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First Catch Your Weka: The Story of New Zealand Cooking
by David Veart
Analyzing more than 150 years of recipes and cookbooks, this study chronicles the culinary history of New Zealand, looking at curiousdishes such as boiled calf's head and stewed liver with macaroni, to the more traditional favorites such as homemade jams and chutneys. Itexplores what makes New Zealand cooking distinctive, and examines how the culture has changed, from the ...more
Paperback, 250 pages
Published October 1st 2008 by Auckland University Press
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David Veart gives a potted history of New Zealand cooking through cookery books from the earliest days (the weka of the title) til the present. It's all fairly lighthearted and has some very interesting sounding (and ghastly sounding) recipes along the way. The conclusion felt weak to me - but really, it's not a book that needs a conclusion being a gentle trawl through the cooking archives.