South African Trade Publisher of the Year 2016, 2017 & 2019

Search for your favourite author or book

Simply Delicious

Recommended Price 
February 2016
About the book: 
In Zola Nene's own words, she says, 'Food has always been a huge part of my life; important occasions were always marked with a feast of some sort…' this book chronicles my food journey thus far – how it started and what has shaped me into the chef I am today.’ And that’s exactly what Simply Delicious is all about; it’s Zola’s culinary career told through her recipes, interspersed with snippets and perspectives of her life journey, including tributes to the people who have inspired and influenced her cooking style and explaining the reason for certain culinary choices that she has made.
If one had to describe Zola’s personality in a single idea, it would be 'irrepressible joy', which is the thread running through this journey as well as the state evoked by her delicious dishes. Her food philosophy is very simple – cooking is for everyone. With easy-to-follow instructions, the recipes will ensure that anyone can produce mouth-watering results. 

Praise for Simply Delicious:
‘Easy-to-follow recipes for delicious meals.’ – Sowetan
‘We love everything about Zola, and her beautiful cookery book – which caters for any level of expertise – doesn’t disappoint.’ – Good Housekeeping
‘You’ll find lots of inspiration in these pages and plenty of old favourites that have been given a new spin….Her [Zola] passion for her craft shines through on every page, making this a gem of a cookbook.’ - YOU
Other titles by this author 
About the Author

Zola Nene is currently the resident chef on Expresso Morning Show on television's SABC 3 channel.

During a two-year stint in the UK, she worked as a commis entremetier, chef de partie and patissier in a brasserie in Cheshire. She returned to South Africa and enrolled at the Institute of Culinary Arts in Stellenbosch where she worked with chefs such as Margot Janse of LQF and Chris Erasmus of Pierneef at la Motte.

After graduating she was appointed catering manager for a large catering company in Johannesburg. Around this time Expresso was conceptualised and she was offered the job of foodstylist for the show.

She returned to Cape Town to start working on the show in October 2010 and has been there ever since.

Others also viewed

Economic growth does not demand a secret formula. Good development examples now abound in East Asia...
After a dramatic sabotage attempt at a nuclear research centre near Jo’burg, PI Jade de...
'God would never have designed such a species.' So says Seamus Butler of his famous fall-...