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This is a second-hand soft-cover book.

Condition: The front cover has light fading. The rest of the book has no faults; it's in as new condition.

The dimensions: 230 x 251 mm
Pages: 330
Publisher: Auckland University Press
Publication date: 2008 first edition


First Catch your Weka: A Story of New Zealand Cooking
By David Veart

First catch your weka, the explorer Charles Heaphy advised in 1842, then stuff it with sage and onion and roast it on a stick. In that simple way began a great tradition of New Zealand cooking from Heaphy to the Edmonds Cookery Book, Alison Holst to Allyson Gofton and on to the meal on your plate today. In this book, David Veart tells the story of what New Zealanders cooked through the recipes we used.

Analysing the crusty deposits and grubby thumb prints on a century and a half of cookbooks, Veart chronicles the extraordinary foods that we have loved: from boiled calf's head to the Bill Rowling cake, Irish famine soup to Wallaby hotpot. First Catch your Weka illuminates the basic elements that make New Zealand cooking distinctive and how our cuisine and our culture have changed (the beginnings of a national cuisine of kumara, whitebait and mussels in the 1920S, the restrictions of rationing in the 1940s, the arrival of Asian influences in the 1950s, the television cooks of the 1970s).

Throughout that history, Veart finds a people who, as Heaphy suggested, frequently first liked to catch their weka - building a meal out of oysters from the rocks, vegetables from the garden and lamb from the neighbouring farm. By telling the history of what we ate, First Catch your Weka tells us a great deal about who we have been.


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  • Seller location: Hibiscus Coast, Auckland, NZ

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