My CartFood & Drink
|
The Virtues of the Table - Julian BagginiThe Virtues of the Table: How to eat and think by Julian Baggini is a thought provoking exploration of our values and vices. How we eat, farm and shop for food is not only a matter of taste. Our choices regarding what we eat involve every essential aspect of our human nature: the animal, the sensuous, the social, the cultural, the creative, the emotional and the intellectual. |
ZAR 95.00 |
|
The Culinary Adventures Of A Travelling Cook - Natasha BarnesThe Culinary Adventures Of A Travelling Cook by Natasha Barnes is a collection of uncomplicated recipes - both gourmet and everyday from around the world. The rediscovery of an aerogram from Sri Lanka with a carefully inscribed recipe is what led to this book. |
ZAR 140.00 |
|
Can It! - Better Homes and GardensCan It!: Fresh flavours and techniques for home canning by Better Homes and Gardens is a complete, step-by-step guide to fresh flavours for home canning and preserving. It's easy and a great way to get the most from your backyard garden or farmer's market finds so that you can enjoy seasonal bounty all year long. Can It! |
ZAR 150.00 |
|
Anyone Can Bake - Better Homes and GardensAnyone Can Bake: Step-by-step recipes just for you by Better Homes and Gardens is the perfect, easygoing companion for anyone who loves the enticing smell of baking and could use a helpful hand in the kitchen. |
ZAR 130.00 |
|
Typhoid Mary - Anthony BourdainTyphoid Mary by Anthony Bourdain is a fascinating true story. In an homage from one cook to another, Bourdain follows Mary through the kitchens of New York, putting a human face to a desperate and unintentional murderer, and examines a time, and a life, with his inimitable style. In 1906, at a prosperous Long Island summer home, a family falls ill and typhoid is diagnosed. |
ZAR 60.00 |
|
The Hungry Scientist Handbook - Patrick Buckley and Lily BinnsThe Hungry Scientist Handbook by Patrick Buckley and Lily Binns brings DIY technology into the kitchen and onto the plate. |
ZAR 110.00 |
|
Complete Family Nutrition - Jane ClarkeComplete Family Nutrition by Jane Clarke is a one-stop visual guide to quick and easy healthy meals for the whole family. Easily achieve a delicious and nutritious diet for a healthy happy family with Complete Family Nutrition, filled with 50 healthy recipes from trusted nutritionist Jane Clarke. |
ZAR 120.00 |
|
Best of the Best - Dana CowinBest of the Best: The best recipes from the 25 best cookbooks of the year edited by Dana Cowin (Volume 15) follows the successful format of selecting the best recipes from 25 of the year's most popular cookbooks. Recipes have been taken from Mario Batali's 'Molto Batali' and Yotam Ottolenghi's 'Plenty' amongst others |
ZAR 150.00 |
|
The Essential Book of Fermentation - Jeff CoxThe Essential Book of Fermentation: Great Taste and Good Health with Probiotic Foods by Jeff Cox (the USA’s leading expert on organic food) delivers the ultimate guide to the new culinary health movement—feasting on fermented probiotics, from artisanal cheese to kimchi. |
ZAR 130.00 |
|
Bills Food - Bill GrangerBills Food by Bill Granger contains a very personal recipe collection to cater for all occasions, from a lazy breakfast to a relaxed family brunch to dinner with friends. Bill's trademark is simple, stylish market-fresh food that appeals to the eye and the palate, and his new collection really captures the tastes and flavours of contemporary Sydney. Fully illustrated in colour. |
ZAR 90.00 |
|
Sydney Food - Bill GrangerSydney Food by Bill Granger shows the way people eat in Sydney: The fresh produce, the multicultural influences, the light-filled environments. Drawing on the talent of young Sydney chef, Bill Granger, Sydney Food takes the armchair traveller and the home cook on a taste tour of the city. Illustrated with colour photos. |
ZAR 90.00 |
|
Jewish Regional Cooking - Richard HaaseJewish Regional Cooking by Richard Haase is a collection of over 200 recipes bringing together Jewish cooking styles and traditions from around the world. Chapters are arranged by geographical area and the book includes a chapter on holiday recipes. Illustrated in colour. |
ZAR 90.00 |
|
Inventing Wine - Paul LukacsInventing Wine: A New History of One of the World's Most Ancient Pleasures by Paul Lukacs tells the enticing story of wine's transformation from a source of spiritual and bodily nourishment to a foodstuff valued for the wide array of pleasures it can provide. |
ZAR 98.00 |
|
Edible - Daniella MartinEdible: An Adventure Into the World of Eating Insects and the Last Great Hope to Save the Planet by Daniella Martin is a rollicking excursion into the world of edible insects. Martin takes us to the front lines of the next big trend in the global food movement and shows us how insects just might be the key to solving world hunger. |
ZAR 195.00 |
|
Feeding Frenzy - Paul McMahonFeeding Frenzy: The new politics of food by Paul McMahon traces the history of the global food system and reveals the underlying causes of recent food shortages and price spikes - what the media has labelled a 'world food crisis'. As the tectonic plates of the world food system shift, forces are being unleashed that threaten the security of billions. |
ZAR 85.00 |
|
Tasty - John McQuaidTasty: The Art and Science of What We Eat by John McQuaid is a fascinating and deeply researched investigation into the mysteries of flavour--from the first bite taken by our ancestors to scientific advances in taste and the current "foodie" revolution. |
ZAR 135.00 |
|
Cheese - Patricia MichaelsonCheese: Exploring taste and tradition by Patricia Michaelson contains her expert guidance on world cheeses, including those from Europe, the U.S., Australia and New Zealand. The book details how to source, store, taste, and serve a fascinating collection of cheeses with around 100 recipes. |
ZAR 150.00 |
|
Playing With Fire - Gordon RamsayPlaying With Fire by Gordon Ramsay is the bestselling follow-up to Humble Pie. When he was struggling to get his first restaurant in the black, Gordon Ramsay never imagined he'd be famous for a TV show about how to run profitable eateries, or that he'd be head of a business empire. But he is and he did. This is Gordon Ramsay at his raw, rugged best. |
ZAR 60.00 |
|
Gordon Ramsay's Passion for Seafood - Gordon RamseyGordon Ramsay's Passion for Seafood has Gordon turning his attention to the food that excites him most: fish and shellfish. |
ZAR 115.00 |
|
Gordon Ramsay's Passion for Flavour - Gordon RamsayGordon Ramsay's Passion for Flavour is a collection of 100 recipes, each with step-by-step instructions, including ideas for soups, starters, salads, fish, meat and desserts. It focuses on the freshest of ingredients, the minimum of butter and the cream and the cleanest, deepest flavoured stocks as a base, conjuring up dishes which should never fail to excite the palate. |
ZAR 115.00 |
|
Garlic and Sapphires - Ruth ReichlGarlic and Sapphires: The secret life of a critic in disguise by Ruth Reichl is the riotous account of the many disguises she employs to dine undetected when she takes on the much coveted and highly prestigious job of New York Times restaurant critic. |
ZAR 60.00 |
|
Gulp. - Mary RoachGulp. Adventures on the Alimentary Canal by Mary Roach takes us down the hatch on an unforgettable tour. Why is crunchy food so appealing? Why is it so hard to find words for flavours and smells? Why doesn't the stomach digest itself? How much can you eat before your stomach bursts? Can constipation kill you? Did it kill Elvis? |
ZAR 130.00 |
|
How Carrots Won the Trojan War - Rebecca RuppHow Carrots Won the Trojan: Curious (but true) stories of common vegetables War by Rebecca Rupp is a delightful collection of little-known stories about the origins, legends, and historical significance of 23 of the world's most popular vegetables. Vegetables are more than just food for humans: they've been characters, companions, and even protagonists throughout history. |
ZAR 60.00 |
|
Martha Stewart's Hors d'Oeuvres Handbook - Martha StewartMartha Stewart's Hors d'Oeuvres Handbook by Martha Stewart is a comprehensive and visually dazzling handbook which has three hundred all-new recipes, each photographed in full colour. |
ZAR 120.00 |
|
The Billionaire's Vinegar - Benjamin WallaceThe Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine by Benjamin Wallace tells the true story of a 1787 Château Lafite Bordeaux - supposedly owned by Thomas Jefferson - that sold for $156,000 at auction and of the eccentrics whose lives intersected with it. Was it truly entombed in a Paris cellar for two hundred years? |
ZAR 60.00 |
