Open thread: what did Margaret Fulton teach you about cooking?

The celebrated cookbook author died aged 94 on Wednesday - tell us in the comments about what you learned from Fulton

My mother’s copy of Margaret Fulton’s Encyclopedia of Food and Cookery no longer sits straight on the shelf. The yellow clothbound cover has faded to an unattractive beige and the binding tape dad stuck over the spine is losing its grip, causing it to slump against its neighbours.

It’s full of neat pencil annotations (“v. good, used half sugar”) and certain pages fall open, stained from heavy use: beef bourguignon, pork and water chestnuts, apple and quince pie.

Continue reading...