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Recommended by

Barbara Sweeney

Food writer

First published in 1968, this book was a publishing phenomenon reportedly selling more than 750,000 copies. Which explains why there was a copy in so many Australian kitchens in the 60s and 70s. Revised in 2004, the book is filled with classic that have patently demonstrated they are here to stay. This is the book that started me cooking (see Rock Cakes, page 221).

Kate Gibbs

Journalist and author

Margaret showed the vast Australian population how to cook, that there is more to life than meat and three veg.

Bob Hart

Journalist

Barbara Santich

Author and food scholar