I lost weight and my skin changed, it cleared. But when I quit the white stuff,I also started to heal. I found wellness and the kind of energy and sparkle I had as a kid. I dont believe in diets or in making eating miserable. This plan and the recipes are designed for lasting wellness.Sarah Wilson was a self-confessed sugar addict, eating the equivalent of twenty-five teaspoons of sugar every day, before making the link between her sugar consumption and a lifetime of mood disorders, fluctuating weight issues,sleep problems and thyroid disease. She knew she had to make a change.What started as an experiment soon became a way of life, then a campaign to alert others to the health dangers of sugar.I Quit Sugar uses Sarahs personal experience to help you: beat the sugar habit with a tested eight week plan overcome cravings via proven and easy tricks find healthy sugar substitutes cook sugar-free: over a hundred desserts, cakes, chocolate, kids treats,snacks and easy detox mealsSarahs down-to-earth, practical approach makes the sugar-quitting process doable, while her recipes make it fun David Gillespie, author of Sweet Poison
Item Code: BH0291
Quitting sugar is not a diet. Quitting sugar is a way of living without processed food and eating like our great-grandparents used to.With her internationally bestselling book, I Quit Sugar, Sarah Wilson helped tens of thousands of people around the world to kick the habit. In I Quit Sugar for Life, Sarah shows you how to be sugar-free for ever. Drawing on extensive research and her own tried and tested methods, Sarah has designed a programme to help families and individuals:*banish cravings by eating good fats and protein*deal with lapses*maximize nutrition with vegetables*exercise less for better results*detox safely*make sustainable food choices*cook sugar-free: one hundred and forty-eight desserts, cakes, kids stuff,comfort dinners, breakfasts and easy packed lunches. I Quit Sugar for Life is not just about kicking a habit; its a complete wellness philosophy for your healthiest, calmest, happiest self.
Item Code: BH0288
From sun up to sun down and beyond, chef Liezie Mulder takes us through a day in the life of her iconic Knysna restaurant, le de paÏn. For every time of day, and every craving in between, there is a meal to nourish, delight,energise and celebrate the craft of good cooking. For Liezie,all the world’s a feast – her dishes are inspired by places she’s travelled to, her childhood and family heritage, whether it’s Bali or Israel or America and beyond. She tells the stories and meticulously guides us through making a range of recipes that, most importantly, always respect the ingredients.
Item Code: BL00610
Jamie Cooks Italy is a celebration of the joy of Italian food. Jamie wants to share his love of all things Italian with accessible, best-ever recipes for Classic Carbonara, Salina Chicken, Stuffed Focaccia, Baked Risotto Pie, Pot-Roasted Cauliflower and Limoncello Tiramisu. This is about bringing the pleasure and passion of the worlds favourite cuisine to your kitchen at home. Featuring 140 recipes in Jamies easy-to-follow style, the book has chapters on Antipasti, Salad, Soup, Meat, Pasta, Fish, Rice & Dumplings, Bread & Pastry, Sides, Desserts and all the Basics you need. The recipes are a mix of fast- and slow-cooking, familiar classics with a Jamie twist, simple everyday dishes and more indulgent labour-of-love choices for weekends and celebrations. Whether cooking for yourself or cooking for friends and family, the aromas and tastes will transport you straight to the landscapes of Italy. Viva Italia!
Item Code: BL0208
Jampacked is divided into two main sections. The first half is crammed with recipes for stocking up your pantry with essential sauces, pickles and preserves.The second explores ways to successfully incorporate these into your favourite daily dishes.
Item Code: BL00600
Johanne 14 explores the secrets of simple, home cooked meals in South Africas townships.
Item Code: 113920
Just add rice celebrates the rich culinary heritage of Taiwanese South Africans. It will inspire you to try Taiwanese, Chinese and unique South African versions of these recipes at home, using local produce and more East Asian ingredients that are available here.
Item Code: BL00570
Following on the success of Veld to Fork, Gordon Wright’s first book, Karoo Food is bigger, better and tastier than ever, with more recipes, stories and anecdotes about life and food in the Karoo. Once again, Gordon takes you on a Slow Food journey, via your taste buds, to foodie nirvana. Tracing the origins of ingredients and the stories behind the dishes, this is a selection of recipes and inspirations from the important people in his life. It’s a mix of the old and the new and a tribute to all those lovely people and their marvelous food over the generations that have helped foster his love of cooking.This book is a must-have for cooks, foodies and aspiring home chefs.Contents: Foreword: The outdoors chef; Karoo lamb and mutton; Beef and pork;Venison; Chicken, poultry and wild fowl; Charcuterie and curing; From water and the earth; Smoking and braaiing; Desserts; Conversion chart; Recipe index.
Item Code: BL0054
Author Sydda Essop has spent years interviewing more than 70 cooks and healers (who range in age from 23 to 96) from across the cultural spectrum in South Africa’s remarkable Karoo region; Each interviewee has shared their heartfelt stories of personal challenges and triumphs, and their most precious family recipes; Those interviewed hail from a diverse range of backgrounds, as they include descendants of the Khoisan and Xhosa peoples, the Dutch, British and French settlers, slaves from the East, Greeks,Portuguese, Indians, Jews and even Somalis; Essop pays homage to this rich cultural inter dependency without turning a blind eye to the politics, poverty and harsh climate that frequently characterises the region; The recipes included run the foodie gamut from traditional tripe, venison, Karoo lamb and beer to curries, bread, sweets and simple yet wholesome suppers; Also included is a selection of classic Karoo herbal remedies.Discover the traditional recipes, veld remedies and diverse culinary tales in Karoo Kitchen, a fascinating visit to the historic heart of South Africa.
Item Code: BL00620
Die beste resepte van die gewilde potjiekos reeks op Via. Van eenvoudig tot deftig, goedkoop tot duur – maar altyd gesellig en water and lekker. Resepte vir voor- en hoofgeregte, bykosse en selfs nageregte, alles op die vuur. Potjies soos geroomde mossels, volstruisnek kerrie, lamskenkel, waterblommetjiebredie en ’n uithaler sjokalade-toringkoek! Met ’n verskeidenheid brode, om die laaste lekseltjie sous op te skraap – dus mos nou lekker!
Item Code: BL0051
Landbou Boerekos is n boek wat jou beste vriend in die kombuis gaan word. Dié boek is ingedeel volgens plaasprodukte en bevat n magdom resepte met appels,aartappels, bessies, dadels, droëbone, hoender, kool, druiwe,eiers, om maar n paar te noem, as hoof bestanddeel. Dit is volgeprop met tydlose Boerekos resepte en bevat meer as 100 resepte vir alles van Varkskenkel pastei en liplekker beesstert tot ’n verskeidenheid nageregte en gebak
Item Code: BL0184
Kobus Botha was raised in the Karoo, but this boerseun has established himself in France. Setting up his custom-made mobile barbecue at ftes, functions and outdoor events, he dishes up a taste of South Africa in his own unique style. Le Braai is a collection of recipes that captures the larger-than-life spirit of this genial giant, whose personality is matched by the boldness of his dishes. Cooking over an open fire has been a way of life for as long as Kobus can remember; his dishes evoke the camaraderie that comes when friends gather around the braai. Favourites such as pork ribs, burgers, prawns peri-peri and homemade sausage are given a touch of French flair, while brief introductions provide anecdotes as well as insight into how to turn your tjop n wors into a meal with a touch of ooh la la!
Item Code: BL0213
As a working mom, Lisa Clark is constantly on the clock and trying to find ways to cheat time, and when her day gets busier, the last decision she wants to make is what to cook her family for dinner. Lisa Clark Everyday shares some insights into how to provide healthy, balanced and quick recipes for the mom (or dad) on the move! The book is divided into 10 chapters, each starting off with a basic recipe and then followed by several others thats how how to turn one quick meal into several appetising dishes. From muesli, tomato sauce and roasted vegetables to fish, chicken, pastry and sponge cake, there is sure to be a recipe to inspire your everyday cooking.
Item Code: BL00070
My Low Carb-Kombuis is ’n maklike, toeganklike stapvir-stap-gidstot ’n laekoolhidraat-lewenstyl. Dit verskafriglyne oor watter kos om uit jou dieet te sny en wat omin te sluit vir optimale gesondheid en hope energie. Metmeer as 50 watertandresepte, weeklikse maaltydplanneen inkopielyste om jou vinnig op dreef te kry!
Item Code: BL00120
Trying to cut carbs Want to enjoy fresh, filling lunches on the go Plan your low-carb diet and stick to it by creating more than 80 delicious, healthy meals and snacks to eat at work, on the road, or at home. Low-carb eating is a sustainable lifestyle choice for an increasing number of people looking to lose weight, keep their blood sugar stable, or simply avoid the afternoon carb coma. Low Carb on the Go makes fitting a low-carb diet into your busy day as easy as possible with more than 80 recipes modern, vegetable, and protein-packed recipes such as chia seed and turmeric pudding, coconut and vanilla energy balls, and chicken teriyaki with cauliflower rice. Discover tips and tricks for healthy meal prep, and the best way to store and transport your low-carb lunch to keep it tasting fresh. Each recipe contains nutritional information, including the all-important carb count, as well as a handy guide to the prep time and equipment youll need.With Low Carb on the Go you can plan your low-carb diet and stick to it with delicious, healthy meals and snacks for anytime, anywhere
Item Code: BL0056
In die boek deel Karen meer as 100 liplekker maalvleisresepte. Sy begin by hoe jy jou eie maalvleis kan maak, basiese frikkadelle en dan gee sy n verskeidenheid resepte van morsjorse tot iets vir die spogtafel. Met lekker resepte vir piekniekbederfies, pastageregte, pasteie en n groot verskeidenheid burgers. Met n hele arsenaal speserymengsels vir jou koskas, help sy jou om met die afskeepkind van die vleisfamilie iets spesiaals op te tower.
Item Code: BL00010
Dié Kapenaar het by haar ma leer kook en haar eerste melktert in Graad 4 gebak. As jonggetroude pastoriepaar is sy en haar man beroep na Loeriesfontein waar sy moes leer om baie monde met min te voer. Dus het sy gaan kers opsteek in die gemeente en… om ’n lang storie kort te maak, is sy as Kuier se huiskok aangestel. Nou kan jy haar praktiese, bekostigbare en smullekker resepte self uittoets.
Softcover, 112 pages, 260 x 210 mm
Product Code: 113280
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. A book that keeps in mind the local, the recipes with easy-to-source ingredients make it accessible to everyone.
Product Code: BL00040
Maak jou reg vir ’n hele rits tong-indie-kies-resepte en stories oor die Recces se ervarings tydens die Grensoorlog wat in 1997 geëindig het. Want kyk – wanneer die Recces die pad vat, slaan luislange, aasvoëls en selfs leeus op die vlug. En wat jy kan vang, kan jy eet, sê dié manne. Vind uit wat dit verg om vir weke aaneen uit ’n rugsak te leef en hoe om te oorleef op dit wat Moeder Natuur verskaf.
Softcover, 224 pages, 270 x 200 mm
Product Code: 113250
Flavours, tastes, smells and textures have the power totransport you back to your childhood, to make you feelthe way you did when you fi rst tasted a peach, an orangeor a caramelised onion and blue cheese tart.
Item Code: 113940
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