|Author:||Tilar J. Mazzeo|
Veuve Clicquot champagne epitomizes glamour and style, with tribute paid everywhere from Lord Byron to Casablanca. But who was this young widow - the 'Veuve' - Clicquot, whose champagne sparkled at the courts of France, Britain, and Russia, and how did she rise to celebrity and fortune? Newly widowed, she assumed the reins of... read more
In Simon Gault Homemade, the New Zealand MasterChef judge and award-winning restaurateur shares recipes for the dishes that have shaped his cooking. Simon takes recipes for family favourites such as his dad's Sage Chicken, his mum's Oyster-Stuffed Chicken and his grandmother's Golden Syrup Pudding and adds to them his s... read more
Favourite recipes and stories of a life in food come together in a beautiful cookbook by one of New Zealand's best-known food writers Lauraine Jacobs is a New Zealand food legend. Whether it's through her hundreds of recipes written over the years for Cuisine magazine, her weekly column in the Listener or her cooking demonstr... read more
Ripe Deli has established a reputation among food lovers for preparing some of the most healthy and flavoursome dishes in town. A Fresh Batch is another collection of their most popular recipes for you to cook at home.
|Author:||J. H. Whittaker Ltd|
Whittaker's is a much-loved Kiwi brand and a genuine family business going back four generations. This luscious book takes a light-hearted look at the history of the business, and how the chocolate is made and then gives a range of fully tested recipes. There are recipes from high-profile guest chefs, and a good range of ever... read more
In the warmer seasons we love our salads, barbecues, picnics and cool desserts. Alison Holst, the champion of New Zealand home cooking, presents over 150 recipes to help celebrate this warm weather. Put away the slowcooker and the soup pot, come out into the sunshine and enjoy these easy, cooling recipes. In Alison Holst's in... read more
With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive collection of vegetarian recipes is drawn from his column 'The New Vegetarian' for the Guardian's Weekend magazine, and featur... read more
One of Britain's best-loved food writers, author of Toast and Tender and presenter of BBC One's Simple Suppers, returns with his beautiful and inspiring companion volume to the acclaimed The Kitchen Diaries.
The Kitchen Diaries was one of the most acclaimed food books of recent times. With The Kitchen Di... read more
On a typical day at one of Dean Brettschneider's many bakeries, you will find freshly baked croissants, American-style muffins, chocolate cakes, Danish rye bread, hazelnut biscotti, Turkish pide and a selection of homemade jams and chutneys. In Baked, Dean shares the recipes and tricks of the trade you need to recreate these ... read more
The Feijoa Recipe Book is the world's first full colour professional cookbook, dedicated to feijoas. There are 41 feijoa recipes including 9 new savoury dishes, 9 muffin and cake recipes, 19 delicious feijoa desserts and 4 sweet treats
There is a good chance you can remember a time when the family cake tins were always full of biscuits, slices, fruit loaves and cakes baked by mothers, aunts and grandmothers. And, of course, home-made sponges, ginger loaves, lamingtons, custard squares were an integral part of all special occasions - whether it was a birthda... read more
You know you're on to something when the queue for a cafe stretches out to the pavement most weekends. So it is at Little and Friday's two Auckland locations. Those in the know flock to the Little and Friday stores in Takapuna and Newmarket for addictive cream-filled donuts, buttery brioche, melt-in-the-mouth sweet tarts, and... read more
Rachel Khoo serves up a modern twist on classic French cooking. Rachel Khoo was determined to get to grips with French cooking, so to learn more she moved to Paris, not speaking a word of French, and enrolled at Le Cordon Bleu, the world-famous cookery school. Six years later, she still lives and works in Paris, cooking up a ... read more
Using easily sourced ingredients and simple methods, Peter has created over 170 dishes that demonstrate his passion for innovative flavours and textures in an everyday setting. With chapters such as breakfast and brunch, pasta, rice and noodles, tea trolley and desserts, and state of the art photography by Manja Wachsmuth, P... read more
|Author:||Afife Harris and Beryl Lee|
Immigrant New Zealanders share their culinary tradtions, stories and recipes from 26 countries.
More than a recipe book, this colourful collection of stories and recipes arose from a unique community project and invites us to explore thedishes and food lore of 26 people from Asia, Africa, the Pacific, South America, Eur... read more
|Author:||Libby Weaver (Dr)|
The Real Food Chef is a whole cooking system born from the desire to inspire us to eat what I call 'low human intervention food', real food the way it comes in nature. Filled with delicious, nourishing recipes, beautiful images, quotes to inspire, and food education, the Real Food Chef has been designed to enhance your qualit... read more
|Author:||Joe Warwick (ed.)|
Recommending a minimum of three restaurants each, today's hottest food talent reveal their favourite breakfast places; where they like to eat late at night; which restaurant they wish they'd opened and more. Whether it's their favourite sushi bar when traveling or where they eat locally on a rare night off all 2300 chef rec... read more
Hearty, delicious mainstream New Zealand recipes from MasterChef New Zealand winner, Chelsea Winter.
Chelsea Winter is a very popular MasterChef NZ winner - she already has over 6000 followers on Facebook with a loyal fanbase who she looks after very well with frequent posts of new recipes and commentary on events... read more
In a culture of celebrity chefs and food reality shows, in countries which are crammed with fresh ingredients flown in from every corner of the Earth, we nonetheless year-on-year wade ever deeper into a great swamp of processed foods. The more we watch food on television, the less food we actually prepare and cook. Michael P... read more
|Author:||Aunt Daisy and Barbara Basham|
Generations of New Zealanders responded to pioneering broadcaster Aunt Daisy's nine o'clock radio catchcry, 'Good morning, everybody'. While her nationwide broadcasts ended more than 40 years ago, her legacy lives on - now you can enjoy over 200 of Aunt Daisy's tried-and-true preserves in PRESERVING WITH AUNT DAISY. From chut... read more