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The English and Australian cookery book : cookery for the many, as well as for the upper ten thousand / by an Australian aristologist
Bib ID 1322518
Format BookBook, OnlineOnline
Author
Abbott, Edward, 1801-1869
 
Online Versions
Description London : Sampson Low, Son, and Marston, 1864 
xxxii, 292, xii pages : illustrations ; 19 cm. 
Notes

The Australian aristologist is Edward Abbott.

Library's copy is incribed in pencil on title page, "Hon. Edward Abbott of Tasmania".

"Although including many ingredients only available in Australia the book was published in England. It offered a comprehensive range of cookery and aimed at less elaborate cookery "within the compass of persons of moderate means". The game section includes kangaroo, emeu, wombat, mutton birds, wild pigeon, wattle bird, turkey bustard and black swan. Apart from the main chapter on fish, there are also seperate sections on British, South Australian, Tasmanian, New Zealand, Victorian and New South Wales fish."--John Hoyle.

SR 641.5 A131 copy also available online http://nla.gov.au/nla.obj-9562000

Cited In

Ferguson, J.A. Bibliography of Australia, 5598

Hoyle, J. Annotated bibliography of Australian domestic cookery books, 1860s to 1950, 5

Subjects Cooking, Australian.  |  Cooking, English.
Exhibited National Library of Australia's SR 641.5 A131 copy exhibited: "Treasures Gallery", National Library of Australia, October 2011 - May 2012. 

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Details Collect From
SR 641.5 A131
Copy: Petherick collection (hbk)
Special Collections Reading Room
In Use (Staff Official Loan)
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