From fa­mil­iar favourites to ex­per­i­ments with fer­men­ta­tion, these books will help you to ex­pand your kitchen hori­zons.

New Zealand Listener - - CONTENTS - by Lau­raine Ja­cobs

Our rec­om­men­da­tions of the year’s most ex­cit­ing cook­book re­leases from New Zealand and be­yond.

Cook­books to tempt you into the kitchen are gifts that keep on giv­ing. Here are our rec­om­men­da­tions of the year’s most ex­cit­ing re­leases, from New Zealand and be­yond. Even an arm­chair reader merely dream­ing about cre­at­ing good food or drink­ing great wine will find some­thing in­spir­ing.



(Self-pub­lished, $70)

Bril­liant pho­tog­ra­phy cap­tures the com­plex­ity and colour of In­dia in the work of a Christchurch mother and daugh­ter who share their fam­ily recipes from the Gu­jarat re­gion. The first-time au­thors cover a broad range of snack, starter, veg­etable, meat and poul­try recipes, and give pantry hints and spice in­for­ma­tion. The masala chicken nib­bles and ex­otic sweet ver­mi­celli are two of the stand­outs.

EAT­ING WELL EV­ERY­DAY by Peter Gor­don (Allen & Un­win, $45)

The ap­peal of rock-star chef Peter Gor­don’s healthy, fresh ideas en­dures in this re­print, as rel­e­vant and in­ter­est­ing as the orig­i­nal pub­lished to in­ter­na­tional ac­claim in 2012. The time­less recipes do not re­quire hours in the kitchen, are made with ac­ces­si­ble fresh in­gre­di­ents and have loads of flavour and in­ter­est.

ES­SEN­TIAL VOL­UME TWO: SWEET TREATS FOR EV­ERY OC­CA­SION by Annabel Lang­bein (Annabel Lang­bein Me­dia, $65)

Fol­low­ing the is­sue of a huge com­pen­dium of Lang­bein’s savoury recipes in 2017, this year’s vol­ume will ap­peal to bak­ers and cooks who love the sweet side of life. Recipes in­clude brunch ideas, cakes, slices and pies and you will never be stuck again for dessert in­spi­ra­tion. The full-page pho­tos seal the deal.

FRESH START, FEEL GOOD! by Na­dia Lim (Fresh Start, $49.99)

Healthy, happy and a mother of two, Lim shares the se­crets of eat­ing well and keep­ing fit. With many tasty recipes, this might be the ul­ti­mate eat-but­still-lose-weight cook­book.

MEAT & THREE by Kathy Pater­son and Tam West (Self-pub­lished, $50)

A New Zealand cook­book that breaks new ground. Pop­u­lar food writer Pater­son, who grew up on a Wairarapa farm, cap­tures our ru­ral scene with West’s stun­ning pho­tog­ra­phy and presents great lamb and beef recipes, and ac­com­pa­ny­ing veg­eta­bles for ev­ery oc­ca­sion.

RIPE RECIPES – A THIRD HELP­ING by An­gela Red­fern (Beat­nik, $60)

An­other vol­ume from pop­u­lar Auck­land café Ripe Del­i­catessen, known for hearty and healthy fresh sal­ads, cakes, sand­wiches, pies and soups. This edi­tion em­pha­sises the sea­sons, and recipes from the venue’s cooks add a per­sonal touch.

WILD DE­LI­CIOUS by Am­ber Rose (Ran­dom House NZ, $55)

Back home after liv­ing and cook­ing in the UK, Rose re­dis­cov­ered nat­u­ral foods to help her live a whole­some life­style. Fer­ments, sal­ads made with wild and gath­ered in­gre­di­ents, and food di­rect from the gar­den, or­chard, farm or

sea fea­ture in this beau­ti­fully pho­tographed cook­book.

IN­TER­NA­TIONAL TI­TLES HOW TO EAT A PEACH by Diana Henry (Ha­chette, $39.95)

The 11th book by one of the most ad­mired Bri­tish food writ­ers is her best so far. Menus are the fo­cus, ac­com­pa­nied by beau­ti­fully writ­ten back­sto­ries for the planned meals. Ideas for par­ties and ev­ery­day din­ners, and mem­o­ries of de­li­cious foods eaten on ad­ven­tures, fill this beau­ti­ful book.


Sin­gle­ton Hachisu (Phaidon, $59.95) Packed with hun­dreds of authen­tic, care­fully re­searched recipes and com­ple­mented by a his­tory of Ja­panese cook­ing, this may be the most com­pre­hen­sive guide to Ja­panese food yet pub­lished in English. Hachisu in­cludes the work of lead­ing Ja­panese chefs from around the world and pro­vides an ex­cel­lent glos­sary. A must for any­one want­ing to cook Ja­panese food.

MEAT: THE UL­TI­MATE COM­PAN­ION by An­thony Puharich and Libby Travers

(Allen & Un­win, $95) Puharich co-owns Vic­tor Churchill in Syd­ney, the old­est butcher’s shop in Aus­tralia and pos­si­bly the most beau­ti­ful in the world. In this com­pre­hen­sive vol­ume, the his­tory of ev­ery ma­jor an­i­mal raised for meat is cov­ered, along with di­a­grams, evoca­tive pho­tos, butch­ery tech­niques and tips and some ex­cel­lent recipes.

OT­TOLENGHI SIM­PLE by Yo­tam Ot­tolenghi (Ebury Press, $65)

The writer, who has de­fined 21st-cen­tury food with his spicy Mid­dle East­ern twists, of­fers yet an­other ex­cit­ing

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