Margaret Fulton's Encyclopedia of Food and Cookery

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Hardie Grant Publishing, Apr 1, 2009 - Cooking - 2314 pages
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The return of the classic food encyclopedia from the woman who taught Australia how to cook. Margaret Fulton is Australia's best known and most loved cookery writer. HerEncyclopedia of Food and Cookery is the definitive collection of her recipesand life's work. In one authoritative volume she focuses on foods we use ineveryday cooking, including details to consider when buying ingredients, basicand unusual ways to prepare foods, as well as recipes and dishes that haveworked their way into our culture and history. Margaret Fulton's greatest enjoyment in life comes from sharing her knowledgeand recipes, and bringing good food into Australian homes. Her encyclopediais the essential cooking companion and the first book you'll reach for to findinspiration and advice in the kitchen.
 

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I have an original 1983 print of this book and it taught me how to cook, from boiling an egg to a perfect souffle and how to choose fresh ingredients. My eldest daughter has a copy of this book and my youngest has it on her gift wish list but she makes recipes from my copy at the moment. I feel this is one of the best things a new homemaker could have in their kitchen as it's not just recipes it's cooking basic knowledge as well and I'm so happy to see it available again! 

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