Australian and New Zealand Complete Book of Cookery – Anne Marshall
The basics of good home cooking
Contributed articles and stories
The brown jacket of this cookbook and the 60's/70’s pre-celebrity chefs photographed before their respective specialty section can lead to one reminiscing of a culinary era that many may want to erase from memory permanently.
However, for me, this is one cookbook that retains a special place in my comprehensive cookbook library. With so-called 'home' cooking taking on a intimidating Masterchef approach, this book takes it all back to the fundamental basics.
Don’t know how to make a good basic white sauce? This has got the easiest and best recipe which also includes simple variations if you want to walk a little on the wild side.
Pancakes, meringues, coffee cake, mayonnaise, steak and kidney pie, rich fruit cake, Anzac biscuits the list goes on and on. There are even sections on cooking methods, utensils and meat cuts. All foolproof to follow with most ingredients already in the fridge or pantry.
When flicking through its well-worn pages I often wonder if most people had access to such a book would there be such a reliance on the packaged, processed foods that many take for granted at the expense of fresh food?
However, what I do know that this girl’s Home Economics nightmare has become this woman’s trustiest kitchen cookbook assistant in most facets of daily cooking.
Reviewed by Helen Politis of Flemington in Victoria
This review was a runner up in a VisitVineyards.com competition
Australian and New Zealand Complete Book of Cookery by Anne Marshall with photography by Ben Eriksson was first published in 1970 by Lansdowne Press. The owner's edition is 1981.
Regions
- NZ North Island (NZ)
- NZ South Island (NZ)
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