Description
The Margaret Fulton Cookbook, Woman's Day, Published by Paul Hamlyn Reprinted 1973
Margaret Isobel Fulton OAM (b. 1924) is a Scottish-born Australian food and cooking 'guru', writer, journalist, author, and commentator. She was the first of this genre of writers in Australia. Her early recipes encouraged Australian housewives to alter the Australian staple of "meat and three vegetables" and to be creative with food. She 'discovered' international cuisine from exotic places such as Spain, Italy, India and China and as Cookery Editor, 'brought these into Australian homes through her articles in the Woman's Day magazine'. Fulton realized that chefs who did television shows tended to lose their audience. Accordingly, she remained a writer who regularly appeared only as a 'guest' on various TV shows. Fulton began as a cooking teacher at the Overseas Corporation in 1947 and was later promoted to sales manager where she was 'partially responsible for the introduction of the pressure cooker to Australia. Fulton's book, THE MARGARET FULTON COOKBOOK, was published by Paul Hamlyn in 1968 and was an instant success. By 1978 it had sold 'more than two-thirds of a million copies'. Try such Australian items of the times such as Savoury Fish in Egg Sauce, Steak and Kidney Sponge, Chicken Liver Risotto, Crusted Carrots, Brown Bean Salad, Choux Pastry, Tarte aux Pommes, and Rich Christmas Pudding.
Margaret Isobel Fulton OAM (b. 1924) is a Scottish-born Australian food and cooking 'guru', writer, journalist, author, and commentator. She was the first of this genre of writers in Australia. Her early recipes encouraged Australian housewives to alter the Australian staple of "meat and three vegetables" and to be creative with food. She 'discovered' international cuisine from exotic places such as Spain, Italy, India and China and as Cookery Editor, 'brought these into Australian homes through her articles in the Woman's Day magazine'. Fulton realized that chefs who did television shows tended to lose their audience. Accordingly, she remained a writer who regularly appeared only as a 'guest' on various TV shows. Fulton began as a cooking teacher at the Overseas Corporation in 1947 and was later promoted to sales manager where she was 'partially responsible for the introduction of the pressure cooker to Australia. Fulton's book, THE MARGARET FULTON COOKBOOK, was published by Paul Hamlyn in 1968 and was an instant success. By 1978 it had sold 'more than two-thirds of a million copies'. Try such Australian items of the times such as Savoury Fish in Egg Sauce, Steak and Kidney Sponge, Chicken Liver Risotto, Crusted Carrots, Brown Bean Salad, Choux Pastry, Tarte aux Pommes, and Rich Christmas Pudding.
- Pages 252
- Author: Margaret Fulton
- Publisher: Paul Hamlyn Pty Ltd
- Hardcover
- Vintage 1973
Size
width (across) 21.5 cm or 8.5 inches,
height 29 cm or 11.5 inches
