by
Hingston, Jane
Call Number
ARC 641.300993 HIN
Publication Date
2009
Summary
"Kiwis love their food, especially all those goodies that are unique to New Zealand. This book is a quirky celebration of our national cuisine that is chock-full of stories about the food we regard with affection - from Anzac biscuits to whitebait, chocolate fish to the Sunday roast. More than 20 simple recipes are included so that you can create such Kiwi classics as Afghans, Pavlova, Feijoa Jam, or Ginger Crunch. Afghans, Barbecues and Chocolate Fish explores the history of our well-known food brands such as Vogel's, Marmite and Weet-Bix, investigates the tall tales that surround the origins of the likes of Lamingtons and Neenish Tarts, provides the low-down on Kiwi culinary traditions such as Christmas, birthday parties and 'ladies a plate', along with a fun collection of facts. For instance, did you know...that crayfish can migrate hundreds of kilometres? That our beloved Jaffas were originally Australian? Or that we eat nearly 2 million Jelly Tips a year?" --Publisher.
Format:
Books
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1.2500
by
Burton, David, 1952-
Call Number
ARC 641.09931 BUR
Publication Date
1982
Format:
Books
Relevance:
1.2500
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by
Burton, David, 1952-
Call Number
ARC 641.5993 BUR
Publication Date
2009
Format:
Books
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0.8839
by
Veart, David.
Call Number
641.5993 VEA
Publication Date
2008
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0905/2009358803-d.html
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0.8333
by
Mathias, Peta.
Call Number
ARC 641.5993 MAT
Publication Date
2005
Format:
Books
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0.5869
by
Simpson, Tony, 1945-
Call Number
ARC 641.5993 SIM
Publication Date
2008 1999
Format:
Books
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0.5735
by
Baker, Ian (Ian Gordon)
Call Number
ARC 641.5993 BAK
Publication Date
2000
Format:
Books
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0.5455
by
Holst, Alison, 1938-, author.
Call Number
641.5092 HOL
Publication Date
2011
Format:
Books
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0.4564
by
Langbein, Annabel, author.
Call Number
641.564 LAN
Publication Date
2014
Summary
Bestselling author Annabel Langbein is back with a brand new book featuring more than 200 fabulously simple recipes using fresh, seasonal food. In a world that places so many demands on our lives, taking a few minutes to prepare a meal and enjoy the ritual of eating together provides a rhythm to daily life and gives us a sense of belonging and connection to the cycles of nature. Home cooking isn't about performance food and fancy tricks; it's about nourishment and care. And beginning with fresh, seasonal produce is one of the simplest ways to make great food. All the recipes in Through the Seasons are designed to make the most of every season's produce-from the lightest summer salads to the most decadent winter puddings. Clever variations and substitutions to the recipes mean that many of the dishes can be cooked at any time of year with whatever produce you have to hand. There are many gluten-free and vegetarian options, plus menu suggestions for every occasion, as well as hundreds of Annabel's cooking and gardening tips and tricks. Annabel also brings her own twist to classics that will quickly become delicious family favourites-including a guilt-free black velvet cake, the ultimate roast chicken, and the best sticky Asian pork belly you will ever eat. Interactive with Annabel's website, Through the Seasons will inspire a fresh way of thinking and eating-more than just a cookbook, it's a toolkit for a good life.
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Books
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