For those who are tired of braaiing the same old chops and wors and MSG-soaked bottled sauces, this is a seriously different book on braaiing. Following the phenomenal success of Braai Buddy and numerous requests for a sequel, author de Waal Davis has once again compiled a magnificent collection of international recipes modified and adapted to South Africa’s favourite national pastime – the braai. In keeping with current trends in taste and cooking style, he has included sections on gas cooking, the pros and cons of wood versus gas and classic ‘steakhouse’ sauces. The potjie section has recipes from around the world as well as South Africa. Chapters also cover the fire, bastes, dry rubs, glazes, marinades, steaks, beef, chicken, lamb, pork and fish, not forgetting a ‘controversial’ guest list. So yes, the humour of the original Braai Buddy is continued in Braai Buddy 2. Colin Daniel’s cartoon-style illustrations add a further dimension to this recipe compilation, which is for the serious braaier with a serious sense of humour.

Justin Bonello goes on yet another adventure across the length and breadth of southern Africa, sharing the ins and outs of road-tripper life. Join him and his friends on a culinary journey into landscapes where there are no fences and no rules. This is a road trip filled with endless car rides, endless playlists, dodgy small town bars and gastronomic treasures hidden in-between. This book is for every braai-loving, dust-kicking crazy heart and ‘wanderluster’ out there, whether your ideal braai spot is on the banks of the mighty Orange River, on the white beaches of the West Coast or around blazing fires under the night skies of the Namibian desert. This is your invitation to get in your car, take a ride with us and braai mouthwatering dishes in places many people only get to dream about. Warning: It gets a little bumpy, so fasten your seatbelts, pack your sunscreen and embrace the great outdoors!

If you’re one of the (many) people whose heart skips a beat when gazing at iconic pictures of the Karoo, or you find yourself longing for the lifestyle of a bygone, gentler time and place, Veld to Fork is sure to find the road straight to your soul. Showcasing the food of a timeless and achingly beautiful landscape, this cookbook is so much more than a mere book of recipes. Each photograph tells a story, whether it is of the delicious dish in question, the spectacular scenics, quaint towns or gritty but welcoming locals. Graaff-Reinet-based chef and guesthouse owner Gordon Wright combines tradition, culinary flair and the freshest of local ingredients to present 82 mouthwatering dishes for every occasion. Naturally an array of meat dishes take pride of place but they are equally matched by soups, side dishes and desserts that will leave you day-dreaming for more, days after you’ve enjoyed them. Not forgetting the preserves and baked goods for which the region is equally famed.

Rachel P. Maines’s latest work examines the rise of hobbies and leisure activities in Western culture from antiquity to the present day. As technologies are "hedonized," consumers find increasing pleasure in the hobbies’ associated tools, methods, and instructional literature. Work once essential to survival and comfort—gardening, hunting, cooking, needlework, home mechanics, and brewing—have gradually evolved into hobbies and recreational activities. As a result, the technologies associated with these pursuits have become less efficient but more appealing to the new class of leisure artisans. Maines interprets the growth and economic significance of hobbies in terms of broad consumer demand for the technologies associated with them. Hedonizing Technologies uses bibliometric and retail census data to show the growth in world markets for hobby craft tools, books, periodicals, and materials from the late 18th century to today. The book addresses basic issues in the history of labor and industry and makes an original contribution to the discussion of how technology and people interact.