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Margaret and me / Kate Gibbs ; foreword by Margaret Fulton.

Nā: Kaituhi: Momo rauemi: TextTextWhakaahuatanga: 311 pages : illustrations (chiefly colour), portraits ; 25 cmISBN:
  • 9781743310274 (hardback)
Tētahi atu taitaia:
  • Margaret and me : recipes for life from my grandmother's kitchen
Ngā marau: DDC classification:
  • 641.5 23
Summary: Food writer Kate Gibbs grew up at the apron strings of her grandmother, Margaret Fulton. The matriarch of Australian cooking taught Kate everything she needed to know, including how to make bereavement soup, how thickly to spread butter on bread and that porridge must absolutely be made with salt. In this privileged glimpse into a modern food dynasty, Kate reveals some of the highs and lows from the life of her extraordinary grandmother, as well as her own experiences growing up foodie. This rich legacy has informed Kate's career and inspired her to talk to a new generation about the joys of cooking and the importance of good, real food. As well as chronicling her own journey, Kate has distilled this kitchen wisdom into fifty beautifully photographed recipes, a mixture of classic dishes such as Scotch broth and homemade crumpets that recall Margaret's Scottish heritage, to Kate's modern takes on slow-roasted lamb shoulder and custard filled chocolate profiteroles. These are the recipes that both women grew up with, and which endure as family favourites. Pull up a chair and enjoy.
Ngā tūtohu mai i tēnei whare pukapuka: Kāore he tūtohu i tēnei whare pukapuka mō tēnei taitara. Takiuru ki te tāpiri tūtohu.
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Nonfiction Stratford Nonfiction Nonfiction 641.5 GIB (Tirotirohia te whatanga(Opens below)) Wātea A00746889
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Includes index.

Food writer Kate Gibbs grew up at the apron strings of her grandmother, Margaret Fulton. The matriarch of Australian cooking taught Kate everything she needed to know, including how to make bereavement soup, how thickly to spread butter on bread and that porridge must absolutely be made with salt. In this privileged glimpse into a modern food dynasty, Kate reveals some of the highs and lows from the life of her extraordinary grandmother, as well as her own experiences growing up foodie. This rich legacy has informed Kate's career and inspired her to talk to a new generation about the joys of cooking and the importance of good, real food. As well as chronicling her own journey, Kate has distilled this kitchen wisdom into fifty beautifully photographed recipes, a mixture of classic dishes such as Scotch broth and homemade crumpets that recall Margaret's Scottish heritage, to Kate's modern takes on slow-roasted lamb shoulder and custard filled chocolate profiteroles. These are the recipes that both women grew up with, and which endure as family favourites. Pull up a chair and enjoy.

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