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COROMANDEL FLAVOUR. A Year of Cooking at the Bach.By Deborah Hide-Bayne. Paperback, 0.58kg, 192mm x 246mm, 215 pages, full colour photographs. Published in 2012.
It's the dream many of us have, but few can live - to swap city life for the land, enjoying the cylce of the seasons and the flavour of the food picked fresh from the garden.
Britsh-born artist Debroah Hide-Bayne passed through the Coromandel expecting little more than happy holiday memories. Instead she found a lifestyle that stopped her in her tracks. Some years later and she is a local - married with a young son, an orchard at her door and a view of the bush-clad hills behind.
Life revolves around the seasons, the weather and whether the fish are biting. This is Deborah's chronicle of a year at home with her young fammliy, painting, cooking, baking, preserving and loving life. The recipes are in order of calendar month and are truly mouthwtareing. Beautiful photos (Not just with every recipe but throughout) complement this lovely book
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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.
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The Boat Galley Cookbook will be a trusted reference for your boat and a source of inspiration for many tasty meals shared in your cockpit.
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SONJA'S KITCHEN.
By Dee Pigneguy and Sonja Raela. Paperback, 0.49kg, 240mm x 225mm, 116 pages, full colour photographs. Published in 2011.
Delicious, mouthwatering, luscious, delectable... are there enough superlatives to describe the food from Sonja's Kitchen? These remarkably simple dishes are replete with healthy vitality and infused with flavour. Based on traditional, nutrient-dense fresh fruits and vegetables, poultry and seafood, with accents of ginger, lime, lemon, basil, garlic and coconut, Sonja's dishes excite the palate.
This is sustainable cuisine!
All over the world people are searching for better ways of growing food and sustaining life. On the South Pacific Island of Aitutaki, Sonja and Tauono relied on their organic plantation and vegetable garden to supply fresh fruits and vegetables for Tauono's Organic Garden Cafe, putting ecologically sustainable theories into practice.
GREAT BARRIER ISLAND SEAFOOD COOKBOOK.
By Kaitoke School. Paperback, spiral-bound, 150mm x 210mm, 103 pages, full colour photographs.
Great Barrier Island is the jewel of the Hauraki Gulf, offering breathtaking scenery, unspoilt white sandy beaches and of course, bountiful kai moana.
This seafood cookbook has been compiled by Kaitoke School with the help of the Barrier locals and gives a wonderfully simple and unpretentious snapshot of the many and varied seafood flavours the island has to offer.
THE SNAPPER COOKBOOK.
By Adam Clancey. Softback, 150mm x 210mm, 48 pages, full colour photographs.
Snapper is without doubt one of New Zealand’s favourite table fish, and the creamy white flesh has a texture and taste that lends itself to many styles of cooking. The recipes in this book are unpretentious, simple and delicious. Also included is a step-by-step guide to gutting and filleting your snapper.
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.
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.
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.
THE ONE PAN GALLEY GOURMET
By 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:
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.
THE BOAT GALLEY COOKBOOK.
By Carolyn Shearlock & Jan Irons, Paperback, 0.76kg, 180mm x 232mm, 450 pages. Published in 2013.
Whether you're planning a weekend sail or a cruise around the world, The Boat Galley Cookbook will help you get the most out of your boat kitchen. Practical tips from substitutions, provisioning, and food storage to troubleshooting oven hot spots accompany more than 800 everyday recipes designed to be made without electrical appliances. Two of the boat-special topics are Yeast Breadmaking 101 and Thermos Cooking. A taste of the many delicious recipes include:
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.
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'.
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.
100 FISH & SEAFOOD RECIPES.
By Rick Stein. Paperback, 133mm x 183mm, 208 pages, full colour photographs.
Rick Stein is one of the best-loved chefs, restaurateurs and authors. Passionate about fish, Rick has chosen his best recipes for this book, from simple suppers to pasta and rice dishes to food for friends.
THE KIWI SIZZLER SMOKING BOOK.
By Chris Fortune. Paperback,0.28kg, 164mm x 210mm, 95 pages, full colour photographs.
Anyone can have a go at smoking food and get excellent results. For those with less experience, this book provides straightforward information on getting started, including handy suggestions on how to use your smoked product. For those who are old hands at smoking, the wide range of mouth-watering recipes encourages you to get even more adventures with your smoker.
All the recipes have been developed by Chris to help you get the most out of your smoker. Try his Hot-smoked Oysters with Tomato and Chilli Salsa or Hot-smoked Spicy Sausages. The Pork Ribs Hot-smoked over Oak are hard to beat, as are the Green Tea Smoked Duck or Chicken Breasts. The vegetable section has versatile Smoky Tomato Ketchup and there are also delicious recipes for smoking cheese, nuts, chocolate and much more. Also included...
RICK STEIN'S SEAFOOD ODYSSEY.
By Rick Stein. Paperback, 0.81kg, 190mm x 245mm, 256 pages, full colour photographs. Published 2010.
In his Seafood Odyssey, Rick Stein travels to seven of the world's main centres of seafood excellence, picking up recipe ideas and sampling new ingredients. He visits east-coast America to explore the Deep-South flavours of Charleston Seafood Gumbo, while in Australia he finds innovative cooks producing masterpieces such as Moreton Bay Bug and Fennel Risotto with Lemon Oil. India provides fragrant, spicy treats while the street cooking of Thailand and the Far East offers Chargrilled Prawns with a Thai Dipping Sauce. In Europe, Rick pays tribute to robust, traditional Spanish specialities as well as the classic cookery of France and the simple flavours of Italy. Rick's eighth port of call is his Seafood Restaurant in Padstow, Cornwall, where he creats dishes inspired both by his homeland and the countries he has visited on his seafood odyssey.
This book features the uncomplicated cooking methods and wonderfully flavoured dishes that have made Rick the nation's best-selling seafood chef - and have converted thousands of reluctant fish-eaters to the delights of preparing and eating seafood.
