The English and Australian Cookery Book by Edward Abbott & The English and Australian Cookery Book Companion: 1864–2014 Sesquicentenary Edition edited by Edward Abbott

Reviewed by
January-February 2015, no. 368
The English and Australian Cookery Book

The English and Australian Cookery Book

by Edward Abbott

The Culinary Historians of Tasmania $75 hb for pair, 9780646907017

The English and Australian Cookery Book Companion: 1864–2014 Sesquicentenary Edition

edited by Edward Abbott

The Culinary Historians of Tasmania $75 hb for pair, 9780646907017

The English and Australian Cookery Book by Edward Abbott & The English and Australian Cookery Book Companion: 1864–2014 Sesquicentenary Edition edited by Edward Abbott

Reviewed by
January-February 2015, no. 368

Given the deluge of cookery books and unrelenting television programs, it is hard to imagine a time when there wasn’t a single Australian cookery book. This year marks the sesquicentenary of the first: The English and Australian Cookery Book, a volume published anonymously in London, and compiled by ‘An Australian Aristologist’, Edward Abbott. Abbott (1801–69) was born in Sydney and by 1818 was working in Hobart. He became a newspaper proprietor, establishing the Hobart Town Advertiser in 1839, and a member of the Tasmanian House of Assembly (1864–65) and the Legislative Council (1864–86). It was during his political career that he prepared and published this volume.

The English and Australian Cookery Book

The English and Australian Cookery Book

by Edward Abbott

The Culinary Historians of Tasmania $75 hb for pair, 9780646907017

The English and Australian Cookery Book Companion: 1864–2014 Sesquicentenary Edition

edited by Edward Abbott

The Culinary Historians of Tasmania $75 hb for pair, 9780646907017

From the New Issue

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