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Anjum Anand presents her absolute favourite dishes from all over India. This is her tribute to her homeland, to its extraordinary food culture, drawn from its diverse regions as well as from a host of traders, settlers and immigrants over the years.
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods.
The Big Book of Kombucha includes everything enthusiastic kombucha lovers want to know: health benefits, history, home brewing, and cooking with kombucha.
An accessible homebrew guide for alcoholic and non-alcoholic fermented drinks, including beer, mead, soda, kefir, kombucha, hard cider, sake, and fruit wines.
Nicola Galloway creates food in rhythm with the changing seasons, with fresh homegrown and local produce forming the base of her recipes. A New Zealand book.
An Israeli mother - and restaurateur - shares her love of food from the eastern Mediterranean and beyond with a range of delicious recipes from her kitchen. A New Zealand book.
Sourdough offers 101 luscious recipes using natural, made-from-scratch sourdough starter for more nutritious, tastier results--going well beyond bread into a wide range of other baked goods.
Plenty More picks up where Plenty left off, with 120 more dazzling vegetable-based dishes with an emphasis on flavour, original spicing and freshness of ingredients.
In this new pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals.
This book takes you through the processes you need to make all kinds of cheese at home - Gouda, Cheddar, Feta, Halloumi and many more. A New Zealand Book.
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