The Margaret Fulton Cookbook
août 2011 · Hardie Grant Publishing
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320
Pages
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More than anyone else, Margaret Fulton has been credited as the woman who taught Australians how to cook. Hundreds of thousands of readers have discovered that it is not only Margaret Fulton's ability to cook, but her talent in imparting her technique and knowledge to others that makes her such a trusted and authoritative kitchen companion. This new edition of the Margaret Fulton Cookbook is a completely updated reissue of her classic cookbook, first published in 1968.With a smart contemporary design and all new food photographs taken by renowned photographer Geoff Lung, the book is set to reach a new generation of readers and cooks. The book contains chapters that deal with fish, poultry, meat, vegetables, soups, salads, pasta and rice, desserts and cakes. Both the beginner and the gourmet cook will find recipes especially marked for them: all recipes have been coded according to their degree of difficulty involved and the time it takes to cook the dishes. There are useful cookery hints on every page and line illustrations will lead readers step by step through techniques.
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With a career spanning more than 50 years, Margaret Fulton is Australia’s best known and most loved cookery writer. Her interest in food has taken her to many countries, and she is credited as being one of the first people to bring international cuisine to the Australian table. She has authored over 25 cookbooks, which have extraordinarily influenced Australia’s culinary landscape. Margaret’s pre-eminence in the food world was officially heralded when she was honoured with the O.A.M. (Medal of the Order of Australia), and was recognised as one of the National Trust’s 100 Living Australian National Treasures.
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