THE COMPLETE MARGARET FULTON COOKBOOK

co-written with SUZANNE GIBBS

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Used hardcover book in very good condition, first published 1974, this edition published 1977, 400 pages.Signed and inscribed by the author on the first page

The Complete Margaret Fulton Cookbook is the the biggest and most comprehensive cookbook yet by bestselling cookery writer Margaret Fulton. It is the result of many years' experience as cookery editor and writer.

With the help of her talented daughter Suzanne Gibbs, who trained at the Cordon Bleu School of Cookery in London, Margaret Fulton has prepared a really practical kitchen companion for the busy cook.

The 500 carefully chosen recipes cover a broad spectrum of cooking techniques, meals, snacks, hors d'oeuvres and desserts. They range from the simple to the elaborate and include comprehensive sections on stocks and sauces, herbs and spices, soups and egg dishes, meat, poultry, pasta and cakes and bread.

Everything in this luxurious volume is clearly explained. The easy-to-follow recipes are illustrated in mouthwatering colour.

Contents include:

• Helpful hints
• Stocks and sauces
• Herbs and spices
• Soups
• Appetisers
• Fish
• Eggs
• Beef
• Veal
• Lamb
• Pork
• Poultry
• Vegetables
• Pasta
• Salads
• Desserts
• Cakes and pastries
• Biscuits and bread
• Glossary of terms
• Index & metric guide

The Complete Margaret Fulton Cookbook is an Australian publication. All measurements are in metric and imperial.

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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The Complete Margaret Fulton Cookbook