I’m delighted to share with you a lifetime’s collection of recipes in this new edition of Margaret Fulton’s Encyclopedia of Food and Cookery, a book of which I am very proud.
Ever since the 1983 edition was published, readers have been telling me it’s the first book they reach for when they need to find an ingredient or recipe. I do the same.
This was a book I just had to write, and was borne out of a desire to record my years of notes about the foods we use in everyday cooking: details to consider when buying ingredients, basic and unusual ways to prepare foods, as well as recipes and dishes that I have learned from dedicated cooks all over the world.
This edition reveals our changing food trends and includes the diversity of ingredients now commonly available in Australia.
I have always believed that good food and good cooking are part of all that’s best in life, and hope to encourage a new generation of curious and interested cooks.
Happy cooking.