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Nie-fiksie / Non-fiction
Kookboeke / Food & Drink

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9780062986511

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 510
Trust in nature. Believe in balance. Eat the rainbow! Andrea Hannemann, aka Earthy Andy, presents a guide to plant-based eating that is simple, delicious, and fun. Andrea Hannemann, known as Earthy Andy to her more than one million Instagram followers, believes that food is the fuel of life, and that consuming a nourishing, plant-based diet is the gateway to ultimate health. Andy's mantra, “plant over processed,” embodies the way she eats and feeds her family of five in their home in Oahu, Hawaii. But it wasn't always this way. Andy was once addicted to sugar and convenience foods and suffering from a host of health issues that included IBS, Celiac disease, hypothyroidism, asthma, brain fog, and chronic fatigue. Fed up with spending time and money on specialists, supplements, and fad diets, she quit animal products and processed foods cold turkey, and embarked on a new way of eating that transformed her health and her body. In Plant Over Processed, Andy invites readers to join her on a “30-Day Plant Over Processed Challenge” that will detox the body, followed by a long-term plan for going plant-based without giving up your favorite dishes. Packed with gorgeous photography and mouth-watering recipes—from smoothies and bliss bowls to plant-based comfort and decadent desserts—this life-changing guide takes you to the North Shore of Hawaii and back, showing you how easy it is to eat plant-based, wherever you are.
Publikasiedatum: 2021-04-15
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9781432309374

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 290
The recipes in this book can be used every day of the week for that one main course we cook daily, whether we're cooking for the family or entertaining our friends. Divided into just three chapters - Meat, Poultry and Seafood - the recipes range from well-known classics to modern dishes, many with a Continental influence. All are prepared with the author's flair for home-cooked, hearty and delicious meals.

Plate would make the perfect house-warming gift for those relatively inexperienced in the kitchen, but even seasoned cooks will find inspiration.
Publikasiedatum: 2019-02-27
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9781787132498

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 310
MASH IT with the new stars of cheesecake!
Joe and Brendon have reinvented the cheesecake for a new generation with their massively successful Pleesecakes. Their inventive toppings and out-of-this-world flavour combinations will have you drooling with anticipation, and they couldn't be easier to make.

Pleesecakes' first book features over 60 of the boys' wildly popular no-bake recipes - once you've got the base and the basics, you're SORTED. Pile the toppings high and enjoy! From boozy riffs on cocktails (Mojito, Baileys, Daq attack) and breakfast (cappuccino and builder's tea and biscuits), through celebration cheesecakes (Black Forest, Pumpkin pie, Red velvet), plus healthy and vegan options (Avocado and lime, Protein slices), to classic Pleesecake favourites like Strawberry edge ledge and Smores, this is a dessert book like no other.

Get on some DECENT desserts and be a part of the CHEESECAKE MOVEMENT!
Publikasiedatum: 2018-11-30
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9780091933685

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 645
With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and features both brand-new recipes and dishes first devised for that column.
Yotam's food inspiration comes from his strong Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on strong flavours and stunning, fresh combinations. With sections devoted to cooking greens, aubergines, brassicas, rice and cereals, pasta and couscous, pulses, roots, squashes, onions, fruit, mushrooms and tomatoes, the breadth of colours, tastes and textures is extraordinary.

Featuring vibrant, evocative food photography from acclaimed photographer Jonathan Lovekin, and with Yotam's voice and personality shining through, Plenty is a must-have for meat-eaters and vegetarians alike.
Publikasiedatum: 2010-05-27
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9780091957155

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 645
Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding.
Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over.

Plenty More picks up where Plenty left off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.
Publikasiedatum: 2014-10-01
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9780620324366

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 200
Kos en taal kan beskou word as belangrike aspekte van enige nasie se kultuur en geskiedenis.
Die waarheid van hierdie stelling is duidelik in die geval van C Louis Leipoldt - nie net was hy 'n digter en kenner van die kookkuns nie, maar ook 'n uitmuntende, traak-my-nie-agtige, anekdotiese, prikkelende kroniekskrywer van die ou-Kaapse kultuur en die destydse Afrikaanse lewensstyl.
Publikasiedatum: 2004-10-01
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9781922616210

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 690
The great British pudding, versatile and wonderful in all its guises, has been a source of nourishment and delight since the days of the Roman occupation, and probably even before then. By faithfully recreating recipes from historical cookery texts and updating them for today's kitchens and ingredients, Regula Ysewijn has revived over 80 beautiful puddings for the modern home cook.

There are ancient savory dishes such as the Scottish haggis or humble beef pudding, traditional sweet and savory pies, pastries, jellies, ices, flummeries, junkets, jam roly-poly and, of course, the iconic Christmas pudding. Regula tells the story of each one, sharing the original recipe alongside her own version of it, while paying homage to the cooks, writers and moments in history that helped shape them.
Publikasiedatum: 2022-07-31
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9781509891481

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 640
Great British Bake Off judge Prue Leith draws on a life-long passion for food with a hundred recipes from her own kitchen table. Whether it's Halibut with Green Linguine, Fast Roast Teriyaki Lamb or Slow-cooked Rat-a-tat-touille, these are delicious, fuss-free dishes that Prue has cooked countless times for family and friends. Inside are quick-to-whip-up suppers and dinner party showstoppers that are as much a pleasure to cook as to eat. Expect firmly established favourites, lazy leftovers, meat-free meals, exciting new flavour combinations and fresh takes on classic dishes. There's also a chapter of puds inspired by Prue's time on Bake Off, every one guaranteed to be 'worth the calories'. This is Prue's first cookery book in twenty-five years, and she has woven intimate and witty stories from her life around many of the recipes. Celebrating the food we all want to make at home, Prue gives an unparalleled view into the cooking life and style of one of the nation's best-loved cooks.
Publikasiedatum: 2018-09-26
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9781529364385

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 595
This is fine food at its fastest and fast food at its finest - 100 new incredibly delicious recipes, all clocking in at around 10 minutes. Inspired by his YouTube series, you'll be challenged to get creative in the kitchen and learn how to cook impressive, flavoursome dishes in no time.
Whether you're looking to excite the whole family with a tasty One Pan Pumpkin Pasta or some Chicken Souvlaki, or you need something super quick to assemble, like Microwave Sticky Toffee Pudding - these are recipes guaranteed to become instant classics. Plus, with each time you cook, you'll get faster and faster with Gordon's shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients.

Have fun and get cooking! Great food is only 10 minutes away
Publikasiedatum: 2021-11-30
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9781928230441

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 195
Since the launch of the original Real Meal Revolution in November 2013, low-carb high-fat (LCHF) eating - otherwise known as Banting - has taken South Africa by storm. The book has sold 275,000 copies and counting, and both it and its follow-up title, Raising Superheroes, have been published internationally by the Little, Brown Book Group. The Real Meal Revolution website has seen more than two million visitors since its launch in 2014 and the company supports thousands of Banters on a monthly basis. Inevitably, a topic that has such far-reaching health implications and generates so much interest has brought with it controversy, confusion and copycats. Three years after the revolution hit South Africa, it's time for an overview of what we've learnt from the original Banting revolutionaries.
Having collated reams of data and overwhelming quantities of personal feedback from those who've embraced Banting and had their lives changed for the better as a result, the Real Meal Revolution returns to bookstores with a comprehensive, authoritative handbook on the Banting lifestyle, incorporating the latest science on LCHF eating, gut health, gluten sensitivity, fasting and more.

The result is the evolution of the revolution: a streamlined, accessible, easy-to-read review of what Banting means and how to approach LCHF eating in the most effective way possible.
Publikasiedatum: 2016-11-01
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9781431427178

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 280
Welcome to the SuzelleDIY Recipe Book! These pages are full of my favourite recipes that I have gathered and created over the years, from my Ouma's old classics to my own creative recipes that will get everyone talking at your next dinner party! You will find scrumptious desserts, easy dinners, fun and delicious twists on South African favourites (bobotie balls anyone?) as well as a few wonderful recipes from special guests who also wanted their recipes in the book, shame. This cookbook is for everybody! If you are a master chef or a mini chef, if you only know how to use the microwave or even if your meals always come out looking a little bit rustic, there's something in this book for you. So pop on your aprons people! It's time to use your own creativity and make some delicious kitchen magic happen. DIY? Because anybody can!
Publikasiedatum: 2018-09-13
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9781928257578

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 370
South Africa celebrates National Braai Day on 24 September every year. A day for all the citizens of South Africa to unite around braai fires with family and friends. The driving force behind this initiative is a man known as Jan Braai.
In his second book, Red Hot, Jan Braai moves beyond instructions for braaing steak, chops and wors, he challenges us to try various curry potjies, soups, chicken mayo braaibroodjies and even malva pudding and apple tart, all cooked on a fire! The recipes are new but the book has the same fantastic photos, clear and easy-to-follow recipes and Jan's characteristic touches of braai humour.
Publikasiedatum: 2018-08-01
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9781431427512

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 280
Welkom by die SuzelleDIY Recepteboek! Hierdie bladsye is vol van my gunsteling resepte wat ek oor die jare versamel en geskep het, van my Ouma se ou klassieke na my eie kreatiewe resepte wat almal by jou volgende aandete sal laat praat! Jy sal skouspelagtige nageregte, maklike etes, prettige en heerlike wendings op Suid-Afrikaanse gunstelinge vind, asook 'n paar wonderlike resepte van spesiale gaste wat ook hul resepte in die boek wou hê. Hierdie kookboek is vir almal! As jy 'n meester-sjef of 'n mini-sjef is, as jy net weet hoe om die mikrogolf te gebruik of selfs as jou etes altyd 'n bietjie rustiek uitkom, is daar iets in hierdie boek vir jou. So pop op jou voorskote mense! Dit is tyd om jou eie kreatiwiteit te gebruik en lekker kombuismagie te maak.
Publikasiedatum: 2018-09-13
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9780980265156

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 415
Flavours, tastes, smells and textures have the power to transport you back to your childhood, to make you feel the way you did when you first tasted a peach, an orange or caramelised onion and blue cheese tart.
Reuben Riffel, 34-year-old South African sensation, grew up in humble Groendal and is now one of the country's best chefs. His restaurant, Reuben's, lies in the heart of South Africa's famous winelands in Franschhoek, a beautiful town fast becoming known as one of the world's premier food and wine destinations. A new look at traditional flavours from South Africa's most innovative young chef.
Publikasiedatum: 2015-08-01
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9780980265170

Nie-fiksie / Non-fiction: Kookboeke / Food & Drink

Nie-fiksie / Non-fiction  -  Kookboeke / Food & Drink
R 415
Geure, smake, reuke en teksture het die vermoë 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, is in Franschhoek, een van die wêreld se voorste kos- en wynbestemmings.
Publikasiedatum: 2015-08-01

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