Author(s): Richard Till
After two highly popular television series of Kiwi Kitchen and the follow-up book in 2008 (21,000 copies sold and several months on the bestseller list), all of which showcased Richard Till's straight-forward approach to food, his is now a household name. And now he's back on our tv screens three nights a week for the foreseeable future with his Shop Smarter supermarket shopping promotion. From one end of the country to the other people continue to appreciate the way Richard demystifies food and how he reminds us all of the strength of our culinary roots. In this new book, Richard Till Makes It Easy, he presents novice cooks with approximately 80 recipes that provide an easy basic repertoire, no matter how inexperienced they might be. Each recipe has step-by-step colour photographs showing the ingredients and equipment required followed by the various stages involved and on nearly every page there are practical tips and hints on how to make the cooking process as easy and enjoyable as possible. Because, at the end of the day, that is his mission: to get people back in the kitchen sharing and enjoying the preparation of food. As in Kiwi Kitchen, his irrepressible personality shines through at every stage so that working from this book is the next best thing to having him stand alongside you, helping and encouraging you as you progress through each step.
Richard Till is a South Islander, born 1959 he grew up in Christchurch and Dunedin. He developed an interest in food from a young age by watching his mother deal with everyday meals, 'filling the tins' and being a hostess for 'important' people. In his early twenties he worked as a set builder and painter for several years in both Christchurch and Wellington. This was where he first entered the restaurant industry, working nights in restaurants, first as a waiter, then as 'the cook'. In 1988 he opened Espresso 124, the first restaurant on what was to become Christchurch's 'the strip', a small section of road that is today lined with over ten restaurants. He went on to set up a second restaurant, The Worcester Street Dining Room. During his time in the restaurant industry he's cooked for Stevie Wonder, U2, Miles Davis, Simply Red, Jimmy Barnes, New Order, the English cricket team, and thousands upon thousands of kiwis. Today he works as a Technical Director and Designer of Theatre at the Department of Theatre and Film Studies at the University of Canterbury. He writes regularly for 'Zest', the food and fashion section of The Press, and can be heard on National Radio Nine till Noon's 'Sounds Delicious'. Richard also can claim to be an award winner. The first season of Kiwi Kitchen won The Ocean Spray Electronic Media Award from the NZ Guild of Food Writers saying the show "celebrated food, through wonderful people, characters and the revitalising of recipes discovered."