In the middle of winter there's nothing quite like cracking the crusty skin of a well-baked Agria potato and scooping out the steaming golden centre (glistening with a knob of real butter!). Or in summer - that first tangy bite into a new potato; preferably a Jersey Bennie, nestled next to a fresh garden salad and a well-cooked snarler from the BBQ. Potatoes are the stuff food memories are made of - they are comforting, filling and they're crammed full of goodness to boot. On their own, or as a delicious side dish, spuds are a staple for many of us, providing nourishment and nutrients in one go. There are literally hundreds of varieties and just as many ways to cook them and include them in a meal. New varieties pop up in our grocers every year and a myriad of new potato products in the supermarket make sure that the humble spud continues to tickle our tastebuds. This book is a celebration of the potato - long may our love affair continue!
Author Biography
Allyson Gofton has been cooking for New Zealanders for over 20 years. During her varied career she has worked at the NZ Womanâ s Weekly's Test Kitchens, assisted Graham Kerr both here and abroad, and became the Principal of Epicurean Workshop and Chief Executive Officer of the New Zealand Nutrition Foundation. She has also been Food Editor for Next magazine since its inception in March 1991. Allyson has authored 17 cookbooks. Her most recent publication is Allyson Gofton's After Work Cookbook.
