Whether you scribble down a recipe in great detail or jot down only the essentials, keeping a journal is a wonderful way to find your family's best-loved recipes in a hurry. So here are a few of my most treasured recipes, with a sprinkling of tips and plenty of space for you to add all of your own favourites.' Allyson With sections to keep all of your poultry, meat, seafood, vegetarian, sweet and miscellaneous recipes in, pockets to hold loose clippings and an index you can fill in yourself, storing and finding your favourite recipes has never been easier. Featuring more than forty of Allyson's mouth-watering recipes, Allyson Gofton's Recipe Journal is the perfect place to keep recipes and preserve precious cooking memories
This cracking cookbook is, excuse the pun, exactly what it says on the tin. Allyson Gofton proves yet again why she is one of New Zealand's favourite cooks with this fabulous book that will reinvigorate your kitchen repertoire.' Sunday Star-Times 'I'm quietly bowled over by this book. I was expecting a nice collection of hearty homestyle recipes from one of the nicest people in cooking, but what you get is so much more.' Dominion Post Weekend 'Cookbooks that offer more than just great recipes put themselves ahead of the pack ... [while] the recipes are straightforward they're certainly not mundane, thanks to the tempting flavour combos and clever presentations ... another excellent compilation from one of this country's best and most dependable food writers.' New Zealand House & Garden In Good Food Made Simple Allyson Gofton shows how you can make a delicious meal simply by having the right ingredients on hand - whether it's a one-bowl dinner, a simple stir-fry, a roast with all the trimmings or a dessert the whole family will enjoy. This collection of more than 180 recipes for every day and special occasions will lift your cooking from the ordinary to the extraordinary - and minimise the amount of time you spend in the kitchen.
Allyson Gofton offers a glimpse into French village life as she spends a year with her family in a remote farmhouse in the Hautes-Pyrénées. Peppered with recipes and stories from this little-known area of France, Recipes from my French Kitchen shares more than 50 seasonal dishes adapted for New Zealand home cooks, as well as stories of the people, places and culinary traditions Allyson encountered during her remarkable adventure.
Simple and delicious recipes for the family from popular New Zealand cook, Allyson Gofton. Every recipe is shown in full colour along with helpful cook's tips.
More than 100 recipes for cakes, biscuits, pies, tarts, slices and brownies, quick bakes, puddings, pavlovas and meringues, bread and yeast baking, with how-tos and hints and tips throughout"--Publisher information.
Simple and delicious recipes for the family from popular New Zealand cook, Allyson Gofton. Every recipe is shown in full colour along with helpful cook's tips.
We all love having family and friends round to enjoy a meal, and Allyson Gofton makes it easy for us by sharing over 130 of her favourite recipes for entertaining at home. With chapters on barbecues, picnics, afternoon teas, mid-winter meals and more, you can prepare a sumptuous feast for loved ones without spending hours at the stove and breaking your budget. Allyson has also put together a helpful chapter on large gatherings, with useful tips on getting organised, preparing a menu and how much food and drink to allow for each guest. With beautiful photography by Alan Gillard, Cook will become your treasure trove of favourite recipes - perfect to share on any occasion with those you love. & bull;
The Country Calendar Cookbook with Allyson Gofton brings together two of New Zealand's best-loved icons in a tribute to rural New Zealand. Featuring engaging stories from the top-rating television show Country Calendar, this stunning cookbook showcases New Zealand produce at its best. Allyson Gofton travels to high country farms, fishing towns, sun-kissed orchards and beyond, collecting treasured recipes handed down through generations of farmers. To these she adds her own trusted homestead classics and family favourites. Hints and tips throughout share her years of experience, ensuring the home cook success every time. Bringing a taste of the country to every kitchen, the Country Calendar Cookbook with Allyson Gofton is a book for all Kiwis to enjoy.
In the middle of winter there's nothing quite like cracking the crusty skin of a well-baked Agria potato and scooping out the steaming golden centre (glistening with a knob of real butter!). Or in summer - that first tangy bite into a new potato; preferably a Jersey Bennie, nestled next to a fresh garden salad and a well-cooked snarler from the BBQ. Potatoes are the stuff food memories are made of - they are comforting, filling and they're crammed full of goodness to boot. On their own, or as a delicious side dish, spuds are a staple for many of us, providing nourishment and nutrients in one go. There are literally hundreds of varieties and just as many ways to cook them and include them in a meal. New varieties pop up in our grocers every year and a myriad of new potato products in the supermarket make sure that the humble spud continues to tickle our tastebuds. This book is a celebration of the potato - long may our love affair continue!
A full colour photograph illustrated recipe book in nine sections: summer eating, tapa time, seafood, no-work weekends, currying flavours, winter wonder pots, pasta perfect, fruit festival, and dessert mad. Each section has a double-page devoted to a particular ingredient such as mushrooms, honey or cream. The author is food editor of Next magazine.
A second collection of recipes first featured in the television programme of the same title. There are three sections - light meals, main courses, and desserts - and all the recipes feature Watties or Tegel products. Illustrated with colour photographs of the food and of people and scenes from the TV series.
Information is given about herbs and ingredients commonly used with pasta, and about cooking pasta. Instructions are given for making one's own pasta. Basic sauces are given, followed by sections on summer and winter sauces, preparing for entertaining, and eastern flavours. There is a general index.
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