It’s true that New Zealand is blessed with multiple outstanding restaurants and cafes it takes an effort to stay home and cook—especially when many of them will deliver right to your door.
And, life in the kitchen is questionable territory. Between all the new gadgets (what is a Sous Vide?) and MasterChef expectations, it can be hard to find fresh ideas or nail a dish every single time.
Thankfully there are always new books to help. Serving foodie inspiration, practical recipes and to-die-for photography, these culinary gems will take you from instant ramen to homemade ravioli in no time.
Here are nine new cookbooks you need in your life.
Matty Matheson: A Cookbook
Well known for his drool-worthy videos on Munchies, Matty Matheson has recently debuted his eponymous cookbook. It was a very personal project for the Canadian chef, as his typically boisterous personality mellows out in this vulnerable piece of work. He talks about practical, no-nonsense food that defined him growing up: seafood chowder, P&L burger and Dad’s gumbo. Cook alongside this chef as shares stories of a life loving food.
Simple | Yotam Ottolenghi
If there is one way not to describe Ottolenghi it’s simple. Labneh? Sumac? Dried barberries? They’re not exactly pantry staples. Cue his new book Simple which is packed with easier takes of his repertoire of recipes. These dishes still have a strong Ottolenghi influence but may require a trip to a specialty supermarket. They can be made in 30 minutes or less, or with fewer than 10 ingredients—that’s our kind of meal.
The Noma Guide To Fermentation | Rene Redzepi
There’s no denying it, fermented foods are hot right now. If you’re a kombucha lover and equally obsessed with Bon Appetite's ‘It’s Alive’series, The Noma Guide To Fermentation is the book for you. This compendium is not for the faint hearted fermenter as it boasts 450 pages of nerdy details. From miso to black garlic, it’s the bible for those who like their food a little funky.
The Caker Sunday Baking | Jordan Rondel
The first self-published book from Kiwi sweet-tooth Jordan Rondel, Sunday Baking takes a nostalgic walk through her past year of contributions to Sundaymagazine. The journal-sized book is divided into Summer, Spring, Autumn and Winter and is all about using seasonal ingredients by elevating the simple. Whether you’re gluten-free, sugar free or vegan, this beautifully designed companion has something for everyone.
Fashions Kitchen | Buffalo Zine
Part coffee-table book, part zine, Fashions Kitchen by Buffalo Zineis not your average Edmonds cookbook. Profiling recipes from the most influential people in the fashion industry (think Gigi Hadid’s Grasshopper Pie), the publication is littered with glossy, saturated photography that will tickle your tastebuds. A compilation of the weird and wonderful, this cookbook collectable is a must for any creative.
MiNDFOOD | Multiple Authors
Ten years in the making, this hefty cookbook celebrates the last decade of MiNDFOODmagazine. You’ll find old Kiwi favourites with some modern additions, it’s divided into seasons, celebrations—you’ll find almost every dish under the sun. There is even an entire section dedicated to chocolate—salted pretzel rocky road anyone? The glossy full spread photography and impeccable food styling will have you almost licking the pages.
From Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen | Snoop Dogg
This cookbook goes out to the original fans of Martha and Snoop's Potluck Dinner Party. The Dogg has now put pen to paper, showcasing kitchen favourites like baked mac ‘n’ cheese and high-flying lobster thermidor. With 50 recipes, moreish photos and behind-the-scenes stories, bling out your kitchen with this celeb recipe book.
Always Delicious | Lauraine Jacobs
Always Delicious is all about the best of the best. With more than 700 recipes published, the doyenne of New Zealand food writers, Lauraine Jacobs, has curated her top 100 recipes in this essential home-cook's companion. Fresh, seasonal and vibrant are the foundation for these dishes, accompanied with Jacobs’ commentary on New Zealand food and cuisine.
White + Wong’s Cookbook
White + Wong’s legendary dishes are religiously devoured at the Quay street establishment. And now, you can recreate these delicious bites and at home. This new cookbook shares recipes for simple weekday dinners, while others will challenge you with exciting techniques to impress any guests. Take the East-meets-West cuisine home with this cookbook packed with White + Wong’s flavour.
Jamie Cooks Italy by Jamie Oliver will have you wanting to quit your day job, travel to Italy, hang out with Nonas and eat their pasta. We’re down.
The legend that is Christina Tosi of New York’s Milk Bar spills her secrets, and her recipes, in All About Cake.
Indian cooking is made accessible, easy and beautiful in Malika Basu’s Masala: Indian Cooking for Modern Living.
Powerhouse publishers Phaidon are once again serving up the goods, this time in the form of a Swedish baking bible by Chef’s Table’s Magnus Nilsson with The Nordic Baking Book.
Apéritif is for the person with a bar cart and explores the French ritual of kicking off the evening with a light alcoholic beverage, cocktail recipes included.
Prefer to eat out? Here's Where To Find Auckland's Best Tasting Menus With Wine Matches
Image Credit: From Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen