The RNZ Cookbook: A treasury of 180 recipes from New Zealand’s best-known chefs and food writers
Editors:
David Cohen & Kathy Paterson
Publisher:
Massey University Press
ISBN:
9780995113541
Date Published:
10 November 2022
Pages:
262
Format:
Hardback
RRP:
$65.00
An authoritative and above all useful cookbook from New Zealand’s favourite broadcaster, featuring 180 trusted (and tested) recipes hand-picked from the thousands of delicious recipes that have featured on RNZ shows such as Nine to Noon, Afternoons and Saturday Morning in recent decades. The format is mapped to a day on air on RNZ: the recipes are in categories that take the user from morning to well into the night.
Featuring recipes from key personalities from down the years — from Alison Holst and Julie Biuso to Martin Bosley, Nadia Lim and Peter Gordon — it’s a terrific way to track our food history.
With a rich essentials section plus radio and food key-moments timelines, The RNZ Cookbook connects the hundreds of thousands of kitchens around New Zealand and abroad who turn to RNZ for direction on great food. Afternoons host and foodie Jesse Mulligan provides the foreword.
About the editors:
David Cohen is a Wellington journalist whose work appears frequently in New Zealand media. Overseas, he has been published in The Spectator, the Daily Telegraph and the New York Times, among others. He has reviewed restaurants in Ireland and Italy, attended cooking schools in South Africa, and written widely about the food scene in Aotearoa. A writer by day, fledgling chef by night, he has a longstanding personal passion for Persian cuisine. In addition to his own previously published titles — there have been six — he has co-authored a cookbook, Ima Cuisine, with Auckland restaurateur Yael Shochat. He moonlights as a senior producer on Morning Report.
Kathy Paterson is a writer, recipe developer, food stylist and photographer. A plentiful herb garden and a trial-and-error vegetable garden give her the starting place for her recipes, along with her love of the classics with a modern twist. Her latest projects include the successful cookbook Meat & Three, a book showcasing New Zealand food and encouraging readers to cook with premium meat and seasonal vegetables, along with taking the lead on Cosy, a Food Writers New Zealand digital publication produced during the first lockdown in New Zealand, with all the proceeds going to city missions and food banks through the organisation Meat the Need.
