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Fresh from Akaroa : recipes from the Akaroa Cooking School / Lou and Ant Bentley ; photography by Alan Gillard.

Nā: Kaituhi: Momo rauemi: TextTextKaiwhakaputa: Auckland : Penguin Random House New Zealand, 2019Copyright date: ©2019Whakaahuatanga: 287 pages : colour illustations ; 26 cmContent type:
  • still image
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780143773733 (paperback)
Ngā marau: Genre/Form: DDC classification:
  • 641.5 23
Summary: Beautiful harbour and town vistas plus the wisdom of two creative cooks combine to produce a book of recipes, information and stunning photography. With over 100 delicious recipes used in the cooking school, plus tips on giving dinner parties, buying and cooking fish, the perfect barbecue, canapes and cocktails, and Asian inspired cookery, this is a book chock full of useful and beautiful material. With recipes that vary from simple courgette and feta fritters, or little bacon and egg tarts, through to sticky twice-cooked Asian pork ribs and a decadent dark chocolate mousse cake with raspberry coulis, vanilla mascarpone and pistachio crumb, there are dishes to tempt everyone."--Publisher information.
Ngā tūtohu mai i tēnei whare pukapuka: Kāore he tūtohu i tēnei whare pukapuka mō tēnei taitara. Takiuru ki te tāpiri tūtohu.
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Momo tuemi Tauwāhi onāianei Kohinga Tau karanga Tūnga Rā oti Waeherepae Ngā puringa tuemi
Nonfiction Eltham LibraryPlus Nonfiction Nonfiction 641.5 (Tirotirohia te whatanga(Opens below)) Wātea i2195867
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Includes bibliographical references.

Beautiful harbour and town vistas plus the wisdom of two creative cooks combine to produce a book of recipes, information and stunning photography. With over 100 delicious recipes used in the cooking school, plus tips on giving dinner parties, buying and cooking fish, the perfect barbecue, canapes and cocktails, and Asian inspired cookery, this is a book chock full of useful and beautiful material. With recipes that vary from simple courgette and feta fritters, or little bacon and egg tarts, through to sticky twice-cooked Asian pork ribs and a decadent dark chocolate mousse cake with raspberry coulis, vanilla mascarpone and pistachio crumb, there are dishes to tempt everyone."--Publisher information.

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