Sinopsis
'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, Hudson and Halls, and 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 cook books, Veart chronicles the extraordinary foods that we have loved: from boiled calf's head to the Bill Rowling cake, Irish famine soup to tinned kidneys with mushrooms. First Catch your Weka illuminates the basic elements that make New Zealand cooking distinctive and reveals how our cuisine and our culture have changed. Throughout that history, Veart finds a people who frequently first liked to catch their weka - building a meal out of oysters taken from the rocks, vegetables from the garden and a 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.
"Sinopsis" puede pertenecer a otra edición de este libro.
Acerca del autor
Aucklander David Veart is a DoC Historian and Archaeologist and an expert in the history of North Head, Mangere Mountain and islands of the Hauraki Gulf who regularly conducts public guided walks of, particularly, the forts of North Head. He has written scripts and narrated interpretative films exploring the history of some of those places. A member of the Auckland Heritage Committee of the Institute of Professional Engineers, he is also, somewhat unexpectedly, an expert in New Zealand's culinary history and a lover of cooking and recipes. He owns a large collection of cook books and has presented at conferences on aspects of culinary history.
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First Catch Your Weka: The Story of New Zealand Cooking
Publicado por
Auckland University Press October 2008, 2008
ISBN 10: 1869404106
ISBN 13: 9781869404109
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Librería: Magus Books Seattle, Seattle, WA, Estados Unidos de America
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Trade Paperback. Condición: VG. used trade paperback edition. lightly shelfworn, corners perhaps slightly bumped. pages and binding are clean, straight and tight. there are no marks to the text or other serious flaws. Nº de ref. del artículo: 1383545
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First Catch Your Weka: The Story of New Zealand Cooking
Publicado por
Auckland University Press, Auckland, 2008
ISBN 10: 1869404106
ISBN 13: 9781869404109
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Librería: The Secret Bookshop, Tararua, Nueva Zelanda
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Soft cover. Condición: Very Good. A very clean copy. '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, Hudson and Halls, and 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 cook books, Veart chronicles the extraordinary foods that we have loved: from boiled calf's head to the Bill Rowling cake, Irish famine soup to tinned kidneys with mushrooms. First Catch your Weka illuminates the basic elements that make New Zealand cooking distinctive and reveals how our cuisine and our culture have changed. Throughout that history, Veart finds a people who frequently first liked to catch their weka - building a meal out of oysters taken from the rocks, vegetables from the garden and a 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. Nº de ref. del artículo: 037318
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First catch your weka : a story of New Zealand cooking
Publicado por
Auckland University Press, Auckland, 2008
ISBN 10: 1869404106
ISBN 13: 9781869404109
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First Catch Your Weka
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Auckland University Press, NZ, 2008
ISBN 10: 1869404106
ISBN 13: 9781869404109
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Librería: Rarewaves USA, OSWEGO, IL, Estados Unidos de America
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Paperback. Condición: New. '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, Hudson and Halls, and 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 cook books, Veart chronicles the extraordinary foods that we have loved: from boiled calf's head to the Bill Rowling cake, Irish famine soup to tinned kidneys with mushrooms. First Catch your Weka illuminates the basic elements that make New Zealand cooking distinctive and reveals how our cuisine and our culture have changed. Throughout that history, Veart finds a people who frequently first liked to catch their weka - building a meal out of oysters taken from the rocks, vegetables from the garden and a 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. Nº de ref. del artículo: LU-9781869404109
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First Catch Your Weka: The Story of New Zealand Cooking
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AUCKLAND UNIV PR, 2008
ISBN 10: 1869404106
ISBN 13: 9781869404109
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First Catch Your Weka: The Story of New Zealand Cooking
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Auckland University Press, 2008
ISBN 10: 1869404106
ISBN 13: 9781869404109
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Imagen del vendedor
First Catch Your Weka
Publicado por
Auckland University Press, NZ, 2008
ISBN 10: 1869404106
ISBN 13: 9781869404109
Nuevo
Paperback
Librería: Rarewaves USA United, OSWEGO, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: New. '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, Hudson and Halls, and 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 cook books, Veart chronicles the extraordinary foods that we have loved: from boiled calf's head to the Bill Rowling cake, Irish famine soup to tinned kidneys with mushrooms. First Catch your Weka illuminates the basic elements that make New Zealand cooking distinctive and reveals how our cuisine and our culture have changed. Throughout that history, Veart finds a people who frequently first liked to catch their weka - building a meal out of oysters taken from the rocks, vegetables from the garden and a 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. Nº de ref. del artículo: LU-9781869404109
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