Some recent additions are:
Jo Seagar Bakes by Jo Seagar
Jo Seagar is known as the Queen of Baking and now here, finally, is her first baking book – destined to become the baking bible for all New Zealand cooks.
It contains every classic recipe you will ever need – cakes, slices, bikkies, muffins — as well as new and popular favourites and updated flavours. Jo shares all her tips and helpful hints to make sure your baking works so you can feel confident about making her delicious recipes for family and friends. With a beautiful, elegant, heritage design, this book will have a special place in your bookshelf and on your kitchen bench for years to come.
The Unbakery : Raw Organic Goodness by Megan May
The unbakery book is a celebration of the food served by the award-winning little bird unbakery.
Little bird is the creation of partners Megan May and her husband Jeremy. Megan is the chef and creator of the little bird flavour and Jeremy, an award-winning architect and designer, is the brains behind the branding.
The book encourages food lovers to try more uncooked food and shows them how they can enjoy and benefit from preparing dishes from raw, natural ingredients. All recipes are gluten, dairy and cane sugar free, along with being vegan. Emphasis is placed on the quality of the food and how the recipes can easily be incorporated into the readers’ current lifestyle.
Matt’s Kitchen Garden Cookbook : Over 90 Recipes Celebrating Fresh, Locally Grown Produce by Matt Moran
Acclaimed chef Matt Moran shares his passion for local produce with this stunning collection of recipes. Inspired by the market garden at his Sydney restaurant Chiswick, as well as time spent visiting producers all around Australia for his TV series Paddock to Plate, Matt dishes up a mouth-watering selection of recipes with winning flavour combinations.
Try the fresh, palate-sharpening pickled vegetables and dukkah or seared kingfish with radish, avocado and wasabi to start with, then tuck into slow-cooked lamb with hummus, tomato salad and mint salsa. For sweet treats, look no further than apricot and rosemary tarts or berries and meringue with passionfruit curd.