From a New Zealand perspective the traditional and mainstream cooking at most homes in this country is slightly different from the United States, but not as different as Germany or certainly China. I would recommend people to read:
1. Alison Holst The Best of Alison Holst
(CJ Publishing and Hodder Moa Beckett, Auckland, 1991; New Holland reprinted, Auckland, 2007) and The Ultimate Collection
(New Holland, Auckland, 2000). These two together contain over 2,000 of the old traditional New Zealand cooking, and ethnic cooking that already found acceptance in NZ kitchens by 1990. An equivalent to The Joy of Cooking
2. Lesley Christensen-Yule and Hamish McRae A Cook's Bible
(Penguin, Auckland, 2007). Absolutely starting from beginners level but leads you to serious gourmet level of cooking. Adapted from The New Zealand Cook
written by the same authors for professional cooking students so it is a heavy in subject title. The recipes are more cutting edge than Holst's with more Pacific Rim style dishes.
3. Australian Woman's Weekly Cook
(ACP Publishing, Sydney, 2006), Kitchen
(ACP Publishing, Sydney, 2007), and Bake
(ACP Publishing, Sydney, 2008). The trilogy covers every major cooking techniques and almost all dishes a typical Australian home kitchen needs or wants in early 21st century. Seasoning is less sweet than NZ cookbooks and more cosmopolitan in foodstuff, but very useful for NZ kitchens as well.
4. Marie Claire series, written by Michele Cranston, Kitchen
(Murdoch Books, Sydney, 2004) and Seasonal Kitchen
(Murdoch Books, Sydney, 2007). Largely same territory as Australian Woman's Weekly but more gourmet-ish at times. A luttle bit analogous to Bon Appetite
recipes but with an Australian perspective. Don't expect to find presently unfashionable dishes like roast leg of lamb, chicken a la king, or crepes on these two titles.
Mention must be made of the Edmonds Cookbook
series. It is THE authoritative cookbook for most New Zealanders. I found it at times too stodgy (for example many recipes still call for distilled white vinegar for non-pickling purposes, which will destroy the dish), and they are vendor-specific recipes as the series started out and still is released to market Edmonds and related products. For these reasons I don't recommend it to others above the above titles.
The latest publication The Edmonds Illustrated Collection
(Goodman Fielder NZ, Auckland, 2007) has updated the recipe collection into the 21st century while still maintaining the best of traditional baking recipes that the Edmonds cookbooks are famous for. It is a good improvement, but I would hesitate if you already have other titles I recommended above.
My two cents. Most books may require specialist NZ online booksellers to purchase. Even Australian online bookselling services, let alone the UK ones, don't normally sell NZ's books.
Edited by johung, 12 September 2008 - 06:34 PM.