|
Buy on line using our secure pages, by clicking on the buttons below each reviewIf you have any questions or want a quote for delivery email us. |
A CULINARY JOURNEY IN GASCONY.By Kate Hill. Paperback, 178mm x 228mm, 192 pages, full colour photos.
The Canal Lateral a la Garonne winds its way through some of France's loveliest countryside, the source of foie gras, strawberries, mushrooms, wild game, and other delectables prized throughout Europe. Dotted along the canal, medieval villages offer not only picturesque stone bridges and chapels, but the sort of traditional patisseries, shops, and markets that one dreams of finding on a French vacation. This is Southwestern France, the region that Kate Hill has made her home for the last sixteen years. Over time, local farmwives and chefs have welcomed Hill into their kitchen, teaching her traditional recipes and secrets found nowhere else. Hill shares her knowledge of Gascony's distinctive cuisine with guests at her canalside cooking school, The French Kitchen, and in her floating home, the 100-year-old Dutch barge, the Julia Hoyt.
In this deluxe new edition of A Culinary Journey in Gascony, Hill presents more than 80 memorable and authentic Gascon recipes. A typical meal might begin with Tapenade Verte (green olive spread) and Roasted Bread with Herbed Sea Salt, followed by Radish Leaf Soup or Wild Muchroom Pie. Main courses included such classics as Poule au Pot and Daube de Boeuf Gasconne, and desserts range from the simple Apple Tart to the decadent Creme Chocolat. Home cooks and armchair travelers alike will cherish this collection of tricks, tales and delicious recipes from the heart and soul of Gascony.
NZ$35.00 + Delivery.
THE NEW ZEALAND SEAFOOD COOKBOOK.By Auckland Seafood School. Paperback, 237mm x 261mm, 191 pages, full colour photos.
This collection of tried and true recipes by top chefs from the Auckland Seafood School contains an array of delicious dishes that will appeal to those who grew up believing fish should be served with chips and to those who appreciate the tastes and flavours of Thai, Chinese, Moroccan, Spanish and Italian seafood cuisine. These recipes will also introduce you to exciting flavour combinations and fish species you may not have tried.
Whether you are planning a quick family meal after a busy day at work or intending to entertain friends over a leisurely Sunday lunch, you are sure to find the prefect seafood recipe within the pages of this sumptuous book. And, as an added bonus, this book also includes a guide to New Zealand fish species and information on wine matching.
NZ$50.00 + Delivery.
GREAT IDEAS GALLEY GUIDE.By Susan Bett. Spiral Bound, 160mm x 210mm, 120 pages, monochrome illustrations.
Now in it's 3rd edition this galley guide was first "born" in 1994 on an isolated island of the northern Australian coast.
As Tony Banks of the yacht Goliath explains: "A dozen yachts recently sought shelter from a weeklong storm on an isolated island off the northern Australian coast. The unplanned adventure united sailors whose interest varied....vegetarians, beer lovers and skin divers, - shared water, grog and food as supplies ran down.
A leg of lamb was cooked on an engine manifold. Bread and biscuits were baked on the beach. Fish - hunted, speared and smoked to perfection.
To pass the time, discussion turned to varying methods of stowing goods, of preserving and preparing food and of carrying the right provisions.
And so the Great Ideas Galley Guide was born. The contents of this book will rekindle memories of many a sailors' gastronomic gems for the galley.
It will also inspire an adventurous spirit in those who crave the ultimate escape".
NZ$30.00 + Delivery.
SHIP STEWARD'S HANDBOOK.By J.J. Trayner & E.C. Plumb. Hardback, 124mm x 187mm, 85 pages, monochrome illustrations.
This charming little handbook was first published in the 1950s as an aid for stewards in the Merchant Navy. With an emphasis on pride in one's work, and a thoroughness and dedication to the highest level of service, it sets out in precise instructions on a steward's duties from table etiquette to cabin service. Evoking the heyday of the passenger liner and the emerging cruise industry, there are authentic examples of breakfast and dinner menus for first class and tourist class, as well as luncheon and high tea in the officer's saloon of a cargo ship, together with drawings of appropriate table settings.
Packed with all sorts of fascinating facts and tips, the book contains a wealth of useful information, from definitions of French terms, sauces to accompany meat dishes, and basic cocktails, through to the practicalities of getting a drinking glass sparkling clean, removing a grease stain from an item of clothing and even how to lay a table in rough weather!
An introduction by The Rt Hon John Prescott MP, who as a ship steward served Sir Anthony Eden on board the Rangitata after he resigned as prime minister following the Suez Crisis, brings personal insight into the role of a ship steward of the era.
NZ$20.00 + Delivery.
RELUCTANT COOK. The none-cook's cookbook.By Jane Gibb. Pbk, 128mm x 200mm, 176 pages, monochrome drawings. This is a reissue of a very popular book, written with humour and commonsense to stop it being hard to digest, the Reluctant Cook gives the no-frills low-down on getting good food to the table quickly with minimum fuss, it will encourage the uninspired to triumph.
This great little book will also help if you are in a caravan or even a student restricted by a short budget. There is a section on cooking dried beans and lentils, so if you are wanting to get ideas for cooking with them this is where to start. And at the start of the book there is a very good section on victualling, so those new to the cruising scene and wondering where to start, this is it.
NZ$33.00 + delivery.
FISH! FISH! FISH!By Dean Betts. Pbk, 215mm x 265mm, 144 pages, colour drawings and photographs.
Wonderful photographs to get you inspired to try out these seafood recipes. At the begining there is serious information on cooking fish so that you will never over cook it. A break down of the types of fish and what they are best used for in cooking or eating raw. Probably the best information on cooking Tuna with colour photographs from raw to how it needs to look when cooked.
The art of Smoking fish is covered in depth, then you are into the recipes from eel to cockles and of course cray fish, and all the others in between. Each section shows you how to clean and get fish ready for the recipe.
If you don't get it right with this book you need to go and eat at Dean Betts Anglesea Resturant.
NZ$40.00 + Delivery.
THE ONE PAN GALLEY GOURMETBy Don Jacobson & John Roerbts. Pbk, Spiral Bound, 138mm x 218mm, 184 pages.
Now you can even turn a one-burner galley into a gourmet kitchen and enjoy hot, wholesome, delicious meals wherever your boat takes you. Want apple pancakes for breakfast? Quesadillas for lunch? Saucy chicken with noodles and green peppers for dinner? All you need is one pan, the right ingredients, and a little help from The One Pan Galley Gourmet
This practical guide for the seagoing epicure has it all - one-pan simplicity, delicious recipes using fresh ingredients, and plenty of spice and personality. Special features include:
NZ$36.00 + delivery.
THE MAD CHEF'S NEW ZEALAND GAME & SEAFOOD COOKBOOK.By Daryl Crimp, Paperback, 207mm x 285mm, 168 pages, monochrome drawings.
Daryl Crimp cartoonist, ex-restauranteur, raconteur and pursuer of the out-door experience brings all his many talents together in one book.
As one of Nelson's best eateries, "The Brown House" specialized in Game and Seafood. Award winning Chef Crimp was known for his good food and outrageous humor.
The game and seafood that formed the fare for the restaurant is the basis for this book. Too lazy to cook complex meals Crimp simplified all of his recipes as much as he could, they became easy to prepare and simple to cook, allowing the natural flavours of the food to come through. New Zealand game meats are low in fat and well suited to quick preparation and fast cooking, seafood forms a natural complement to game.
In between the chapters on cooking are recounted some of the stories that made "The Brown House" a legend in the South Island. The chance remark by a patron one night about "That Mad Chef" lead Crimp to create a cartoon character which characterized the restaurant and the atmosphere he tried to create.
But this is not a restaurant cookbook, the recipes have been perfected in restaurants but are presented here in an easy to use guide to cooking New Zealand game and seafood at home, or on the barbeque with hopefully a few laughs along the way.
Readers should note, this book is best read with a glass of wine at hand.
NZ$30.00 + delivery.
THE KIWI SMOKER.By Carl Scott, Paperback, 148mm x 210mm, 32 pages, colour photos.
Carl Scott has been a keen fisherman, free diver and hunter for most of his life. His passionate pursuit of outdoor leisure, fish and game is interrupted only by his work as a builder, and the construction of his own "Bushfire" brand of fish smokers.
Combining a love of seafood with the unique flavours and aromas captured by the smoking process, it was only a matter of time before Carl felt the need to share some of his own personal recipes, and some from his equally enthusiastic friends.
Some of the techniques and recipes in the book have been designed for use with the "Bushfire Smoker", whilst others have been written for the smaller, compact-type smokers used by the majority of beginners. The principles remain the same though, and hopefully will encourage yout o experiment.
NZ$13.00 + delivery.
KEEP IT SIMPLE SAILOR.By Robbie Kirk, Spiral Bound, 150mm x 210mm, 64 pages.
Easy recipes for small boats without a fridge. This simple guide features easy instructions on buying ingredients, storage, planning and managing cooking in a confined space and without the luxury of a fridge.
Apart from cooking without a fridge the book also features recipes for baking a cake without an oven!
The menu for meals for a fortnight is a bonus. Whether you are an experienced cook or someone who can't boil an egg, this book will give you the confidence to spend more time away on your small boat.
NZ$30.00 + delivery.
GONE FISHIN THE COOKBOOK III.By Graeme Sinclair. Pbk, 190mm x 250mm, 135 pages, colour photographs.
There are few viewers of television in New Zealand who have not seen at least one episode of Gone Fishin'. Fewer still who have not seen Derek the Chef in person or on television doing what he loves best - cooking.
Gone Fish' continues to be one of the most popular shows on TV3. Put the two together and what you have is a television phenomena. The cooking segment of each show continues to generate the most mail and viewer inquiries. Put it in a book and you have the latest in the series of Gone Fishin' The Cookbook; this is number three.
Here once again are a series of recipes, all original, from viewers and from the talent, that is, Derek Robertson aka Derek the Chef, that will captivate your tastebuds, amaze your friends and family and convince you that watching Gone Fishin' on television is not only good entertainment but is also helping you become a gourmet cook.
And yet all the recipes in this book are simple to prepare, are easy to cook and taste great. Over 140 new recipes for you to enjoy, including new sections on BBQ'ing fish and fish with pasta.
NZ$30.00 + Delivery.
MRS COOK'S BOOK OF RECIPES.By John Dunmore. Hardback, 132mm x 171mm, 96 pages.
Stewed albatross, breadfruit, rats in stew, turtle soup and gruel: such was the fare of the eighteenth-century sailor discovering the world. During her long life, Elizabeth Cook (1741-1835) had many opportunies to hear about the voyages undertaken by her famous husband Captain James Cook. She met sailors and explorers like Sir Joseph Banks and Captain Voucouver, and read about the exploits of many others. She discovered how they survived on long sea journeys and learned about the exotic foods they consumed in distant lands.
In this book, Elizabeth Cook, through John Dunmore, presents a unique collections of eighteen-century recipes. It includes such delicacies as roasted goat and stewed dog, as well as favourites to welcome the mariner home: oyster loaves, jugged pigeons, fried celery and Poor Knights Pudding. Along the way we learn about the life of this remarkable London woman, who not only outlived her husband, but her six children too.
NZ$25.00 + Delivery.
SMOKIN'.By Brad Parkes. Paperback, 145mm x 220mm, 96 pages.
Smoke cooking has its origins in the mists, or should that be the camp fires of time. Man, the hunter, has sought to preserve his game to eat at a later date. Smoking and salt curing has in the past allowed him to do this without the need for refrigeration.
Today, many are rediscovering the use of smoking foods not for the ability to preserve but for the unique flavours that smoking and salt curing can impart, fish and game in particular.
Brad Parkes has written a book for all interested in the utilisation of the fish and game available. From how to get the best from a commercial smoker, to how to build your own. The best methods and recipes are all covered in detail to allow anyone to start smokin'.
NZ$25.00 + Delivery.
PETER GORDON - A WORLD IN MY KITCHEN.By Peter Gordon, Paperback, 220mm x 260mm, 223 pages.
Over 200 of Peter Gordon's favourite recipes are collected in this book. This diverse and eclectic range of dishes for the home kitchen has that inspirational Peter Gordon style. From perfect starters and sauces, through to a variety of mouth-watering mains, and finally a huge selection of desserts, this book is packed with exciting, fun-to-cook recipes for every occasion.
As Peter has travelled throughout the world his shopping list of ingredients has increased as has the potential for mixing ingredients from different corners of the world in harmony. What has remained constant in his cooking are two pivotal characteristics: flavour and texture. This is the Peter Gordon style: using exciting and sometimes unexpected combinations of flavours and textures to create delicious, innovative dishes.
NZ$40.00 + Delivery.
BOAT CUISINE.By June Raper, Paperback, 186mm x 214mm, 96 pages.
June Raper has been at sea long enough to be suspicious of recipes desribing "how to make jam at sea" or "take four pints of water and a lobster". The recipes in this book are practical - she has tried them all out on her boat, and guarantees they will work. Further, each is indexed by windstrength so you can serve something tasty, nutritious - and easy - in a blow, or make something more elaborate on a calm day.
June Raper and her family have cruised extensively from the Baltic to the eastern Mediterranean in sailing and motor boats of all descriptions, and residence in many countries has given her direct experience of a wide variety of cuisines. In these pages she draws the two together to provide an enticing, practical guide to cooking afloat.
NZ$35.00 + Delivery.
FISH.By Mudoch Books Test Kitchen. Paperback, 180mm x 220mm, 200 pages, full colour photographs.
Delve into the bounty of the sea for your next meal and choose from the variety of tasty and nutritious seafood and fish on offer. Whether you want a simple barbecued fish fillet, hearty seafood stew or anything in between there's something to satisfy every taste and occassion.
NZ$30.00 + Delivery.
GO FISH.By Al Brown. Hardback, 207mm x 257mm, 344 pages, full colour photographs.
Al Brown can be counted on to find and share great New Zealand cuisine. In Go Fish Al combines his two great passions - cooking and fishing - and brings us more than 100 exceptional fish and shellfish recipes. Covering crustaceans, shellfish and fin fish of many varieties. Go Fish is the ultimate guide to sourcing and cooking fish.
Showing passion and respect for our cuisine and delivering it with uncomplicated excellence, Al's recipes are about simplicity, yet sophistication, character and sometimes an element of surprise.
Stunningly photographed by Kieran Scott, Go Fish is the must-have cookbook for every New Zealand household. It takes us back to the days when a great meal could be had simply by casting your line from the dinghy. It's about getting back to the fundamentals of life - of enjoying the environment around us and making the most of what we have.
Al Brown has loved fishing since he was young, from days fishing with his dad in the holidays, and he still loves nothing better than fishing with his mates or his kids. Al is the acclaimed Wellington chef and co-owner of Logan Brown - one of Wellington's top restaurants. He's one of the presenters of award-winning TV Show Hunger for the Wild and author of the successful cookbook of the same name. As a culinary ambassador for New Zealand Trade & Enterprise since 2003 he also helps to promote New Zealand cuisine overseas.
NZ$65.00 + Delivery.
|
|
Return to top of Page