Ripe Recipes: Thought for Food
Author:
Angela Redfern
Illustrator:
Amy Melchior
Photography:
Sophie Merkens
Publisher:
Beatnik Publishing
ISBN:
9780995142398
Date Published:
07 November 2022
Pages:
264
Format:
Hardback
RRP:
$60.00
Angie Redfern and the Ripe Deli team are back with the fourth addition to their successful cookbook series – Thought for Food.
It’s been 20 years since Angie flung open the doors of the first Ripe store in Grey Lynn and to celebrate, the Ripe team has curated a collection of their tried-and true dishes, including true classics like Smoked Eggplant Hummus Salad and new favourites like Vegan Chocolate Chip Cookies.
With a focus on salads and sweets, the 100+ recipes are sure to inspire and delight.
Food for thought and thought for food. This cookbook goes beyond the pleasure of good food and looks at the importance of us doing better with the way we produce and consume food in general.
Angie and selected guests share their sustainability journey stories throughout Thought for Food and hope that their efforts will encourage you and yours.
About the author:
New Zealand-born Angela Redfern was raised in England, beginning a long career in hospitality when she earned a work placement at The Savoy in London. She later worked with Tricia Guild at Designers Guild before returning to Auckland in 2002 and opening Ripe Deli in Grey Lynn. Angela published her first cookbook, Ripe Recipes, in 2010, and, due to its massive success, followed it up with Ripe Recipes: A Fresh Batch in 2013. The third instalment followed in 2018 Ripe Recipes: A Third Helping.
