We are delighted to receive the news that A Cut Above, cooking with AngusPure has won the silver medal at the 2016 IPPY awards in America. We competed in the Australia/New Zealand Best Regional Non-Fiction Category. It was particularly pleasing for us to win a medal in a highly contested international competition open to all non-fiction books not only cookbooks.
ABOUT THE AWARDS
Each year since 1996, the Independent Publisher Book Awards competition has identified a reading list of progressive, thought-provoking books, the kind that can touch lives, advance careers, and stretch our imaginations. With the tag line, "Recognizing Excellence in Independent Publishing," the IPPY Awards showcase the best books from throughout North America and the English-speaking world.
One day I will travel half the world to eat AngusPure from NZ – in France I eat Angus at my home every week, and I miss it so much in China. You have managed to take a masterpiece of human creation and food culture one step further, this is unusual in life. The photography is stunning, thank you so much.’
Edouard Cointreau, President Gourmand
Yantai, China 2015-6-10
A Cut Above, cooking with AngusPure has won at the Gourmand
World Cookbook awards 2015.
We have been judged the world's best meat cookbook for 2015.
The largest competition of its kind in the world, this is a huge event for food culture and an even bigger event for cook books, the Gourmand World Cookbook awards this year had over 200 countries participating.
A Cut Above, cooking with AngusPure, a new title from the authors of the award winning cookbook, Volcanic Kitchens, come and join us. A wonderful collection of beef recipes, from the classical to the more unusual—and plenty in between. This book has broad appeal, the recipes include quick and easy, long and slow and there is also something for the more adventurous cook. There is a great selection of barbeque recipes and probably one of the most comprehensive selections of offal recipes you are likely to find. Interspersed throughout the book are interesting stories with photographic essays of the dedication, history, and commitment of some of NZ's leading Angus stud breeders, in their quest to produce great tasting, grass-fed beef in New Zealand.
Browse through the 240 pages and be inspired with the culinary delights. Gain an insight into some of New Zealand's farming history, read how the next generation is moving forward, and all while enjoying some eye-catching landscape photography.
A quality hard cover book with a smart french-fold jacket, A Cut Above will make an ideal gift for that hard to please man-of-the-house or anyone with an interest in cooking and/or farming.
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