Australia’s first cook book
The English and Australian Cookery Book
by Edward Abbott Esq.
First published in 1864
Now republished 150 years later
Limited Edition. 298 pages
Exact facsimile: full text, all colour plates hardback in slipcase
Package includes a sesquicentenary Companion Volume (140 pages) in contrasting gilt foil cover with authoritative essays by Professor Barbara Santich, Food Studies, Adelaide University (Bold Palates); seminal Australian culinary history author Michael Symons (One Continuous Picnic) and the world authority on Edward Abbott, Tony Marshall.
Also interpretive recipes by Year in a Bottle author Sally Wise and cocktails by historian Sebastian Reaburn.
Never-before seen images preserved through four generations of the author’s family.
LIMITED SEQUICENTENARY COLLECTORS EDITION
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PRICE: $49.95 including GST and postage within Australia.
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