Cookery by ingredient Books

All you need to know about smoking food from renowned New Zealand chef, Chris Fortune. Includes . . . • hot and cold smoking techniques • smoking essentials and pre-smoking processes; including preparation of food • information on the types of smoker you can use, including Kiwi ...

Al Brown can be counted on to find and share great New Zealand cuisine. In Go Fish Al combines his two great passions - cooking and fishing - and brings us more than 100 exceptional fish and shellfish recipes. Covering crustaceans, shellfish and fin fish of many varieties, Go Fish is the ultimate gu...

Discover the joys of bread-making, by hand or in a bread machine. Make great-tasting white & brown breads, no-knead breads, gluten-free breads, croissants, sourdough breads and much more! Step by step instructions and colour photos. Sample Recipe: Bagels Bagels (pictured) Let the pla...

This useful handbook provides information about a good range of easy-to-grow chili peppers in New Zealand. Each variety is photographed in colour with information about planting, harvesting and storing, as well as any curative properties found in the plant or the fruit. In addition, the book contain...

This book on processing wild pigs and deer is written by Darran Meates, one of the country's leading butchers of game meat. Practical down-to-earth text and over 250 photographs show how to field dress, skin and butcher pigs and deer, caping techniques, food safety information for game hunters, and ...

A meal isn't complete without vegetables, and sometimes vegetables can be a complete meal. This beautiful book celebrates the range and versatility of New Zealand's seasonal produce, offering a wide range of recipes from entrees and main dishes such as pies and flans, risottos and pastas, as well as...

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that it is time to put this to rights, as he explains in this brilliant new book. He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled cour...

Good, honest food is making a comeback (not that it ever really went away) and mince fits this category perfectly. Most households use mince as the basis for their family meal once or twice a week, and it is easy to see why. It is affordable, quick to cook, tasty and versatile. Minced is packed w...

Indulgence Chocolate will have you licking your lips in anticipation: From white chocolate, lemon and macadamia biscotti to rich chocolate soufflés and layered frozen chocolate puddings with brazil nut toffee, this book will remind you why chocolate is still the queen of the sweet treats. ...

With fantastic coastlines ranging from serene and tranquil to rustic and wild, New Zealand is a fishing, diving and boating Mecca. Five of the best chefs from the highly regarded Auckland Seafood School share their most popular recipes - with the aim to introduce the reader to fish and shellfish ...

The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and th...

These chocolate treats are sure to have everyone angling to lick the spoon. With over 170 recipes, we’ve got all your chocolate cravings covered. There are recipes to keep your cookie jar chock full, afternoon-tea delights, tasty lunchbox sweeties, special celebration cakes, elegant desserts t...

This exciting competition was run by Chelsea Refinery to find the very best baking recipes. Judged by top-rating television chef Jo Seagar, the competition drew on those favourite recipes baked across New Zealand. The winning recipes from the five categories together with the runners-up were brought...

In the kitchen, Donna′s guiding principle is to always buy the best produce available. She′s made it her mission to source the best cuts of meat - and to show what can be done with them, whether it′s the luxury of a slowly cooked lamb shoulder which literally falls off the bone, or...

For most of us, fish is something to be eaten in restaurants. The occasional prawn might sneak into our stir-fries or the odd sardine pop up on the barbecue but, for the most part, preparing and cooking fish at home on a regular basis is seen as difficult and time-consuming. Rick Stein would have us...

There is nothing more satisfying than eating a piping-hot, freshly baked pie, tart, quiche or even sausage roll which has just come out of the kitchen oven, brimming with various fillings enclosed in a buttery pastry. -- Dean Brettschneider Who can resist a steaming-hot home-baked pie? Whether it...

2 popular family cookbooks from Alison and Simon Holst, now combined in one volume! 200+ recipes. Mince & sausages... * Quick and easy one -pan dinners * Sizzling burgers on the barbecue * Spicy curries, chillies and other ethinic treats * And many, many more…  Potatoes...&...

Over the years, through his television programmes and books, Rick Stein has done much to inform us about fish and to encourage us to cook it for ourselves, however, many of us still feel nervous about cooking it at home. Rick Stein's Seafood brings together his knowledge and expertise, and includes ...

The sweetest little cupcake book around! The once humble cupcake has become an international star - for weddings, parties, anything! And who better to impart her cupcake secrtes than Jennifer Graham, founder of the enormously successful Crabapple Cupcake Bakery. In The Crabapple Bakery Cupcake C...

Ths book is a paperback cookery book based on Nigel's highly successful first TV series. Its focus is on the food that Nigel is passionate about, from sausages to ice cream, potatoes to garlic. As well as including all the recipes shown in the series, it also includes many more, all based on Nigel S...

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, sou...

Organised alphabetically, each fruit is carefully considered in Slater's inimitable, unhurried warm prose, to give you an instinctive understanding of our heritage garden fruits. Combining reminiscences from a lifetime spent working with and enjoying food, along with cultivation tips for the growin...

An eccentric entrepreneur with a mission to educate the British public into the delights of top quality chocolate, Willie Harcourt-Cooze, star of the Channel 4 series Raising the Bar, shows how to use the ultimate luxury ingredient in a collection of over 60 mouth-watering recipes. In the first half...

Combining reminiscences from a lifetime spent working with and enjoying food, along with cultivation tips for the growing season and a brief history of each classic vegetable dish, learn how you can use vegetables to their best potential in simple salads to indulgent suppers. Organised alphabetic...

HOME SAUSAGE MAKING with over 95,000 copies in print, is the classic in the field. Now repackaged in a smaller, friendlier size for a new generation of sausage lovers, and completely revised and updated to comply with current safety standards, this new edition features 150 recipes. Included in the l...

The author offers recipes for meat classics from both British and foreign food cultures, placing particular emphasis on the best-loved British dishes - shepherds pie, steak and kidney pie, roast pork with crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole ...

Has over 340 quick, easy and very delicious recipes that can easily whip up a wow your friends and family, and all with only 4 or less ingredients. You won't need to spend a fortune in measuring utensils. To use '4 ingredients' all you will need is 1 cup, 1 teaspoon and 1 tablespoon, it's cooking ma...

Making cheese at home is one of the joys of a self-sufficient lifestyle, along with gardening, canning, and raising chickens. Author Janet Hurst is a twenty-year-veteran home cheesemaker, who shows you how to easily craft your own cheddar, feta, chevre, mozzarella, and 50 more cheeses. Included are ...

The definitive guide to fish, fishing and fish cooking from the team behind the award-winning River Cottage Meat Book. More than just a cookbook, this beautifully produced volume in three parts promotes a total understanding of British fish, from their natural habitats to what sauce they go best ...

Salads, once served as an occasional side dish, are now a daily item on the menu of many households and are frequently complex and substantial enough to constitute a main meal. To provide fresh and varied salad ingredients, as well as to save money, many cooks are turning to their own back yards and...

Herbs have been cultivated and used in cooking for centuries, but the cook's herb garden of the 21st century is a far cry from the formal and ornamental gardens of the past. Most gardeners today don't have the space for a dedicated herb garden, and even if they do, not all herbs thrive in the same c...

With more than 2,000 listed varieties, rice is a staple food for more than half the world's population. It is easy to cook and incredibly versatile. This collection brings together Indian rice dishes and Continental favourites - biryani, khichdi, risotto, paella and dolmades. Sushi and Thai spicy so...

"4 Ingredients Student Cookbook" provides a completely new perspective on student cookery; bringing together an exciting collection of delicious yet simple recipes, all requiring only four ingredients. Students will love these no-fuss ideas for mealtimes that provide great food on a budget...

With these three simple pantry staples, we’re transported to cuisines around the world. Rice opens doors to the spicy Asian kitchen and exotic Middle East. Noodles take you to the steaming bowls of soup and wok-tossed wonders of China, Japan and South-East Asia. While pasta, in all its guises,...

For most kids, mums and dads, pasta is the best food in the world! It's tasty and nutritious, easy, quick and economical to cook, and even better, comes in lots of fun shapes! Here is Annabel Karmel's ultimate collection of pasta dishes, with 100 recipes for the whole family and for every day of the...

This inspiring cookbook is based on the television cooking and travel series 'World Kitchen' in which vivacious foodie Nici Wickes travels the world in search of standout chicken recipes. Her mission takes her from the markets of Barcelona to the local kitchens of Tuscany, the streets of Hanoi, and ...

Both mince and sausages are real comfort foods, and are incredibly popular with all age groups. As well, they are great value for money and can be used in many interesting and exciting ways with the addition of a few humble ingredients! Try some of Simon & Alison's suggestions for quick and e...

Easy, satisfying and delicious Pasta has been a staple in Italy for centuries, and is now enjoyed around the world. With such a variety of shapes and flavours available to buy, and so many different ways to serve it, pasta really is the most versatile of foods. Many sauces can be made in the time th...

A collection of 150 recipes in which the key ingredient is beer. The food is classic Kiwi tucker, with dishes to appeal to everyone! Reviews ‘A great book featuring a wide range of wonderful tasty-sounding recipes.’ - Daily Post, Rotorua. ‘Just the thing to encourage da...

What are the names of all those delicious apples that are often sold unlabelled at fruit and vegetable markets or that are piled up in all colours and shapes in the display cases at the entrance to the supermarket? They might be called Pink Lady, Empire or Firmgold - and you wonder which types origi...