Awards

• Short-listed for PANZ Book Design Awards: Best Cookbook 2013
• Short-listed for PANZ Book Design Awards: Best Cover 2013
• Shortlisted for PANZ Book Design Awards: Best Cookbook 2013.
• Shortlisted for PANZ Book Design Awards: Best Cover 2013.

Overview

Big, bold beautiful cookbook with over 100 recipes from New Zealand's most awarded bistro. b> hen Natalia Schamroth and Carl Koppenhagen opened The Engine Room, on Auckland's charming Northcote Point, over seven years ago, foodies made a beeline. After all the pair, who'd worked together in their early chef careers at the storied Metropole, in Parnell, and then at the famous Reuben cafe in the Auckland Art Gallery, were renowned for innovative food, packed with flavour. Not only that, for many years Natalia had also been one of Cuisine magazine's most popular food writers. The buzz around The Engine Room has never died, and it's easy to see why every year it wins awards in the coveted Metro (each year for seven years it's been judged Metro's best neighbourhood bistro) restaurant of the year awards- the food is fabulous, the wine list superb, the service snappy and the entire experience exemplary. Simply put, it's some of this country's best food. Fans have wanted an Engine Room cookbook for years, and now their wishes have finally been answered. With 100 of The Engine Room's best dishes, plus recipes for the meals that Carl cooks for s

Full Product Details

9781869799748

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Author Information

Natalia Schamroth and Carl Koppenhagen have run the award-winning The Engine Room in Northcote Point for seven years. Carl cooks and Natalia runs front-of-house. Their philosophy is 'good damn honest food and cooking with heart and soul'. No wonder it's booked out almost every night of the week. Their pedigree is impressive. Natalia trained at AUT and then worked abroad for 10 years. In New Zealand she's worked at the famous Metropole, she set up Cafeteria Allpress, and was co-owner of Reuben Cafe. In London she cooked at Tabac and The Prince Bonaparte, and she's cooked privately for Ruth and Richard Rogers (of the River Cafe), Nicholas Coleridge and Jonathan Newhouse (of Conde Nast) and Kate Moss. In Sydney she cooked at Paramount with Christine Manfield, at The Boat House with Tony Papas and at Sean's Panaroma with Sean Moran. Carl also trained at AUT and worked in New Zealand at Metropole. He spent six years as a chef in various London restaurants. Natalia and Carl have have ben published by Delicious and Mindfood magazines and have worked with Fisher and Paykel on The Social Kitchen.

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