Contemporary braai recipes for modern living, covering the full spectrum from meat through vegetables and salads, breads and desserts. Braaing is a way of life for South Africans, and is the ideal way to entertain friends and family of all ages. Whether your choice is an open fire or a gas-fired kettle braai, these recipes are bound to inspire you to get outdoors and take advantage of the fresh air and the finest local products. The uncluttered design, superb photographs and simple instructions make this an easy-to-follow book that will appeal to novice braaiers as well as more experienced cooks.

Hilary Biller was well known as The Star's Angela Day for over 11 years before joining The Sunday Times as their food editor and writer in the Travel & Food section. She is widely respected for her enthusiastic, innovative and up-to-date approach to cooking and writing with a wealth of creative ideas. A qualified home economist, her career started at Woman's Value magazine where she was the food editor for four years. Hilary has twice been the recipient of the prestigious Galliova Awards and named as South Africa's food writer of the year. She has authored three other successful food titles, including The Step by Step Cookbook, and more recently co-authored 101 Fuss-Free Bakes with Jenny Kay and Elinor Storkey. Hilary believes that, in South Africa, our lifestyle is centered around the braai and there is a constant search for new food ideas. Braai is a collection of ideas that will provide a new slant on cooking over the coals.

Introduction (different types of braai, accessories, light the fire, cooking methods and times); meat (beef, lamb, pork and game); poultry (chicken, turkey, duck); seafood (fish and shellfish); vegetables; breads; salads; desserts; marinades and rubs.