Customer Reviews

Margaret Fulton's Encyclopedia of Food & Cookery: The Complete Kitchen Companion from A to Z

5 star:		(3)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

I bought the 1983 edition of this book, and it has been an essential part of my cooking reference library.

In 23 years of use, I've yet to have one of Margaret Fulton's recipes fail. This is more than a recipe book, though, it provides information about ingredients, and about the history of some of Australia's favourite cuisine.

Consider, for example, the Anzac biscuit. Not only does this book contain a foolprooof recipe for this perennial favourite, it explains how shortages of eggs during World War I enabled this simple, economical recipe to become a favourite.

Jennifer Cameron-Smith

The book is arranged in alphabetical order, an unusual but useful thing. I am an American living in Australia, and I wanted a book for my daughters with basic Aussie cooking, and this one more than filled the bill. I am buying myself a copy now, as they have left home, and I still want one for myself.

A must-have on any cookbook shelf. Not exotic, but extremely useful in the kitchen. The recipes are mostly alphabetized by ingredient - which is nice when you don't know what to do with something unusual that's turned up at the market.

One of the best cook books to come out of Australia. A full encyclopedia as the title says. Whilst the recipes certainly have an Australian "flavour", there are recipes from all around the world as well. There is also a bucketload of information about cooking ingredients, procedures, anecdotes and how to achieve best results. Measurements are in both metric and imperial.

I bought a copy about 20 odd years ago and purchased one recently for my American sister-in-law. The new edition has been fully updated, edited and is a shorter, thicker version with a more sophisticated look to it.

Worth every cent.