Julie Biuso At Home – do you have a copy?

Finally, I am able to offer signed copies of my book Julie Biuso At Home to Shared Kitchen followers at the great price of $45.00 (plus postage). It retails for $65.00!

If you enjoy the recipes on Shared Kitchen, Julie Biuso At Home will no doubt be right up your alley. It has family firmly centred in its heart. There’s food for quick mid-week meals, stuff that won’t break the bank and that can be put on the table relatively quickly, there are ideas for great snacks to fill hollow legs, plenty of solutions to the dreaded ‘bring a plate’ request, great salads, pasta dishes, Sunday night cheesy suppers, pies and tarts, and scrumptious ideas for birthdays and celebrations, too. It’s all good food, cooked from scratch, simply gorgeous recipes that will quickly become favourites.

Apricot Tart

There are dozens of local cookbooks published each year, so a book has to have something special to stand out. My book has three killer aspects: design, photography, content.

Baked Eggs

We used a magazine designer rather than a book designer for this book (It’s my 16^th book by the way!). I’d worked with Philippa Moffit on Your Home & Garden magazine and persuaded her to design the book. She was fresh, keen and quirky and as a result we’ve got a very contemporary look. Next, the photographer, Aaron Mclean, is New Zealand’s leading food photographer and his photographs are simply outstanding. Then there is the exceptional content – nearly 300 pages, 270 recipes, 120 colour plates and 32 pages (20,000 words!) of cook’s notes – that’s unbeatable value for the price. It’s easy enough to put a collection of recipes together, but to include an in-depth compendium of knowledge accrued and distilled over many years gives the book real gravitas. Then the publishers, New Holland NZ, were generous and gave the book a hard cover, and wrapped it in a French-fold jacket which makes it feel weighty and luxurious, and threw in a ribbon marker to boot. Yep. I reckon it’s got the edge! I still feel so proud of it.

Tomato Tarts

I’m happy to write a special dedication in the book for you or to a friend.

Email me at Julie@sharedkitchen.co.nz and we’ll go from there.

Photography Aaron McLean http://www.aaronmclean.com

Pulled pork sliders

Roast lamb with anchovy, bacon & shallot stuffing

Feather-light sponge with raspberries & cream, & sugar-coated rose petals

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