A TASTE OF NEW ZEALAND IN FOOD AND PICTURES

By: Nina and Jim Munro

Medium size Softcover in Good Condition for it's age (1978), the cover is slightly grubby and the edges scuffed, previous owners name and address written on the first page

The mainstream of modern New Zealand cookery can be traced back to the kitchen practice of mid- and late-19th century Great Britain, brought here by English, Irish, Scots and Welsh immigrants.

Almost immediately however the old traditions were subjected to local factors of change. The kindlier climate allowed a far wider range of fruit and vegetables to be cultivated, and it encouraged a lighter and less stodgy diet; indigenous plants, birds and fishes were a new challenge; classical Maori cookery contributed some novel ideas; and later, the inflow of Continental immigrants brought further diversification.

The 70 recipes in this book reflect all of those influences. Its authors are British-born gastronomes who came to this country thirty years ago and were at once impressed by the way in which New Zealand cuisine had developed along its own lines - and also by the way in which some of the best features of early Colonial cookery were already being discarded. They have singled out a range of dishes, beverages and homely remedies that were, or still are, characteristic of a distinctively New Zealand

With the recipes come 60 photographs characteristic of the day-to-day life of Maori and Pakeha during the formative years of the 19th and early 20th centuries.

Can be collected from Ilam in Christchurch (within 5 days of auction ending)

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