12 Foodie Gift Books

12 Foodie Books For Every Eater (and Reader) On Your Gift List December 08, 2017 By Allison Tyler

 

’Tis the season for giving and eating, and we’ve got the perfect strategy. . . combine the two!  Whether your gift list contains a Francophile, a restaurant lover, a bibliophile, a classic movie buff, or a fan of military history, these 12 food-themed sweet and savory books will satisfy every appetite on your list. Bon appétit, and happy holidays! READ MORE

Brown Butter Old Fashioned Cocktail

Brown Butter Old Fashioned Cocktail David, 04 Dec  I recently did an event with Deb Perelman for our new books, L’appart and Smitten Kitchen Every Day. We’d both been traveling around, and not one, not two…but three times, we were in the same city at the same time, but didn’t see each other. One night, I was having dinner by myself before an event and after a two-hour slog through traffic, I needed a sip of something. While inching along on the clogged freeway, I’d sent her a text message, asking if she drank anything before events. She said no. On my last book tour, I kept my coffee consumption to one cup in the morning, and no more than a small sip of wine in the evening, because I was balancing a lot of travel with a lack of sleep, and wanted to stay on an even keel for my events. So I heeded her sage advice. Continue Reading Brown Butter Old Fashioned Cocktail...

Kai & Culture - Food stories from Aotearoa

Food tells a story. A story about where it originated, who produced it, the producer’s values and its journey from source to plate. We all share in the experience of food; it connects a diversity of people, places and ideas.  

In this book chefs, writers, academics and producers come together to cook up essays, profiles and recipes that explore Aotearoa’s contemporary food culture and an emerging, evolving New Zealand food identity. From mahinga kai and vegetable self-sufficiency to whole-animal sensibility, Kai and culture is a catalyst for the discussion around the impact food has on our culture. It explores many of the current issues that are involved in the growing, making and eating of food. A cultural cook book, if you will.

Freerange Press - RRP $50.00

 

Featuring:

Aaron McLean Stone Soup

Alex Davies Gatherings Restaurant

Angela Clifford Eat New Zealand

Dr Ann Brower Lincoln University

Brie Sherow food writer

Dajiang Tai Cheshire Architects

David White film-maker 

Elizabeth Dean Cornell University

Fiona Summerfield food writer

Fleur Sullivan Fleurs Place

Giulio Sturla Roots Restaurant

Henry Hargreaves food photographer

Ivan Donaldson Pegasus Bay Wines

Jonny Schwass chef

Mark Revington Te Rūnanga o Ngāi Tahu

Monique Fiso Hiakai

Nik Mavromatis Greystone Wines

Peter Langlands forager

Rachel Taulelei Kono

Rebekah Graham Massey University

Dr Siouxsie Wiles University of Auckland

Dr Tracy Berno AUT

With: Ahikā Kai, Anteater, Black Estate, Cultivate, Food Innovation Network, Garden to Table, Harris Meats, Kaibosh Food Rescue, Kai Pasifika, Kai Ora Honey, Koanga Institute, Lewis Road Creamery, Milmore Downs, Ōtākaro Orchard, Pomegranate Kitchen, Residential Red Zone Rehabilitation, Stone Soup & Yellow Brick Road.

www.projectfreerange.com

 

Supermoon Bakehouse

Supermoon Bakehouse David, 29 Nov When I come to the states, with apologies to all who’ve urged me to check out a croissant, Kouign amann, or macaron shop, since I can get all those things pretty easily in France, I tend to stick with local favorites. I don’t think anyone from San Francisco is coming to Paris for a burrito, nor in anyone flying over from Brooklyn in search of the perfect bagel in Bordeaux. Yet serendipity found me in New York at the same time as British baking pal Edd Kimber, so I decided to break my rule for SuperMoon Bakehouse, which is offering a decidedly different take on classic French pastries. I’m not a huge fan of fussing with tradition, when it’s only done for the sake of being audacious, but some of the pastries sounded intriguing enough to brave rush hour on the packed New York subway, to high tail it over there, early this morning. Continue Reading Supermoon Bakehouse...

Prawns, Chilli and Zucchini Pizzette.

RECIPES   Sea change   Embrace the flavours of summer and enjoy the best of easy entertaining with Prawns, Chilli and Zucchini Pizzette. Read more       RECIPES   Rum ready   It's almost the weekend, so we're kicking off the festivites with Grilled Pineapple with Rum, Orange and Chilli Syrup. Read more

Hello Graham With December almost here, we're looking ahead to festive gifting and easy grazing this silly season. Consider ditching your lengthy shopping list this year and try your hand at our hand-picked selection of edible gift ideas. We discover what makes The Grounds Modern Family Eatery the perfect holiday dining destination and enjoy our favourite seafood alongside this year's Air New Zealand Wine Awards winners. Happy cooking!

A WORLD OF FLAVOUR WITH SILVER FERN FARMS

LATEST RECIPES | our favourite recipes from this week

The Hungry Cook: Tandoori Spiced Chicken Burgers Easy Everyday: New Potatoes, Bacon and Spring Onion Frittata Muscovado Sugar Meringues with Strawberries

I'm in love with Jersey Bennes!

I'm in love with Jersey Bennes! No rants this week, just a rave. Yes, it’s Jersey Benne time and I’m eating my fill. I do have rather a lot to say about them though and some helpful tips to ensure you produce perfectly cooked DRY potatoes. Ewww I hate slimy spuds, especially leftovers. Read about them, if for no other reason than to be nosy! Jersey Bennes  Oh, and I can’t decide whether to give them capital letters or not. Yesterday, I kept the name in lower case (jersey bennes) but today, it’s Jersey Bennes. Someone will bleat at me about it I expect.  Talking about leftovers, how to fry up leftover potatoes so they turn golden and crunchy? Do you get a better result using butter or oil, or a mix of both? Sizzled Potatoes  I’ve also brought back a great recipe I first posted when I started Shared Kitchen (December 2015). Buttery New Potatoes & Asparagus  This is a great dish for Christmas day, but also for any day in spring or early summer while asparagus is still around.  My fave recipe of the week is Crispy Lamb Cutlets with Pea Mash & Golden Onions. It’s gorgeous, and with its fresh and minty flavours with sneaky dots of chilli, and crusty succulent fleshed lamb cutlets, it’s a real expression of spring. Frozen peas are great, and as they are snap-frozen in the field they usually contain more nutrients than ‘fresh’ peas, which may have been in the fruit & vege shop for several days. BUT I urge you NOT to buy frozen minted baby peas. Why? The mint has been mucked around with, smells weird and tastes medicinal. Far better to nip a few leaves off your own plant (or off your neighbour’s one!) so you can enjoy fresh mint as it should be. What? No herb garden? Well, there's a project for the weekend.  And there are notes on cumin seeds – how to toast them and develop flavour, and panko crumbs, or if you prefer, how to make breadcrumbs from scratch. Enjoy your week. And remember to use Shared Kitchen for all your recipe dilemmas, you know when you have an OMG moment (what am I going to serve with drinks/for dinner/for lunch, or what could I take as a shared plate???). Simply go to the Home Page of Shared Kitchen and select Recently Posted and scroll through the pages until something leaps out and says EAT ME (which translates as COOK ME). Got to laugh! Julie

SIXTY DELICIOUS SWEET TREATS FROM ONE OF DUNEDIN’S BEST-KEPT SECRETS

The Tart Tin

You know you’re onto something good when there’s consistently a queue for a particular Farmers Market stall. So it is for Matt Cross’s Tart Tin at the weekly Otago Farmers Market. Those in the know flock to Matt’s attractively styled retro caravan to get their fill of hand-made, delicious sweet treats.

In this delightful cookbook, you will discover recipes from throughout Matt’s career as a professional chef and he will guide you through the creation of treats that he’s famed for selling at the Otago Farmers Market.

For Matt, these recipes aren’t just a list of ingredients and measurements, they’re snapshots of his life, passed on from chefs and people who have influenced him through his journey. From fine dining restaurants to trendy cafes, the most important things to Matt when it comes to food are quality ingredients and, more so, passion, pride and technique. The ability to spark a memory or feeling through food is one of Matt’s main aims.

Matt’s approachable recipes and helpful hints allow even the novice baker to master the delights of the Tart Tin’s most delicious treats. In passing on these recipes, Matt hopes that everyone can enjoy a sweet moment once in a while.

 

AUTHOR INFORMATION

MATT CROSS (aka The Tart Man) completed his chef training at Otago Polytechnic in 1996 before heading overseas to work as a restaurant chef. After 10 years away, he returned home to Dunedin and it was while working as a chef at Nova that he dabbled with selling his sweet creations at the Otago Farmers Market. Since 2009, Matt has had a weekly stall at the market, selling everything from miniature tarts, baby cakes, and macarons to all manner of cupcakes, donuts and gluten-free treats. Matt’s business has grown on its reputation through word of mouth and he now supplies around half a dozen cafes around Dunedin and caters for weddings, parties and events.

Matt learnt to bake from his nana and his mum, doing things properly and not taking shortcuts. He uses quality ingredients and, wherever possible, sources produce from other vendors at the market. As well as putting a lot of heart into his baking, Matt’s background as a chef allows him to refine traditional techniques and combine influences from trendy bakeries in San Francisco and New York.

When he’s not baking, Matt can be found catching waves on Dunedin’s untamed coastline, or escaping to Mexico, Fiji, Samoa, Hawaii … anywhere with good waves to ride and new dishes to taste and experience.

RRP$39.99

Flexibind, colour photography throughout
ISBN: 9780947503505