Author(s): Allyson Gofton
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. This book is a celebration of the potato - long may our love affair continue! First published September 2008, Auckland.
2008 was the International Year of the Potato!
Allyson Gofton has been cooking for New Zealanders for over 20 years. During her varied career she has worked at the NZ Woman'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.