New Zealand the Beautiful Cookbook
Author : Tui Flower
Publisher :
Page : 208 pages
File Size : 38,53 MB
Release : 1984
Category : Cookery, New Zealand
ISBN : 9781875410224
Author : Tui Flower
Publisher :
Page : 208 pages
File Size : 38,53 MB
Release : 1984
Category : Cookery, New Zealand
ISBN : 9781875410224
Author : Tui Flower
Publisher :
Page : 208 pages
File Size : 40,49 MB
Release : 1990
Category : Cooking, New Zealand
ISBN :
Author : Tui Flower
Publisher :
Page : 208 pages
File Size : 40,24 MB
Release : 1985*
Category : Cooking, New Zealand
ISBN : 9780868672502
Explores the food of the Maori people, as well as modern New Zealand cuisine.
Author : Murray Thom
Publisher : Blackwell and Ruth Limited
Page : 0 pages
File Size : 38,67 MB
Release : 2014
Category : Cooking
ISBN : 9780473277406
"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.
Author : Al Brown
Publisher : A&u New Zealand
Page : 0 pages
File Size : 42,80 MB
Release : 2017
Category : Cooking, New Zealand
ISBN : 9781877505775
A stunning new substantial cookbook from Al Brown with more than 150 wonderful recipes that make this THE cookbook of the year.
Author : Nicola Galloway
Publisher :
Page : 304 pages
File Size : 14,9 MB
Release : 2017-04-17
Category :
ISBN : 9780947503291
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.
Author : Monique Fiso
Publisher : Penguin Random House New Zealand Limited
Page : 278 pages
File Size : 11,26 MB
Release : 2020
Category : Cooking, New Zealand
ISBN : 0143772600
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.
Author : David Veart
Publisher : Auckland University Press
Page : 435 pages
File Size : 25,73 MB
Release : 2008-10-01
Category : Cooking
ISBN : 1775580687
Analyzing more than 150 years of recipes and cookbooks, this study chronicles the culinary history of New Zealand, looking at curious dishes such as boiled calf's head and stewed liver with macaroni, to the more traditional favorites such as homemade jams and chutneys. It explores what makes New Zealand cooking distinctive, and examines how the culture has changed, from the prevalence of whitebait and mussels in the 1920s, to the arrival of Asian influences in the 1950s, and finally to the modern emphasis on fresh ingredients and fusion cooking.
Author : Fleur Sullivan
Publisher : Penguin Random House New Zealand Limited
Page : 180 pages
File Size : 23,48 MB
Release : 2014-08-15
Category : Biography & Autobiography
ISBN : 1869795539
The memoir of the characterful restaurateur and national treasure. Fleur Sullivan is a South Island legend, the culinary maven responsible for not one but two iconic local restaurants — Olivers in Clyde and the eponymous Fleurs Place in Moeraki. Now, at the age of 72, she's running a third, The Loan and Merc in her home town of Oamaru. Her eventful career has spanned more than 40 years, during which time she's transformed two sleepy towns into international destinations. Fleur is brimming with great stories, anecdotes, reminiscences, the conversations had round her table and friendships formed in her establishments. This memoir chronicles her early life cooking in a pub on the West Coast, through to setting up Dunstan House in Clyde and on to the heady days of the restaurant scene in the 1970s in Queenstown. Drawing on this range of influences, Fleur then returned to Clyde and embarked on the 20-year journey that was Olivers, using local produce and products at a time when no one else was doing so. From there she went to Moeraki and opened her world-renowned fish restaurant Fleurs Place. Everything Fleur does is touched by her warmth, vision and enthusiams, making her places the place to be. IIlustrated with new photography by Aaron McLean, plus Fleur's own photographs and ephemera.
Author : Al Brown
Publisher : Allen & Unwin
Page : 768 pages
File Size : 27,85 MB
Release : 2023-08-01
Category : Cooking
ISBN : 1761187317
The perfect cookbook for the bach, beach house or crib, with more than 150 delicious recipes for sharing casual meals with family and friends. This revised edition of Al's iconic book Eat Up New Zealand includes new recipes especially aimed at easy bach living. Al is well known for his love of fishing, so there are plenty of great ideas for using the day's catch, whether it's kahawai, kina or crayfish. The book is also jam-packed with excellent recipes for the meat eater, the vege fan and anyone who likes a sweet treat. With more than 150 recipes, this is a nostalgic treasure trove that gets to the heart of what New Zealand bach life is and the food that reflects that. Combined with stunning food photography and beautiful on-location shots from around the country, this is the perfect gift for every Kiwi. We have access to the best fresh produce in the world, and Al's approach is to start with great seasonal ingredients, cook them simply and add a flavour punch to take each dish to another level. It's clever, simple and yet refined food that is inherently Kiwi. These are accessible, generous recipes that everyone will love, for both everyday cooking and for entertaining. 'This is a gem of a cookbook, full of childhood memories and insights into our culinary future.' - Peter Gordon 'Al is the iconic Kiwi chef. He represents fishermen, hunters and producers, creating delicious generous New Zealand food. This guy is magic!' - Stephane Reynaud