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A Cut Above Cooking with AngusPure
By Gerhard Egger, Henrietta Egger
A colourful collection of beef recipes, from the classical to the more unusual--and plenty in between--interspersed with interesting stories and photographs about the dedication of stud breeders in their quest to produce great tasting grass-fed beef in New Zealand.
Table of Contents

Appetisers, and soups and light meals 6; Waitangi Angus Stud, Northland 36; Quick and easy and steaks 48; Storth Oaks Angus Stud, King Country 70; Barbeque, the man's kitchen 80; Turihaua Angus Stud, East Coast 98; Classical creations from years gone by 110; Te Whanga Angus Stud, Wairarapa 132; Roast meats 142; Kakahu Angus Stud, Canterbury 156; Long and slow 166; Fossil Creek Angus Stud, Otago 184; Something different 194; Sauces, stocks and accompaniments 217; Index 234

Hardback, 2014 , 238pages, new

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