Living in the city is no barrier to cooking and eating fresh, seasonal food – and bestselling author Annabel Langbein has written a new book to prove it.
I prefer chicken thigh quarters for this treatment as the meat is more flavoursome and it stays wonderfully succulent when baked. This combination of Asian flavours including chilli and ginger offers a new take on sweet and sour.
Annabel's previous title The Free Range Cook has sold 150,000+ copies in the NZ market with the seventh reprint has just arrived in the country this week.
I reckon this may well make The Free Range Cook the biggest ever selling cookbook in NZ publishing history apart from the Edmonds Cookbook of course but I doubt even that perennial title has never sold 150,000 copies in under 12 months.This is a truly phenomenal performance. And then of course there are the significant overseas sales too.