Signed copy of Food Worth Making, Vol. 2. 

A collection of recipes from Sam's column in the Sunday Star Times. 

It’s something of a best of; recipes that are interesting, seasonal, accessible,
and actually worth making, such as:
Overnight beef short rib
Chickpea fritters with miso and ginger
Clams with nduja
Japanese-style souffle cheesecake
The best clafoutis recipe you’ll ever come across

I try to be thoughtful, entertaining, a little insightful; a bit of laconic wit here and there. I’m there to put the reader at ease. I’ve always said that there’s nothing worse than putting food on a pedestal; not everyone can reach. Some are from my travels, others from my upbringing in rural New Zealand. And a good proportion are the result of feverish inspiration five minutes before deadline.

$10 from the sale of each book goes to Kidscan, helping children in need across NZ.

Limited edition of 2000.

235pp, linen bound. 

Food Worth Making is an eclectic collection of recipes from home and abroad, solidly presented in a linen-bound hardcover.

240 pages of recipes including Portuguese custard tarts (not unlike those from Belem Confitaria in Lisbon); North African chicken with cinnamon and cumin from a street vendor in Fez; a Massaman curry of beef cheeks so rich it will change your mind about offal forever.

Find out how to make salt cod and what to do with it; Kung Pao chicken from a friend in Szechuan; crumbed sweetbreads with parsley and fennel; and a recipe for gingerbread from the author’s own grandmother.

Linen hardcover, 240pp. 2015.