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Read the Winning Story in the Books LIVE Flash Fiction Competition: “Am I in the Right Place?” by Jen Thorpe: fb.me/72TUXFrFF

Win a Copy of Terroir: The Cookbook by Michael Broughton

TerroirCrush Magazine is giving away a copy of Terroir: The Cookbook by Michael Broughton.

Terroir is Broughton’s restaurant situated on the Kleine Zalze wine farm in Stellenbosch and Terroir: The Cookbook includes his best recipes and techniques. The Terroir style of cooking is grounded in French cuisine and Broughton takes you through the techniques step by step.

To stand a chance of winning a copy of Terroir, visit the Crush Magazine website, fill in your details and complete one simple question: “Who authored Terroir: The Cookbook?”

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Don't Miss the Launch of Memory Against Forgetting by Ranjith Kally in Durban

Memory Against ForgettingIke’s Books and Collectables and Quivertree Publications would like to invite you to the launch of Memory Against Forgetting by Ranjith Kally.

Memory Against Forgetting is a collection of iconic photographs that documents many of the events and people that were important in South Africa’s struggle for democracy.

The launch will be held at Ike’s Books and Collectables in Durban on Thursday, 27 November, at 5:30 PM.

Don’t miss it!

Event Details

Book Details

Ranjith Kally, Kalim Rajab and Craig Fraser to Launch Memory Against Forgetting at The Book Lounge

Memory Against ForgettingPlease note that this event has been cancelled, due to unforseen circumstances.

Quivertree Publications would like to invite you to the launch of Memory Against Forgetting by Ranjith Kally.

Memory Against Forgetting contains Kally’s work as a news photographer in Durban and also includes essays by Kalim Rajab. Kally and Rajab will be in conversation with Craig Fraser at The Book Lounge on Wednesday, 26 November, at 5:30 for 6 PM.

Don’t miss it!

Event Details

  • Date: Wednesday, 26 November 2014
  • Time: 5:30 for 6:00 PM
  • Venue: The Book Lounge
    71 Roeland Street
    Corner of Buitenkant & Roeland Street
    Cape Town | Map

  • Interviewer: Craig Fraser
  • RSVP: booklounge@gmail.com, 021 462 2425

Book Details

Excerpt from Justin Bonello's Cooked in the Karoo: Braaied Karoo Pizza and Beef Fillet Carpaccio

Cooked in the KarooCooked in the Karoo is the result of Justin Bonello’s two-year culinary journey in the Karoo. His mission was to capture the essence of the Karoo’s people, landscape and way of life. This he does by way of recipes, images and stories.

The sparse landscape of the Karoo inspires a special brand of cooking. It is rooted in tradition, and yet demands innovation. It is big on taste, and yet beautifully simple.

The excerpt below contains two of Bonello’s Karoo-inspired recipes, Braaied Karoo Pizza and Carpaccio.

Read the excerpt:

*****

 
BRAAIED KAROO PIZZA
Way back when, I made a dustbin pizza before we hit Splashy Fen music festival in the southern Drakensberg. This was my version of a braaied pizza, in a 45-gallon metal drum – a makeshift pizza oven that baked delicious pizza in less than 15 minutes. Then last year, one of South Africa’s best chefs and a close friend of mine, Bertus Basson, showed me how to braai a pizza straight on the grid. So I can’t take all the credit for this recipe – I’ll share half the glory with you, Bertus!

One morning, a Wolverfontein neighbour arrived with a bucket filled with ripe green figs. Ashley looked completely lost as to what to do with the sudden abundance of fruit. But we happened to have bacon. Blue cheese. Chilli. Garlic. We had cold beers chilling in the fridge and it was almost lunchtime. Can you see where this is going? No? Let me show you.

FOR THE PIZZA BASE, YOU’LL NEED:
10 g instant yeast
325 ml warm water
500 g white bread flour
a big pinch of salt

THE PIZZA BASE
Activate and dissolve the yeast by placing it in a bowl and adding the warm water. Give it a stir and sprinkle a handful of flour over the mixture to prevent the yeast from forming a crust. Leave the yeast mixture in a warm spot for about ten minutes or until it begins to froth. Combine the flour and salt in a large mixing bowl. Gradually add the yeast to the flour, mixing it well with your hands until it forms a dough. If the dough is too sticky, add a bit more flour; too dry, add a splash more water, and so on. Knead for ten minutes until the dough has a smooth, elastic consistency. Sprinkle some flour onto your work surface, place the dough on the flour and cover with a damp tea towel. Leave the dough to rise for about 30 minutes or until it has doubled in size. In the meantime, light your braai fire and get started on making the pizza toppings.

CARPACCIO
For those of you who don’t have the time or patience to make a biltong carpaccio (page 144), try this instead. It’s equally delicious.

YOU’LL NEED:
500 g free-range beef fillet (the best quality you can get your hands on)
a decent glug of olive oil
salt and cracked black pepper, to taste
juice of 1 lemon
a handful of Parmesan, grated
a couple of handfuls of fresh rocket
caper berries
lemon wedges, to serve

First up, wrap the beef fillet in cling wrap and pop it in the freezer for about an hour – this makes it a lot easier to slice very thinly, which is what you want to do. You can either use your best knife or take a shortcut and use a mandolin if you have one (just be careful not to slice your fingers!). Once you’ve thinly sliced the fillet (how thin you want it is up to your own taste), it’s time to whip up a dressing. Mix together a glug of olive oil, a pinch of salt, cracked black pepper, the juice of about one lemon and a small handful of grated Parmesan. Keep a bit of Parmesan aside for serving. Keep whisking until creamy then set aside.

To plate // Serve this on a platter, topped with a couple of handfuls of fresh rocket, the carpaccio on top of that, and as few or as many caper berries as you like. Drizzle with the zesty Parmesan dressing and sprinkle extra Parmesan shavings over the whole lot. Season with salt and pepper and serve with extra lemon wedges on the side. Delicious as a light snack with fresh ciabatta and some great white wine.

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Hendri Warricker is terug met ses nuwe boeke in sy Lekker en vinnig-reeks

Lekker en vinnig: Bêrekos

 
Lekker en vinnig: BêrekosJy kan jou eie biltong maak, vinnig en maklik! So ook droëwors, beskuit, kerrievis en sousbone. Dit is wat ons bedoel met bêrekos. Tjoef-tjaf berei jy vandag iets voor, want oor ’n paar weke het jy nie tyd nie, maar dan is daar lekker bederfies gereed vir jouself, die gesin en die onverwagse vriende wat inval. “Lekker,” sal hulle sê. “En vinnig,” sal jy na binne glimlag.
 
 
 
 

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Lekker en vinnig: Kosblikkos

 
Lekker en vinnig: KosblikkosWees die held van die kosblikbrigade met tuisgemaakte energiestafies, lekker vetkoeke, biltongmuffins en kaaskoekstafies vir die soettande. Hierdie praktiese boek sal die gesin laat uitsien na die daaglikse avonture in hulle kosblik. “Lekker!” sal hulle jubel. “En vinnig,” sal jy dankbaar sug terwyl jy in ’n oomblik van vrede jou eie kosblik oopmaak.
 
 
 
 

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Lekker en vinnig: Peuselhappies

 
Lekker en vinnig: PeuselhappiesSpyseniers weet net hoe om ’n geleentheid op te tower met die heerlikste peuselhappies, maar hoekom dit nie self maak nie? Hierdie praktiese gids sal jou help om worsrolletjies, kaassouthappies, hoenderpasteitjies, eierballetjies en ander gunstelinge te maak vir jou volgende funksie. “Lekker, hoor!” sal behoort almal jou komplimenteer. “En vinnig,” sal jy dink terwyl jy die rekenaar opstel om almal uit te boul met jou voordrag.
 
 
 
 

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Lekker en vinnig: Braai bygeregte

 
Lekker en vinnig: Braai bygeregteNiemand wil ure in die kombuis staan terwyl daar buite gebraai word nie. Hierdie boek sal jou help om die lekkerste bykosse te maak sonder om die pret te mis. Stokbrood is nie net lekker nie, dit is ook pret. Groentesosaties is smaaklik en dit mooi. ’n Mostertaartappelslaai sal gaste laat lippe aflek. Dié boek bevat bykosse wat die gesin sal laat smul en jou die son op jou lyf laat voel terwyl die vuur die werk doen.
 
 
 
 

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Lekker en vinnig: Sakpasgeregte

 
Lekker en vinnig: SakpasgeregteAlmal van ons ken daardie weke in die maand waar die bankbestuurder gevaarliker lyk as die booswigte op TV. Hier is raad vir eenvoudige, maar goedkoop, geregte wat boonop heerlik smaak. Met viskoekies wat jy van tuna maak, ’n heerlike korslose groentetert en ’n smaaklike hoenderbobotie, sal jy jou gesin én die bankbestuurder gelukkig hou sonder dat jy ure in die kombuis hoef te staan.
 
 
 
 

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Lekker en vinnig: Teetydlekkernye

 
Lekker en vinnig: Teetydlekkernye’n Mens kuier lekker oor ’n koppie tee, maar wie wil nou ure spandeer aan iets wat in ’n japtrap verorber word? Hierdie gids sal jou help om jou gaste te trakteer op gebakte kaaskoekvierkante, ’n heerlike dadel-en-suurlemoenbroodjie, vlapoffertjies en maklike petit fours. “Lekker,” sal jou gaste jou komplimenteer. “En vinnig,” sal jy kan antwoord.
 
 
 
 

Boekbesonderhede

Vier die bekendstelling van Tannie Poppie kook saam met Poppie Coetzer en Mariëtta Kruger in Pretoria

Uitnodiging: Tannie Poppie Kook

 
Tannie Poppie kookHuman & Rousseau nooi jou graag na die bekendstelling van Tannie Poppie kook deur die immergewilde Kokkedoor-finalis, Poppie Coetzer.

Coetzer sal in gesprek wees met Mariëtta Kruger by Exclusive Books Brooklyn in Pretoria. Die geleentheid vind plaas op Saterdag, 6 Desember 2014 en begin om 12:00.

Moet dit nie misloop nie!

Besonderhede

Boekbesonderhede