Australian Cookbooks
A rich tradition of Australian cookery books began in the mid 1860s and has continued to the present day. From the years of abundance to the austerity of the war years, there have been books to meet every need.
Colonial era works, while retaining traditional British fare, contained creative new recipes which made use of the country’s plentiful local produce. The rationing during World Wars I and II, large-scale immigration and health issues are among factors which have affected Australian cookery book production. Works promoting exotic cuisine from around the globe and special dietary needs all surged in demand.
Technology has had an impact on cooking habits. The introduction of the microwave oven transformed cooking methods, while the twenty-first century has heralded an increase in online cookery books and magazines. The innovative works of favourite cookery writers have become trusted friends in kitchens across Australia. This display features reproductions of a selection of items from the Library’s vast cookery book collection.
This collection has been enhanced in recent years by a substantial donation from Mr John Hoyle. If you are interested in learning more, a collection guide is available online, or at the information desks in the reading rooms.
Currently on display in Online and on display in the Library
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