NZ Cooking, Organic Food & Wine

This book describes the elements that make New Zealand cooking distinctive (our love affair with sweet baked goods, our enthusiasm for homemade jams and chutneys, the perpetual lump of protein on the plate, and how our cuisine and culture have changed. It ranges from the beginnings of a national cuisine of kumara, whitebait and mussels in the 1920s, to restrictions and rationing in the 1940s, the arrival of Asian influneces in the 1950s, and television cooks of the 1970s.

Auckland University Press. Softback, 330 pages. NEW.

Details the development of a distinctive NZ cuisine over the past two hundred years, along with historic recipies for such things as colonial goose, eel pie and ginger kisses.

Godwit Books, Random House, Auckland, 2008. Softback. 279 pages. NEW

A superb collection of essays on New Zealand food history ranging from Maori food to colonial fare, and the recipe books of Aunt Daisy and Lois Dash.

University of Otago, Dunedin, 2010. Softcovers. Illustrated, 219 Pages. NEW.

A fascinating and revelatory ramble through the culinary history of New Zealand and its origin in eighteenth century Britain, includes numerous recipes.

Hodder and Stoughton Ltd., Auckland, 1985. Hardback with dust jacket. 301 pages. SECONDHAND

Drawing on menus, memories, photographs and newspapers, the author tells the story of how resturants changed over time from the nineteenth century  to today. From tales of luxurious dining during the golden age to the effects of licencing and the Depression years to the rise of ethnic resturants and the coming of modern dining, Dining Out is a feast of gusto and history.  

Auckland University Press. Hardback. 280 pages. NEW.

A resourse for heath conscious cooks and lovers of natural organic whole foods. Includes the latest nutritional facts and uses for hundreds of foods in six categories; Fruits, Vegetables, Grains, Legumes, Nuts and Seeds, Herbs and Spices and Other Foods.

Chelsea Green Publishing, Vermont, USA. Softback. 533 pages. NEW

Clearly explains how nutrient dense, plant based foods are the best choice, not only for your own health but also for the health and sustainability of the earth. 200 delicious recipes.

Penguin Books, Canada, 2011. Softback. 352 pages. NEW

A selection of over 90 different healthy and wholesome recipes for grains, pulses, legumes and beans, from simple salads and warming soups to stews and home-baked treats.

Ryland Peters & Small, London, 2012. Hardback, no dust jacket as issued. 160 pages. NEW

The entire range of breads in one volume, includes countless tips that help to solve all the bakers problems. 300 illustrations and 32 pages of colour photographs. An outstanding compendium of bread.

W.W. Norton & Co., New York, 2003. Hardback with dust jacket. 640 pages. NEW

French inspired Bouchon Bakery is bread, croissants, tarts, macarons, mille-feuilles and madeleines. Also cookies, cakes, muffins and scones, and confections of all kinds. Here Keller provides an essential collection of recipes.

Artisan Books, New York, USA, 2012. Hardback with dust jacket. 399 pages. NEW

Over 90 recipes from the authors award winning Sydney resturant where there is breakfast pizza, seafood pizza, vegetarian pizza and pizza deserts.

Murdoch Books, Millers Point, NSW, 2012. Hardback, no dust jacket as published. 255 pages. NEW

A fine collection of unique recipes from an interesting and culinarily diverse country emerging after half a century of seculsion, together with tales of travel there and many fine photographs.

Artisan Books, New York, USA, 2012. Hardback with dust jacket. 372 pages. NEW

Indulge your love of cheese with this definitive guide to over 750 of the finest varieties in the world. Learn about your favourites and how to enjoy them. Superb reference book that includes New Zealand varieties.

Dorling Kindersley Ltd., London, 2009. Hardback with dust jacket. 352 pages. NEW

Everything you need to know to begin making cheese at home. There are instructions for making both hard and soft cheeses and advice on setting up a small cheesemaking business.

New Holland Publishers, London, 2009. Softback. 128 pages. NEW

Expert advice from experienced cheesemakers includes recipes for 50 cheeses using cows, sheep and goats milk, and advice on the use of moulds and ageing cheese at home.

Voyageur Press, Minneapolis, USA, 2011. Softback. 160 pages. NEW

Easy to follow step by step instructions on using locally produced ingredients to produce your own cheese, both hard and soft. Also includes the equipment and utensils required.

Alpha Penguin, New York, USA, 2010. Softback. 193 pages. NEW

Practical instructions for making deicious, healthy, one-of-a-kind sausages at home using pork, beef, lamb, game, poultry, fish, shellfish and vegetarian ingredients.

Storey Publishing, North Adams, USA, 2003. Softback. 283 pages. NEW

Manual of a Traditional Bacon Curer by Maynard Davies Master Curer. Davies shares his secrets for smoking and curing, building your own smokehouse and the art of creating smoked and cured hams, sausages, brines, dry cures, haggis, salamis, scratchings, tongues, black and white puddings, pates, faggots and much more. 

Unwin Books Ltd., Ludlow, UK, 2009. Hardback, colour illustrations. 226 pages. NEW

A comprehensive guide to the art of smoking food at home, with over one hundred recipes as well as tips for making brines and marinades.

Skyhorse Publishing, New York, 2008. Softback. 185 pages. NEW

Instructions on how to butcher, dress and preserve meat, including sausage making, smoking and salting. Includes detailed step by step instructions for wild game and domestic animals.

Voyageur Press, Minneapolis, USA, 2010. Softback. 255 pages. NEW

Easy instructions on how to take advantage of local food supplies by preserving the surplus at home in your own kitchen. Third edition.

Storey Publishing, North Adams, USA, 2009. Softback. 231 pages. NEW

A facinating and authoritive of the history and evolution of methods of preserving fish from the earliest of records from the ancient world up to the time of publication. Preservation by drying, salting, smoking, canning, chilling and freezing is dealt with in its historical and social context.  Some wear to dust jacket.

Leonard Hill Ltd., London, 1955. Hardback with dust jacket. 372 pages, illustrations. SECONDHAND

The True History of Chocolate by Sophie and Michael Coe. Begins with the origins of the cacao tee and ends with the contemporary chocolate industry. Second edition.

Thames and Hudson, London, 2007. Softback, illustrated, 280 pages. NEW

The facinating history of the founding and development of wine growing in New Zealand from the very earliest times to the great industry of today.

Godwit Random House, Auckland, 2010. Softback. 447 pages. NEW. 

Home Winemaking Step by Step. A Guide to Fermenting Wine Grapes by Jon Iverson. This practical manual is ideal for beginners who want to make wine, and for advanced amateurs already familiar with the principles of fermentation who want to expand their knowledge. Stonemark Publishing Company, Medford, 2009. 4th edition

Stonemark Publishing. Softcovers, illustrated. 237 pages. NEW

A collection of 43 projects for building and using home winemaking equipment for the entire process, from crushing and destemming to bottling and labeling.

Story Publishing, New Adams, Mass, USA, 2012. Softback. 199 pages. NEW