Margaret Fulton

Margaret Fulton (1924-2019) was Australia's first and most prominent household cookery writer who revolutionized home cooking in Australia through her books, magazines and television appearances. Her work introduced Australian home cooks to international cuisines and ingredients, helping transform the country's culinary landscape in the post-war period. The Margaret Fulton Cookbook, first published in 1968, sold over 1.5 million copies and became a kitchen staple in Australian homes. Throughout her career, she authored more than 25 cookbooks covering topics from microwave cooking to Chinese cuisine, while serving as food editor for Woman's Day magazine for 20 years. Fulton's influence extended beyond recipe writing - she was a key figure in developing the Australian food industry through her work with corporations and her role in shaping modern Australian food culture. Her contributions to Australian cuisine and food writing were recognized with numerous awards, including a Medal of the Order of Australia and her induction into the Food Media Hall of Fame. In recognition of her lasting impact, Fulton was named an Australian Living Treasure by the National Trust of Australia in 1998. Her legacy continues to influence Australian cooking and food writing, with her recipes and approach helping establish the foundations of contemporary Australian cuisine.

Readers view Margaret Fulton as a trusted voice in Australian home cooking who made complex recipes accessible. Her cookbooks helped introduce international cuisine to Australian families in the 1960s and 70s. Readers appreciated: - Clear, reliable instructions that work consistently - Personal anecdotes and cooking tips - Basic techniques explained for beginners - Photos that showed exactly what dishes should look like Common criticisms: - Some recipes now feel dated - Measurements sometimes inconsistent between metric/imperial - Later books contained product placement - Some editions had printing/binding quality issues Ratings across platforms: Goodreads: The Margaret Fulton Cookbook (4.5/5 from 89 ratings) Amazon Australia: Margaret Fulton's Encyclopedia of Food (4.7/5 from 43 ratings) "Her recipes never fail" appears frequently in reader reviews. One reader noted "She taught my mother to cook, then she taught me." Several reviewers mention keeping their copies for decades and passing them down through generations.

The Margaret Fulton Cookbook (1968) A comprehensive collection of international and Australian recipes covering everything from basic cooking techniques to dinner party dishes, featuring clear instructions for home cooks.

Margaret Fulton's Book of Chinese Cooking (1973) A detailed guide to Chinese cooking techniques, ingredients, and authentic recipes adapted for Australian kitchens.

The Margaret Fulton Microwave Cookbook (1983) A practical collection of recipes specifically developed for microwave cooking, including timing guides and preparation techniques.

Margaret Fulton's Encyclopedia of Food and Cookery (1983) An alphabetical reference guide covering ingredients, cooking methods, and recipes from various world cuisines.

Margaret Fulton's New Cookbook (1999) An updated collection of recipes reflecting contemporary cooking trends while maintaining classical techniques and reliable instructions.

I Sang for My Supper: Memories of a Food Writer (1999) A memoir chronicling Fulton's life experiences and career in food writing, including her influence on Australian cuisine.

Margaret Fulton's Kitchen (2007) A collection of favorite recipes from throughout her career, including both classic dishes and modern interpretations.

Margaret Fulton Christmas (2009) A specialized cookbook focusing on traditional and modern holiday recipes, including planning guides for seasonal entertaining.

Julia Child She authored comprehensive cookbooks that made French cooking accessible to home cooks in the English-speaking world. Like Fulton, she transformed home cooking in her country through cookbooks, TV appearances, and food writing that introduced international cuisines to domestic audiences.

Elizabeth David Her cookbooks brought Mediterranean cooking to post-war Britain and changed British food culture. She wrote with deep knowledge about ingredients and techniques while serving as a cultural bridge between traditional European cooking and English-speaking audiences.

Stephanie Alexander She wrote influential Australian cookbooks that emphasize fresh ingredients and proper technique. Her work as a restaurateur, cookbook author, and educator has shaped Australian cooking culture since the 1970s.

Charmaine Solomon She introduced Asian cooking to Australian homes through detailed cookbooks and writing. Her work focused on making Asian ingredients and techniques accessible to Western home cooks, similar to Fulton's approach with international cuisines.

Donna Hay She built on Fulton's legacy of accessible Australian cookbook writing while serving as a food editor for magazines. Her work focuses on streamlined recipes and techniques for home cooks, continuing the tradition of practical Australian food writing.