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

by
January-February 2015, no. 368

The English and Australian Cookery Book by Edward Abbott

The Culinary Historians of Tasmania, $75 hb for pair

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

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.

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