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Cooking with Charles Royal

Cooking with Charles Royal
   

Chef Charles Royal uses indigenous New Zealand ingredients, such as kawakawa, pikopiko, wild bush mushrooms and ferns to give classic dishes a contemporary twist. Covering recipes from starters through vegetables and mains to sweet treats, Charles shows how to prepare stunning di... read full description below.

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Quick Reference

ISBN 9781869694180
Barcode 9781869694180
Published 22 October 2010 by Huia Publishers
Format Hardback
Author(s) By Royal, Charles
By Kaka Scott, Jenny
Availability Internationally sourced on backorder; allow 4-8 weeks

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Full details for this title

ISBN-13 9781869694180
ISBN-10 186969418X
Stock Available
Status Internationally sourced on backorder; allow 4-8 weeks
Publisher Huia Publishers
Imprint Huia Publishers
Publication Date 22 October 2010
Publication Country New Zealand New Zealand
Format Hardback
Author(s) By Royal, Charles
By Kaka Scott, Jenny
Category Cookery / Food & Drink Etc
National & Regional Cuisine
NZ, Maori & Pasifika
Maori
New Zealand & Related
Maori Language Week: Special Interest Titles
Number of Pages 200
Dimensions Width: 210mm
Height: 240mm
Weight 825g
Interest Age 14+ years
Reading Age 14+ years
Library of Congress Cooking, New Zealand
NBS Text National & Regional Cuisine
ONIX Text General/trade
Dewey Code 641.50993
Catalogue Code 105207

Description of this Book

In this book, chef Charles Royal uses indigenous New Zealand ingredients, such as kawakawa, pikopiko, wild bush mushrooms and ferns to give classic dishes a contemporary twist. Covering recipes from starters through vegetables and mains to sweet treats, Charles shows how to prepare stunning dishes with minimum effort that have a uniquely New Zealand look and taste. The book details how to locate, harvest and prepare the indigenous ingredients used and gives photographs of them up close and in the natural environment. Photographs of the completed dishes accompany each recipe, and these are complemented by scenic photographs of Charles gathering ingredients from the bush and cooking in beautiful outdoors locations.

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Author's Bio

Charles Royal trained as a chef in the Royal New Zealand Army, gaining London City and Guilds qualifications. After ten years and having perfected cooking for a thousand people or a small dinner party, he worked in Air New Zealand's catering service as the chef for business and first-class travellers and travelled the world sampling and cooking different cooking styles. He has been owner chef of two restaurants and has tutored cooking students. A growing interest in the Slow Food movement and experimentation with native plants in cooking, led Charles and his wife, Tania, to establish Kinaki Wild Herbs, which produces dried herbs and rubs for cooking.

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