This book has been used as a secondary school Home Ec text for years. It was first published in 1966. My mum had an old dark blue cover edition and she gave me this 6th edition in 2000.
I'm not too sure what makes Australian cooking Australian. I could say it's lightness, but we love fish and chips and rich British puddings. I could say the diversity, but we still label Lamingtons and pav as our favourites. Maybe it's the use of metric and Celsius, a lack of salt, and our massive sweets sections, especially chocolate.
Maybe it's because it includes damper.
Reasons I love this book in no particular order...
No comments:
Post a Comment