Provenance · In progress
The General Canon
Two hundred and sixty-one entries
Contents
I34
II1
III13
IV153
V44
VI7
VIIopening
VIII1
IX4
X4
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
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General · V The Canonical Dishes
The Canonical Dishes
Eighteen entries
Fish and Chips — NZʻs Actual National DishHokey Pokey Ice Cream — NZʻs FlavourKaisen Donburi Seafood Rice Bowl Assembly and SourcingKenchin-Jiru Vegetable Tofu Soup Buddhist KamakuraKokoda — Fijian Raw Fish in Coconut Cream & LimeKyushu Regional Cuisine Beyond TonkotsuLolo Fish — Fish in Coconut Cream SauceLu Pulu — Tongan Corned Beef & Taro Leaves in CoconutOkonomiyaki Hiroshima-Style Layered PancakePane ToscanoPani Popo — Samoan Coconut Bread RollsRourou — Taro Leaves in Coconut MilkSapasui — Samoan Chop SueyTamago Kake Gohan TKG Deep DiveThe Meat Pie — NZʻs Grab-and-GoTruite au Bleu — Blue Trout in Vinegar Court-BouillonTurbot Rôti — Roasted Turbot on the BoneVakalolo — Cassava-Coconut Dessert
V · The Canonical Dishes · 3 of 3Next chapter → The Beverage Tradition
Poissonnier Classical Sole Preparations
Eight entries
Filets de Sole Dugléré — Sole Poached with Tomato and White Wine · Filets de Sole Marguery — Sole with Mussels and Shrimp Sauce · Filets de Sole Véronique — Poached Sole with Muscat Grapes
Regional Cuisine
Eighteen entries
Akita Kiritanpo Rice Stick Fire Roasted Nabe · Amami Oshima Island Cuisine and Kokuto Shochu · Hokkaido Dairy Culture Butter Cheese and Soft Cream
Also in this chapter
18 entries
Fish and Chips — NZʻs Actual National DishHokey Pokey Ice Cream — NZʻs FlavourKaisen Donburi Seafood Rice Bowl Assembly and SourcingKenchin-Jiru Vegetable Tofu Soup Buddhist KamakuraKokoda — Fijian Raw Fish in Coconut Cream & LimeKyushu Regional Cuisine Beyond TonkotsuLolo Fish — Fish in Coconut Cream SauceLu Pulu — Tongan Corned Beef & Taro Leaves in CoconutOkonomiyaki Hiroshima-Style Layered PancakePane ToscanoPani Popo — Samoan Coconut Bread RollsRourou — Taro Leaves in Coconut MilkSapasui — Samoan Chop SueyTamago Kake Gohan TKG Deep DiveThe Meat Pie — NZʻs Grab-and-GoTruite au Bleu — Blue Trout in Vinegar Court-BouillonTurbot Rôti — Roasted Turbot on the BoneVakalolo — Cassava-Coconut Dessert