Hospitality Business Magazine

Now back in print by popular demand, this bestselling cookbook deserves a place in every New Zealand kitchen. This collection of over 300 soups, stocks, garnishes and accompaniments has all your favourites and more. From a classic borscht or bouillabaisse to the more exotic Turkish wedding soup, this is your one-stop reference for delicious and wholesome meals. Law was a chef, food writer and broadcaster whose cookery books helped change the way New Zealanders approached food and eating. With a passion for fresh ingredients and simple recipes, his cookbooks deserve a place in every kitchen. When he died in 1987 at the age of 51, Law had written a series of five books. He didn’t train to be a cook; he was self-taught and learnt by experience and his simple explanations of ingredients and methods enabled new and experienced cooks to make his recipes with great success.