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    Food & Drink Books

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    R501,00 - R1 000,00

    Professional Chef: Level 3: S/NVQ

    This textbook is for chefs who want to reach the top. Written to provide complete coverage of the S/NVQ level 3 it includes detailed advice on how to develop the superior skills you need to excel in the kitchen.

    Good Food-Fast!: Deliciously Healthy Gluten-Free Meals for People on the Go

    If you want to eat healthy without sacrificing flavor but are so busy that you often find yourself resorting to take-out or packaged convenience foods, this book is for you! Chef Jason Roberts shows how eating a rainbow of fruits and vegetables and other nutritious foods can fuel our bodies and minds-and still excite our palates!

    The Funky Fresh Juice Book

    Offers over 100 funky 'n' fresh juice and smoothie recipes. This book covers various health conditions and gives specific juices and smoothies for: high blood pressure, asthma, hay fever, psoriasis, arthritis, diabetes, digestion and, many more.

    Cook: Natural Flavours from a Nordic Kitchen

    The New Nordic Cuisine is about getting out into the countryside to forage for the best and most unusual ingredients. Mikkel Karstad shows us how to make 5-6 different dishes from a selection of fourteen favourite ingredients. These range from fennel, berries and sage, to squid, beef and lamb. Beautifully yet sparsely photographed and designed.

    The Pleasures of Eating Well: Nourishing Favourites from the Como Shambhala Kitchen

    R1 000,00
    With the belief that food could be both healthful and pleasurable, entrepreneur Christina Ong developed the awardwinning COMO Shambhala Cuisine for her COMO Hotels and Resorts worldwide. Here, 147 classics have been reworked for the home cook, from no-cook juice combinations and raw salads to luxurious dishes suitable for entertaining.

    L'Art de la Table: Taste of the Mediterranean

    L'art de la Table is perhaps the most romantic Mediterranean cookbook ever published.

    A Year in Food and Beer: Recipes and Beer Pairings for Every Season

    With the explosion in craft beers and interest in seasonal cuisine, A Year in Food and Beer perfectly fills a niche. Boasting 40 enticing recipes and more than 100 beer-pairing suggestions, it instructs readers how to identify flavors in specific beers and how to complement those with gourmet foods and cooking techniques by season.


    R1 000,00
    A mighty view of all aspects of Provence, from food and wine to landscape and history. Divided into three chapters, this 544pp book is the largest ever written on one of the world's most alluring, sun-drenched and seductive cultures.

    The Fundamental Techniques of Classic Pastry Arts

    R740,00 R1 300,00
    Presents chapters on classic categories of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours. This book offers an overview of the required techniques, followed by dozens of recipes. It features hundreds of colour photographs, insider tips and information on tools and ingredients.

    The World Atlas of Wine

    The new and fully updated 7th edition of the classic wine reference book that has sold over 4.5 million copies worldwide.

    Mugaritz: A Natural Science of Cooking

    An inside look into Mugaritz, the ground-breaking and influential Spanish restaurant.

    Barley & Hops: The Craft Beer Book

    R697,00 R766,68
    Going back to basics, small breweries are using meticulous craftsmanship to create beers with rich taste. Barley & Hops gives beer connoisseurs a behind-the-kettles look at their favorite beverage --from its historical origins and regional distinctions to current developments. The book includes portraits of those who are united in their passion for craft beer, the brewing process, and creating something unique.