Author: Anna King-Shahab Publisher: Penguin Books ISBN: 9780143572459 Category : Languages : en Pages : 272
Book Description
New Zealand's favourite cafes open their recipe books to share best-loved dishes from their menus. As you discover recipes from 50 cafes up and down the country, you'll spot some familiar places and visit others you'd never heard of, and be shown how to recreate their signature breakfasts, brunches, lunches and baked treats. The perfect road trip companion or book to flick through over a flat white; a celebration of our thriving café culture and the places, people and food that make it special.
Author: Fleur Sullivan Publisher: Penguin Random House New Zealand Limited ISBN: 1869795539 Category : Biography & Autobiography Languages : en Pages : 174
Book Description
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: Simon Wright Publisher: Godwit ISBN: 9781869621308 Category : Cooking Languages : en Pages : 224
Book Description
Auckland's famous The French Cafe is the most awarded and honoured restaurant in New Zealand, a place where successive chefs have stamped their creative mark and thrilled diners for over 25 years. Under owners Simon Wright and Creghan Molloy Wright it has developed a peerless reputation as a restaurant of exquisite standards, so popular that tables have to be booked weeks in advance. In The French CafE Cookbook, this remarkable husband and wife team share the secrets of their passion, with 80 outstanding recipes, stunning photography by Charlie Smith, and illuminating tales of the blood, sweat, tears and love that go into running a restaurant at the top of its game.
Author: Monique Fiso Publisher: Penguin Random House New Zealand Limited ISBN: 0143772600 Category : Cooking, New Zealand Languages : en Pages : 278
Book Description
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: Lucas Putnam Publisher: ISBN: 9780947503499 Category : Languages : en Pages : 192
Book Description
Lucas Putnam and Marianne Elliott opened their Mexican restaurant, La Boca Loca in April 2011, with a clear goal: to bring the freshest flavours of Mexico to Wellington using fresh and locally available ingredients. Their customers loved the taste of their freshly prepared Mexican food and many wanted to learn to make it themselves at home, so this book makes it possible to recreate and share the taste of Lucas¿s childhood. While there are plenty of fabulous Mexican cookbooks already available, they are often published overseas and in New Zealand we don¿t have the same access to all the required ingredients. In La Boca Loca at Home, Lucas and Marianne have included a guide to the essentials of your Mexican pantry, and where you can source them in New Zealand. There is also a section on the basics of Mexican cooking so you¿ll soon feel confident handling chillies, preparing masa, pressing tortillas and making fresh and cooked salsas. Once you¿ve mastered these core skills there is no end to the variations you can create. La Boca Loca at Home includes a collection of the most popular dishes from their restaurant menu over the past four years, along with some of their personal favourites. You¿ll be amazed how easy it can be to make delicious, fresh Mexican food and inspired to create your own dishes, using the flavours you¿ve enjoyed at La Boca Loca at home.
Author: Emma Johnson (Graphic designer) Publisher: ISBN: 9780473412241 Category : Cooking, New Zealand Languages : en Pages :
Book Description
Food tells a story. It contains the expression of a place and the way the land, people, ideas from elsewhere and webs of activities intersect. It is a great connector - we all share in the experience of food, albeit in very different ways. Freerange - in collaboration with writers, chefs, producers and others in the food industry - is excited to be publishing Kai and culture, a book that takes a look at how our food impacts our culture (and vice versa) and the people involved in creating local food identities, and that explores some of the larger contemporary issues that gather around it. A cultural cook book, if you will. So what is New Zealand food culture and what is particular to it? A contemporary New Zealand food identity is emerging - one that helps us to understand our place as a Pacific and multicultural nation, celebrates our ingredients and alters ideas from elsewhere to articulate this time and place. Food involves simple physical processes; it can promote engagement; its social and environmental impacts can be powerful - especially in a country where food is a major economic driver. Through essays, profiles and recipes, Kai and culture canvasses a range of views and stories from local food cultures: food resilience and resourcefulness; questions of access, security and sustainability; how creativity, innovation and appropriation can play out in food; food sovereignty and the desire to reconnect with where it comes from; land use; quality as opposed to commodity; waste minimisation; proximity to source and ideas of terroir; how we get our food information. And how these are all interconnected.
Author: Lauraine Jacobs Publisher: ISBN: 9781869418236 Category : Cookbooks Languages : en Pages : 248
Book Description
Anyone who has ever used a Lauraine Jacobs recipe from the famous Cuisine magazine knows how fantastic they are and how well they work. Celebrating New Zealand's clean green, flavour-filled produce and recommending wine matches from among our huge range of peerless wines, this book by the longtime food editor of CUISINE is aimed at home cooks who want to cook well and expand their repertoire and who are passionate about food and wine. Lauraine Jacobs is the doyenne of New Zealand food writers and in choosing her 133 favourite recipes from over the years at Cuisine she is creating the stuff of many happy dinner parties to come. With beautiful photographs by Kieran Scott and presented in a stunningly handsome layout, this book is destined to become a classic. "I would easily classify Lauraine Jacobs as the high priestess of the international food and wine scene. The Confident Cook brilliantly serves up the ideas, recipes and thoughts that have propelled her to become one of the true leading lights of the gastronomic world. It's one thing to merely love all things food and wine with an extreme exuberance, but quite another to have professorial-like knowledge on the matter. Thank you, Lauraine, for this incredible and inspiring work from the heart!" Charlie Trotter Lauraine has done New Zealand proud. New Zealand food and wine lovers will feel a glow of pride at this collection of lovely recipes that does justice to New Zealand's excellent produce, including its outstanding wines. The photographs are delightfully evocative. And visitors will be steered towards the very best wherever they find themselves.o Stephanie Alexander
Author: Josh Emett Publisher: ISBN: 9781743794906 Category : Languages : en Pages : 540
Book Description
Michelin-starred chef Josh Emett brings together 300 of the most important classic recipes by 150 of the world's most acclaimed chefs. Taken together, this is a compendium of the crème de la crème of blue ribbon cooking from the world's top restaurants in an elegantly designed volume that will stand up to use in the kitchen but be classically beautiful to behold - sure to delight any food lover or serious home cook. Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay's restaurant at the London Hotel in New York, has collected the most important classic recipes from the world's most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars. Each recipe has been tested by Emett in his home kitchen, and he includes guidance and advice for the home cook - discussing complexity, preparation, key elements, complements for planning a larger menu, and tips of the trade. Featuring specially commissioned photographs, the book is organised into 12 easy-to-follow sections from basics (stocks, sauces, and dressings), to grains and vegetables, meats, seafood, baking, and more. Each section includes a dedicated introduction with key knowledge elements.
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Author: Al Brown
Author: Anna King-Shahab
Author: Fleur Sullivan
Author: Simon Wright
Author: Liane McGee
Author: Monique Fiso
Author: Lucas Putnam
Author: Emma Johnson (Graphic designer)
Author: Lauraine Jacobs
Author: Josh Emett