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Philani Dladla – The Pavement Bookworm (@BookVsDruggs) – Shares His Story with @TEDxJoburg: fb.me/1n10zxz3E

Join David Grier for the Launch of India: Lost & Found: Madcap Adventures in Somerset West

India Lost & Found Invite

 
India: Lost & Found: Madcap AdventuresVredenhof Organic Estate and Quivertree would like to invite you to the launch of India: Lost & Found: Madcap Adventures by David Grier.

India: Lost & Found: Madcap Adventures is the story of Grier’s 93 day, 4008 km run through India.

The launch will be at Vredenhof Organic Estate in Somerset West on Wednesday, 26 November, at 6 PM.

See you there!

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Video: Justin Bonello Explains What Inspired Him to Write Cooked in the Karoo

Cooked in the KarooJustin Bonello spent two years traveling around the Karoo for his new book Cooked in the Karoo, which he co-wrote with Helena Lombard. In this video he explains to readers what inspired this book.

Bonello says that with the Karoo, “it just takes one trip, and you’re forever addicted”. He says the Karoo is a special place because it offers a wealth of beauty and life, and the stillness and simplicity needed to appreciate that wealth. The video represents this beautifully.

Bonello says that he tried to make the Karoo come to life for readers, and he hopes that the book makes people go out to experience the Karoo for themselves.

Watch the video:

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Cook Better by Nikki Werner and Brandon de Kock Extracts Maximum Flavour at The Book Lounge

Brandon de Kock and Nikki Werner

 
Cook BetterThe launch of Cook Better was delightful, well-attended, and nothing short of delicious. For the authors, The Book Lounge was a natural choice for the location. Verushka Louw single-handedly cooked from the book and truly impressed the audience with a diverse range of dishes.

Co-authors Brandon de Kock and Nikki Werner (both journalists) met 14 years ago on a restaurant review and have been “cooking and eating together ever since”. According to Nikki, Cook Better is not only co-written but also very conversational, “although they agree on the core principles they don’t always get there in the same way”.

As noted by Quivertree managing director and photographer Craig Fraser, Cook Better was the runner up out of 52 books at the inaugural Sunday Times Cookbook Awards earlier this month. Fraser pointed out that this book “is a handsome addition to the Quivertree catalogue and promises to be a huge success”.

Cook Better is instructive but also, at the same time, lots of fun. The couple even brought an egg timer along to the launch to ensure the discussion didn’t go over 20 minutes. According to De Kock they “learnt the real secret to lekker food” while on this journey.

Whereas “a lot of people try to add many things to make food taste good”, these two cooking authors aim to find a way to “extract the maximum flavour out of something”. As De Kock explained, “It is a recipe book in the sense that there are 20 recipes but it’s more about techniques behind the recipes.” They are hoping it will help readers enjoy all the other recipes books in their collection a little more.

Werner concluded by thanking Craig and Libby from Quivertree for their support during the publishing process and giving them the space to fully “self actualise as creative people”. The audience dispersed, lingering long after the event, enjoying ice-cream from The Creamery as a perfect end to the evening.

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Leila Bloch (@leiblo) tweeted live from the event using the hashtag #livebooks:

 

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Cathy Marston's Advice for Finding "The Best Tipple to Suit the Food"

Love Your WineCathy Marston, author of Love Your Wine: Get to grips with what you are drinking is an unaffected lover of wine. She appreciates a fine bottle of wine, but also sees the value in a good glass of plonk.

Marston just does not do pretension in wine or food, or wine and food pairing. She has written an article for her blog about pairing food and wine. It is a fine art of balancing, but sometimes comes of sounding like a bit of trendy hocus-pocus. She spoke to a few chefs about how to go about making real magic with pairings.

Read the article:

Is food and wine matching a real art or a load of rubbish? It’s a fair question with every hotel and restaurant offering wine-matching dinners and events, every recipe site suggesting the best tipple to suit the food and every back label on every bottle giving droolicious ideas of exotic-sounding dishes which will complement the wine. In my opinion, the best wine with food is generally the one you enjoy, but where do you start when you want to make a great food-match?

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Video: Daisy Jones Discusses Her Award-winning Cookbook, Star Fish: Top 10 Sustainable Fish

Star FishSunday Times Cookbook Award-winning author Daisy Jones sat down with Polity‘s Chanelle de Bruin to discuss Star Fish: Top 10 Sustainable Fish.

Jones told De Bruin how she first heard about the SASSI (South African Sustainable Seafood Initiative) green list, the research that went into this book, and how she chose the recipes for the book.

“It started for me with wanting to cook more fish,” Jones said. She spoke about her journey of learning more about sustainable choices in the kitchen and ways to cook with fish that are not usually the go-to options in South African households.

Watch the interview:

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Kobus van der Merwe Named Nederburg Rising Star at the 2014 Eat Out Awards

StrandveldfoodKobus van der Merwe, chef and author of Strandveldfood, has been named the Nederburg Rising Star at the 2014 Eat Out Awards for his Paternoster restaurant, Oepvekoep.

This follows after Strandveldfood won the award for the Most Innovative Newcomer at the inaugural Sunday Times Cookbook Awards earlier this month, establishing Van der Merwe as a force to be reckoned with.

The chef has shared excerpts from his book on his website, offering readers a glimpse of the beautiful photography and even more beautiful food they can expect to find. Van der Merwe writes: “We spent equal amounts of time in the kitchen and in the veld, documenting the Saldanha Strandveld’s singular beauty in pictures and words, and cooking and tasting its distinctive delicacies. We share our discoveries with you in over 100 colour photographs and more than 60 seasonal recipes.”

View pages from Strandveldfood:

 

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