New cook books with a kiwi focus
You might notice that there is a distinct emphasis on New Zealand cook books in this selection. All the recipes in these books look tempting enough that you’d want to try them again and again.
Grace & Flavour : Old New Zealand Recipes for Modern Cooks / Barbara Keen ; recipe photographs by Simon Young.
“A beautiful retro look cookbook, Grace and Flavour is a collection of classic recipes from an assortment of New Zealand cookbooks published between 1883 and 1940. Each recipe is presented in its original form, followed by a modern version which is easily accessible to today s cooks….The recipes are complemented with images of the dishes and styled with nostalgic table and kitchenware.” – (adapted from Syndetics summary)
Nadia’s Kitchen : Fresh, Tasty Recipes from Masterchef NZ Winner / Nadia Lim.
“Organised by seasons, this is a must-have collection of recipes that will become favourite staples in every household. Covering breakfasts, lunches, nibbles, starters, main meals and desserts there’s inspiration for everyone; and Nadia’s half Kiwi/half Malaysian heritage means that her food style is modern Kiwi with Asian and Mediterranean influences.” – (adapted from Syndetics summary)
Jax Cooks : Great Food for Family and Friends / Jax Hamilton ; photographs, David Baird.
“This cookbook, Jax’s first, is a real treat and a much-awaited debut. Jax Cooks is a fabulous collection of 90 recipes woven around Jax’s life and experiences; her story told in food. These recipes will appeal to those who already love her style and to those who want to try real, tasty, easy-to-prepare food. Jax’d up, of course!” – (adapted from Syndetics summary)
Belinda Jeffery’s Collected Recipes / photography by Rodney Weidland.
“Belinda Jeffery brings together two of her best-loved books, 100 Favourite Recipes and Tried-and-True Recipes, to create a one-stop collection of more than 200 recipes, every one of them mouth-wateringly good. Filled with wonderful, family-friendly dishes for all occasions, from easy midweek dinners and relaxed Sunday-night suppers to irresistible party nibbles, special desserts and sensational cakes, this is a book you’ll return to time and time again.” – (adapted from Syndetics summary)
Pipi : The Cookbook / recipes by Alexandra Tylee ; photography by Brian Culy.
“Pipi is a magical cafe in Havelock North that’s always packed with people enjoying its beautiful rustic ambience and its delicious homely food. The Pipi philosophy is about family, fun, nurturing, good simple seasonal food, and love. These are all universal things, but Pipi gives them the New Zealand slant….This is a book to treasure and to use and to give away to others. It’s truly food from the heart.” – (adapted from Syndetics summary)
A good Harvest : Recipes from the Gardens of Rural Women New Zealand / [Rural Women New Zealand].
“Kiwis love fresh fruit and vegetables, whether it’s growing a few herbs, buying produce from farmers’ markets and roadside stalls, or tending a vege garden or orchard. But how can we make the most of this seasonal bounty? For A Good Harvest, Rural Women New Zealand members have gathered over 300 tried-and-true recipes for seasonal produce, as well as handy tips for preserving food…” – (adapted from Syndetics summary)
Joan Bishop’s New Zealand Crockpot & Slow Cooker Cookbook.
“Joan Bishop is New Zealand’s crockpot and slow cooker doyenne. The proof of that is that over 120,000 copies of her book have been sold to date. Her major 2010 revision of her bestselling book was extremely well received. Now she has revised it again. Why so soon? Because Joan has discovered something incredibly significant about the ‘new generation’ slow cookers. They don’t cook nearly as slowly, and so many slow cooker recipes will not work! Joan has gone back to the drawing board on every single recipe, changing cooking times and in some cases the amount of liquid. As a result, no matter the age of your slow cooker is, these recipes are never-fail….this book is the slow-cooker Bible.” – (adapted from Syndetics summary)
An Everlasting Meal : Cooking with Economy and Grace / Tamar Adler.An Everlasting Meal: Cooking with Economy and Grace
“Adler teaches how to cook well regardless of circumstance, offering a practical, pleasurable path to the kitchen. She shares what chefs instinctively know: each ingredient they buy, chop, and cook ought to be prepared with a keen eye toward future meals. “An Everlasting Meal” will make life easier and more enjoyable, keeping the stove and refrigerator, and heart and table, full of nourishment and pleasure. 304 pp. 25,000 print.” – (adapted from Syndetics summary)