A revised and updated edition of a classic cookbook with all new photographs 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 coded according to their degree of difficulty and the time it takes too cook the dishes so that cooks can make a menu to match their expertise or that fits with their schedules. From Onion and Olive Tart to Coq au Vin and from Bananas with Rum to Sangria, beginners and gourmands alike will find something to suit their tastes in this tantalizing collection.
