Ever wondered what makes a top chef different from just a really good cook? Ever wanted to know some of the secrets of the cooking trade? In 'Secrets And Knives', 22 New Zealand food identities share their passion for food, their favourite recipes, and their best cooking tips.
David Griffiths, from Auckland's famous Vinnies, supplies pastry-making tips and a stunning recipe for Candied Tomato Tarte Tatin; Listener columnist Lois Daish talks about the role your ancestry plays in your food choices and supplies a recipe for Coconut Cream Buns; Te Papa's Icon chef Peter Thornley provides a recipe for lemon tart, and tips to help you make it perfectly. Other chefs featured include Nicholas Huffman, Michael Coughlin, Michael James, Tony Astle, Julie le Clerc and Bruce Griffiths.
All of the chefs talk about what excites them and influences them when it comes to cooking. But this book offers surprising extras: also featured are Bob Berry, founder of Whitestone Cheese, Steven Morris, award-winning sommelier, Lizzie de Lambert, professional caterer, and Kaye and Richard Tollenaar, owners of Pandoro, possibly the best bread-makers in the country.
This unique combination of contributors, tips and recipes makes this a must-have book for any foodie.
