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, 1999. Softback. 184 pages. SECONDHAND
Begins with the debate over who created the first 'pavlova' dessert, and then expands the various different types of pav, gelatine, and meringue cake desserts. Gives various recipes and where they first appeared in print. Photographs of vintage recipe books etc.
Otago University Press, Dunedin, 2008. Hardback with no dust jacket. 189 pages. SECONDHAND
Arranged according to edible weeds, food foraged from the fields, forest and seashore and a pantry section. Provides identification notes and recipes that demonstrate the use of wild foods in everyday cooking.
New Holland, Auckalnd, 2012. Softback. 176 pages. NEW
Over 190 trees, shrubs, herbs, ferns, mushrooms, lichens and seaweeds are described in detail together with information about which part is edible. Also details how these plants have been used by Maori and where and when they may be found. Poisonous plants in New Zealand are also described. This edition first published in 1990.
Hodder and Stoughton, Auckland, 1990. Softback. 200 pages. SECONDHAND
An excellent New Zealand guide on field dressing and butchering wild game. Includes knives and sharpening, hanging and ageing meat, skinning deer and pigs, and cooking tips and recipes. Colour photographs throughout.
Huia Publishers, Wellington, 2011. Softback. 170 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
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
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