New Zealand’s best-selling book of all time has been revamped to match modern tastes and reflect the way Kiwis are eating in 2016.
Under the expert eye of art historian and food authority Alexa Johnston, the 69th edition of the Edmonds Cookery Book has brought together the best of old and new to create a new modern classic.
In its first major overhaul since the 1990s, the 2016 edition has made space for modern trends including home-made pasta, gluten-free options and bliss balls, as well as a variety of delicious new classics.
Johnston has meticulously researched, tested and refined each recipe, with many featuring charming historical notes. The photography and food styling has also been updated.
The new version of the classic Kiwi cookbook also includes the re-introduction of favourites from previous editions.Elsie’s Finger Biscuits are back from 1923, Marshmallow Shortcake from 1976, Arabian Nut Cake from 1952, and Cheese Loaf from 1986.
Found in almost every Kiwi kitchen, the Edmonds Cookery Book is the quintessential guide to cooking and baking in New Zealand. Goodman Fielder Managing Director Tim Deane said The Edmonds Cookery Book is an extraordinary part of New Zealand history, having been first published in 1908.
The Edmonds Cookery Book 2016 Edition went on sale 27 September at book shops nationwide. $34.99