Jan Bilton's Tamarillo Cookbook
First published in 1986, this new edition of "Jan Bilton's Tamarillo Cookbook" has had a complete makeover featuring new photography and modern recipes with some of the old favourites retained. The taste of tamarillos can add something special to almost any dish. They are a cook's best friend - extremely versatile - and even when cooked, frozen or preserved, tamarillos retain their bright colour and distinctive flavour. Chef and food writer Jan Bilton has created a choice selection of easy, appealing recipes using one of New Zealand's most distinctive fruits combining it with other popular local foods such as venison, lamb and salmon, as well as on pizzas, in pastas, sambals, sandwiches, salsa, marinades, mayonnaise, mousses, fruit salads and ice creams. Jan Bilton is passionate about food and cooking. She syndicates a weekly food column to 13 New Zealand regional newspapers, is a food stylist/photographer and regular magazine contributor. She is the author of 26 cookbooks.
Jan Bilton is passionate about food and cooking. She syndicates a weekly food column to 13 New Zealand regional newspapers, is a food stylist/photographer and a regular magazine contributor. Jan was editor of The Foodtown Magazine for 16 years. She is also the author of 26 cookbooks many of which have been top sellers internationally.