Now, Bookman Beattie is thrilled to learn there is to be a colourful and entertaining book based on the currently screening second series, and in it are all the featured recipes including home-made pies, substantial salads, fritters, boil-ups, afternoon tea goodies, deliciously rib-sticking after-dinner treats such as trifle and jam pudding and much more divided into 10 chapters each based on a full episode. Richard Till’s humorous observations run alongside the recipes, all of which are photographed in full colour.
Format: 240 x 215mm, 144pp, full colour
Pub date: Late March/early April 2008
Distribution: via Forrester Books
Sales: via Booksrus
About the Author
An ex-restaurateur, Christchurch-based Richard Till writes regularly for ‘Zest’, the food and wine section of the Christchurch Press. His six-part series on ‘How to make the Most of Your Kitchen’ has just started in the ‘Escape’ section of the Sunday Star Times.
In 2007 Kiwi Kitchen won the NZ Guild of Food Writers Ocean Spray Electronic Media Award for the way it ‘celebrated food, through wonderful people, characters and the revitalising of recipes discovered’. Richard is also a regular guest on National Radio’s Nine till Noon’s ‘Sounds Delicious’ food slot.