There's a boom in books celebrating New Zealand's food history at present. Among them is Home Made: Stories and recipes from New Zealand stove tops, compiled by Kim Knight (New Holland, pbk, $40), a compilation of favourite recipes from New Zealand families and their stories from the Sunday Star Times' "Home Made" column.
Those who enjoyed Kim McCosker and Rachael Bermingham's simple, economic family recipes made with no more than four ingredients, will want their second book 4 Ingredients 2 (Random House, pbk, $25). The Australian mums wrote the first book because it was what they needed and building on its success have put together a second, and a television show that will screen here eventually.
A new edition of Tony Simpson's A Distant Feast: The Origins of New Zealand's Cuisine (Random, pbk, $50), first published in 1999, has been published.
He takes the reader through the European food traditions and their transfer to New Zealand and their development here.
Her latest book, The Painter, the Cook and the Art of Cucina (Conran, hbk, $70), beautifully illustrated with paintings by Val Archer, is a gastronomic journey round six regions of Italy - Piedmont, Veneto, Liguria, Le Marche, Puglia and Sardinia.
They explain the culinary characteristics of each region, various kinds of local produce, feasts and recipes.
It's a gorgeous book for food lovers and especially Italophiles.
Tying in with the International Year of the Potato, she offers information on types of potato and useful equipment such as potato mits, peelers, mashers and cutters.
From wedges with dips to soups, salads, light meals and main courses, and, of course, side dishes, she offers a range of flavoursome recipes.
From everyday breads to an unlikely pink beetroot, horseradish and caraway bread, from pizza bases to cheat's stollen, or chocolate and pecan panettone, there's plenty to try here.
