MARGARET FULTON BAKING

The ultimate sweet and savoury baking collection

See other books by Margaret Fulton and Suzanne Gibbs click here

New large hardcover book, published 2012, 480 pages.

From the grande dame of Australian cookery comes the ultimate baking book for Australian kitchens. A collection of Margaret's best sweet and savoury baking recipes, Margaret Fulton: Baking is the perfect accompaniment to any home kitchen and includes everything from sourdough bread to layered sponge cake. With over 320 recipes plus variations and hints and tips, this is a classic baking book essential to every kitchen. Margaret Fulton's recipes are triple-tested and are suitable for both beginner cooks and experienced bakers.

This collection of Margaret's best baking recipes includes over 320 sweet and savoury options plus 140 variations. There are recipes for every level of baker, from beginners to advances. From biscuits, brownies and muffins through to cakes, desserts, pastries and breads, you'll find a recipe for every occasion. With simple, clear instructions and plenty of hints and tips along the way, you'll be baking up a storm in no time. Margaret's aims are to encourage people to bake for the sheer pleasure of it and to help people develop a love of cooking. In sharing these recipes from a lifetime of cooking, Margaret hopes it will inspire a whole new generation to expand their skills in the kitchen.

Contents include:

• Introduction
• Notes on the recipes
• Conversions
• Equipment
• Biscuits
• Brownies & Slices
• Muffins, Scones, Shortcakes & Quickbreads
• Cakes
• Small Cakes
• Desserts
• Pastry
• Yeast cookery
• Glossary, Index & list of books by Margaret Fulton

Margaret Fulton Baking is an Australian publication. All measurements are in metric and metric cup & spoon.

About the author

Margaret Isobel Fulton (born 1924 in Nairn, Scotland) is an Australian food and cooking 'guru', writer, journalist, author, commentator and National Living Treasure. Margaret Fulton was the first and greatest of the Australian celebrity cookery writers. As the world opened up again after World War Two and a wider range of foodstuffs began to arrive in the shops, it was Margaret Fulton, through her magazine columns and later her cookbooks, who showed the nation how to cook in new and exciting ways. It was largely through her inspiration and example that younger Australians realised the pleasurable and creative possibilities of fine dining. Our national cuisine was transformed.

Fulton's book, The Margaret Fulton Cookbook, was published by Paul Hamlyn in 1968 and was an instant success. Over 1.5 million copies have sold and it remains in print. Her early recipes encouraged Australian housewives to vary the Australian staples of "meat and three vegetables" and to be creative with food. She 'discovered' food from exotic places such as Spain, Italy, India and China and as Cookery Editor, 'brought these into Australian homes through her articles in the Women's Day magazine'.

Fulton realised that chefs who did television shows tended to lose their audience. Accordingly, she remained a writer who regularly appeared as a 'guest' on various TV shows. For Margaret Fulton, the great pleasure of cookery writing was to bring good food into ordinary homes. She was never interested in writing for an elite. Instead she concentrated on 'bringing magic' into everyday living through better everyday eating.

A passionate traveller, she is credited with being one of the first people to bring international cuisine to the Australian table. She has been honoured with the OAM (Medal of the Order of Australia) and is one of the National Trust's 100 National Living Treasures. In 2006 she was nominated one of The Bulletin's 100 Most Influential Australians. One of her recent cookbooks is Christmas, which she co-wrote with her daughter, Suzanne Gibbs.

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Margaret Fulton Baking: The ultimate sweet and savoury baking collection