Cooking

If you loved Annabel Langbein The Free Range Cook, you'll adore this new book. Annabel invites you into her city home and shows how her free range cooking style can help you create a sustainable lifestyle in the city.
With over 150 delicious recipes and menus for every occasion, Annabel Langbein Free Range in the City is more than just another cookbook - it's a recipe for a good life.

In this book, chef Charles Royal uses indigenous New Zealand ingredients, such as kawakawa, pikopiko, wild bush mushrooms and ferns to give classic dishes a contemporary twist. Covering recipes from starters through vegetables and mains to sweet treats, Charles shows how to prepare stunning dishes with minimum effort that have a uniquely New Zealand look and taste. The book details how to locate, harvest and prepare the indigenous ingredients used and gives photographs of them up close and in the natural environment. Photographs of... read more

A guide to preparing food using a process which has its origins in the days when preservation of food was not as simple as just throwing it in the fridge. Smoking ensured that foods would last until the next hunting season. By using salt to draw out moisture over a period of days, or even weeks, the meat would eventually achieve a moisture content that wouldn't allow bacteria to set in. Hanging the meat in the smoke of a fire helped to draw out further moisture while also adding flavour and the smoke itself may have played a part i... read more

The author has spent 5 years travelling and eating in search of the tastiest dishes from the snowiest climes, resulting in an irresistible collection of dishes from North America and Northern Europe. This re-issue of a classic and unique collection of recipes celebrates some of the world's most overlooked cuisines by using produce that can be found on our own doorsteps. There are potato and cheese dishes from Italy's skiing slopes, pastries from the coffee houses of Vienna and Budapest, and little appetizers that have been eaten at... read more

"A beguiling pot-pourri of dishes" - BBC Good Food

"Henry manages to convey a contagious sense of passion for food and knowledge of food, while putting together an enticing collection of recipes" - Time Out

"A glorious exploration of exotic dishes and ingredients" - House and Garden

The Family Meal is the first home cookbook by the world's greatest chef, Ferran Adria. It features nearly 100 delicious recipes by Ferran Adria that anyone can prepare, inspired by the dishes eaten every day by the staff at his legendary restaurant El Bulli, awarded World's Best Restaurant five times. The recipes in The Family Meal are easy-to-prepare and meant for family dining at home. From Roast Chicken with Potato Straws, Sea Bass Baked in Salt and Mexican-style Slow-Cooked Pork to White Chocolate Cake and Baked Apples with Wh... read more

'Deliciously hearty, the recipes in The Family Meal have nothing to do with the avant-garde for which elBulli is known, and the amply illustrated book explains them in an accessible, storyboard form.' - The Financial Times

In Cook, Allyson Gofton has brought together delicious and easy recipes to be enjoyed with family and friends. We all love having people round to share a meal, but sometimes the pressure to feed and entertain can make the experience a bit daunting. Following Allyson's philosophy of accessible and tasty recipes, you can prepare sumptuous feasts for loved ones without spending hours at the stove and ruining the budget. Chapters include: * barbecues * portable meals * brunch * afternoon tea * mid-wint... read more

Make good use of your trusty crockpot all year round! This book contains an ALL NEW SELECTION OF INTERESTING AND PRACTICAL RECIPES from Simon and Alison Holst.

'What's for Pudding?' is a question that has been asked around New Zealand dining tables for generations. A family will eat the main course and be satisfied, but the main event, the thing waited for with the greatest anticipation by all is, of course, pudding. In What's for Pudding Alexa Johnston brings together the sweet delights that have graced New Zealand tables for generations. Hot and cold puddings, as well as all kinds of baking, became a significant outlet for the creative genius of countless New Zealand women. The excellen... read more

Celebrating Britain's very best food Jamie grew up in one of the first true British "gastropubs", which his Mum and Dad still run today. For him, the heart and soul of real British cooking is food that puts a smile on your face. And that's what he wants to share in the new book: the essence of British food, done properly. Over the years, British food culture has embraced flavours and influences from all the people who came and made Great Britain their home. The food reflects an open-minded culture as well as the country's beauty. T... read more

TV Chef and bestselling author Richard Till shows us how, with a little inspiration, leftovers can be easily transformed into brand new dishes. With chapters on using up leftover sauces, vegetables and desserts, Richard offers plenty of tips, as well as makeover ideas for leftovers from special occasion meals like Christmas dinner, to roast dinners or Friday night takeaways.

A hearty soup in three-quarters of an hour? Roast chicken in 30 minutes? A sinfully sticky pudding quicker than you can imagine? Yes, all this - and a whole lot more - is possible with the new generation of pressure cooker. No longer to be feared, these days pressure cookers are safe, sleek stainless steel devices that can cook just about anything, excelling in particular in turning cheap cuts of meat into mouth-wateringly tender morsels of flavour in no time at all. Given the busy lives most people now lead and the fact that not a... read more

Jamie will try real American food and meet the most interesting cooks and producers that this vast country has to offer. His epic journey will take him to the heart of America: its people, culture, music and, most importantly, its food. Along the way Jamie will be getting his hands dirty - meeting hunters, cowboys, fishermen and local producers - as he finds out about the best (and strangest) ingredients on offer. He won't just be sampling, he'll be getting involved: entering a gumbo 'throw-down' in Louisiana, fishing in California... read more

Until eight years ago, neither Simon nor Alison Holst had used a slow cooker. They thought that (like many other kitchen gadgets) slow cookers were just another 'passing fad', but maybe they should give them a try anyway - they quickly became slow cooker converts! The incredible popularity of the Holsts' first two slow cooker books 100 Great Ways to Use Slow Cookers & Crockpots and Year Round Recipes for Crockpots & Slow Cookers, which have sold over 360 000 copies, is testament to the fact there are many other slow... read more

Kiwi songstress Flip Grater took her guitar to Europe, she slept on couches, took in the sights and must-sees of Europe, performed her music in seven countries - and ate some great food. The book describes the places, people and experience of touring. Includes 50 recipes that Flip either cooked herself or were cooked by the people she stayed with. Includes a CD of Flip Grater's music.

Flip Grater's writing is sensuous, funny and wise as she eats drinks, sings and parties her way around Europe. She has an adventurous and gracious eye for regional differences (and good looking waiters) and the recipes are wonderful. I finished each page grinning and hungry. - Don McGlashan

Chicken is a comfort food but also ideal for nibbles, snacks or as stylish main course. Let the Holst's show you how to prepare this kiwi favourite with straight forward, easy to follow recipes with perfect results every time! Chicken curries, pies, salads, wraps, casseroles, roasts, stir-fries, soups, the list goes on!

This book will lead you down the aisles of Asian cuisine, from Goa to Kyoto, from Myanmar to Manila, shedding light on the shapes, aromas, colours and flavours that festoon these far-flung exotic lands. Charmaine Solomon's 55 years of experience - writing, cooking and exploring the breadth of Asia - is the ingredient that brings all other ingredients to life. There are over 500 recipes, made richer still by Charmaine's anecdotes and reminiscences. Heed her advice on Asian cooking techniques - learn how best to enjoy exotic fruits, ... read more

In his new Channel 4 series TV chef Gordon Ramsay embarks on a culinary journey around India, discovering the breadth and depth of cooking of the country.
His new cookbook is packed with the best recipes from his travels, showing you how to cook authentic dishes that are bursting with flavour. Three-star chef Gordon Ramsay's favourite food is one that he shares with a lot of Britain - curry. But, until now, he's never been to India to see how the real thing is cooked. Accompanied by a Channel 4 film crew, Gordon takes the cul... read more

In response to the enthusiastic reception for her Ladies, a Plate, Alexa Johnston has gathered another tempting selection of traditional home-baking recipes. This collection has many more old favourites, like Sponge Kisses, Melting Moments and Cream Lilies, as well as a few savoury treats. Alexa has also included a chapter on home-made sweets so that readers will be able to stock the sweet stall at the school fair with Hokey Pokey, Ginger Ice and the very best Russian Fudge. Snippets of social history are once again included throug... read more

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Simple but stylish recipes designed to effortlessly create the best in festive fare; Maple & Pepper Glazed Turkey, Salmon Terrine, A Garden Bed Pavlova and Salted Caramel Drops .4.. Ingredients Christmas is the bound to become the trusted choice not just during the festive season, but for every special occasion.