Margaret Fulton's Encyclopedia of Food & Cookery: The Complete Kitchen Companion from A to Z by Margaret Fulton

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    • Categories: Scottish
    • Ingredients: bacon; minced beef; breadcrumbs; Worcestershire sauce; parsley; nutmeg
    • Categories: Soups
    • Ingredients: ground almonds; whole cloves; bay leaves; nutmeg; cream; slivered almonds; chicken stock; onions
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Italian
    • Ingredients: egg whites; ground almonds; caster sugar
    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; butter; cream; flaked almonds; caster sugar
    • Categories: Salads; Main course; Entertaining & parties
    • Ingredients: chicken; sultanas; slivered almonds; celery; spring onions; orange juice; lettuce; oranges; almonds; egg yolks; white pepper; dry mustard; vinegar; olive oil
    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: fettuccine pasta; butter; anchovies; white pepper; Parmesan cheese
    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: anchovies; olive oil; white bread; lemons; radishes; black olives
    • Categories: Cakes, large; Dessert; American
    • Ingredients: all-purpose flour; caster sugar; egg whites; bitter almond essence
    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: all-purpose flour; caster sugar; aniseed
    • Categories: Appetizers / starters; Italian
    • Ingredients: canned tuna; prosciutto; salami; capers; eggs; anchovies; celery; white pepper; dry mustard; olive oil; vinegar; fennel; radishes; black olives
    • Categories: Salads; Appetizers / starters; Italian
    • Ingredients: mushrooms; peppers; potato salad; tomatoes; celery; eggs; parsley
    • Categories: Salads; Appetizers / starters; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; basil; store-cupboard ingredients
    • Categories: Salads; Appetizers / starters; Italian
    • Ingredients: green beans; canned tuna in olive oil
    • Categories: Egg dishes; Appetizers / starters; Italian
    • Ingredients: eggs; anchovies; parsley; dry mustard; vinegar; olive oil; white pepper
    • Categories: Canapés / hors d'oeuvre; Italian
    • Ingredients: parsley; store-cupboard ingredients; button mushrooms
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Australian; New Zealand
    • Ingredients: butter; golden syrup; rolled oats; all-purpose flour; sugar; desiccated coconut
    • Categories: Pies, tarts & pastries; Appetizers / starters
    • Ingredients: puff pastry; canned anchovies; egg yolks
    • Categories: Grills & BBQ; Main course; Appetizers / starters; Asian
    • Ingredients: chicken fillets; chiles; fresh ginger; light soy sauce; peanut oil
    • Categories: Fried doughs; Appetizers / starters; Chinese
    • Ingredients: chicken fillets; white pepper; five-spice powder; ham; spring roll wrappers; oil

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Notes about Recipes in this book

  • Anzac biscuits

    • Melanie on April 27, 2015

      Good but not the best Anzac biscuits I've ever made. Not certain that there were enough oats in these for my liking, and they would have needed much longer in the oven to really caramelise and and boost the flavour (I took them out after about 25min).

  • Cup cakes

    • brownjalla on December 07, 2012

      Simple light beautiful cupcakes - my 10 yr old even make them by himself

  • Rice blancmange

  • Apple and caraway coleslaw

    • Melanie on September 20, 2015

      Made this for Oktoberfest dinner, went well with the other dishes. I skipped the onion and loved how fresh the flavour was.

  • Apple and date crisp

    • e_ballad on June 12, 2019

      Very easy to prepare, however, this was far too sweet for our liking.

  • Golden syrup dumplings

    • Melanie on March 28, 2014

      These are delicious, particularly on a cold wintery night. Use a huge pot as these expand quite a lot during cooking. Next time I would try doubling the recipe for the golden syrup sauce as there wasn't enough sauce left over at the end to spoon over the dumplings.

  • Dilled lamb shanks with sour cream sauce

    • e_ballad on May 04, 2019

      I was a little concerned about this dish going in, but I should have known that Margaret wouldn’t lead me astray. Very different to any lamb shank recipe I’ve ever tried, with a very tasty sauce that surprisingly goes very well with the rich lamb.

  • Plain shortcrust pastry (Pâte brisée)

    • Melanie on March 28, 2014

      I used this recipe to make the top and bottom for two small pork pies. The top crust was delicious. The base tasted good too however it was a bit chewy as I didn't have time to bake it fully and cool before filling.

  • Sausages with onion gravy

    • e_ballad on April 17, 2021

      Not the nicest of onion gravies that I’ve made, but perfectly serviceable. On p464 (not in book’s index).

  • Chicken waterzooi

    • IngridO on April 06, 2014

      In this edition, there is a slight editing error in the ingredients list. The print reads "2 tsp lemon slices to garnish". The correct list should read "2 tsp lemon juice; 3 egg yolks; 125ml cream; lemon slices to garnish".

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  • ISBN 10 1740662709
  • ISBN 13 9781740662703
  • Linked ISBNs
  • Published Oct 01 2005
  • Format Hardcover
  • Page Count 624
  • Language English
  • Edition Revised and Updated
  • Countries Australia
  • Publisher Hardie Grant Books
  • Imprint Hardie Grant Books

Publishers Text

An all-purpose kitchen bible and ultimate reference to almost every ingredient imaginable.

Margaret Fulton's classic and essential kitchen companion has been revised and updated for today's cooks. Margaret Fulton's "Encyclopedia of Food and Cookery" contains more than 1,000 entries and over 1,500 recipes organised alphabetically. You will find everything you need to know about preparing food, buying fresh produce, storing and preserving, with step-by-step guides to basic cooking methods, plus a multitude of serving suggestions and short cuts. An extensive index and cross-referencing throughout the book make the encyclopedia easy to use and ensure that this book will be the most valuable cookbook on your kitchen shelf.

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