A Taste of New Zealand in Food and Pictures
Author: Madeline Nina Munro
Publisher: Raupo
Published: 1977
Total Pages: 119
ISBN-13: 9780589010782
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Author: Madeline Nina Munro
Publisher: Raupo
Published: 1977
Total Pages: 119
ISBN-13: 9780589010782
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Publisher: Jasons Travel Media
Published:
Total Pages: 75
ISBN-13: 0473171732
DOWNLOAD EBOOKAuthor: Al Brown
Publisher: Allen & Unwin
Published: 2023-08-01
Total Pages: 768
ISBN-13: 1761187317
DOWNLOAD EBOOKThe perfect cookbook for the bach, beach house or crib, with more than 150 delicious recipes for sharing casual meals with family and friends. This revised edition of Al's iconic book Eat Up New Zealand includes new recipes especially aimed at easy bach living. Al is well known for his love of fishing, so there are plenty of great ideas for using the day's catch, whether it's kahawai, kina or crayfish. The book is also jam-packed with excellent recipes for the meat eater, the vege fan and anyone who likes a sweet treat. With more than 150 recipes, this is a nostalgic treasure trove that gets to the heart of what New Zealand bach life is and the food that reflects that. Combined with stunning food photography and beautiful on-location shots from around the country, this is the perfect gift for every Kiwi. We have access to the best fresh produce in the world, and Al's approach is to start with great seasonal ingredients, cook them simply and add a flavour punch to take each dish to another level. It's clever, simple and yet refined food that is inherently Kiwi. These are accessible, generous recipes that everyone will love, for both everyday cooking and for entertaining. 'This is a gem of a cookbook, full of childhood memories and insights into our culinary future.' - Peter Gordon 'Al is the iconic Kiwi chef. He represents fishermen, hunters and producers, creating delicious generous New Zealand food. This guy is magic!' - Stephane Reynaud
Author: Michael Symons
Publisher: Melbourne Univ. Publishing
Published: 2007
Total Pages: 386
ISBN-13: 9780522853230
DOWNLOAD EBOOK2007 marks the twenty-fifth anniversary of the first publication of One Continuous Picnic, a frequently acclaimed Australian classic on the history of eating in Australia. The text remains gratifyingly accurate and prescient, and has helped to shape subsequent developments in food in Australia. Until recently, historians have tended to overlook eating, and yet, through meat pies and lamingtons, Symons tells the history of Australia gastronomically. He challenges myths such as that Australia is 'too young' for a national cuisine, and that immigration caused the restaurant boom. Symons shows us that Australia is unique because its citizens have not developed a true contact with the land, have not had a peasant society. Australians have enjoyed plenty to eat, but food had to be portable: witness the weekly rations of mutton, flour, tea and sugar that made early settlers a mobile army clearing a whole continent; and the tins of jam, condensed milk, camp pie and bottles of tomato sauce and beer that turned its citizens into early suburbanites. By the time of screw-top riesling, takeaway chicken and frozen puff pastry, Australians were hypnotised consumers, on one continuous picnic. But good food has never come from factory farms, process lines, supermarkets and fast-food chains. Only when we enjoy a diet of fresh, local produce treated with proper respect, when we learn from peasants, might we at last have found a national cuisine and cultivated a continent.
Author: Monique Fiso
Publisher: Penguin Random House New Zealand Limited
Published: 2020
Total Pages: 278
ISBN-13: 0143772600
DOWNLOAD EBOOKMonique Fiso is a modern-day food warrior, taking Maori cuisine to the world. After years overseas in Michelin-star restaurants, Monique returned to Aotearoa to begin Hiakai, an innovative pop-up venture that's now a revered, award-winning restaurant in Wellington. Monique has also gone on to feature on Netflix's 'The Final Table', alongside 19 other international chefs, with Hiakai being lauded by the Wall Street Journal, New York Times, Los Angeles Times, National Geographic, Forbes and TIME magazine, which named Hiakai in 2019 as one of the '100 Greatest Places' in the world. This book is just as unforgettable- ranging between history, tradition and tikanga, as well as Monique's personal journey of self-discovery, it tells the story of kai Maori, provides foraging and usage notes, an illustrated ingredient directory, and over 30 breathtaking recipes that give this ancient knowledge new life. Hiakai offers up food to behold, to savour, to celebrate.
Author: Robyn Margaret Martin
Publisher:
Published: 200?
Total Pages: 159
ISBN-13: 9781869585174
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Publisher:
Published: 1986
Total Pages: 904
ISBN-13:
DOWNLOAD EBOOKAuthor: C. Michael Hall
Publisher: Routledge
Published: 2004-02-18
Total Pages: 385
ISBN-13: 1136402497
DOWNLOAD EBOOKFood and wine are vital components of the tourism experience, and are increasingly being seen as prime travel motivators in their own right. Food Tourism Around The World: Development, Management and Markets offers a unique insight into this phenomenon, looking at the interrelationship between food, the tourism product and the tourist experience. Using international case studies and examples from Europe, North America, Australasia and Singapore, Food Tourism Around The World: Development, Management and Markets discusses the development, range and repurcussions of the food tourism phenomenon. The multi-national contributor team analyses such issues as: * the food tourism product * food tourism and consumer behaviour * cookery schools - educational vacations * food as an attraction in destination marketing Ideal for both students and practioners, the book represents the most comprehensive and wide-ranging treatment yet of this recent development in tourism.
Author: Robyn Martin
Publisher:
Published: 1997-09-08
Total Pages: 159
ISBN-13: 9781869585020
DOWNLOAD EBOOKA recipe book for the winter months, illustrated with full colour photograph. The chapters range from 'stock pot saviours' and 'fireside meals' through 'hot and hearty' and 'things to make on rainy days' to 'winter puds'. It is a companion book to Taste of New Zealand Summer. The author is food editor of the New Zealand Woman's Weekly.