Cooking & Food

75 recipes, 5 step-by-step cooking guide Revive's delicious vegetarian food contains whole grains, plant-based protein, fresh produce and virtually no processed sugars or flours. The majority of the dishes are also dairy and gluten free. 6 mouth-watering sections: Salads Hotpots & Stir Fries Main Meals Soups Flavour Boosters Sweet Things Equipped with these great recipes and a little planning, you will discover that preparing healthy food is easier than you thought! This cookbook contains: 75 de... read more

Are you sick of seeing all the master chefs on TV who probably don't know what it's like to rush home every night and serve up an appealing meal to their families? Do you think they have to worry about preparing and planning meals on a tight budget in record time? Are you sick of reheating boring leftovers that adorn your fridge? Don't know what to do with too much cooked chicken, rice or vegetables? How about too much ham, not to mention the eternal turkey at Christmas that seems to go on and on? If all this sounds familiar, then ... read more

The 80 recipes in this book first appeared in the Sunday Star Times, Sunday magazine. These recipes accompanied by photographs by Kieran Scott, have now been brought together in this the first of a series of books to feature all your favourites.

A New Zealand institution. The standard cookbook.Edmond's 90-year history began with the very first Edmonds Cookery Book published in 1907 featuring a collection of 'economical and everyday' recipes. Its phenominal success continues and it is still the essential item in nearly every New Zealand kitchen with many of the original recipes now firmly part of our cooking tradition. The essential cook book for every kitchen, the Edmonds Cookery Book enables the user to cook with confidence and pride. In this revised edition, recipes have... read more

Over the years The Best of Alison Holst has sold more than 100,000 copies over eight print runs. In the span in which it has been out of print, the publishers and author have had constant requests for the book, and so it is re-issued now as a result of overwhelming public demand. The 'Big Red Book', as it has fondly been known on account of its cover, is a must-have collection of delicious, easy and affordable starters, mains, sides, salads, sauces, desserts, breads and drinks from the trusted hand of New Zealand's favourite cook. ... read more

No time, not enough money, limited equipment - these are the problems faced by students in the kitchen. "The Illustrated Student Cookbook" comes to the rescue with 35 easy, nutritious and delicious recipes that can all be made in the toaster oven, microwave or hotplate. Each recipe is accompanied by a full page photograph of the dish, plus step-by-step instructions illustrated in comic strip style. From simple meat and fish dishes, to filling pasta and potato dishes, there are also healthy homemade versions of a burger, club sandwi... read more

Pickles, jams, sauces, curds and chutneys - our flavour-filled food world just wouldn't be the same without these delicious additions to breakfast, lunch and dinner. This book is a selection of recipes, basic preserving information and equipment needed from Robyn's earlier book, Relish: delicious preserves for modern food. Included in this book are recipes for: jams, jellies & conserves; fruit curds, spreads & preserves; pickles, chutneys, relishes & savoury jellies; mustards, vinegars & sauces. Every recipe is phot... read more

Busy lives need quick-mix baking solutions. Robyn Martin is an expert in this, making her name developing reliable, quick-mix recipes that do away with creaming the butter and sugar, use simple kitchen utensils, accessible ingredients and taste delicious!

This book is packed with easy answers for busy schedules & empty tummies, Lunches and snacks kids will love, 60 delicious recipes & over 150 lunch ideas.

This guide describes how to dress and prepare fish, shellfish, small game and deer and pigs for the table. Dressing, bleeding, hanging, gutting, plucking, knives and their sharpening are comprehensivly covered and the various chapters are well supported by photographs, showing the various steps.

A wild rabbit cookbook, including how to catch kill and prepare. A book for the modern day hunter gatherer! Containing tried and tested simple recipes using everyday ingredients and rabbit meat - the most nutritious meat known to man. As the price of food soars, why pay for it when you can catch it for free!

After two highly popular television series of Kiwi Kitchen and the follow-up book in 2008 (21,000 copies sold and several months on the bestseller list), all of which showcased Richard Till's straight-forward approach to food, his is now a household name. And now he's back on our tv screens three nights a week for the foreseeable future with his Shop Smarter supermarket shopping promotion. From one end of the country to the other people continue to appreciate the way Richard demystifies food and how he reminds us all of the strengt... read more

The perfect book for gardeners who cook. Our vegetable gardens kept us alive when our countries were new, fed us in the Great Depression, and were used to 'Dig for Victory' during the World Wars. For more than 125 years, Yates has provided gardeners with seeds, reliable gardening products and practical, knowledgeable advice. Yates Garden Guide, the bestselling gardening book in both Australia and New Zealand, has taught generations how to garden. Now, this new companion book - with its combination of fresh new ideas and tried and t... read more

The travelling gourmet's ultimate vegetarian food guide. Looking to 'veg out' and experience the best vegetarian food the country has to offer? Then don't leave home without this book. Travel the highways and byways of New Zealand and discover great vegetarian food in the most unexpected places. Sometimes taking you off the beaten track, it features over 95 recipes from some of the best cafes and restaurants across the country, from Waikokopu Cafe in Waitangi to Le Potager in Wyndham and many more in-between. Not just a foodie road... read more

It has been over 20 years, but at last there is a follow-up to the amazingly successful Vegetarian Adventure Cookbook by Rowan Bishop and Sue Carruthers. (A classic of New Zealand food writing, it has been in print since it was first published). Rowan's latest book brings the mouthwatering flavours and irresistible dishes that Vegetarian Adventure was known for right up-to-date using all the fabulous produce, spices and herbs available to us now. Vegetarian fare is not all lentils and bean sprouts - for flavour, health and economic... read more

Julie Biuso tempts us to the barbecue, offering more than 100 recipes for all occasions. All are perfectly suited to the barbecue, but can be cooked conventionally indoors if the weather turns.

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

discover the joys of bread making with Simon & Alison Holst's new Bread Book. Simon and Alison's first bread book, now out of print, was published more than 10 years ago and a huge beat seller. This new book has all the great recipes from the original plus so much more. Use it to make great tasting white and brown breads.

"Kick back and enjoy great food and a laid-back coastal lifestyle with Fins chef Steven Snow. Cooking on the Coast showcases Steven's most cherished recipes, from stylish restaurant food to simple home-style dishes. Whether he's relaxing with friends at Possum Creek, or having a casual beachside picnic, Steven draws from his extensive travels in Europe, Asia and Australia to create meals that are fresh, nutritious and inspired by the best local ingredients. Along the way he shares his passion for local seafood and organic produce, ... read more