N  -  R

N

N.Z. Baking Industry Association 6-87

N.Z. Coffee Awards 6-108

N.Z. Taste (magazine) 6-87

N.Z. Woman's Weekly 6-87

Nam Kin Chop Suey Restaurant, Auckland 7-99

Nam pla (fish sauce) 4-118

Nanbaree 4-96

Nantwich cake 5-12

Napier Earthquake 3-120

Nardoo 4-155

Nardoo cake 4-155

Narrative of the Expedition to Botany Bay (Tench, Watkin) 4-145

Nasi Goreng 7-99

Nasturtiums, Pickled (recipe) 3-159

National Council for Women of New Zealand 2-46

National Food Plan (Australia) 4-138

National School of Cookery (London) 2-16

Native Australian foods 4-151

Natsudaidai (fruit) 5-51

Navel oranges, introduction to Australia 4-147

Navy, in NSW 6-20

Nay Win Tun 6-37

NCEA, home economics resource 6-142

Ne Win, General 6-30

Neapolitan blanc-mange 4-55

Nelson and Dale Co. 2-17

Nelson Bay Tomato Juice 2-114

Nelson Club 1-89

Nelson Club dishes. Clear Soup 1-89; Braised Quail 1-89; Mock Turtle Soup 1-89

Nelson Horticultural Society 1-88

Nelson, E. Montague 2-27

Nelson, Fred 2-17

Nelson, George 2-17

Nelson, Sarah 2-17

Nelson, William 2-17, 18,

Nelson's Gelatine 2-21,

Nelson's Home Comforts (Hooper, Mary) 2-16, 17,

Neo-liberalism 1-16

Neoliberalism 4-10

Neophilia 6-140

Neophobial 6-140

Nest of Eggs (recipe) 3-146

Nestle, Marion 4-80

New Australian Cookery (1950) 4-57

New Australian Cookery Illustrated (1950)

New Australian Cookery Illustrated (1950) 4-59, 64

New Australian Cookery Illustrated (1950) 4-62

New Elements of Physiology (Richerand, Anthelme) 4-169

New Housekeeping: Efficiency Studies in Home Management (1913, Frederick, Christine)

New Modern Home Cookery (1936) 4-59, 65

New Orient (restaurant) Auckland 7-102

New Standard Cookery Illustrated (1933) 4-59, 65

New Standard Cookery Illustrated (1933) 4-62

New York Times Natural Foods Cookbook (1972, Jean Hewitt - N.Z. 1979) 6-106

New Zealand Bread Book (1889) 6-87

New Zealand Cookery Book and Household Guide (1891, C.G. Carter) 3-137, 162

New Zealand Cookery Book and Household Guide (Carter, C. G., 1891) 1-80

New Zealand Exhibition Cookery Book (Broad Isobel M.) 1-31, 78, 79, Reviews 1-90

New Zealand Grapefruit 5-45

New Zealand Pigeon 1-83

New Zealand Society, The 5-47

New Zealand Symposium of Gastronomy. Second 2005, 1-19. Dunedin 2007. 1-19. Christchurch 2008 1-19. Greytown 2010 1-19, 129. Auckland 2011 1-19.

New Zealand Women's Association (London) 2-75

New Zealand Women's Weekly 1-138

Newcastle Pudding (recipe) 2-39

Newcastle pudding 2-41

Newling, Jacqui 4-87, 215

Newton, John 4-145, 215

Ng, James 7-84

Nicholls, Elizabeth 1-31

Nichomachean Ethics (Aristotle) 4-172

Nightingale, Florence 5-47

Nikau Café (Wellington) 7-25

Nimrod Expedition (Shackleton, 1907-9) 4-20

Ninnis, Belgrave 4-36

Noisettes de Phoque 4-28

Noisettes of Crayfish Richelieu 2-91

Nolan, Sidney (artist) 3-98, 98

NOMA 4-110

Noma 4-115

Non-stick fry-pan 6-85

Nordic Food Lab 4-115, 210

Norfolk Island, introduction of Globe artichoke 5-67

Norman E. Aitken's Book Arcade (Auckland) 2-46

Northumbrian Duck 1-109

Norton's Egg Preservative 2-193

Norway, recipes 2-46

Nose to Tail eating 3-88

Nougat sandwich 4-62

Nouvelle Cuisine 6-72

Noyce, Diana 4-17, 215

Noyeau Tablet Jelly 2-21,

NSW, as a naval station for the Pacific 6-19

Number 9 (café – Lois Daish) 1-133

Number Cake 5-17

Nuoc mam (fish sauce) 4-118

Nutmeg 1-84

Nutrition 2-50

Nutritional density, of Aboriginal food 4-154

Nutritional value of tinned food 2-50

Nutty as a Fruit Cake 3-70

NZ Food History Society Banquet. Richard Till (Auckland 2011) 2-90

NZ Health Association Ltd. 2-168

NZ Symposium of Gastronomy, 2014 (Wellington) 6-138

O

O'Farrell, Henry James 1-68

O'Neill, Molly (American Food Writing) 6-99

Oamaru Pudding 2-192

Oatmeal cakes 2-41

Oatmeal Drink (recipe) 2-100

Oatmeal scones 4-64

Oats, introduction to Australia 4-147

Obama, Barrack 6-31

Objectivity in gastronomy 4-189

Occidental (hotel, Auckland) 1-143

Ocean commodities, (grocer) Wellington 7-96

Of the seats and causes of diseases investigated through anatomy. (Giovanni Battista Morgagni) 4-185

Off the Beaten Track (1924, Wattle Blossom) 2-45, 46

Offal 1-108; 2-45

Offal 3-88

Official Foodie Handbook 1-11

Official Foodie Handbook. Paul Levy and Ann Barr. 1984. 6-11     

Offray de La Mettrie, Julien (L'Homme Machine) 1-20

Oh, For a French Wife!, Ted Moloney, 1952. 6-11          

Oh, for a French wife. Ted Moloney 7-69

Olive Branch Café 4-212

Olive Oil 1-84

Olive, Sarah 4-28

Olives 1-84

Olsen, John (artist) 4-203

Omelettes 2-41, 117

One Continuous Picnic (Michael Symons)1-10

One Continuous Picnic. Michael Symons, 1982. 6-11

Onions, introduction to Australia 4-147

Onions, Pickled (recipe) 3-159

Onions, Pickled (recipe) 3-168

Onslow, Countess 1-79

Oolong tea leaves, deep-fried 7-102

Opera House Milk Bar, Wellington 2-165

Opium 7-90

Orakanui Lodge (Blueskin Bay) 2-36

Oram's Pier Hotel  (Kaiapoi) 1-105

Orange beef 7-100

Orange Brandy (recipe) 3-103

Orange cake 4-62

Orange fritters 2-41

Orange Granulated Jelly 2-21

Orange Marmalade (recipe) 3-156

Orange Marmalade (recipe) 3-165

Orange Raisin Scones 7-113

Orange sandwich 4-62

Orange scones 7-107

Orange Souffle (recipe) 1-52

Orange sponge cake 4-62

Orange Tablet Jelly 2-21,

Oranges 5-45

Orchard, home 3-90

Organic Food 6-100

Orient, The (restaurant) Auckland 7-96

Oriental Sundae 3-63

Original, The (Thomas Walker) 5-89

Orion” Cookery Book for “Orion” electric ranges (1929, Warburton E. I.)  2-89

Ornament of food 6-124

Ornamentation of the dinner table 5-116

Orr, Sam, see Richard Beckett 7-72, 72

Ortega (N.Z. restaurant) 6-132, 144

Otago University 2-86

Otaki Garden Peas 2-114

Other side of the Frontier (Henry Reynolds) 4-147

Our Boys' Cookery Book (1915)  3-22

Ovaline, egg preserver 3-89

Oven, earth 2-160

Oven, eye level 2-86

Oven, thermostats 4-56

Overflow method, preserves 3-12

Ox Cheek 2-45

Ox tail 2-45

Oxford companion to food 7-104

Oxford Symposium on Food and Cookery, first 1981. 6-11          

Oxford Symposium on Food and Cooking 6-16

Oyster entrée 2-41

Oyster Saloons 1-143; 2-164, 166

Oyster soup 2-41

Oyster Tea (recipe) 2-6

Oysters 2-41

Oysters. Stewart Island 1-81; Auckland Rock 1-81; Queen Charlotte Sound 1-81

P

P.W.M.U. Cookery Book of Victoria (Brown Prior & Co., Melbourne, 1916) 5-30, 38, 40

Pacific Island Food 2-158

Pacific Seafood Hotpot in Spicy Citrus Coconut Broth 3-69

Pacific-ness, Pineapple giving 3-69

Packet Mixes, labour-saving 3-66

Paco-Lilla (see Piccalilli)

Pagan festivals 4-27

Pakapoo 7-91

Palachinkas 1-146

Palm Lounge (restaurant, Station Hotel, Auckland) 1-144

Palmerston Waihemo A&P Association preserves competition 3-46

Pancake, Russian or Polish version 6-83

Pancakes 2-41

Pancakes for Two (recipe) 1-48

Pancakes, a global history (Ken Albala) 6-83

Pandoro Bakery, Wellington 7-114

Panjack Mix, Edmonds 3-65

Panjacks, Pineapple 3-65

Pantry 2-85

Paolo Mayonnaise (recipe) 1-51

Papanui Hotel 2-100

Papers on Cookery (Hooper, Mary)

Paprika, Smoked 3-41

Parade Café, Wellington 7-44

Paris restaurant, cabinets particuliers 5-119

Paris Soup (recipe) 1-44

Parisien Delight (recipe) 1-53

Parkins, Wendy 4-79

Parsley 1-84

Parsley, To Preserve for winter use (recipe) 3-18

Parsons bookshop 7-26

Passion 1-10

Passion fruit sponge sandwich 4-62

Passionfruit sandwich 4-62

Passionfruit sandwich cake 4-62

Passover Seder 5-78

Pasteur, Louis  3-12

Pasteurisation 4-190

Pasteurisation temperature 2-199

Pastry 2-117

Pastry, Short (recipe) 2-[133]

Pasty, Westmoreland 1-113

Pate basque (recipe) 7-32

Pate de Foie Gras (recipe) 1-57

Pate de fois gras 4-27

Pate de Groseilles 4-31

Paterson, Col. William 6-24

Patisserie, teaching 6-79

Pattle, Jill 1-102

Paul Levy: Food column in the Observer, 1980. 6-11          

Pavlova 1-18, 19, 27

Pavlova Story, The (Helen Leach, 2008) 5-12

Pavlova, jelly 6-111

Pea soup 2-41

Peach Brandy Tart 1-135

Peach or Apricot Jam (recipe) 3-153

Peanut butter scones 4-64

Peanut butter wheels 4-64

Pear and Maple Syrup Scones 7-113

Pear Tablet Jelly 2-21,

Pears, introduction to Australia 4-147

Pearson E. J. Sand Soap 4-139

Peas, Garden 2-111

Peas, introduction to Australia 4-147

Pecan Scones 7-113

Pectin 3-44

Peking  Duck 7-102

Peking Café, Auckland 7-95,

Peking Duck 6-140

Peking duck 7-98

Pellegrini's (Melbourne) 7-27

Pemihkan, see Pemmican

Pemmican 4-36

Pemmican naturel a l'Antarctique 4-36

Penang Laksa 3-68

Penfold's Port 2-114

Penguin meat 4-24

Penguin-egg Omelettes 4-32

Penguin, delicately fried 4-25

Penguin, roulade of breast 4-26

Penguins on horseback 4-26

Penman, see Patricia Harris 7-33

Penn, Henri 1-32

Pennell, E.R. 2-177

Pennell, Elizabeth Robin 1-176

Pennell, Elizabeth Robins (food writer) 6-94

People's coffee, Wellington 7-49

Pepper 1-84

Pepper Relish 3-27

Peppercorns 1-84

Peppercorns, Green 3-41

Peppercorns, Pink 3-41

Peppercorns, Sichuan 3-41

Percussion 4-186

Percy, Lord 6-23

Perfection Salad. Laura Shapiro, 1986. 6-11

Perfection, as nonsense 190

Peron, Francois Auguste (naturalist) 4-150

Peru, recipes 2-46

Pesticides 6-106

Petit verdot 6-36

Petits Pains (recipe) 1-56

Petits Propos Culinaires, 1979. 6-11          

Petone, Buick St, Baptist Church 106, 107

Pheasant 3-89

Pheasant, in New Zealand 3-75

Pheasants 1-87

Philippon, Daniel J. 4-77

Phillip, Governor Arthur 4-87

Phillip, Governor Arthur 6-20

Phillips, Jock 1-138

Philosopher in the Kitchen (Brillat Savarin, Penguin) 4-162

Philosophical Indigestion 4-141

Philosophy and Gastronomy 4-167

Philsosophers at dinner 6-69

Phlegmatic (humor) 4-184

Phoenix Brewery, Hokitika) 1-68

Photography of food 6-111

Phylloxera 2-58

Physiocracy 4-171

Physiologie de Gout see Physiology of Taste 1-10

Physiology of Taste (Brillat-Savarin) 1-10; 4-75, 131, 160; 6-70

Physiology of Taste, differing translations 4-178

Pia, Maria 1-18

Piccalilli (recipe) 3-159, 169

Piccalilli 3-9, 14,

Pick, Preserve, Serve (2008, Chris Fortune) 3-45

Picketty, Thomas 6-91

Pickle and Chutney Cookbook (1986, Digby Law) 3-45

Pickled Brussel Sprouts 3-44

Pickled Eggs (recipe) 3-144

Pickled Garlic 3-27

Pickled Herring 4-118

Pickled Herring and John Sausage 21

Pickled onions 3-10

Pickles 1-86; 3-9

Pickles 3-38

Pickles, various Kinds (recipe) 3-143

Picnic 1-138; 2-51, 101

Pidsley, Susanna 1-115

Pie Melon Jam 3-29

Pie Melon Pickle 3-24

Pig Cheek 2-45

Pig Hunting 3-131, 131

Pig oven 7-92

Pig, roast 7-93

Pig's Brawn 3-88

Pig's Head Cheese 3-88

Pigeon Pie 1-113

Pigeons en Capote (recipe) 1-51

Pigeons, eating 1-154

Pignolet, Damien 1-14

Pigs 1-73

Pikelet 6-83

Pikelet, yeast 6-83

Pikelets 1-136

Pikelets 4-55

Pikelets 4-64

Pikelets 7-105

Pilsener beer 7-10

Pina Colada Martini 3-68

Pine Apple Cheese 3-57

Pine Apple Tablet Jelly 2-21,

Pineapple - Simple Sweets 3-59

Pineapple (Glazed) with Vanilla Syrup and Toasted Brioche 3-70

Pineapple (Grilled) with Coconut Cream 3-69

Pineapple (Grilled), rum and Vanilla Sauce 3-68

Pineapple (Roasted) on Black Sticky Rice with Coconut Cream 3-68

Pineapple (Slow Cooked) with Cream and Brandy-snaps 3-70

Pineapple 3-51

Pineapple and Cheese 3-63

Pineapple and Ginger Cake 3-69

Pineapple and Marshmallow Cups 3-63

Pineapple and Mint 3-63

Pineapple and nut Pudding with Coconut Cream Sauce 3-69

Pineapple and Pina Colada Mess 3-68

Pineapple and Pistachio Sorbet with Fresh Fruit Salad 3-70

Pineapple and Tomato Jam 3-29

Pineapple as a luxury food 3-56

Pineapple Bavarian Cream (recipe) 3-60

Pineapple Bavarian Cream 3-63

Pineapple Cake, Viennese 3-70

Pineapple Chips 3-56

Pineapple Cream 3-63

Pineapple Custard 3-63

Pineapple Fritters (recipe) 3-60

Pineapple fritters 2-41

Pineapple Fritters 3-56

Pineapple Granita with Pineapple Mint Salad 3-68

Pineapple in Iced Kirsch Syrup with Chantilly Cream 3-70

Pineapple Jelly 3-63

Pineapple Lump 2-[2]

Pineapple Panjacks 3-65

Pineapple Preserves (recipe) 3-59

Pineapple Pudding 3-63

Pineapple Pudding, Instant 3-63

Pineapple Snow 3-63

Pineapple Sorbet 3-70

Pineapple Sponge 4-59

Pineapple Trifle 3-63

Pineapple-flavoured Rum 3-57

Pineapple, artificial essence 3-58

Pineapple, Cake Filling 3-63

Pineapple, canning 3-56

Pineapple, cultivation in New Zealand 3-58

Pineapple, Hot and Sour 3-68

Pineapple, in Spanish cream 2-206-210,

Pineapple, making food ethnic 3-65

Pineapple, Preserved 3-56

Pineapple, retail prices in 19th century 3-59

Pineux Noir cuttings 2-56

Ping On Café, Wellington 7-94

Pingouin a la Terre Adelie 4-28

Pink sugar decoration 2-41

Pinnaroo Soldiers' Memorial Cookery Book (Pinnaroo, South Australia, 192?) 5-38

Pinnaroo Soldiers' Memorial Cookery Book (The). (Pinnaroo, South Australia, 192-?) 5-30

Pinnaroo Soldiers' Memorial cookery book, The 192? 5-40

Pinnies and pots 6-90

Pinot Blanc 2-57

Pinot Noir 2-57

Pinot noir 6-36

Pinwheel scones 7-170

Pipis 1-131

Pitchy bread 6-83

Pitman, Julia 5-16

Pizzey Mr 1-68

Plain food, praise for 5-127

Plain Rice (recipe) 1-47

Plain scones 4-64

Plain white scones 4-65

Plasmon 4-36

Plating food 7-23

Plato 4-169

Platts-Mills, Dr Daisy 2-166

Plea for Culinary Modernism (Claudia Lauden) 6-97

Pleasurable eating 4-162

Pleasure of eating 4-77

Pleasure of the Table 4-162

Pleasure, individualising 4-191

Pleasures of the Table (Brillat-Savarin, Penguin) 4-162

Pleasures of the table 4-33

Plum and Carrot Chutney 3-25

Plum Pudding (recipe) 1-53

Plum Pudding 1-73, 113

Plum Pudding Union Jack 4-31

Plums, introduction to Australia 4-147

Plums, to Preserve (recipe) 3-154

Plumwood, Val 4-130

Plunket Society 1-32

Plunket Society, Lower Hutt 7-35

PMU (brand) 2-43

PMWU (see Presbyterian Cookery Book)

Poached eggs on toast 2-167

Polar Anaemia 4-20

Political banquet 4-174

Political Gastronomy 4-174

Pollock, Nancy 1-19; 2-158; 5-80; 6-138, 140

Pollock, Nancy 7-138, 141

Pomegranate Molasses 3-41

Pommelo 5-51

Pont 6-9, 12

Pont, Dr Graham 1-10, 12; 4-161

Pont, Graham, Undergraduate gastronomy courses at UNSW, 1978-1988. 6-11     

Poor Man's Goose 1-108

Poor Soldier's Cake 2-70

Poorman's Orange 3-31; 5-45

Pople, Chris 4-110

Popular Amusement and Entertainment Society (Christchurch) 1-66

Porcupine (cheese, pineapple etc) 3-52, 64

Pork and Pineapple Skewers 3-68

Pork Cutlets Richelieu 2-93

Pork in Beijing sauce 6-140

Porridge 1-149

Porridge 6-57

Porridge scones 7-107

Porritt, Penny 6-138

Port (Tararua Wines) 2-60

Port 1-83; 2-56

Port 5-113

Port 6-118

Port Negus (recipe) 7-120

Port wine 4-87

Porter 1-73, 87

Porter 4-87

Porter 6-127

Portrait photography in cookbooks 6-113

Portugese Pudding (see Spanish Cream)

Potage a la Reine (Escoffier) 4-28

Potage Macedoian 2-91

Potato and water-cress Salad (recipe) 1-59

Potato cakes 2-41

Potato cakes 4-65

Potato cheese cakes 2-41

Potato croquettes 2-41

Potato ribbons 2-41

Potato scones 4-64, 65

Potatoes scones 7-106

Potatoes, Browned and Boiled 2-111

Potatoes, introduction to Australia 4-147

Potatoes, peeling 3-125

Potatoes, storage 3-91

Potluck suppers' 4-66

Potting of Meats 3-10

Poulet a la Chalputepec (recipe) 1-49

Poultry keeping 1-99

Poultry, Trussing 2-41

Pound Cake (recipe) 2-23

Pound Cake 1-113

Pound Cake 5-12

Poverty Bay Turkey 2-114

Poverty Cake 2-70

Poverty Soup 4-212

Powdered Cheese 1-84

Poyner, Reg 4-52

Practical Australian Cookery (2nd ed., 1909) 4-59

Practical Australian Cookery (The). Monro, Amie M. (Dymock's Book Arcade, Sydney, 1912?) 5-30

Practical Household Recipes (1889, Whitcombe and Tombs) 3-137, 150

Practical Household Recipes (Anon, 1893) 1-107

Prawn Cocktail (recipe) 1-45

Prawns, seared, with cranberry and Pineapple Salsa 3-71

Prawns, Sweet and Sour 3-67

Prawns, Sweet and Sour Soup 3-68

Pre-dinner preparation 5-127

Prefab, Café, Wellington 7-114

Presbyterian Cookery Book (1920) 2-65;

Presbyterian Women's Mission Cookery Book (NSW) 1895 3-16

Preservation 2-17; 3-73,

Preservation, Maori method 3-126

Preserve Fruit, To (recipe) 3-167

Preserve Pears, to (recipe) 3-155

Preserve Plums for Dessert, To (recipe) 3-154

Preserved Fruit (recipe) 3-140

Preserved Ginger scones 7-107

Preserves  3-10

Preserves, as memorials 3-105

Preserves, Modern 3-38,

Preserves, short-term storage 3-47

Preserving 3-9, 92

Preserving Fruit in Syrup (recipe) 3-140

Preserving Fruit in Syrup, whole (recipe) 3-152

Preserving Jar advertisements 3-46

Preserving Jars for preserving clothing 3-128

Preserving Kits 3-46

Preserving pan 3-11, 3-18,

Preserving, decline during the 1960s 3-32

Pressure cooker, in preserving 3-21

Price of Meat 2-20,

Prickly Pear, introduction to Australia 4-147

Pride and Envy 1-5

Primmer Melanie S. 2-74, 178

Primmer, Jacob Hope 2-74

Primus stove cookery 4-33

Princess Pudding (see Spanish Cream)

Princess Salad 3-64

Printing of Cookbooks 1-80

Prison, Rimutaka 7-48

Prisoners of War (Italy) 1-141

Prisoners, and food service 7-44

Privatisation 4-10

Processed food 6-106

Professional catering 6-79

Professional vs amateur in cookery 6-64

Proteolysis of food 4-120

Prune jelly 2-41

Psychology, in gastronomy 4-191

Public Dinners 1-67

Pudding 2-38, 44

Pudding Mixes 2-44

Pudding, apple (recipe) 2-[133]

Pudding, Black Currant Sponge (recipe) 2-[133]

Pudding, Cake mixture for (recipe) 2-[133]

Pudding, date, Fig or Raisin (recipe) 2-[133]

Pudding, Fig (recipe) 2-[133]

Pudding, Marmalade (recipe) 2-[133]

Pudding, Rhubarb (recipe) 2-[133]

Pudding, Upside-down 3-63

Pudding, Wall (recipe) 2-[133]

Puddings, Cup (recipe) 2-[133]

Puff paste made with suet 2-41

Puff pastry 2-41

Puffs 2-41

Puftaloons 4-64

Pukeko 1-83

Pumpkin 1-149

Pumpkin Cream 3-30

Pumpkin Jam 3-30

Pumpkin Pie 5-18

Pumpkin scones 4-64

Pumpkin scones 7-106

Punch (recipe) 1-62

Punch Dated 1726 (recipe) 1-62

Purity and danger. Douglas, Mary. 1966. 6-11               

Pyroglutamic acid 4-121

Q

Quail 1-154

Quail 1-87

Quail, in New Zealand 3-75

Queen cake 5-20

Queen Cakes (recipe) 2-39

Queen cakes 2-41

Queen Cakes 4-55

Queen Carnival 3-112

Queen' Agee Jars 3-28

Quench (Hansells) 1-135

Quiche Loraine (recipe) 1-57

Quick Cream 2-191

Quince Cheese, microwaved 3-44

Quince Chow Chow Pickles 3-25

Quince Jelly (recipe) 3-146

Quince Jelly (recipe) 3-157

Quince Jelly (recipe) 3-166

Quince Jelly 3-31

Quince Pickles 3-44

Quinces, introduction to Australia 4-147

Quinces, Preserved (recipe) 3-170

Quinn, Leonard 3-95

R

Rabbit 1-87; 2-45; 3-73, 89

Rabbit Canning

Rabbit Canning Factories: Croydon, Invercargill, Mataura, Tuapeka, Winton, Dunback, Heriot, Alexandra, Kelso, Clinton 3-83

Rabbit Control 3-76

Rabbit Extermination devices 3-77, 78

Rabbit meat exports 3-77

Rabbit Nuisance 3-75

Rabbit Nuisance Act (1876) 3-76

Rabbit skin exports 3-77

Rabbit, Frozen, export 3-83

Rabbit, introduction and spread in New Zealand 3-73,

Rabbits (Motutapu Island) 1-131

Rabbits, canned 3-77

Rabbits, effect on sheep numbers 3-75

Racamier, Joseph Claude Anthelme (doctor) 4-179

Racamier, Juliette 4-179

Raestur fiskur 4-118

Raffald, Elizabeth 2-191

Railway cake 5-29

Raisin buns 2-100

Raisin Cheese scones 7-107

Raisin Puffs (recipe) 2-[133]

Raisin Toast (recipe) 1-48

Raising agents - baking powder 2-118

Raising agents 2-14, 23, 118,

Raisins 2-45

Rakfisk 4-118

Ramegerine 2-41

Range, electric 2-86

Range, gas 2-86

Range, Hotpoint 2-88

Range, Orion electric 2-89

Range, Solid Fuel 2-85

Rangitoto 1-130; 2-25

Rangoon 6-30

Rao, Vim 1-18

Rapports du physique et du morale de l'homme (Cabanis, Pierre Jean Georges) 4-172

Raspberry and Red Currant Jam and Jelly (recipe) 3-148

Raspberry Granulated Jelly 2-21

Raspberry Jam (recipe) 3-141

Raspberry Jam (recipe) 3-156

Raspberry sandwich 4-62

Raspberry Tablet Jelly 2-21,

Ratafia 1-83, 2-23

Ration du Lard Glace 4-36

Rational eating 4-172

Rationing 3-25, 86

Rationing, Australia 3-98

Rationing, sugar 3-25, 86

Rations (POW) 1-141

Raw food 3-70

Rawleigh Man 3-86

Rawson, Mina 5-18, 15

Ray, Elizabeth 7-31

Raynal, Francois (winemaker) 6-28

Real Food' 6-107

Real puff pastry 2-41

Reason, and passion 4-169

Receipt Book of  Mrs Ann Blencowe (The).  (1694) 1-109

Reception of guests 6-136

Recherché dinner – how to make it. 2-41

Recipe Books and war-time paper shortages 3-92

Recipe composition 6-75

Recipe formulation 2-9

Recipes for Use in Home Science Classes 3-93

Red Beet, Pickled (recipe) 3-158

Red Cabbage, Pickled (recipe) 3-157

Red Cross 1-32

Red Cross Cookery Book of Tried recipes (1918)  3-22

Red Cross Parcels (POW) 1-141

Red Currant Jelly (recipe) 3-141

Red dates 7-88

Red Deer Stalking in New Zealand (Donne T. E.) 1-154

Red Delicious, apple 3-90

Red Indian Cakes 4-56

Red Mountain Estate (wine) 6-32

Red or Black Currant Jam (recipe) 3-155

Red Wine 1-73, 83; 2-56

Redzepi, René 4-112, 116

Reed, John (Melbourne) 3-95

Reeves, Elaine 7-63, 139

Refrigeration 2-14, 16, 44, 200; 3-21

Refrigerator Preserves 3-42

Refrigerators 3-89

Regional Food Cultures and Networks (2014, 4th conference) 6-12

Reichl, Ruth 6-98

Relational Ethics 4-75

Religion, and art 7-19

Relish 3-15

Relish 3-38

Rene's Kisses (recipe) 1-41

Renet de Canada, apple 3-90

Rennet, Renco 1-151

Restaurant critics 4-105

Restaurant journalism 4-106

Restaurant photography 4-107

Restaurant rankings 6-70

Restaurant reviews 4-103

Restaurant reviews 7-69

Restaurants in New Zealand 1-142

Restaurants, invention 2-173

Restaurants, licensed 7-96

Restaurants, post-revolutionary Parisian 4-182

Restaurateur, origin of 1-142

Reviews, restaurant 7-69

Reynolds, Henry 4-148

Rhubarb and Orange Jam 3-30

Rhubarb Jam (recipe) 3-157

Rhubarb Jam (with figs) (recipe) 3-142

Rhubarb Jelly (recipe) 3-142

Ribs of Beef 6-118

Riccarton Red Cross Cookery Book (1940) 3-92

Rice (Brown) Salad 3-70

Rice custard 6-58

Rice Noodle Salad with Stir Fried Pork 3-67

Rice pudding 2-41

Rice pudding and fruit (recipe) 1835 7-124

Rice Salad 3-64

Rice wine7- 83

Rice, congee 7-89

Rice, Fried 7-99

Rice, introduction to Australia 4-147

Rice, Single Treasure 3-67

Rich fruit scones 4-65

Rich girdle scones 4-65

Rich, John 4-32

Richelieu (a la) 2-92

Richelieu Consomme 2-93

Richelieu Ragout 2-93

Richelieu Sauce (recipe) 2-93

Richerand, Anthelme 4-169, 180

Riddiford, Edward 1-86

Rissoles 2-41

Ritual (restaurant, Nelson Bay, Australia) 4-205, 211

Ritualised Practices, Preserving 3-105

Ritz Restaurant (Manners St, Wellington) 2-168

River Cottage, The 7-47

Rivoli Tea Rooms (Perth) 4-107

Roast and Boiled Potatoes 2-91

Roast Duckling Farci and Apple Sauce 2-91

Roast Turkey 2-44

Roberts, W. 1-154

Robinson, G.A. 4-152

Robinson, Sir Dove Myer 6-106

Rochdale Sparkling Cider 6-141

Rock Cakes 4-55

Rock Cod (Blue Cod) 1-83

Rock Cod, smoked 1-83

Rock Oysters, natural 2-114

Roden, Claudia 6-97

Roden, Claudia. A Book of Middle Eastern Food, 1970. 6-11          

Roe, Emma J. 4-77

Rognons Savoyarde (recipe) 1-49

Rohingya 6-31

Rojak 3-68

Rolls, Coffee (recipe) 2-[133]

Roly-poly, jam 6-58

Roman, Ancient fish sauce 4-116

Roman, ancient foodways 4-117

Roman, images of food 7-19

Romney Sheep 3-88

Ronaki (Nelson) 1-89

Ronsard, Pierre de 5-67

Roquefort 1-58

Rose Hips 3-92

Rose Petals 3-41

Rose Water 3-41

Round Hill, Otago 7-84

Rowland, Perrin (Dining Out) 1-133, 142, 160

Rowland, Perrin 3-66

Rowlandson, Thomas 2-98

Royal Marine (NSW) 6-19

Royal Melbourne Institute of technology 7-56

Royal Ruby Jade Hotel Resort and Spa (Yangon) 6-37

Royal sponge cake 4-62

Ruby Dragon (company) 6-37

Ruby Winery Factory 6-37

Ruinart Champagne (1945) 2-111

Rum 1-83

Rum and chocolate sponge 4-62

Rum rebellion, The 6-19

Rum Shake (recipe) 1-63

Rum Sponge 4-61

Rum, Australian trade 6-21

Rum, Mandalay 6-32

Rum, Silver Rays White, Marshall's 4-102

Rumania, recipes 2-46

Rump Steak, Grill 2-163

Rundell, Maria 2-191

Runner Beans, salting 3-91

Rush, Geoffrey 1-11

Russia, recipes 2-46

Russian Cookery, in Mrs Beeton's book. 6-86

Russian Cream (see Spanish Cream)

Rye, introduction to Australia 4-147