Best of Fellows a book on food and wine in South Africa, is a short but interesting cookery book written by Bert Fellows.

Best of Fellows was first published in 1965 by Fellham Publishers, Johannesburg. As far as I am aware it is currently out of print.

The book comprises of recipes for traditional South African food, and articles written on various food related topics, including:

• Starting a cellar;
• Braaiing without crying;
• High-altitude baking;
• Casserole's soul; and
• The right wine

The book comprises of more than 200 recipes covering everything from baking bread to braaiing bananas