Traditional and new recipes
“Two Hundred Years of New Zealand Food and Cookery" deals with the changing nature of eating habits during two centuries and con-, tains more than 500 recipes. The author, David Burton, shows readers that New Zealand’s cuisine consists, of much more than roast lamb, baked kumara and soggy cabbage. If the family wants roast turkey, there is a recipe from the many selected by the author, plus three recipes for stuffing and another for using leftover turkey. Other tantalising recipes include asparagus and whitebait salad, feijoa and walnut salad and spiced beetroot mould. David Burton searched through the traditional recipes of New Zealand, Maori and Pakeha, to come up with 11 different paua recipes, seven for muttonbird and 15 for whitebait. The book, with illustrations by Nancy Tichborne and colour photography by John Aston, is published by Reeds and costs $29.95.
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https://paperspast.natlib.govt.nz/newspapers/CHP19821203.2.146.15
Bibliographic details
Press, 3 December 1982, Page 7 (Supplement)
Word Count
145Traditional and new recipes Press, 3 December 1982, Page 7 (Supplement)
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Acknowledgements
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