NEW! SUSTAINED ENERGY FOR GLUTEN-FREE EATERS


By Liesbet Delport (Registered Dietician SA)
& Sharon Alderson (Registered Paramedic)

 

 

 

Sustained Energy for Gluten-Free Eaters was born out of shear necessity when Sharon Alderson was discovered to have coeliac disease, which is in fact a gluten sensitivity that sapped Sharon’s health, energy and almost her life before it was diagnosed. As she explained it was astonishing how few books there were with gluten-free recipes using ingredients that were easily available. Recipes which make it possible to prepare and eat in a gluten-free balanced way and live as one would wish to do in a coeliac free life.

 

 

  

Over time Liesbet and Sharon set about producing these dishes, testing the recipes until they were perfect and, as Sharon says, we hope for everyone who uses this book, that this way of eating will contribute to their ongoing well being. 

 

 

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LEARN TO COOK! FOOD & STYLE CLUB

 

By Viviane Bauquet Farre - A cook for all seasons!

 

 

Viviane, now living in California among olive trees and verdant vines, has a deft touch and a magical way with the simplest, often humdrum, ingredients producing light, vibrant dishes that suit the summer mood, refreshing and original. 

 

 

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NEW! NOPI

 

By Yotam Ottolenghi & Ramael Scully

 

 

Enjoy the desserts they are splendid with unusual combinations, visually gorgeous and delicious to experience. 

 

 

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IN THE NEWS! IN THE NEWS! IN THE NEWS!

 

DON’T MISS DON’T MISS DON’T MISS

 

 

South African Sommeliers Association (SASA) takes wings announcing the inaugural ‘Best Sommelier of South Africa’ Title * Summer Street Soirees in leafy Stellenbosch * One&Only Romatic Experiences * The Twelve Apostles Hotel and Spa turns Valentine’s Day into the ‘Month of Love’ * Bitter sweet Valentine’s with Black Bottle *

 

 

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SIMPLY DELICIOUS CHRISTMAS

 

With Darina Allen

 

 

Christmas is about tradition and memories, says Darina Allen of Ballymaloe an international cookery school in Ireland of great repute. For Christmas Darina includes many of the favourite classics, unchanged and unadorned however what she does do often is to add a contemporary twist. 

 

 

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STAR RECIPES FROM A BEVY
OF YOUNG COOKS ON THE RISE

One&Only Reaching for Young Stars

 

 

A Celebration of Olives
Brined Quail with Grilled Apricot and Rooibos Purée
Braised Pork Belly with Plum Chutney and Smokey Pork Neck Croquettes
Cured Char Siu Rasher with Crushed Potatoes with Mustard & Bacon Dressing
Beetroot Composition, Dark Chocolate Namalaka and Meringue
Flourless Dark Chocolate Torte with Lancewood Crème Fraîche Ice Cream, Khoisan Salted Caramel Sauce, Honey Nougat Meringue and Brandy Snap

 

 

 

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ONE&ONLY REACHING FOR YOUNG STARS

Celebrates its fifth anniversary in style
in the glamorous ballroom of the One&Only Cape Town

 

 

The International Hotel School, The Private Hotel School, Silwood School of Cookery, South African Chefs Academy, Cape Town Hotel School (part of the Cape Peninsula University of Technology) and The Hurst Campus wielded the wooden spoon. 

 

 

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NUTTY ABOUT MACADAMIAS

By Hilary Prendini Toffoli

 

 

An enterprising engineering student launches a start-up with nuts from his parents’ farm that’s making waves. 

 

 

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BREAD IS THE WARMEST WELCOME!

 

 

It is undeniably true that bread is the staff of life and a warm welcome to your guests. Few can resist that crisp crust or that fragrant slice. When Robert Carrier, one of the most famous cooks and writers worldwide, came to dinner he first lifted up a slice of our stone ground whole wheat bread and breathed in the aroma. It took the brilliant chef, Alice Waters at Chez Panisse in Berkeley, to shake up the American public and introduce them to the virtues of the best loaf. Since then her message has spread worldwide and today a distinctive bread is often the signature of a good establishment and so it should be! 

 

 

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