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Books
While armchair and couch travelers get to read books or see documentaries about wonderful faraway places, we food-levers can do one better: we get to taste the dishes from those faraway places. Providing we have cookbooks written by people that are deeply passionate and understand the cuisine they write about. The Songs of Sapa: Stories and Recipes from Vietnam, by Luke Nguyen, is such a book.
New Bistro is a wonderful book on a style of cooking that we love: classic French dishes, but simple enough to make at home.
Fran Warde included bistros in Normandy, Paris, Ile de Ré, Aquitaine, Rhône-Alpes, Languedoc, Provence, and Côte d’ Azur, brought to live through colourful photos and her enthusiastic narration.
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.
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.
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.
In Ladies, a Plate and A Second Helping, Alexa Johnston combines traditional Kiwi baking recipes with a delightful insight into New Zealands social history.
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.
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.
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.
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.
Sophie Gray's Destitute Gourmet is a cooking resource for ordinary people with regular incomes, fussy kids and busy lives, who love good food.
Sophie Gray's recipe books are based on the Destitute Gourmet philosophy, which is to "Shop Smart", "Eat Healthily and in Season" and "Make a Little of Something go a Long Way".
The destitute gourmet approach to cooking will save you money. Not only are they meals that are easy to prepare and tasty for both adults and kids, you will also spend less on grocery shopping.
If you're looking for great tasting meals that are quite healthy too, this is the book for you. In "Jamie at Home: Cook Your Way to the Good Life", it is clear that Jamie Oliver is serious about every stage of cooking: using good ingredients, cooking, serving, and most importantly, caring about the people who will eat his food.
Traditional South African cooking is a collection of well-known South African recipes that will enable the modern cook to continue the tradition and produce the same delicious meals that our ancestors used to enjoy.
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.
