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An Unnatural History: Hedley Twidle Reviews Henrietta Rose-Innes' Green Lion bit.ly/1PdOM7e http://t.co/NhCHFHl7oG

Diane de Beer Reviews A Fountain in France by Marita van der Vyver

A Fountain in FranceVerdict: carrot

A Fountain in France is about moving house and putting down roots – the move is from the family’s village home to a house deeper in the countryside. For the author it is also about accepting that her beloved motherland is no longer home and that her children are French – albeit with a dash of Afrikaans.

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"My Life Changed Completely": Tim Noakes Chats to Faizal Sayed about The Real Meal Revolution (Video)

The Real Meal RevolutionDie kosrevolusieTim Noakes recently joined Faizal Sayed in the Deen TV studios to discuss banting, weight loss and the ever popular cookbook that sparked a health movement like never seen before in South Africa, The Real Meal Revolution.

Noakes shared more about his personal road to living a more healthy and fulfilled life and explained how eating a low carb high fat diet can be beneficial to people who are diabetic, insulin resistant, or generally unhealthy in terms of weight control. Furthermore, Noakes addresses the question of good vs bad science, and how he came to his now infamous change of mind with regards to the role of carbohydrates in our diets.

“I changed, and my life changed completely. I basically went back 20 years in terms of my health and my physical ability,” Noakes says about the start of his Real Meal Revolution journey.

Watch the two part interview for more:

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Sam Gates to Feature at the Rock Girl Bake Day and the Good Food and Wine Show in Cape Town

Food for your BroodFood for your Brood author Sam Gates will co-host the Rock Girl Bake Day, a leadership initiative aimed to empower young women, this year.

Gates has partnered with Claremont Pick n Pay to show 20 girls from Manenberg, Gugulethu, Claremont, Rondebosch, and Oranjezicht how to create cakes for the important women in their lives. The event will take place at St Cyprians School on Friday, 22 May, from 2 to 4 PM.

On Saturday, 23 May, Gates will also present a cooking demo at the Good Food and Wine Show. Catch her at the Cape Town Convention Centre for her talk on “Sushi for squeamish kids”.

Don’t miss it!

Rock Girl Bake Day

 
Good Food and Wine Show

 
About the book

For cook Sam Gates, the best meals are those shared with the people we love, when the humblest ingredients, casually gathered, seem to magically turn into fine feasts. Written with refreshing honesty and humour, Food for your Brood throws out formality in favour of relaxed and vibrant meals to share with the special people in your life.

Whether you need a rocket under your everyday menu, or posh nosh for high days and holidays, this cookbook is packed with Sam’s practical, innovative (and ruthlessly tested!) recipes that jump off the page, grab you by the hand and steer you at high speed towards the kitchen.

Gather your brood together and get cooking, sharing memories and laughter over plenty of good things to eat.

About the author

Sam Gates is a writer, cook, TV guru and mum. She’s cooked fabulous food everywhere, from sushi in Italy and seaweed in Scotland to camp suppers for 60 hungry little Cub Scouts and potjiekos parties in the bush.

As Marketing Director of the United Kingdom’s first food channel – Carlton Food Network (shown in South Africa on DSTV) – Sam helped promote Britain’s top chefs and the launch of the channel in Africa. Working with fantastic, inspiring chefs all day, she kept quiet about her own love of cooking, but raced home every night to cook her heart out. When consultancy work with other channels inspired her to set up her own marketing consultancy, the BBC Food website was her first client.

As well as writing for magazines and working with small food producers, helping them market their products, Sam works with schools and charities, running baking sessions for kids who’ve never cooked before. Food for your Brood is her first book.

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Try this Recipe for Kiddies "Crustless" Quiches from The Real Meal Revolution

The Real Meal RevolutionDie kosrevolusieThe authors of The Real Meal Revolution have shared a new recipe for Kiddies “Crustless” Quiches on their website.

The recipe uses the best of healthy and delicious banting ingredients: butter, eggs, and cream. You can use ham and cheese as fillings, or let your imagination be the only limit to what can be included.

Try the recipe:

Serve these quiches with some chunky veg or a quick salad and you have lunch in a flash. Any extras will be great in a lunchbox the next day. This is a clever way to use up cooked leftovers from the night before; we’ve used ham and cheese here, but feel free to try your own flavours.

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Video: An Interview with Lissa Stewart About Photographing Moments for Market Food

Market FoodLissa Stewart, co-author of Market Food, was recently featured on Expresso.

Stewart was interviewed by Ewan Strydom. She told him about the adventures that she and the other authors, her mother Dianne Stewart and sister Jessica Cairns, had when they went out in search of the very best South African food markets had to offer.

Stewart, who acted as photographer, spoke about some of her favourite moments that she captured for the book.

Watch the video:

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"On a Journey I Always Take the Hardest Part First" - David Grier on India: Lost & Found (Podcast)

India: Lost & FoundThe Real Meal RevolutionJenny Crwys-Williams recently chatted to David Grier, author of India: Lost & Found: Madcap Adventures and co-author of The Real Meal Revolution.

Grier reflects on his crazy adventures in India from north to south: “On a journey I always take the hardest part first and then as you journey down and it unfolds so you reward yourself.”

About the significance of India to inner growth Grier says: “In life we all go searching and people think of India as a catalyst to a lot of that.” The author also compares running along the Great Wall of China, which was a more physical challenge, to India which tormented the mind. “A couple of times,” he says, “I really wanted to give up.”

Listen to the podcast:

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