Tag: libby doyle
 
Below are is a list of all articles that are tagged as libby doyle.
 
 

 

 

MY LOW CARB KITCHEN

 

By Vickie de Beer

 

Your action plan to lose weight,
fight inflammation and gain more energy!

 

 

Award winning Food Editor of Rooi Roos magazine Vickie de Beer has been in the world of food for 13 years both as a food writer and stylist. Her own very enthusiastic approach to cooking and her love of what she does is evident in ‘My Low Carb Kitchen’, published by Quivertree Publications. Her style is ample, generous and moreish!  

 

 

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BOOKS FOR COOKS! EAT * TING
Lose Weight - Gain Health - Find Yourself

 

With Mpho Tshukudu and Anna Trapido

 

 

 

Mpho Tshukudu is a dietitian and Anna Trapido, a food anthropologist, both are highly qualified and both have a passion for food and for cooking. Together they have created a most valuable and heartwarming cookbook in Eat*Ting one which introduces an ancient food culture to young cooks, interestingly enough this has resulted in a food style that is fashionable with its passion for foraging, fermenting and using ancient grains. They have used traditional African ingredients in a practical yet innovative way producing fascinating dishes that are extremely accessible. 

 

 

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MUST SEE! THE REAL MEAL REVOLUTION

 

Changing the world, one meal at a time

with Prof Tim Noakes, Sally-Ann Creed, Jonno Proudfoot & David Grier

 

 

For many this is a new and definitive way to eat that will improve quality of life forever, for others all over the world already following the paleo and low carbohydrate high fat way of eating they have already benefited in health and fitness from turning the food pyramid upside down!

 

What people often do is interpret the message to suit their wants, but what is important to remember is that one size does not fit all and your own personal needs and body need to be recognized. Thoughtful, sincere and practical are the messages that this book conveys. 

 

 

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BOOKS FOR COOKS! FEAST AT HOME

 

With Franck Dangereux

 

 

"Never be afraid of food!" says Franck Dangereux. "The worst that can happen when you cook is that you’ll get it wrong – not the end of the world, and you will learn from your mistakes. But it won’t go wrong if you connect with what you are doing, if you engage yourself intelligently with everything happening in your kitchen!" 

 

 

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BOOKS FOR COOKS! REUBEN COOKS LOCAL

 

 

Reuben, one of South Africa’s top chef patrons, has taken South African ingredients from snoek to quavas and given them his unique touch. Celebrating the often rich in colour, rich in scent and ingredients which have either been forgotten or overlooked. He has much to say and says it simply and well in his introduction to each of his thoughtfully and creatively produced dishes, taking into account colours, tastes and textures. A book that inspires, what a feast!  

 

 

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SEE! REUBEN RIFFEL AT ONE&ONLY, CAPE TOWN

 

Reuben Cooks

 

 

Travel is essential for chefs, you need to broaden your palate to be inspired by new tastes. You can’t make the best things if you haven’t tasted the best things! It is a bit like making wine everyone uses the same ingredients and by in large the same method but everyone’s wine contains a personal trademark and you can taste it. 

 

 

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