The Margaret Fulton Cookbook

The Margaret Fulton Cookbook book cover

The Margaret Fulton Cookbook is a significant publication in the realm of culinary literature, authored by Margaret Fulton, an influential figure in Australian cooking. First published in 1968, this cookbook has played a pivotal role in transforming the cooking habits and culinary landscapes of Australian homes. It is renowned for introducing a variety of international cuisines to the Australian palate, encouraging experimentation with diverse ingredients and cooking techniques.

Background

Margaret Fulton emerged as a culinary authority in the post-war era, a time when Australian cuisine was predominantly British-influenced and relatively unvaried. Fulton's travels and keen interest in global cuisines infused her writing with a fresh perspective, making The Margaret Fulton Cookbook a groundbreaking work. Her approachable style and emphasis on flavor and innovation resonated with home cooks, making the book a staple in kitchens across Australia.

Content and Impact

The cookbook covers a broad spectrum of recipes, from traditional Australian dishes to more exotic and previously unfamiliar international recipes. Fulton's work was instrumental in popularizing foods such as Italian pasta, Indian curries, and Chinese stir-fries, encouraging Australian cooks to broaden their culinary horizons.

Beyond recipes, Fulton's book offered guidance on kitchen techniques, ingredient selection, and meal planning, making it a comprehensive resource for both novice and experienced cooks. Her emphasis on fresh ingredients and the importance of cooking as a joyful and creative process were revolutionary concepts at the time.

The impact of The Margaret Fulton Cookbook extends beyond its recipes. It has been credited with not only changing the way Australians cook but also how they think about food. Fulton's advocacy for quality ingredients and her curiosity about world cuisines have left a lasting legacy on the Australian food scene.

Editions and Legacy

Since its initial publication, The Margaret Fulton Cookbook has been reprinted and updated several times, reflecting changes in food trends and the evolving tastes of the Australian public. Each edition has served to introduce new generations to Fulton's philosophy of cooking and eating.

Margaret Fulton's contributions to Australian cuisine have been widely recognized. She was appointed a Member of the Order of Australia in 1983 for her services to the field of cooking. Her cookbook remains a beloved resource, testament to her enduring influence on the country's culinary culture.

See Also

• Australian cuisine
• Cookbook
• Culinary arts