09 June 2015 - $29.99 RRP
Digby Law's recipes are loved and used in kitchens everywhere. This collection of over 300 soups, stocks, garnishes and accompaniments has all your favourites and more. From a classic borsch or bouillabaisse to the more exotic Turkish wedding soup, this is your one-stop reference for delicious and wholesome meals.
Digby Law was a chef, food writer and broadcaster whose cookery books helped change the way New Zealanders approached food and eating. With a passion for fresh ingredients and simple recipes his cookbooks deserve a place in every kitchen.
About The Author:
Digby didn't train to be a cook; he was self-taught and learnt by experience. His simple explanations of ingredients and methods enabled both new and experienced cooks to make his recipes with great success.
He began his working life as a Shipping Agent but after extensive travel to the UK and Europe, he returned to New Zealand and began writing a cookery column for a national magazine in 1970 and shortly afterwards began his home cooking classes. He lived at Beresford Street, Freemans Bay where I had the pleasure of attending one of his classes.
Digby was a food columnist for the Auckland Metro magazine, had a radio cooking programme and worked as a consultant for television and magazine commercials.
Sadly he died in 1987 aged just 51.
Now back in print by popular demand, this best-selling cookbook should be in every New Zealand kitchen