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David Burton's New Zealand food and cookery.

By: Material type: TextTextPublisher: Auckland, N.Z. : David Bateman, c2009Description: 320 p. : ill. ; 23 cmISBN:
  • 9781869537289 (hbk.)
Other title:
  • New Zealand food and cookery [Portion of title]
Subject(s): DDC classification:
  • 641.5993 22
Contents:
Introduction -- Part One : -- Maori food & cookery : -- Food of the land -- Food of the forest -- Food of the sea -- The strange new food of the Pakeha -- Food & cookery since 1769: -- The sealers -- The missionaries -- The first settlers -- Food shortages -- Early use of wild foods -- Early luxuries -- Social gatherings -- Sheep station fare -- Early ovens -- The gold-rush gourmets -- Bread making -- Late-nineteenth century largesse -- Early cookery books -- Trench cookery -- Between the wars -- The Second World War -- Post war finesse: -- New immigrants -- Wine & fine dining -- The 1960s: restaurant culture begins -- The 1960s: convenience food, takeaways and cheap cafés -- Celebrity chefs -- The 1970s: international cuisine & healthy foods -- BYO restaurants -- New Zealand food comes of age -- Fresh fish -- Fusion, retro & beyond -- Part Two: -- Appetisers -- Soups -- Eggs, milk & cheese -- Seafoods -- Fish -- Poultry & game -- Meat -- Vegetables -- Puddings & dessert -- Baking -- Family recipe books.
Summary: "--provides comprehensive coverage of the evolution of New Zealand cuisine, from traditional Maori and colonial foods and a fascinating history fo dining out in New Zealand, through to the rise of the 'celebrity' chef and the exciting new developments in local food and produce today. Over 100 recipes illustrate how we have stayed true to old favourites, many handed down through generations, but have also adapted cuisines from around the world with typical Kiwi style and imagination"--Book jacket.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.5993 BUR (Browse shelf(Opens below)) 1 Available A471754B

Includes bibliographical references and index.

Introduction -- Part One : -- Maori food & cookery : -- Food of the land -- Food of the forest -- Food of the sea -- The strange new food of the Pakeha -- Food & cookery since 1769: -- The sealers -- The missionaries -- The first settlers -- Food shortages -- Early use of wild foods -- Early luxuries -- Social gatherings -- Sheep station fare -- Early ovens -- The gold-rush gourmets -- Bread making -- Late-nineteenth century largesse -- Early cookery books -- Trench cookery -- Between the wars -- The Second World War -- Post war finesse: -- New immigrants -- Wine & fine dining -- The 1960s: restaurant culture begins -- The 1960s: convenience food, takeaways and cheap cafés -- Celebrity chefs -- The 1970s: international cuisine & healthy foods -- BYO restaurants -- New Zealand food comes of age -- Fresh fish -- Fusion, retro & beyond -- Part Two: -- Appetisers -- Soups -- Eggs, milk & cheese -- Seafoods -- Fish -- Poultry & game -- Meat -- Vegetables -- Puddings & dessert -- Baking -- Family recipe books.

"--provides comprehensive coverage of the evolution of New Zealand cuisine, from traditional Maori and colonial foods and a fascinating history fo dining out in New Zealand, through to the rise of the 'celebrity' chef and the exciting new developments in local food and produce today. Over 100 recipes illustrate how we have stayed true to old favourites, many handed down through generations, but have also adapted cuisines from around the world with typical Kiwi style and imagination"--Book jacket.

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