Cooking, Food & Drink

TV Chef and bestselling author Richard Till shows us how, with a little inspiration, leftovers can be easily transformed into brand new dishes. With chapters on using up leftover sauces, vegetables and desserts, Richard offers plenty of tips, as well as makeover ideas for leftovers from special occasion meals like Christmas dinner, to roast dinners or Friday night takeaways.

4 Ingredients Kids is full of recipes and ideas that will not only keep your kids happy and healthy but get them into the kitchen as well, having fun and creating their very own recipes that the whole family will enjoy.

How many times have you opened the pantry or fridge door and thought there's nothing to eat? Then my new book is your saviour. Whether it's meat from the freezer, noodles from the pantry or eggs from the fridge, I'll show you how to take everyday star ingredients and turn them into weeknight winners. I've always been of the view that if you have an egg in the fridge, you have a meal on the table. I feel the same way about quite a few pantry items and fresh staples, from bread and pasta to canned beans, couscous and rice. They're to... read more

This is a comprehensive collection of Christmas recipes, both traditional and modern. It contains recipes for everything you're likely to want to eat on Christmas Day: breakfasts, drinks, finger food, starters, the big Christmas main course, vegetables and salads, Christmas puddings, Christmas cakes, mince pies, chocolates. But there is more to this book than that. There are edible gifts - cookies, jars of fruit mince, individual puddings and cakes. As well, there are ideas for Christmas wrappings, decorations and table settings. A... read more

100 delicious and original recipes for jams, jellies, marmalades, curds, cordials, fruits in syrup, chutneys and pickles. There's something about homemade produce which always tastes so much better. You only have to look on the shelves of the smartest delicatessens to see that making jams and jellies has never been so popular, with flavours and combinations that range from the traditional tried-and-tested recipes to the more adventurous and exotic. In times of abundance it makes perfect sense to squirrel away food for use in times ... read more

Over the past six years Julie Biuso has shared some of her favourite and most popular dessert recipes with Taste magazine readers. They were too good to simply be left there, so here they are all together in a gorgeous cookbook, for easy reference.
An intriguing mix of family favourites, special occasion treats, easy iced desserts, chocolate delights and cakes given a contemporary twist, all tried-and-true and thoroughly tested as you would expect from this author who prides herself on fail-proof recipes. This irresistible co... read more

Popsicle will have you filling your freezer with sophisticated and fun frozen treats. Easy-to-follow instruction for making sorbets and ice creams, and tempting flavour combinations mean summer has never tasted so good.

75 recipes, 5 step-by-step cooking guide Revive's delicious vegetarian food contains whole grains, plant-based protein, fresh produce and virtually no processed sugars or flours. The majority of the dishes are also dairy and gluten free. 6 mouth-watering sections: Salads Hotpots & Stir Fries Main Meals Soups Flavour Boosters Sweet Things Equipped with these great recipes and a little planning, you will discover that preparing healthy food is easier than you thought! This cookbook contains: 75 de... read more

"The bible for all chefs". (Paul Bocuse). Named one of the five favorite culinary books of this decade by "Food Arts" magazine, "The Professional Chef[trademark]" is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering exper... read more

This is a trip down memory lane u a beautifully designed book with pages from old cookbooks showing what we used to eat, old advertisements showing what we used to buy and wonderful modern recipes alongside their beautiful modern photographs. These recipes are for finger food and sandwiches, snacks, afternoon teas, family dinners, the Sunday roast, and puddings. They contrast the way we eat now and the way things used to be.

Riverstone Kitchen, the Cuisine New Zealand Restaurant of the Year in 2010, embodies seasonal cooking, with simplicity the key, using the best produce available. The restaurant is located on the Waitaki Plains, 12 km north of Oamaru in North Otago, where cold, crisp winters and hot, dry summers make it the perfect place for cultivating a good range of produce. Riverstone Kitchen is organized along seasonal lines and is designed to inspire both cooks and gardeners to make the most of their local seasonal produce. Short of booking a ... read more

This exciting competition was run by Chelsea Refinery to find the very best baking recipes. Judged by top-rating television chef Jo Seagar, the competition drew on those favourite recipes baked across New Zealand. The winning recipes from the five categories together with the runners-up were brought together into this collection to provide 75 recipes for making the most delicious home baking in the country. With tips and suggestions from Jo Seagar and stunning photography, this has become an essential book for every household in N... read more

Celebrate seasonal ingredients and exotic flavours with Marie Claire Fresh + Easy. Whether you are planning an easy dinner with friends or indulging in a casual brunch, spice it up with zucchini and lemon frittata, orange flower madeleines and creamy chai brulee. Or invite a friend to laze under a cool willow and enjoy the tang of lime parfait or ruby grapefruit sorbet. Whatever your taste or mood, Marie Claire Fresh + Easy features over 100 easy-to-prepare dishes that will gratify your senses, nourish your body and make every meal... read more

In the tradition of "Vegan Lunch Box" and "The Gluten-Free Vegan", this title features 200 whole-foods based recipes with an emphasis on wheat-free and gluten-free options from one of the first vegan bloggers and author of 3 previous books. Dreena Burton has always cooked and baked with whole foods and lesser processed ingredients, but this book goes a step further in whole foods recipes. Vegan eating is no longer just about not eating meat, dairy, and eggs. It has evolved to eating nutrient-dense foods everyday like beans, leafy g... read more

This is a recipe book with a difference. It is written by a person with allergies, for people with allergies, but the recipes are just as delicious as any that are laden with dairy, wheat or egg. In Cooking for an allergy-free lifestyle, Tammi Forman shares her family secrets and recipes, because she knows how hard it is to cater for a family with allergies. This title provides clarity in the 'how to' of living a balanced and affordable allergy-free lifestyle. By returning to the basics, and simplifying our choices, Tammi believes ... read more

In his new Channel 4 series TV chef Gordon Ramsay embarks on a culinary journey around India, discovering the breadth and depth of cooking of the country. His new cookbook is packed with the best recipes from his travels, showing you how to cook authentic dishes that are bursting with flavour. Three-star chef Gordon Ramsay's favourite food is one that he shares with a lot of Britain - curry. But, until now, he's never been to India see how the real thing is cooked. Accompanied by a Channel 4 film crew, Gordon takes the culinary tr... read more

Introduces the delicious world of the Mediterranean mezze. This book collects some of the best mezze recipes from all over the Mediterranean, and includes seafood dishes such as pan-grilled calamari, fried whitebait, mussels with herbed breadcrumbs, pickled octopus and prawns with feta saganaki.

Contains 50 recipes that are not only quick and easy to prepare but don't leave you with a glut of leftovers. With recipes for both vegetarians and meat-lovers, this title lets you feast on items ranging from Hot Chilli Prawns on Yellow Shi Noodles to Crispy Lemon Sole with Anchovy Sauce to Pizza with Caramelised Onions, Blue Cheese and Rosemary.