By Request! See… FIRE WATER - SOUTH AFRICAN BRANDY

Michael Fridjhon, one of South Africa’s leading winewriters says, "The true pleasure of the brandy distiller’s art takes a lifetime to reveal. It is not a voyage frivolously undertaken, but the world it opens up is deeply hospitable and every staging post is a microcosm of the route."

‘Fire Water’ is a fascinating account by Wendy Toerien of how brandy is created, weaving a compelling tale and one that involves the reader from start to finish - absorbing and thrilling! 

DOWN TO EARTH

By Lyn Hall

"A harvested potato is a well wrapped package designed by nature – full of nutrients and with a good shelf life," says Lyn Hall, top British cook, teacher and food writer.

BOOKS FOR COOKS! TASTES OF AFRICA

By Justice Kamanga

Justice Kamanga was born in Malawi and attended their School of Catering. Later he became head chef for the US Embassy in Lilongwe. On his arrival in South Africa some years later he joined the Italian Embassy in both Pretoria and Cape Town. Right now Justice has been working as a chef in private homes where he delights guests with his African based fusion dishes. 

COOKING IN SPAIN

With Janet Mendel

It was in the South of Spain, a small village in fabled Andalusia, more than 20 years ago, that Janet Mendel enjoyed her first fascinating taste of the colourful and passionate Spanish kitchen. An introduction to a food culture that eventually encompassed every region of her beloved Spain. Janet Mendel, one of Spain’s most prolific and respected food writer brings us two stunning books, which reflect the rich regional heritage and culinary diversity of one of Europe’s most fascinating countries. 

SEE! EAT IN

Take a look at Eat In and their view of
South Africa’s National Treasures

‘Eat In’ comes out annually, celebrating our local food heroes of the year, who are making, baking, farming and producing the most delicious tastes, helping to form South Africa’s own style of cooking using home grown ingredients. 

SEE! SUMPTUOUS

Food from the heart of France to the Cape

By Marlene van der Westhuizen

In ‘Sumptuous’ Marlene van der Westhuizen continues the journey that she began in her first book, ‘Delectable’, exploring what she has christened ‘brasserie luxe’. "Simple food," says Marlene, "that tastes as good as it looks!" Together with photographer Gerda Genis, Marlene has created a visual feast reflecting her strong passion for good food with deep flavours. 

EGGS À LA CARTE

With’Prickly Pears & Pomegranates’

Bernadette le Roux and Marianne Palmer’s book, ‘Prickly Pears & Pomegranates’, offers a warm and intimate look at a way of life and a style of eating in the arid Karoo. An area always at the mercy of extremes, providing Marianne Palmer with an unlikely canvas on which to create the feasts she ultimately prepared. Cranemere cooks take a fresh look at eggs served in the most delicious ways!

SEE! PRESERVING A HOUSE

By Jos Baker

A thoughtful, beautifully written book that not only encompasses a framework of the changing lifestyles and food fashion at the Cape of Good Hope, but illustrates a leisurely and gracious way of life. 

FRANSCHHOEK FOOD

By Myrna Robins

Arthur McWilliam Smith recalls, "It was 25 years ago when Adré and I arrived in Franschhoek. It was winter. It was raining. The town was deserted." 

SOUTH AFRICA EATS

With Phillippa Cheifitz

Phillippa Cheifitz reflects memories of our diverse cultural
 heritage and the many people that have formed South Africa’s
culinary home. In her newest book you will find a tempting
 sampler of dishes that are inspired by their unique traditions.
The late Donna Benatar, a Sephardi cook who lived at the Cape,
 established, through her generous and unstinting entertaining,
a reputation for the colourful and flavourful Sephardi cooking
that attracts so many cooks worldwide to this accessible table.