There is a good chance you can remember a time when the family cake tins were always full of biscuits, slices, fruit loaves and cakes baked by mothers, aunts and grandmothers. And, of course, home-made sponges, ginger loaves, lamingtons, custard squares were an integral part of all special occasions - whether it was a birthday, a christening, a wedding or a wake. In Ladies, A Plate, Alexa Johnston looks back to this gentler time and shares her favourite traditional New Zealand recipes. An avid collector of community cookbooks, Alexa also writes about the history of some New Zealand baking classics, showing how our favourite recipes evolved over time. This gorgeous book contains over ninety recipes and will be treasured by every kitchen enthusiast, whether in your twenties or your nineties.
About the Author
Alexa Johnston works as a freelance art curator and writer. Her definitive biography of the iconic New Zealand hero, Sir Edmund Hillary: An Extraordinary Life, was a finalist in the Montana Awards. An enthusiastic and accomplished baker from a young age, Alexa has an impressive collection of both cooking utensils and Kiwiana cookbooks.
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Reviews
– Customer review on 17/12/2008
I found this book a joy to read. Just before I got it a group of friends had been reminising about cakes, biscuits and slices from days gone by - so it was really timely to find this book. The recipes are very easy to follow, the layout is good and there is a nice wee narration for each recipe.
Fantastic book doubles as a good read with lovely photographs and old fashioned table linen.
I have owned it for about 1 month, baked some for work morning tea's and people at work have been demanding the 'Dutch ginger cake', as it has quickly become the firm favourite!
The receipies are easy to follow - thanks to the author, who has taken all the work out of converting old recipies to metric measurements.
A little of what you fancy is good for you...
A fab book with great old fashioned recipies which doubles as a good read. The author has taken all the work out of converting old recipies to metric measurements. I can see that it will become a favourite in the cook book pile.
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