BOOKS FOR COOKS

Food & Home - - Contents - BY PA­TIENCE GUMBO-CHIMBETETE

The lat­est re­leases on our cook­book shelves

Jam­packed – Mouth­wa­ter­ing Rel­ishes, Pestos, Mari­nades, Rubs & Sauces by Tina Bester (Quiv­ertree

Pub­li­ca­tions, R262) Have you been long­ing to cre­ate the per­fect pick­les, rel­ishes and jams but find your­self stuck on where to start? Then Jam­packed is the cook­book to turn to. Ded­i­cated to the art of mak­ing jams and pre­serves, best-sell­ing au­thor Tina Bester shows you how to stock your pantry with an as­sort­ment of ir­re­sistible sweet and savoury pre­serves. What’s more, she also sug­gests de­li­cious ways to use them ev­ery day.

The book is di­vided into two main sec­tions – the first com­prised of recipes for fill­ing up cup­boards with es­sen­tial sauces, pick­les and pre­serves; and the sec­ond show­ing you ways to suc­cess­fully in­cor­po­rate your cre­ations into daily dishes. So, go out and get those fruits and veg­gies, don your favourite apron and get to work!

Ot­tolenghi SIM­PLE

by Yo­tam Ot­tolenghi (Pen­guin Books, R464)

An acro­nym for: Short on time; In­gre­di­ents: 10 or less; Make ahead; Pantry; Lazy; and Eas­ier than you think, Ot­tolenghi SIM­PLE is just the kind of cook­book we’ve all been wait­ing for – it de­picts Yo­tam’s vi­brant food made re­ally easy! Fea­tur­ing dishes that are ready in un­der 30 min­utes us­ing just one pot, this rev­e­la­tion of a book also goes to show that flavour­some meals aren’t all that tax­ing to make. Di­vided into eight sec­tions, in­clud­ing brunch, raw and cooked veg­eta­bles, meat and pud­ding, this col­lec­tion sta­ple will guide you in mak­ing your life so much eas­ier in the kitchen… isn’t that what we all want?

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