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A Cut Above Cooking with AngusPure

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A New Zealand cookbook with a photographic twist. Winner of the 2015 Gourmand Award for Best Meat Cookbook. Gerhard Egger stunning photographs from six New Zealand Angus Beef Studs with accompanying recipes from the classical to the more unusual make this a must have cookbook. The book includes a great insight into some of New Zealand's farming history

ISBN: 9780473296384

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$45.00

Description

Each Angus stud has a different story to tell and these are beautifully captured alongside the stunning photography of Gerhard Egger.

The farms featured are:

  • Rob and Robyn Borthwick from Te Whanga Angus Stud   Wairarapa
  • Jos and John Bayly form Waitanigi Angus Stud         Northland
  • Hamish and Angela Williams from Turihaua Stud   East Coast
  • Tim and Kelly Brittain from Storth Oaks Angus Stud   King Country
  • Gerald and Sue Hargreaves from Kakahu Angus Stud     Canterbury
  • Neil and Rose Sanderson from Fossil Creek Angus Stud   Otago

All 236 pages of A Cut Above cooking with AngusPure are a journey that won't disappoint.  Winner of the Gourmand 2015 Best Meat Cookbook award!

 

Author Description

Gerhard Egger has had a few careers over the years. Initially he trained and worked as a chef, before going dry stock faming. More recently Gerhard has been working as a professional photographer specialising in food photography and styling. A Cut Above is a collection of Gerhard's recipes and photographs, published in collaboration with his wife Henri. Their previous book Volcanic Kitchens, come and join us, helped raise funds in their local community. Volcanic Kitchens won the Best Photography Cookbook for New Zealand and was a finalist in the fundraiser division for New Zealand, Australia and the Pacific, at the prestigious 2012 Gourmand World Cookbooks Awards. www.gerhardeggerphotographer.com

 

 

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