Anzac Biscuits: The power and spirit of an everyday national icon

by Allison Reynolds

Paperback, 2018

Status

Call number

Australia/Oceania -- REY

Call number

Australia/Oceania -- REY

Publication

Wakefield Press (2018), 168 pages

Description

With patience and persistence, Allison Reynolds uncovers the surprising story behind this much-loved national treasure. – Barbara Santich, author and culinary historian How grateful we are to Allison Reynolds for celebrating this small but powerful cooks' answer to war. – Michael Symons, author of One Continuous Picnic: A gastronomic history of Australia When culinary historian Allison Reynolds ran the South Australian Cookbook Roadshow people would often show her their old cookery books and inherited family recipes. It was here that she learnt that early Anzac biscuit recipes did not include coconut and her curiosity was piqued. Allison decided to find out who put the coconut in the Anzac biscuit and why? Baked in Australia and New Zealand for over a century, Anzac biscuits have a powerful connection to the national identity and culture of both countries. But what is the story of this national icon? Were they eaten by troops during the First World War? And where do you stand on the crispy versus chewy debate? Anzac Biscuits is the culmination of Allison's research. Packed full of emotive vignettes from soldiers' letters and old photos to handwritten recipes and personal stories collected during Allison's travels in Australia, New Zealand and England, Anzac Biscuits traces the origin and evolution of this extraordinary everyday biscuit. It is a story too good not to share and Allison's passion for food history and old cookbooks shines throughout.… (more)

Language

Physical description

168 p.; 5.51 inches
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