As well as a comprehensive history of food, the book contains over 150 recipes from individuals and organisations based in Christchurch and was published to coincide with the first Food and Wine Festival in Christchurch . There is a good selection of recipes which range from basic and easy to prepare to those requiring quite a degree of skill in each of the chapters: Soups, Snacks and Starters; Main Courses – Fish; Main Courses – Meat and Poultry; Vegetarian Dishes and Vegetables,; Sweets and Deserts; Cakes, Biscuits and Breads; Jams and Relishes. There are recipes from restaurants, pubs and hotels, shops and schools and also from the celebrity chefs who took part in the workshops during the festival.

ISBN 9781897887240

192 pages

b&w illustrations with coloured illustrations of some dishes

Now out of print