It’s not the intention of the author to convert carnivores but rather to broaden the horizons of every braaier: the ones who enjoy preparing meals for their families and friends, as well as those who will look at the photographs and say ‘I can make that’. With the growing trend of eating plant-based foods, the chances are that at some stage you will need to cater for a vegetarian or vegan. This book will give you new ideas and delicious recipes to satisfy the taste buds of every guest at your table. Even meat-eaters will be seduced by these tasty recipes, which make brilliant side dishes to accompany any meal.

WINNER, BEST BARBECUE BOOK, UK, GOURMAND AWARDS 2017 If anyone knows how to braai, or barbecue, it is Jan Braai, and he knows what people need to know about how to braai: how to make a good fire - with wood - and how to confidently cook a great meal over the coals. He has braaied with thousands of South Africans almost every day since the launch of South Africa's National Braai Day (held each year on 24 September), which he founded to bring all South Africans together through their shared love of cooking over an open fire. The day's patron is Archbishop Emeritus of Cape Town Desmond Tutu, who 'likes a T-bone steak because it is in the shape of Africa'. This is much more than simply a recipe book - it is an indispensable instruction manual for braaing, or barbecuing the South African way - from perfect steaks, to lip-smacking braaied chicken and lamb chops, or rack of lamb . . . or even a lamb on a spit! In his inimitable way, Jan sets out clear rules for the basic art of braaing steak and shows how, once that's been mastered, you can move on to perfecting your braai skills on lamb, chicken, pork, fish, bread, vegetables and even a pudding or two.

In this innovative book, Duane Jethro creates a framework for understanding the role of the senses in processes of heritage making. He shows how the senses were important for crafting and successfully deploying new, nation-building heritage projects in South Africa during the post-apartheid period. The book highlights how heritage dynamics are entangled in evocative, changing sensory worlds. Heritage Formation and the Senses in Post-Apartheid South Africa features five case studies that correlate with the five main Western senses. Examples include touch and the ruination of a series of art memorials; how vision was mobilised to assert the authority of the state sponsored Freedom Park project in Pretoria; how small memories of apartheid era social life in Cape Town informed contemporary struggles for belonging after forced removal; how taste informed debates about the attempted rebranding of Heritage Day as barbecue day; and how the sound of the vuvuzela, popularised during the FIFA 2010 Football World Cup, helped legitimise its unofficial African and South African heritage status. This book makes a valuable contribution to the field of sensory studies and, with its focus on aesthetics and material culture, is in synch with the broader material turn in the humanities. This is important reading for students and scholars of anthropology, sociology, sensory studies, and transnational studies.

Kobus Botha was raised in the Karoo, but this ‘boerseun’ has firmly established himself in France. Setting up his custom-made mobile barbecue at fêtes, functions and outdoor events, he dishes up a taste of South Africa in his own unique style. Le Braai is a collection of recipes that capture the larger-than-life spirit of this genial giant, whose personality is matched by the boldness of his dishes. Cooking over an open fire has been a way of life for as long as Kobus can remember; his dishes evoke the camaraderie that comes when friends gather around the braai. Favourites such pork ribs, burgers, prawns peri-peri and homemade sausage are given touch of French flair, while brief introductions provide anecdotes as well as insight into how to turn your ‘tjop n wors’ into a meal with a touch of ‘ooh la la’!

The quintessential South African cooking style, Reuben takes you on a roadtrip through his past from hunting and cooking pigeons on the farms of Franschhoek as a kid, to his travels. In Braai, Reuben on Fire, he challenges you to lift your game above the simple tanning of a chop and burning of boerie. Delving into the business of naming rites, the politics of the braai, the logistics of the braai timeline and the importance of developing a relationship with your butcher, Reuben covers the basics before getting into the meat of the matter. Throughout the book tips and tactics and wine and beer food pairings are dispersed liberally while braai myths are blown out of the water. The dishes are unmistakably South African in flavour and feel. From new versions of standard rockstar South African ingredients to digging deep into the spectrum of what is possible on a braai, Braai aE ' Reuben on Fire is a book for any braai fan keen to take their skills to the next level.

Barbecue is a word that means different things to different people. It can be a verb or a noun. It can be pulled pork or beef ribs. And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps, then, it is no surprise that the roots of this food tradition are often misunderstood. In Savage Barbecue, Andrew Warnes traces what he calls America's first food through early transatlantic literature and culture. Building on the work of scholar Eric Hobsbawm, Warnes argues that barbecue is an invented tradition, much like Thanksgiving-one long associated with frontier mythologies of ruggedness and relaxation. Starting with Columbus's journals in 1492, Warnes shows how the perception of barbecue evolved from Spanish colonists' first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths the etymological origins of the word barbecue, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes. Barbecue, as it arose in early transatlantic culture, had less to do with actual native practices than with a European desire to define those practices as barbaric. Warnes argues that the word barbecue retains an element of violence that can be seen in our culture to this day. Savage Barbecue offers an original and highly rigorous perspective on one of America's most popular food traditions.

In The Curry Guy Light, Dan Toombs, aka the Curry Guy, showcases over 100 recipes that are: Lower in carbs and calories than most other Indian recipes Lower in fat and salt without lacking flavour Delicious and fresh-tasting Dan has spent many years researching the food of Kerala and Goa, as well as learning the secrets of Indian restaurants. In The Curry Guy Light he shows that you can make your favourite curry house meals but at the same time know that it’s really good for you – you’d never know it when the food works its magic! He's developed a new, lighter version of his classic base sauce, and created lower-cal versions of curry house classics, including starters like onion bhajis and spicy hot chicken wings, indulgent Goan prawn curry, chicken tikka masala and saag paneer, your favourite sides such as tarka dhal and coconut rice, plus chutneys and snacks. All the recipes have clear, step-by-step instructions, and are guaranteed 100% delectable. It's the curry cookbook you've been waiting for!

65 recipes for grilling, smoking and roasting with fire. Cooking with fire is primal. There is nothing simpler – no metalwork, no fancy gadgets, just food and flame – allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Cooking with Fire takes the best of these global artisanal techniques – from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more – and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.

The word braai is Afrikaans for "barbecue" or "grill," and in Braai the Beloved Country, Jean Nel shares his favorite braai recipes from 15 years of cooking, training, and catering. Showing that the braai is so much more than just steaks and boerewors--a type of sausage--the book contains the secrets of cooking everything from a perfect tjoppie, or chops, to breads and salads. Not only does it present a host of delicious and unexpected recipes, the book goes beyond just cooking, covering everything you need to know about the braai including the tools you'll need and their maintenance.