Chef's DelightPack of 2 Choose Your Own Recipe Books (Multiple Options Available)

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Foodies, eat your hearts out! Choose any two of the below recipe books for only R299!

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Simply Nigella: *AS SEEN ON BBC* `Part of the balance of life lies in understanding that different days require different ways of eating...' Whatever the occasion, food - in the making and the eating - should always be pleasurable. Simply Nigella taps into the rhythms of our cooking lives, with recipes that are uncomplicated, relaxed and yet always satisfying. From quick and calm suppers (Miso Salmon, Cauliflower & Cashew Nut Curry) to stress-free ideas when catering for a crowd (Chicken Traybake with Bitter Orange & Fennel), or the instant joy of bowl food for cosy nights on the sofa (Thai Noodles with Cinnamon and Prawns), here is food guaranteed to make everyone feel good. Whether you need to create some breathing space at the end of a long week (Asian-Flavoured Short Ribs), indulge in a sweet treat (Lemon Pavlova, Chocolate Chip Cookie Dough Pots) or wake up to a strength-giving breakfast (Toasty Olive Oil Granola), Nigella's new cookbook is filled with recipes destined to become firm favourites. Simply Nigella is the perfect antidote to our busy lives: a calm and glad celebration of food to soothe and uplift. Contents: QUICK & CALM: Food that restores equilibrium at the end of the working day, and helps you decompress deliciously. Feel good with simple suppers like Miso Salmon, Halloumi with Quick Sweet Chilli Sauce or Cauliflower & Cashew Nut Curry. BOWLFOOD: A fresh and uplifting take on comfort food. Whether it's Thai Noodles with Cinnamon & Prawns, Warm Spiced Cauliflower & Chickpea Salad with Pomegranate Seeds or Sweet Potato Macaroni Cheese, this is food that restores, uplifts and brings serenity. DINE: Picky bits to serve with drinks and reliable recipes for feeding friends: dinner ideas like Oven-Cooked Chicken Shawarma, Lamb Ribs with Nigella & Cumin Seeds, Chicken Traybake With Bitter Orange & Fennel, and Butternut & Halloumi Burgers. BREATHE: Cooking that buys you breathing space, conjuring up meals in a low oven or slow cooker, and embraces the relaxing joys of make-ahead meals. Savour slow-cooking with Beef Chilli with Bourbon, Beer & Black Beans, Slow-Cooked Black Treacle Ham, Make-Ahead Mash and Slow-Cooker Cuban Black Beans. SIDES: Vegetables, sauces and pickles to support and bolster any meal. These are side dishes that shine: Chilli, Garlic & Ginger Sauce, Roast Radishes, and Sweet & Sour Slaw add warmth and colour to any table. SWEET: Desserts, puddings and treats for special occasions, including dairy-free and gluten-free cakes and bakes for everyone to enjoy. Keep it sweet with Lemon Pavlova, Chocolate Chip Cookie Dough Pots, and the beguiling Dark and Sumptuous Chocolate Cake. BEGINNINGS: Breakfasts to look forward to, that make you start your day gratefully, joyfully and deliciously. Make ahead Pomegranate Muesli, breakfast instantly with Maple Pecan No-Wait, No-Cook Oats, or linger over Oven-Baked Egg Hash.

Kostalgie: 

In haar derde kosboek kyk Barbara Joubert terug na die geregte, kombuise, bestanddele en landskappe wat haar liefde vir kosmaak oor ’n loopbaan van dertig jaar aangewakker het.

Die inspirasies vir Kostalgie spruit uit vele oorde: van haar familie-plaas op die Nuweveldberge in die Karoo, tot haar ouerhuis in Tamboerskloof in Kaapstad. En deur haar reise na onder meer Frankryk, Italië, Portugal en Brittanje is Barbara se passie vir kos as kulturele uitdrukking ontwikkel, die invloed waarvan vir haar ‘n onlosmaaklike deel van haar uitdrukking as kok en joernalis geword het.

“Wat ek van die wêreld gesien het, is dat dit een groot kombuis is,” sê Barbara. “Kos is die een gemeenskaplike faktor waaroor elke nasie trots, en mededeelsaam is. Hoewel ek in Oos, Wes, Tuis, Bes glo en my heelwat op Suid-Afrikaanse kos toespits, moes ek my herinneringe oproep van die maaltye en geure wat ek in ander lande ervaar het. Dit is immers deel van die storie van wie ek is.”

Of dit Portugal se vark en seekos, die huiskos van Franse gasvryheid of hartlike pasta-geregte van Italië is, Kostalgie word saamgesnoer deur gemaklike vertellings van smaaklike plekke met toeganklike resepte.
Tussendeur verskyn die fotografie van Micky Hoyle, een van Suid-Afrika se voorste kosfotograwe wat nie net Barbara se geregte op die blaaie laat lewe nie, maar wie ook na die buiteland gereis het om die kleure, mense en produkte waaroor geskryf word vas te vang.

Kostalgie – Geure van my Lewe is ’n besonderse toevoeging tot die boekrak van enige kosliefhebber.

Meat Manifesto - Proper and Delicious: Meat Manifesto: Proper and Delicious offers a practical and considered guide on how to choose meat, how to butcher it and how to cook it. Andy believes you can’t sell meat unless you know what to do with it and, in between personal food philosophies and agricultural insights, the book celebrates various cuts of meat, by introducing readers to them and offering delicious recipes best suited to each specific one. Andy smokes, grills and roasts his way through beef, pork, lamb, venison, poultry and even goat as recipes range from exotic (tongue, ears and offal) to basic (how to grill a pork chop). The book will explain how to make bacon at home but also why you should be eating grass-fed beef, as opposed to feedlot. It will show you how to butcher a chicken at home but also explain how to best cook it. It is meticulously researched but presented in an approachable way. The end goal is to walk people through various meat recipes, sure, but also to strengthen the reader’s relationship with their supply chain by asking them to consider if they really are happy with the status quo.

Cook. Better.: This is not a cookbook. It’s a book about cooking. Think of it as cooking between the lines. Or what your mother should have told you. Yes, there are recipes, but this book is about the journey, not the destination, so taking centre stage are the hows and whys behind everyday ingredients and techniques – when to use coarse or finely ground salt; best pairings for common garden herbs; extracting and building flavour; champion chopping techniques; fool proof fillet; spud’s lore, jackets and all... Whereas lessons on technique are found mostly in hefty culinary bibles, this user-friendly book is for everyone who’s anywhere along the cookery continuum. It is the ‘ta-da’ moment for those who have been cooking, duty bound, for years, but didn’t show up for basics training.

Just Add Rice - Stories and Recipes by a Taiwanese South African: Just add rice celebrates the rich culinary heritage of Taiwanese South Africans. It will inspire you to try Taiwanese, Chinese and uniquely South African versions of these recipes at home, using local produce and more East Asian ingredients that are available here. Delicious, nutritious food on a budget * Comprehensive list of need-to-have pantry items for cooking Taiwanese and Chinese food * Ingredients that are available to the South African market, with suggested substitutions * Essential information on dining etiquette, customs and traditions * Simple recipes for home cooks.

Something’s Cooking: "My food philosophy is simple: begin with love … this book takes you on a journey of the food I grew up with – the food I simply cannot go without. I hope that it inspires home cooks and chefs and reminds us all that nothing is more important than doing what you love and doing it with passion." – J’Something
His spicy authentic Portuguese heritage and hearty homegrown South African food has become his trademark. This book provides a fascinating insight into the musician and soul foodie’s guarded private life with never released before recipes from his restaurant and national hit television program, Something’s Cooking." -Publisher
Portugal born Joao Da Fonseca, a.k.a. J’Something, is known to millions of fans for his award-winning hits as the lead singer and song writer of South African band Mi Casa. J’Something has won multiple awards with Mi Casa, including 8 number 1 singles and 5 SAMA awards. They have hosted countless sold out shows in 31 African countries as well as in Portugal, UK, Netherlands, Italy, and Canada.
In 2014 his passion for food and drink came to the fore culminating in two shows; Something’s Food & Drink and What’s for Dinner that reached over 18 000 000 viewers across South Africa in two years.
Currently together with David Higgs he hosts and judges the smash-hit My Kitchen Rules South Africa on MNet prime time. When not performing, J’Something can be found at Something’s Cooking by J, his first restaurant. The future is looking sweet for this humble, passionate, talented and creative mastermind.

Reuben Kook - Terug na Toentertyd: Geure, smake, reuke en teksture het die vermoe om jou terug te voer na jou kinderdae, jou te laat voel soos daardie eerste keer toe jy 'n perske, lemoen of die kombinasie van gekaramelliseerde ui en bloukaas in 'n tert geproe het. Reuben Riffel, 'n 34-jarige Suid-Afrikaanse sensasie, het in die nederige Groendal grootgeword en is tans een van die land se beste sjefs. Sy restaurant, Reuben's, le in die hartjie van Suid-Afrikaanse wynland, Franschhoek, 'n pragtige dorp wat vinnig bekendheid verwerf as een van die wereld se voorste kos- en wynbestemmings.

Die Suid-Afrikaanse Melktert-Versameling: Daar is ’n melktert vir elke okkasie en na elkeen se smaak: met ’n skilferkors-kraag, krummelrige broskors, koekiekrummelkors of sonder kors; gegeur met kaneel, naartjieskil, perskeblare, neutmuskaat of vanielje, amandel, karamel, sitrusskil of kardemom; gebruik as ’n tert (gebak of ongebak), nagereg, skommeldrankie, “shooter”, melkskommel of as vulsel vir ander gebak soos doughnuts: melkterte van oor die hele wêreld – Nederland, Portugal, Spanje, Amerika, Frankryk, Engeland en selfs China.

Scrumptious - Food for Family and Friends: Creating memorable feasts for family and friends is one of lifes great pleasures: how better to celebrate life and love than to gather at a happy table laden with scrumptious home-cooked food? You dont need to be an expert cook to produce heart-warming dishes that sing with flavour all thats required is passion, patience and smart preparation well in advance. Jane-Anne Hobbs hascreated over 90 original, triple-tested recipes designed to take the fuss out of home entertaining and bring smiles to the faces of the people you love. Whether youre planning a relaxed get-together over a homely dish of soup, stew or salad, or a lavish spread with all the bells and whistles, youll find plenty of inspiring new ideas here, plus top tips for planning and preparing a meal to remember.

The Yoga Kitchen - 100 easy superfood recipes for radiant health: The Yoga Kitchen celebrates nourishing wholefoods that enables you to reclaim your inherent power to heal your digestive system and boost immunity, and help you to forge healthy new habits, not restrictions. This collection of recipes will inspire you to return to the kitchen to create delicious simple, satisfying and nutritious meals that will appeal to the whole family. All the recipes are gluten, grain and dairy free, and based on the ‘Food Combining’ principles that promote good digestion and nutrient absorption, weight loss and an alkaline body. Extras: highlighted health benefits of each recipe, the Yoga Kitchen 21-day meal plan to reboot your metabolism, an A–Z guide to the sources and roles of vitamins, minerals and phytonutrients, traditional recipes for bone broth, cultured vegetables and sprouting that will transform your health, essential pantry ingredients and lifestyle tips.

Eat * Ting - Lose Weight, Gain Health, Find Yourself: Eat Ting is not a diet book. Rather, it will make you fall in love with timeless African flavours - while also improving your health and wellbeing. Mpho Tshukudu and Anna Trapido offer healthy eating solutions based on traditional southern African food, and modern versions of time-honoured favourites. From gluten-free sorghum flapjacks to salads featuring low-GI, ancient grains, this book is all about great-tasting South African superfoods. Find out how to cook foraged traditional greens and explore new takes on nose-to-tail eating. How about a modernised tshidzimba with oven-roasted tomatoes? Or an updated inhloko with spiced pumpkin salad? It's all here, plus many more innovative, delicious dishes that are very good for you too.

Get the Glow - Delicious and Easy Recipes That Will Nourish You from the Inside Out: Healthy eating shouldn't be about fad diets, starvation or deprivation. Instead, Madeleine's philosophy is simple: ditch the junk and eat foods that heal your gut so you can shine from head to toe and really get the glow. Lavishly illustrated with sumptuous photography, GET THE GLOW is a cookbook to be savoured. Madeleine shares 100 delicious, wheat- and sugar-free recipes bursting with flavour and nutritional value leaving you feeling full and nourished. Every mouth-watering dish is easy to make, contains ingredients that can be found in your local supermarket and won't break the budget. You'll lose weight, feel healthier and will glow on the inside and out. Including a six-week plan and advice on kitchen cupboard essentials and eating out, Madeleine's down-to-earth and practical guidance will help you to embrace GET THE GLOW as a lifestyle for good. This book will inspire you to fall back in love with food, life, and yourself.

Fresh from The Vegetarian Kitchen: For many non-vegetarians, the thought of giving up meat is a step too far, but Fresh from The Vegetarian Kitchen will tempt even the most dedicated meat-eater to try ‘meat-free Mondays’. Mellissa presents food that sustains and nourishes both body and soul, with a selection of recipes that are perfect for family meals as well as entertaining.

Gourmet Safari: The book is divided into chapters that cover the food served throughout a safari day, from the early-morning biscuits before you depart on the first game drive, to breakfast, lunch and dinner, with afternoon tea, sundowner snacks and canapés in between. The food photography is a feast for the eyes and the accompanying images of the lodges, their friendly and hospitable staff, the magnificent locations and wildlife will have you cooking up a storm to invoke the safari experience or will see you planning your next holiday to one of these remarkable establishments.

Sweet - Delectable Vanilla, Caramel, Chocolate and Fruit Treats: Contents includes: Introduction; Vanilla; Caramel; Chocolate; Fruit; More Sweet; Index & Conversion tables, Cakes, tarts, butters, confectionery sweets, muffins, biscuits, bars, pastries, sauces, puddings, beverages, ice creams, preserves, sorbets, mousses, scones they are all there, but Sam offers a very adult twist to many a traditional offering think chocolate waffles with bourbon butterscotch.

Two: Since their great success on MasterChef SA, Seline and Leandri's foodie careers took off, albeit in differing directions. But in TWO, they are back in collaboration to present a really fascinating cookbook concept: taking the same main ingredient and creating two different dishes from it, or taking a classic recipe and making one for family and casual dining, and the other version to impress for serious entertaining.

Olami: The Olami cookbook from Nirit Saban of the popular deli on Bree Street, Cape Town is all about simple, nourishing, wholesome food. Olami, a word used in Israel, means global, universal and worldly, and Nirit’s recipes open the door to many fusions and intermingling flavours from the Middle East to South America.

EATS (enjoy all the seconds): Mary Rolph Lamontagne confides that her inspiration for EATS was a light-bulb moment while working at a bush camp in Botswana. They were low on stock and the leftovers were building up in the fridge. High-paying guests were expecting a memorable meal. In addition to a diverse and colourful collection of recipes, EATS provides practical solutions for saving and reusing ingredients to create new (and exciting) meals. Mary’s simple tips on reinventing leftovers will help the home cook eliminate waste, save money, and challenge their culinary creativity.

There are 27 master recipes with another 108 alternate recipes that are arranged by the colour of the ingredients. So, for instance, The Reds chapter includes ingredients such as beetroot, tomato and apple, and each ingredient boasts its own range of dishes, e.g. Beetroot tart with baby rocket, Tomato and fennel soup with cheese croutons, and Apple-stuffed pork chops. An extensive index ensures that the reader can locate dishes within the more traditional breakdown of appetizers, light meals, main courses, desserts, cakes, vegetarian dishes, etc.
EATS covers a wide range of techniques and cooking styles, and also offers many tips and tricks on reusing food items, what to buy and how to store, and even growing your own fruit and vegetables.

Cape Malay: A practical guide designed to enable anyone to produce authentic Malay food. For the first time we have a comprehensive selection of recipes superbly illustrated to show Malay fare at its very best. Easy to prepare recipes, with microwave hints and a guide to spices and seasonings

More Cape Malay Cooking: Faldela William's second cookbook is a follow-up book to the original publication, The Cape Malay Cookbook. Recipes have clear and simple instructions, featuring the spices that add distinction to Cape Malay cuisine. As with her first book, More Cape Malay Cooking became a go-to guide for both those just learning to cook and more experienced cooks, who enjoyed Cape Malay-style food.

Huisgenoot Bakboek Wenrsepte: The ultimate baking book: practical, user-friendly and beautifully illustrated.

Its comprehensive collection contains more than 200 recipes for baking and over 30 recipes for icings and fillings, from the traditional to the new and innovative. All recipes were specially selected and tested in the YOU kitchen. Included are cakes, tarts, scones, muffins, brownies, cookies, rusks, pancakes and cream puffs. Cakes baked in the microwave, low GI cakes, and international favourites like panforte, stollen, bienenstich and frangipane are also included. Choose from apple and cinnamon muffins to start the day, fig and pecan ring cake for an afternoon treat or delicious polenta yoghurt cake for a healthier option, and fruit and nut squares for the lunch box.

YOU Let's Cook 5: Carmen Niehaus does it again with yet another treasure trove of recipes from YOU.

The recipes in YOU Let’s Cook 5 combine simplicity and flair – with recipes ranging from simple starters such as toasted ciabatta to spectacular desserts such as ice cream bombe with berry sauce, and flavourful curries from Durban and the Bo-Kaap. With traditional favourites as well as dishes from around the world simplified to be used by everyone. Featuring more than 400 mouth-watering recipes for all occasions, this book is guaranteed to inspire. YOU Let’s Cook 5 is a beautiful book – full of practical hints, great ideas and best of all, tried and tested recipes.

Baking Made Easy: A tv tie-in with Lorraine Pascale, the model baker. Supermodel turned patisserie chef Lorraine Pascale is the BBC's new home baking heroine. In this gorgeous new cookbook to accompany the series, Lorraine shares her expertise, passion and her all-time favourite sweet and savoury recipes. Baking is back and as a qualified baker with years of experience in some of the country's hottest restaurants, Lorraine knows just how to create modern, delicious and inspiring recipes. Here you'll find 100 mouth-watering recipes for every kind of baked goods - including bread, cakes, tarts, pies and much, much more. Lorraine draws on her training to reveal all her top baking shortcuts, cheats, confessions and tips on how to create wonderful tasting food that will inspire both seasoned cooks and novices. Whether for time crunch suppers, dinner parties for your closest friends, laid back tea parties or lazy breakfasts for your loved one, there are recipes for every occasion. You'll find new twists on old favourites - like Lorraine 's Incredibly Naughty Mini Toad-in-the-Hole or her Baked Alaska with Champagne Strawberries, along with modern classics like Parmesan Lollipops and Pumpkin and Chestnut Empanadas. So, whether you're a kitchen adventurer or cautious cook, get the oven on, it's time to discover the modern delights of baking. Urban, sexy, independent and effortlessly stylish Lorraine will be a breath of fresh air to the world of cookery.

A Lighter Way to Bake: For many years, Lorraine's fans have asked her if she could make some of their best-loved indulgences a bit lighter, so that they could enjoy them a little more often and with less guilt. Classic no-holds-barred sweets hold a special place in Lorraine's heart, but she wanted to offer healthier versions of them, along with some innovative ideas, so she embarked on a long journey of experimentation, testing, retesting, tears, and eventually...progress: treats that retain maximum flavour yet are bursting with goodness. And the fruits of her labour are all here, but they still taste naughty. A Lighter Way to Bake isn't packed with obscure grains, nuts, or seeds. Instead, using everyday ingredients, with expert nutritionists evaluating every morsel, she has come up with 100 nourishing, stress-free recipes, from everyday bread and savoury meals to light snacks, divine pastries, and heavenly cakes. Sesame Pretzel Buns or Cappuccino and Cinnamon Pecan muffins are the perfect afternoon pick-me-up. Skinnier Mac and Cheese or Herbed Baked Chicken Tenders with Honey & Mustard Dipping Sauce are sure-fire winners for family dinners. And Chocolate Torte or Pumpkin Spice Cupcakes with Cream Cheese Frosting will make for a sumptuous finish. Lorraine Pascale's fun, sociable style of cooking came to wide public attention with her landmark BBC television show, Baking Made Easy. The book of the series went on to be a perennial bestseller in the U.K., and Lorraine quickly became the most successful debut cookbook author ever in Britain.