May/June: Margaret Fulton Cookbook (1969)
From spending the past two month’s focused on the cuisine of Morocco we are now turning our attention much closer to home, for most of us. Margaret Fulton is an Australian Food icon, famous way before cooking was cool and everyone wanted to be the next celebrity chef. She started her career teaching cooking, before moving into a more promotional, but still educational role with the Australian Women’s Day Magazine, writing their food column and then going on to write a series of cookbooks. Fulton is still going strong today at the age of 90 and actively working within the food industry. At the time of her heyday, her recipes were considered to be new and exciting because they were breaking out of the mould of meat and three vegetables that was so common at the Australian dinner table in the 60’s and 70’s.
Whilst the same cannot be said of todays habits of eating I think we will find that there is a treasure trove of recipes to explore, adapting to our modern tastes and using as a basis for inspiration. Whilst we are not quite harking back to the times of Mrs Beaton, there is definitely going to be a historical exploration to be had. Some are sure to be hilarious and entertaining, others perhaps a little scary.
My challenge for The Cookbook Guru’s is to use your imagination and creativity in the kitchen and modernise some of the plethora of recipes that exit. For those of you in the Northern Hemisphere or with no access to Fulton’s work you can get plenty of recipes online. Here is a sample of some of the websites featuring her work:
I found my books second hand for only a few dollars so don’t forget to look in your local charity shop and I’m sure your local library should have some of Fulton’s work.
I look forward to seeing what comes out of our kitchen’s over the next two months.
For those of you new to The Cookbook Guru, we would love for you to be a part of our online cook book book club.
To be a part of this wonderful blogging collective simply post about your experience of cooking one of the recipes, be it an exact replica, inspired by or adapted from the book and make sure you make mention of The Cookbook Guru. Comment on this post below with a link to your post and it will be reblogged and shared with our members to be a part of the collective we create here in our little online book club. If you’re not sure what to talk about in your post, share with us not only your recipe and food, but your thoughts on the book, or the ease of creating the recipe and what you may have changed or adapted.
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Happy Reading and Happy Cooking,