Serves up tantalising recipes for spinach with peanut sauce, curried meatloaf, pumpkin fritters and more. Seasoned liberally with vibrant colour photographs and easy step-by-step directions, many of the recipes are low in fat and call for ingredients one may already have at home. Also included are vegetarian recipes, complete menu suggestions and a cultural section highlighting the southern African people and their countries, holidays, festivals and, of course, their food.

My Portuguese Feast is filled with nostalgia and delicious recipes for the everyday to weekend feasting and special-occasions, accompanied by Mimi's wisdom, personal stories and culinary advice. Packed with delicious dishes, you'll find out how to make the best prego rolls, prawn rissoles, classic custard tarts and one of Mimi's favourite childhood treats, chocolate salami. Recipes are also inspired by Mimi's travels around the world and will provide many a culinary thrill. These include a very special Argentinian steak, a moreish Mozambican chicken curry and - in true Mimi style - several decadent desserts.

This book offers more than 250 recipes that will challenge and inspire both the experienced and novice cook. It includes new ideas for experienced and adventurous cooks, and encouraging advice for beginners.

The dishes of Portugal are known for being mild in spice but rich in flavor. Meals such as stewed seafood flavored with herbs and vinegar, homestyle bread made with sweet potato, rich sausage stews, ribs sweetened with pepper paste-all food Ana Patuleia Ortins has eaten growing up as a first generation descendant of Portuguese immigrants, as well as taught in her cooking classes in the Portuguese-rich community of Gloucester, Massachusetts.This masterful collection of over 200 recipes has it all: Classic, must-have favorites that preserve the traditional flavors of Portugal, and recipes inspired by modern Portuguese cuisine. This is the biggest and most comprehensive book on Portuguese cooking that will thrill foodies from anywhere.With recipes such as Madeiran Wine and Garlic Beef Kabobs, Mushroom-Stuffed Pork Tenderloin with Pomegranate Sauce, Sautéed Kale with Pine Nuts and Onions, and Saint Martin's Grilled Salt Cod with Potatoes, there's something for everyone. Your family and friends will be talking for days about the incredible dishes you've created from this book.

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.

Issues for Nov. 1957- include section: Accessions. Aanwinste, Sept. 1957-