When this book was first published in 1978 it became an instant classic; it has been reprinted over 16 times and is still recognised as one of the best vegetable recipe collections available.

It provides over 400 superb recipes that make the most of the combinations, flavours and textures of delicious fresh New Zealand produce.

Recipes include side dishes, salads, mains, desserts, dressings and sauces.

Digby Law's Vegetable Cookbook has clear and simple instructions, an emphasis on using only the very best ingredients, and the imagination and flair that the author brings to all his cooking.

Now back in print for the first time in almost 10 years, this classic deserves a place in every New Zealand kitchen.

A good salad with just enough interesting dressing to liven it up is a real treat.

When the author asked members of the audience at cooking demos to say what topic they would like the authors to write about they said Salads ,as most they made themselves were boring.

French-born Christelle Le Ru is the award-winning author of Simply Irresistible French Desserts and French Fare.

In Passion Chocolat she shares her lifelong love of chocolate with a collection of decadent yet easy recipes.

Reminiscent of childhood memories, luxury, sweetness and sensuality, chocolate is more than just food - it is therapy.

Have you ever dreamt of a fabulous French "patisserie"?

Do you enjoy baking for your family and friends, or do you simply have a sweet tooth?

If either applies to you, this is the book you need.

Full of truly fabulous and easy-to-make recipes, it is your key to the kingdom of sweetness and will guarantee your reputation as a chef.

It is made up of three sections dedicated respectively to chocolate puddings, fruit desserts and finger food.

The recipes, by a French author who lives in New Zealand, are original, authentic and simply irresistible, and all use readily available ingredients.

Beautiful colour-pictures illustrating every single dessert throughout the book make it a delight to look at and will tempt you to demonstrate your talent in the kitchen.

Whatever dessert you decide to try out, you won't be disappointed.

Be prepared to have your guests begging for more!

NOSH promotes 'healthy eating for all'.

NOSH has a huge target market as it is also suitable for people with weight issues, high cholesterol & blood pressure levels, and diabetes - over 1 million people have these lifestyle diseases.

NOSH has 100 + delicious recipes (traditional & modern), beautiful photos (& cover), 10+ pages on nutrition and is 100% NZ.

Help the nation get healthy.

Cooking at home on the BBQ does not have to be burnt sausages and leathery steak.

With a little planning, even the most challenged backyard cook can turn out mouth-watering sumptuous meals using simple ingredients.

From simple kids meals to party events that everyone can be involved with, BBQ smoking, or using the latest trend in backyard accessories - a wood fired pizza oven, this is an easy-to-follow guide to becoming a 'Backyard Gourmet'.

Derek the Chef needs no introduction to most New Zealand television viewers. His role as chef on the ever popular Gone Fishin' television show has made him one of the most in-demand and popular celebrity chefs.

Not only does he demonstrate his talent at the many cooking events and field days around New Zealand, he spends his working days teaching restaurant cooking to the next generation of chefs.

THE STORIES BEHIND OUR FAVOURITE FOODS

Where did the first tomato come from?

What spice was once more valuable than gold?

Chocolate and sex - who started the rumour?

Which vegetable began a social revolution?

Develop a taste for history with this fascinating illustrated book on travel, food and cooking.

Open your pantry door and discover a world of mouth-watering tales of love, lust, jealousy and hate, enterprise and folly - all based on the discovery and development of everyday cooking ingredients.

The foods covered are: Pepper & chillis, onions & garlic, tomatoes, potatoes, coffee, bread, chocolate, olive oil and sugar.

Explore the stories of the origins and history of our favourite foods, visit the places where they come from, are harvested or are celebrated as cultural icons.

Make jambalaya with Eula Mae - McIlhenny's official Tabasco cook;
bake a chocolate cake to match the acclaimed Sacher Torte of Vienna;
or protect yourself from vampires with a genuine Transylvanian garlic sauce.

Everyone who owns a slow cooker knows you can use it to make tender and delicious stews or casseroles, but this book offers so much more as well..

.It will show you how to widen your horizonss and provide tasty ideas for almost any occasion! From fresh tomato juice to creme brulee and upside down cake - you'll be amazed what you can make.

It covers: 'Roasts', from moist whole chicken to tender pork shoulder, delicious soups, fragrant curries, side dishes like rice, baked potatoes and dumplings, family favourites like meatloaf and lasagne to the ultimate comfort foods, super easy macaroni cheese.

A TASTE OF LIFE AT NEW ZEALAND FARMER'S MARKETS

With the supermarket chains offering increasingly bland produce, more and more people who care about what they eat and take pleasure in the good things in life are turning to the real alternative: the home-grown produce available from farmers' markets, from olives, fish, jams and preserves to organic meat, wine, lavender and more.

This luxuriantly illustrated book introduces a selection of markets from across the country.

It includes: an introduction to each region and its markets, text/photographic portraits of key growers, producers and regional specialties, dozens of delicious recipes - starters, mains and desserts - using specialty ingredients, a directory of accredited farmers' markets in New Zealand and a directory of lodgings and restaurants, selected on the strength of their commitment to using and serving good regional produce.

STORIES AND RECIPES FROM NEW ZEALAND STOVE TOPS

It seems that most households have at least one favourite recipe or dish, memorable often not for its culinary sophistication, but for the rich associations between the food and the lives of those who prepared it.

The pavlova that Mum sat on.

The roast lamb named after the dog that ate it while it cooled on the kitchen bench.

The boiled condensed milk mayonnaise the widower cooked faithfully to his late wife's hand-printed instructions.

Indeed, we New Zealanders care about food, not just to nourish us, but to remind us of our history; of our place in a particular time.

When the Sunday Star-Times asked New Zealanders to hunt out their old recipe books and share their family food memories, it opened a floodgate.

Almost 100 readers took the time to respond, and what wonderful stories they had to share.

It soon became clear that the Home Made series deserved to be captured in book form.

This was further confirmed by the series winning a Qantas Media Award this year.

This beautifully packaged collection of New Zealanders' family recipes and the stories behind them - many of which have been passed down through multiple generations - will simultaneously warm your heart and satisfy your taste buds.