The Foodtruck Cookbook
Series One of The Foodtruck was one of the ratings hits of the year on TV One when it screened in mid 2011. In 2012 it's back for a new season, this time accompanied by a fabulous new cookbook which brings together all the show's host, chef Michael Van de Elzen's, recipes from bo... read full description below.
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Full details for this title
| Interest Age |
All ages |
| Reading Age |
All ages |
| NBS Text |
Food & Drink: General |
| ONIX Text |
General/trade |
|
| Number of Pages |
176 |
| Dimensions |
Not specified |
| Weight |
666g |
|
| Dewey Code |
641.5 |
| Catalogue Code |
245929 |
Description of this Book
Series One of The Foodtruck was one of the ratings hits of the year on TV One when it screened in mid 2011. In 2012 it's back for a new season, this time accompanied by a fabulous new cookbook which brings together all the show's host, chef Michael Van de Elzen's, recipes from both series - and more.The recipes cover all the meals-on-the-run that New Zealanders love, from burgers and pies, to chicken pieces and pizza. The difference is that Michael's recipes transform these meals from being tasty but unhealthy, fat-laden convenience foods that we feel guilty about to super-tasty, health-giving meals that we do not need to feel guilty about. How does he do it? By replacing the fatty, sugary ingredients with healthy alternatives - without sacrificing taste. The recipes have all been vetted by the Heart Foundation of New Zealand. This is fast food that you can make at home at less cost and with no health worries. Packaged up with eye-popping photography, lots of hints and tips and a breezy style, the book is a delightful kitchen companion, just like the TV show and Michael!
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Author's Bio
Michael Van de Elzen is one of New Zealand's best known chefs. After a period working as a chef in the UK, New Zealand-born Van de Elzen returned to New Zealand in the late 1990s, and in 2003 opened the award-winning restaurant Molten, in Mount Eden, Auckland, with his wife Belinda. He is the author of The Molten Cookbook. He has since sold the restaurant and now works as a consultant.
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