes.
Tessa Kiros is the daughter of a Finnish mother and a Greek-Cypriot father. She was born in London, raised in South-Africa, travelled the world, and settled with her Italian husband in Tuscany.
Tessa Kiros shares her heritage, fascinating stories, memories and recipes from friends and family from all over the world in her books.
South Africans will recognise a number of South African dishes.
The YOU Let's Cook Top 500 Recipes book combines recipes from YOU and Huisgenoot magazine's popular Winning Recipes, and the Let's Cook series by Carmen Niehaus.
This guide offers step-by-step instructions on how to make traditional biltong, droëwors, boerewors (South African sausage) as well as a variety of other sausages such as salami and pork sausages.
Fabulous Food is a collection of practical, reasonably easy, delectable recipes in a visually captivating format. It combines traditional and contemporary cooking: a selection of recipes garnered from "Fig Jam and Foxtrot" and "Return to Corriebush", plus a few from the author's books that are now out of print, as well as new and unpublished creations.
With twelve years of experience on the cutting edge of South African cuisine, fusion gourmet chef Shane Sauvage has all the creative knowledge to get and keep any emerging fusion cook going.