Margaret Fulton's Encyclopedia of Food and Cookery

Margaret Fulton's Encyclopedia of Food and Cookery serves as a comprehensive guide to ingredients, cooking techniques, and recipes. First published in 1983, this reference work contains over 1,000 entries covering global cuisines and food preparation methods. The encyclopedia is organized alphabetically, with detailed entries ranging from basic ingredients to complex dishes and cultural food traditions. Each section includes cooking instructions, ingredient variations, and historical context where relevant. Fulton's work represents the evolution of Australian cooking and its integration of international culinary influences through the late 20th century. The encyclopedia reflects broader shifts in food culture, documenting both traditional techniques and emerging trends in home cooking.

Readers value this encyclopedia as a reliable kitchen reference that explains ingredients and cooking techniques. Multiple reviews note its usefulness for both novice and experienced cooks. Likes: - Clear explanations of ingredients and their uses - Step-by-step instructions for basic cooking methods - Comprehensive coverage of Australian and international foods - Durable binding that stands up to kitchen use - Alphabetical format makes information easy to find Dislikes: - Some recipes described as dated - Limited photos/illustrations - Recent editions removed some original content - Index could be more detailed Ratings: Goodreads: 4.5/5 (12 ratings) Amazon AU: 4.7/5 (15 ratings) Reader Quote: "I've had my copy for 30 years and still refer to it regularly. Perfect for looking up unfamiliar ingredients or checking cooking times." - Goodreads reviewer The 1999 edition receives more positive reviews than later versions, with readers noting it contains more comprehensive content.

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🍳 First published in 1983, this comprehensive cookbook became an instant classic in Australian households and has sold over 1.5 million copies. 📚 Margaret Fulton was awarded the Medal of the Order of Australia (OAM) in 1983 for her services to cookery and journalism. 🥘 The encyclopedia contains over 3,000 entries and more than 1,000 recipes, making it one of the most extensive Australian cookery resources of its time. 👩‍🍳 Margaret Fulton is often credited with introducing Australian home cooks to international cuisines, particularly Chinese and French cooking, through her accessible writing style. 🏆 The book was updated and re-released in 2009, maintaining its status as a kitchen essential and introducing a new generation to Fulton's culinary expertise.