Become queen of your kitchen

Great Meals Fast by Hilary Biller (Struik Lifestyle)

Even before her move to the Sunday Times as food editor, Hilary Biller became renowned during her years as The Star's food editor, where she worked under the pseudonym Angela Day. She has always pursued the practical approach to simple and seasonal fare, so it's not surprising that the vast majority of family cooks turn to her books for inspiration.

This new title is perfect for stressed parents who would like to spend as little time as possible in the kitchen after a long day at work, but still want to produce something tasty and nutritious.

Opening with a wealth of tips and ingredients to have at hand, the recipes start with ideas for all-day breakfast, good weekend fare that makes use of ready-made sauces, pestos, marinades, and even soups, ready-sliced mushrooms and vegetables, and occasionally frozen and canned produce.

Biller does not spurn convenience items like instant mash when it comes to making fish cakes in a hurry, and there are good ideas for frozen fish bakes. Chicken, meat and veggies come grilled, baked and stir-fried, while a shop-bought bobotie is used to fill peppers, and tortillas wrap pork sausages for new versions of old favourites.



Be My Guest by Fay Lewis (Struik Lifestyle)



Those who make constant use of From My Oven and At My Table, Lewis's earlier titles, won't hesitate to add this to possess a trio of cookbooks that double as culinary reference tools. The fact that the author is both a caterer and food stylist is well illustrated in her books: in this case hosts who want to entertain in style, who are prepared to spend time and money on decor and menu planning will find this an invaluable companion.

Casual braais around the pool will always be popular. But, as trends shift, there is renewed interest in formal affairs, where attention is paid to table settings, food and wine pairing, beautiful glassware and crockery as well as the cooking of delectable food.

Her recipe for successful entertaining starts with a planning guide in the introduction, and among the initial tips is deciding on the style of party you want to host. The chapter headings offer a wide choice, from brunch and pool party through to cocktail gatherings and formal dinners. Picnics and tea parties are not forgotten, along with festive celebrations.



My Hungry Heart: Notes from a Namibian Kitchen by Antoinette de Chavonnes Vrugt (Venture Publications)



It's been a long time coming, but worth the wait: this contemporary Namibian cookbook is the maiden title by a Windhoek caterer and well-known food personality, someone who is clearly passionate about her homeland. The dunes and desert, droughts and downpours, meat and produce of the vast country are all elements to which she pays tribute.

As Namibia is renowned for quality meat, there is a wealth of recipes for lamb, beef and venison. Al fresco cooks will find plenty to please, as will South Africans who enjoy traditional dishes like pumpkin fritters and souskluitjies. Others will enjoy her selection of global favourites like Portuguese chicken, Moroccan flatbread and Nasi Goreng. For the rest, keen cooks will relish seafood soup from Swakopmund, Namibian festive leg of lamb and German specialities that hint at the country's colonial past.

• This article was originally published on page 16 of The Cape Argus on November 29, 2009