Burton, David,  1952- <br/><br/>
David Burton's New Zealand food and cookery. 
 New Zealand food and cookery 

 - 320 p. :  ill. ;  23 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> Introduction --  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 --  Appetisers --  Soups --  Eggs, milk & cheese --  Seafoods --  Fish --  Poultry & game --  Meat --  Vegetables --  Puddings & dessert --  Baking --  Family recipe books.  Part One : --  Part Two: -- 
<br/><br/> "--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. 
<br/><br/><label>ISBN: </label>9781869537289 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, New Zealand<br/>Cooking, New Zealand--History<br/>Food habits--New Zealand
<br/><br/><label>Dewey Class. No.: </label>641.5993