Comments from the author on BEST OF COOKING FOR NEW ZEALANDERS:
Most of the recipes in Best of Cooking for New Zealanders are from my published work. Paring these
down to a couple of hundred has been no easy task and many old favourites have had to be side-lined for the
simple reason that no cookery book should ever be too fat and heavy to be read in bed or comfortably
propped up against a bread-bin. And so, needs must, I have had to choose those that best fit the title.
My basis has been to try and incorporate as many different culinary styles as possible, while still
retaining the personal touch which automatically colours the creations of every cook. I certainly have my
preferences as regards ingredients and preparation techniques, but at the same time I have tried to take into
consideration the frequently changing fashions on the gustatory scene. And so we end up with touches of
nouvelle, shades of ethnic cuisine, and a generous portion of vegetarian fare which has become so popular in
this health-conscious age. Because natural, unprocessed foods appeal to me very strongly, I have tried to
avoid highly processed ingredients and artificial additives, believing that fresh foods, carefully prepared,
should not have to be helped along too vigorously.
My selection of recipes ranges from simple, family fare to splendid dishes for elegant entertaining.
Because a well-steamed and floured hostess is about as appealing as a stuffed peacock, few of the dishes
require much last-minute attention. I have also tried to avoid the temptation of creating dreamy dinner
party dishes simply by adding lashings of butter and cream, and find that lower-calorie soured cream or
buttermilk can often be successfully substituted and are more in line with the preference, these days, for
somewhat lighter fare. The desserts, however, are unashamedly sweet and indulgent.
Where a recipe requires the addition of flour, plain white flour should be used unless otherwise
specified. I have also used extra large eggs in every recipe requiring eggs. Because I prefer natural
ingredients, I use butter, but margarine may be substituted according to personal conviction.
Happily, eating, drinking and making merry are part of life, and if I can lay claim to have guided,
pleased, or even inspired anyone – whether a nervous new cook or an old hand seeking new ideas – then I
shall consider this collection truly complete.
In very good to excellent condition