The cre­ative, un­con­ven­tional cui­sine of LA is cel­e­brated in Los An­ge­les Cult Recipes. The New Zealand Restau­rant Cook­book

Taste - - The Scene -

takes a foodie jour­ney around the coun­try with recipes from some of our finest restau­rants. Na­dia Lim presents Let’s Eat, a col­lec­tion of ev­ery­day healthy meals and spe­cial-oc­ca­sion dishes. Whole­food chef and founder of Iku Whole­foods Holly Davis shares her skills at fer­ment­ing pick­les, pro­duce and cheeses in Fer­ment. Owner and cre­ator of Lit­tle Bird Or­gan­ics Megan May shares more than 130 mostly raw, plant-based recipes in Lit­tle Bird Good­ness.

Lit­tle Bird Good­ness, $60, Pen­guin Books NZ.

Fer­ment,

$44.99, Mur­doch Books.

Let’s Eat,

$50, Nude Food.

New Zealand Restau­rant Cook­book, $50, Pen­guin Books NZ.

Los An­ge­les Cult Recipes, $55, Mur­doch Books.

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