Margaret Fulton's Book of Chinese Cooking

Margaret Fulton's Book of Chinese Cooking is a comprehensive guide to preparing Chinese cuisine published in 1978. The book brings traditional Chinese recipes and cooking techniques to home kitchens in an accessible format. The cookbook features step-by-step instructions for preparing classic Chinese dishes, from dim sum to stir-fries. Fulton includes sections on essential ingredients, cooking methods, and menu planning for Chinese meals. The text contains photographs and illustrations to demonstrate techniques and presentation styles. Regional variations of dishes are explored, along with notes on the cultural significance of different ingredients and meal customs. Through this work, Fulton bridges Eastern and Western culinary traditions while preserving the authenticity of Chinese cooking methods. The book reflects the growing interest in international cuisine among Western home cooks during the 1970s.

There are not enough internet reviews to create a summary of this book. Instead, here is a summary of reviews of Margaret Fulton's overall work: 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.

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🥢 Margaret Fulton revolutionized Australian home cooking and was awarded the Medal of the Order of Australia (OAM) in 1983 for her contributions to cookery and journalism. 🍜 Published in 1973, this book was one of the first comprehensive Chinese cookbooks written specifically for Australian home cooks, helping introduce authentic Asian flavors to Australian kitchens. 🌟 The author traveled extensively throughout China and Hong Kong to research traditional cooking methods and ingredients, ensuring authenticity in her recipes. 🥘 The book includes detailed explanations of Chinese cooking equipment, techniques, and ingredient substitutions available in Australia - making exotic dishes accessible to the average home cook. 📚 Margaret Fulton wrote more than 25 cookbooks throughout her career, selling over 1.5 million copies and earning her the nickname "Australia's original domestic goddess."