Pearson, New Zealand, 2002.

The standard text for trainee chefs in New Zealand! Its emphasis on New Zealand produce within a classical cuisine and New Zealand / Pacific food context makes it the ultimate guide for all students of New Zealand cuisine. The New Zealand Chef focuses on the need to provide trainee chefs and their teachers with recipes and cookery methods based on the use of produce that is available locally, while providing in-depth information on classical techniques and contemporary styles. This book is an invaluable guide not just for all trainee chefs but for anyone wanting to improve their cooking skills. The inclusion of innovative feature recipes by respected and well known New Zealand chefs adds to the strongly contemporary, local flavour and appeal of this book. The New Zealand Chef will provide a strong foundation for students studying to achieve qualifications based on NZQA Cookery Unit Standards, or the City and Guilds International Certificate or Diploma in the Culinary Arts.