The Margaret Fulton Cookbook by Margaret Fulton

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    • Categories: Chutneys, pickles & relishes; Canapés / hors d'oeuvre; Vegan; Vegetarian
    • Ingredients: red chiles; thyme; bay leaves; black olives; olive oil
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    • Categories: Chutneys, pickles & relishes; Canapés / hors d'oeuvre; Vegan; Vegetarian
    • Ingredients: preserved lemons; olives; olive oil
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    • Categories: Chutneys, pickles & relishes; Canapés / hors d'oeuvre; Greek; Vegan; Vegetarian
    • Ingredients: olives; lemons; celery; olive oil
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    • Categories: Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: walnuts; curry powder
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    • Categories: Pies, tarts & pastries
    • Ingredients: store-cupboard ingredients; Parmesan cheese
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    • Categories: Cookies, biscuits & crackers; Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: Parmesan cheese; store-cupboard ingredients; slivered almonds
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    • Categories: Cookies, biscuits & crackers; Canapés / hors d'oeuvre; Vegetarian
    • Ingredients: cheddar cheese; Parmesan cheese; paprika; ground cayenne pepper; sesame seeds
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    • Categories: Cookies, biscuits & crackers; Canapés / hors d'oeuvre; Cooking ahead; French; Vegetarian
    • Ingredients: eggs; Gruyère cheese; store-cupboard ingredients
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    • Categories: Appetizers / starters
    • Ingredients: oysters; brown bread
    • Accompaniments: Cocktail sauce
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    • Categories: Sauces for fish
    • Ingredients: tomato ketchup; Tabasco sauce; mayonnaise; Worcestershire sauce
    • Accompaniments: Oysters au naturel
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    • Categories: Appetizers / starters
    • Ingredients: oysters; prawns; lettuce; tomato ketchup; mayonnaise; Worcestershire sauce
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    • Categories: Appetizers / starters
    • Ingredients: prosciutto; melons
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    • Categories: Appetizers / starters
    • Ingredients: avocados; prawns; mayonnaise
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    • Categories: Pies, tarts & pastries; Appetizers / starters; French
    • Ingredients: onions; tomatoes; canned anchovies; olives; store-cupboard ingredients
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    • Categories: Appetizers / starters; French
    • Ingredients: scallops; parsley; store-cupboard ingredients
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    • Categories: Salads; Appetizers / starters
    • Ingredients: scallops; baby greens; balsamic vinegar
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    • Categories: Grills & BBQ; Appetizers / starters
    • Ingredients: pork fillets; soy sauce; lemons; peanut butter; Tabasco sauce; canned coconut cream
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    • Categories: Sauces, general
    • Ingredients: peanut butter; Tabasco sauce; canned coconut cream
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    • Categories: Side dish; Greek; Vegan; Vegetarian
    • Ingredients: vegetables of your choice; tarragon; parsley; tomatoes; thyme; bay leaves
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    • Categories: Side dish; Greek; Vegan; Vegetarian
    • Ingredients: button mushrooms; tarragon; parsley; tomatoes; thyme; bay leaves
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    • Categories: Side dish; Greek; Vegan; Vegetarian
    • Ingredients: leeks; tarragon; parsley; tomatoes; thyme; bay leaves
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    • Categories: Side dish; Greek; Vegan; Vegetarian
    • Ingredients: onions; tarragon; parsley; tomatoes; thyme; bay leaves
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    • Categories: Side dish; Greek; Vegan; Vegetarian
    • Ingredients: artichokes; tarragon; parsley; tomatoes; thyme; bay leaves
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    • Categories: Side dish; Greek; Vegan; Vegetarian
    • Ingredients: zucchini; tarragon; parsley; tomatoes; thyme; bay leaves
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    • Categories: Appetizers / starters
    • Ingredients: red chiles; sashimi grade tuna; red onions; sesame oil; parsley; capers; limes; avocados; watercress
    • Accompaniments: Melba toast
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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!

  • 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.

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  • ISBN 10 1740664523
  • ISBN 13 9781740664523
  • Linked ISBNs
  • Published Oct 01 2006
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries Australia
  • Publisher Hardie Grant Books
  • Imprint Hardie Grant Books

Publishers Text

A whole new generation of home cooks can bring something good to the table with this completely updated edition of a classic cookbook. Margaret Fulton is credited as the woman who taught Australians how to cook with the first edition of her revered volume, published in 1968. Her kitchen wisdom fills this book, with tips and tricks on every page and recipes and techniques taught with her trademark clarity and talent. The recipes are arranged by difficulty so that cooks can make a menu to match their expertise or that fits with their schedules. Beginners and gourmands alike will find something to suit their tastes in this tantalizing collection.

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