http://www.visitvineyards.com/home/surveys-competitions-win-prizes/win-australias-first-cookbook-by-edward-abbott-october-2014Win the 150th anniversary edition of Australia's first cookbook
The English and Australian Cookbook by Edward Abbott
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The English and Australian Cookery Book by Edward Abbott Esq.
Acknowledged as Australia's first cookbook, The English and Australian Cookbook:Cookery for the Many as well as for the Upper Ten Thousand was authored by 'EA, an Australian Aristologist' and published in 1864. This Aristologist was in fact Hobart landowner, Edward Abbott.
To celebrate the 150th anniversary a full and exact reproduction has been published along with a companion volume of essays on food history, philosophy and interpretive recipes.
Enter now for your chance to win a Sesquicentenary Collectors Edition in a slipcase because as Matthew Evans said at the book launch, 'Any Australian cook's bookshelf that doesn't have Edward Abbott's English and Australian Cookery on it is the lesser for it.'
The story of Australian cuisine begins in this book: with some 500 recipes across 300 pages, Edward Abbott rivalled Larousse Gastronomique for depth and added hundreds of unique Australian recipes. From classic recipes for Rock Cakes to Jugged Kangaroo and Slippery Bob along with cocktails like Blow My Skull, the range is vast and fascinating.
The companion volume of scholarly essays and chapters explore Abbott’s life, the publication of his ground-breaking work and his continuing influence on contemporary cooking described by contemporary chefs. Authors include 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.
There are also interpretive recipes by Year in a Bottle author Sally Wise, cocktails by historian Sebastian Reaburn and images preserved through four generations of the family.
Out of print for over 100 years, now adventurous food-lovers (and bar-tenders), classic cooks, culinary students, history-readers, and cookery booklovers can enjoy Abbott’s landmark work as an exact facsimile.
When he launched the book at the National Library in Canberra, Matthew Evans said 'This is the book that first made the bold claim that Australia would matter in terms of food. It references the old country while revering the new with everything from the classic rock cake to how to roast an emu... it's a gripping read as much for its novelty as for its historical importance'.
If you'd like to win a Sesquicentenary Edition of The English and Australian Cookbook by Edward Abbott, enter below* and tell us (in the 50 words or less box below) what might have been on your Australian dinner menu in 1864!
The Sesquicentary Edition of The English and Australian Cookbook by Edward Abbott is available from Tasfoodbooks.com.au
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TERMS AND CONDITIONS
* This draw is random – entries are not judged on answers.
The prize is a limited edition of exact reprint of The English and Australian Cookbook by Edward Abbott with companion volume. (RRP A$75.00 plus postage).
The competition is open to all VisitVineyards.com subscribers and Members over the age of 18. Entries open 1st October 2014 and close midnight 2nd November 2014. Winners drawn 3rd November 2014 and names posted on our winners page. See our competition terms and conditions here »
DON'T FORGET TO TELL US (in the 50 words or less box below) WHAT MIGHT HAVE BEEN ON YOUR 1864 AUSTRALIAN DINNER MENU!
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