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The Great New Zealand Cookbook
"Eighty of New Zealand's finest cooks, chefs and bakers let us into their homes and their hearts as they share their favourite recipes they make for people they love. Each recipe is accompanied by stunning original photographs shot entirely on location that truly capture the essence and nature of this beautiful country of ours"--Publisher's description.
Homegrown Kitchen
Homegrown Kitchen is a complete guide to eating well for those who love to cook fresh food. Beginning with a comprehensive section on the kitchen essentials, including sourdough bread, home preserving and fermentation, the book is then divided into breakfast, lunch and main meal chapters, followed by a chapter on indulgent sweet treats. Inspired by her large garden, Nicola Galloway creates food in rhythm with the changing seasons, with fresh homegrown and local produce forming the base of her recipes. With a young family, her food focus is on simple and delicious family-friendly recipes using pantry staples that are packed with nutrients. Nicola also has a particular interest in healthful traditional cooking techniques, such as sourdough bread and fermentation, and simplifying them so they can fit into our busy modern lives.
The New Zealand Cook's Dictionary
The New Zealand Cook's Dictionary is the ideal reference tool for anyone with a healthy interest in food. Containing over 3500 entries, it covers a range of subjects including: basic foods, preparation and storage tips, cooking techniques, international dishes and food, cooking utensils, macrobiotic terms, and even types of beverages.Clear, concise and easy to use, The New Zealand Cook's Dictionary reflects an interest in cuisine and the diversity of New Zealand's multiculturalism, examining European, Asian, Mediterranean and Middle Eastern influences.
First, Catch Your Weka
First catch your Weka', the explorer Charles Heaphy advised in 1842, then stuff it with sage and onion and roast it on a stick. In that simple way began a great tradition of New Zealand cooking, from Heaphy to the Edmonds Cookery Book, Alison Holst, Hudson and Halls, and the meal on your plate today. In First Catch Your Weka, David Veart tells the story of what New Zealanders cooked through the recipes we used. Analysing the crusty deposits and grubby thumb prints on a century and a half of cook books, Veart chronicles the extraordinary foods that we have loved: from boiled calf's head to the Bill Rowling cake, Irish famine soup to tinned kidneys with mushrooms. First Catch your Weka illuminates the basic elements that make New Zealand cooking distinctive and reveals how our cuisine and our culture have changed. Throughout that history, Veart finds a people who frequently first liked to catch their weka - building a meal out of oysters taken from the rocks, vegetables from the garden and a lamb from the neighbouring farm. By telling the history of what we ate, First Catch your Weka tells us a great deal about who we have been.
Grilled Pizzas & Piadinas
Through quick and easy instructions for over 75 recipes, full colour photographs, step-by-step techniques and party menus, a beginning cook or seasoned chef will be inspired to fire up the grill.
Hiakai
Monique Fiso is a modern-day food warrior, taking Maori cuisine to the world. After years overseas in Michelin-star restaurants, Monique returned to Aotearoa to begin Hiakai, an innovative pop-up venture that's now a revered, award-winning restaurant in Wellington. Monique has also gone on to feature on Netflix's 'The Final Table', alongside 19 other international chefs, with Hiakai being lauded by the Wall Street Journal, New York Times, Los Angeles Times, National Geographic, Forbes and TIME magazine, which named Hiakai in 2019 as one of the '100 Greatest Places' in the world. This book is just as unforgettable- ranging between history, tradition and tikanga, as well as Monique's personal journey of self-discovery, it tells the story of kai Maori, provides foraging and usage notes, an illustrated ingredient directory, and over 30 breathtaking recipes that give this ancient knowledge new life. Hiakai offers up food to behold, to savour, to celebrate.
Cooking 4 Change
Cooking 4 Change is the brainchild of celebrated New Zealand artist Dick Frizzell, his business partner Christian Kasper and TV host Erin Simpson. They asked a wide range of New Zealand celebrities to share their all-time favourite dishes in order to raise money for longstanding local charities Paw Justice, Leukaemia and Blood Cancer New Zealand, Starship Foundation and Auckland City Mission. What resulted is a diverse selection of recipes and intimate cooking stories from a raft of our favourite personalities who want to make a difference. The recipes and stories are accompanied by sumptuous photography, mostly taken inside each celebrity's own kitchen. In true New Zealand style, Cooking 4 Change showcases the amazing results Kiwis can achieve when we all work together and give back to some of our hardest-working charities.
