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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
From Kai to Kiwi Kitchen New Zealand Culinary Traditions and Cookbooks. 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.
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
Biodynamics is about respect for nature, sustainability and spiritual ecology-but most of all it is about flovoursome, nutritious and enjoyable food. This is a book rich in information, beautifully illustrated and packed with healthy yet tasty recipes.
Softback. 256 pages. NEW.
The official Demeter Cookbook presents over 200 recipes, developed and collected by a Swiss chef, for sauces, soups, hors d'oeuvres, salads, main dishes, puddings and deserts. It also features special recipes for casseroles and gratins, vegetables, quark dishes, grain dishes, doughs, savoury and sweet pastries, muesli and drinks, interspersed with informative commentary on the value of spices.
Hardback. 272 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
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
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
Traditional ways of storing and preserving foods in ways that maximise flavour and nutrition. They are also superior because they are less costly and are more energy efficient. Forward by Deborah Madison.
Chelsea Green Publishing, Vermont, USA, 2007. Softback. 197 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
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
This is the complex and facinating cultural history of wine revealing the polarising impacts it has had on society and culture. It investigates the transforming effects of wine on body and soul in art, literature and science.
Reaktion Books, London. Softback. 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
This is an easy to use, clearly illustrated and comprehensive guide for beginners and advanced winemakers looking for the latest techniques in premium wine production. From choosing the raw material to bottling, this book provides detailed instructions on selecting and using equipment, determining the best material for specific wine styles, and analyzing wine to monitor and controll quality.
Softback. 508 pages. NEW.
