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First Catch Your Weka: The Story of New Zealand Cooking
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First Catch Your Weka: The Story of New Zealand Cooking

4.33  ·  Rating details ·  9 Ratings  ·  3 Reviews
Analyzing more than 150 years of recipes and cookbooks, this study chronicles the culinary history of New Zealand, looking at curious dishes such as boiled calf's head and stewed liver with macaroni, to the more traditional favorites such as homemade jams and chutneys. It explores what makes New Zealand cooking distinctive, and examines how the culture has changed, from th ...more
Paperback, 250 pages
Published October 1st 2008 by Auckland University Press
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Annette McIntyre
This book is absolutely brilliant and totally fascinating.

It takes a stroll through about two hundred years of cooking and cookbooks in New Zealand and covers a lot of ground, has a sense of humour and introduces you to a lot of interesting characters along the way. Not what you would necessarily expect from a history of cooking.

Recipes are given, all of which are taken from all sorts of cookbooks from Hannah Glasse in the 1700's through to the current crop of television cooks.

Also in here are e
Ginger Jane
Aug 12, 2009 rated it really liked it
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.
Jul 10, 2009 added it
Sweet history of food preparation in New Zealand.
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