The Complete Margaret Fulton Cookbook by Margaret Fulton and Suzanne Gibbs

  • Spiced black olives (page 8)

    from The Margaret Fulton Cookbook The Margaret Fulton Cookbook by Margaret Fulton

    • Categories: Dressings & marinades; Canapés / hors d'oeuvre; Vegan; Vegetarian
    • Ingredients: black olives; olive oil; chillies; garlic; parsley; dill
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Notes about this book

  • kezwell on February 14, 2021

    Strawberries in the Snow Great for using up eggwhites 2 cups strawberries 2 table spoons kirsch (optional) 1/2 cup castor sugar 4 egg whites 1 cup cream, whipped Slice strawberries, sprinkle with 1 tblspn of sugar and kirsch. Beat the egg whites stiffly, add sugar slowly. Stir in cream. Gently fold in macerated strawberries. Spoon into bowl or small individual bowls. Serve chilled.

Notes about Recipes in this book

  • Braised lamb shanks

    • debkellie on March 22, 2021

      Went along to see "Margaret Futon - The Musical" on the weekend, pre-show dinner was either this "Braised Lamb Shanks" or a roasted chicken.. both were delicious!

  • Wiener schnitzel

    • ethedens on March 19, 2026

      Did with pork. Very good, very classic.

  • Sour cream cheesecake

    • joanne_w on February 02, 2019

      Still the best cheesecake ever. If you leave off the sour cream topping, the rest is OK to make in advance and freeze.

  • Anzac biscuits

    • TheBakersDoor on December 26, 2025

      An easy recipe, but easy to get wrong. Measurements are very important. Use metric measures otherwise the chemistry of the biscuits will be wrong and they will fail. Worth the effort.

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  • ISBN 10 0725405147
  • ISBN 13 9780725405144
  • Published Jan 01 1974
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries Australia
  • Publisher Ure Smith

Publishers Text

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

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