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
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