Women's Day 25 Cookery

Ina Paarman’s My Favourite Recipes is a book for the head, the hand and the heart, featuring 100 of her all-time favourite recipes, beautifully photographed by Micky Hoyle. In between, Ina lets you in on her love affair with food, over a 50-year career – from the ups and downs to tips and advice. The focus is on fresh seasonal produce, and her clear, nurturing style of writing recipes and explaining techniques ensures stress-free cooking.

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The highly anticipated new cookbook from South Africa’s award-winning and bestselling cookbook author and chef. I am back with a brand-new collection of over 100 delicious, easy-to-follow recipes! In my highly anticipated new cookbook, Hosting with the Lazy Makoti, I will show you how to host any occasion with stylish and tasty food, from soul-warming one-pot dinners, irresistible easy bakes, and hearty plant-based dishes to Mzansi favourites, flavourful seven-colour meals, decadent desserts, vibrant African cuisine, and much more.

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Mastering the kitchen can seem pretty intimidating, especially when confronted with Instagram and TV chefs who seem to do everything with ease while, at the same time, relating a cute anecdote on camera. I've found that what most people want is simply to learn to prepare delicious and visually appealing food - the kind that will gain likes on social media - which is what inspired this cookbook. This book was written and compiled with YOU in mind, and takes into consideration all the different occasions a South African kitchen might have to cater for. The recipes use simple ingredients that are probably already in your pantry or fridge, and if not, they're readily available in all our favourite grocery stores.

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Foolproof recipes for over 150 easy dinners Global bestselling home cook, Nagi Maehashi, is back to solve the perennial problem of what’s for dinner tonight … and every night. RecipeTin Eats: TONIGHT includes more than 150 brand-new, foolproof, flavour-packed recipes, 800 variations on those recipes and 3000 possible combinations that match formulas (including Nagi’s world-famous Charlie sauce) with different ingredients. You’ll find crave-worthy crowd-pleasers – try slow-baked Italian meatballs in a rich tomato sauce with bubbling melted cheese or fall-apart Asian chicken cooked in a sticky-sweet soy glaze.20-minute dinners; pantry staple dinners; high-impact guest-impressing; and turn-to Sunday suppers – the Vietnamese pulled pork is a festival of flavour – while the sweet chapter delivers on the promise of maximum decadence. Every recipe has a stunning photo and link to a how-to video. RecipeTin Eats: TONIGHT is a standout cookbook for every home kitchen, for every level of cooking ability, for every budget, for every set of taste buds - and for every single night of the week.

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Senidlile Kodwa? is the third cookbook from Zanele van Zyl. Based on the isiZulu phrase, which means ‘have you eaten yet?’, a question asked by every mother, aunty or grandmother when you enter their home, Senidlile Kodwa? is an expression of Zanele’s identity, her love language, and the joy she finds in preparing food for other people. Filled with 100 simple yet tasty recipes, the book is a celebration of food, whether you’re cooking for yourself or the people you love. Expect everything from bright and cheery breakfasts; wholesome veggies; meaty mains with heart; a signature Sunday spread; traditional village favourites; simply delicious sides; and, of course, something sweet to round it all off. And, in true Zanele fashion, these recipes all show that cooking beautiful food can be fun and unintimidating!

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EVERYDAY, INDIAN-ISH, GOOD-MOOD FOOD   Kamini Pather first exploded onto the South African culinary scene as a participant and winner of the second series of MasterChef South Africa.  Since then her life and cuisine journey has taken her down various paths, and although she always remains grounded and grateful to her heritage, she is not solely defined by it. As Kamini herself says, ‘All Dhal’d Up is a collection of ancestrally-derived recipes that have been updated through ingredients and techniques – the old world has been given some fancy.’   The concept of good-mood food leans gently into health, while ‘Indian-ish’ is a perfect nod to her ancestry but fused with other cultures and their influence on the food she likes to eat. So although you will find traditional recipes, such as potato curry with nigella seeds, hot water roti and rasam, as well as the Sunday-standard meal of chicken curry, they are flanked by the delights of cauliflower rice lamb biriyani, pankocrumbed patha wraps, bacon dhal, pudhina hummus and rosewater ice-cream sandwiches with pistachio cookies.   Ever mindful of the demands of busy lives and consciences, Kamini has ensured that the recipes are simple to follow and are mindful of healthy ideals and sustainably sourced ingredients.

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