Recipes more involved
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Recipes more involved
The seed of the idea for this bookazine was sown last year when Annabel and her family were holidaying in Greece, and Annabel realised what a confident, creative cook her daughter Rose had become during her years of studying and flatting. They decided it would be fun to work on a project together, and this bookazine was born!
It brings together Annabel’s years of kitchen wisdom and commitment to garden-to-table eating, with Rose’s youthful enthusiasm for living and cooking sustainably and affordably, to create a guidebook for a fresh new way of living and eating.
Delicious modern vegetarian recipes are accompanied by succulent burgers, ideas for cooking with sustainable fish species, meals for one, fruit-based desserts, picnic baking, on-trend recipes for fermented and pickled foods, and much more.
A four-week meal planner offers simple solutions for weeknight meals, while menu suggestions throughout take the guesswork out of every entertaining occasion.
Annabel and Rose share their top tips for tweaking recipes to suit special diets, eating for wellness, saving money at the checkout, preventing food waste and living more sustainably.
About Annabel Langbein
Kiwi cook Annabel Langbein has made it her mission to inspire and empower us all to eat more seasonal fruit and vegetables and fewer barcodes.
Consumers trust that Annabel’s recipes will always be easy, fast and
aspirational kiwi lifestyle, her ‘can do’ personality and her fresh, free-spirited approach to food are what sets her apart.
Wellington-born Annabel learned to cook from her home economist mother, then
left home at 17 to live off the land, cooking over an open fire, trapping
possums and jumping out of helicopters to recover live deer. She studied
horticulture at Lincoln University and travelled widely before turning to food
writing as a career. She has written and self-published 27 cookbooks, which
have sold more than two million copies worldwide, and co-produced and
presented three series of her television show The Free Range Cook. She has a vast and passionate following on social media.
Today she lives by the lake in Wanaka, where she grows most of her family’s food in extensive gardens and orchards. She is a foundation member of the Sustainability Council of New Zealand, has an honorary doctorate in Commerce from Lincoln University and was named an Officer of the New Zealand Order of Merit for her services to food writing in the 2018 Queens Birthday Honours List.