MEA'AI SAMOA: RECIPES AND STORIES FROM THE HEART OF POLYNESIA
Robert Oliver, Random house, $49.99
Inspiration for healthy summer eating, this colourful book continues New Zealand-born Robert Oliver's celebration of Polynesian food after the award-winning Me'a Kai: The Food and Flavours of the South Pacific. Beautiful stories, colourful images and traditional recipes make this the perfect pre-holiday gift - particularly for those heading to a bach or boat.
LITTLE AND FRIDAY CELEBRATIONS
Kim Evans, Penguin, $45.
Kim Evans' sumptuous follow-up to Treats from Little and Friday offers amateur cooks the chance to recreate the decadent treats baked in her delightful Takapuna and Newmarket cafes. The 100-plus recipes inspire food- filled social gatherings, with menus presented in sections for occasions such as a high tea, birthday lunch or wedding, and of course a Christmas special for those last-minute makers - or for planning next year's festivities.
Karla Goodwin, Random House, $49.99.
This glorious book brings to life the Hillsborough shop of the same name, opened by Goodwin last year, after learning her trade at London's Primrose Bakery. In her first book, she shares the shop's most popular recipes - tempting home-baked treats such as lamingtons, biscuits, cupcakes and scones. The perfect gift for a sweet-tooth or aspiring baker.
RIPE RECIPES - A FRESH BATCH
Angela Redfern, Beatnik Publishing, $60.
The second book from this much-loved Grey Lynn cafe has been a hit in our household, as with the many I have gifted it to this year. Why change a winning formula? This one's doing the rounds at Christmas, too. Everyone will love the innovative, healthy and indulgent recipes for salads, muffins and loaves, ordered into seasonal sections to enable you to cook in rhythm with New Zealand's produce.
Josh Emett, Random House, $65.
Veering away from cakes and cookies now, this classically styled book is the perfect gift for a meat-eater or barbecue fan. Through the pages, Michelin-starred chef Emett shares his knowledge and experience, showing you how to deal with every inch of an animal along with recipes for side dishes, sauces and relishes. There's even a section on his beloved pies.