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Anzac Biscuits

The power and spirit of an everyday national icon

Allison Reynolds

Anzac Biscuits
Anzac biscuits, baked in Australia and New Zealand for over a century, 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? When did coconut make an appearance? And where do you stand on the crispy versus chewy debate?

Culinary detective Allison Reynolds has travelled Australia, New Zealand and England delving into war files and family cookbooks to investigate the provenance of this extraordinary everyday biscuit.

Praise for Anzac Biscuits:
'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 One Continuous Picnic: A gastronomic history of Australia

'A fascinating collection of anecdotes, letters, photos, recipes and stories from Australia and New Zealand, much of it gleaned from family records going back many years. Allison's enthusiasm gives the reader a remarkable history of something we have probably all taken for granted over the years as just another tasty item in the pantry.' - Julie Cavanagh, Weekend Notes

'An interesting read.' - Wendy Lipke, Queensland Reviewers Collective

'A very readable and informative history of the Anzac biscuit, eaten, and much enjoyed, by young and old for over a hundred years.' - Nic Klaassen, Flinders Ranges Research

'Allison Reynolds takes you on a wonderful culinary journey ... Her tenacity has uncovered wonderful stories behind this national treasure ... Once you have enjoyed the history of this biscuit all that remains for you to do is bake them.' - F. J. O'Dwyer, The Chronicle,Toowoomba

'A fascinating culinary history of one of Australia’s iconic foods.' - Jan Kershaw, GlamAdelaide

Allison Reynolds, MA (Gastronomy), is a culinary historian and a regular commentator on many aspects of food history. As gastronomer in residence at several South Australian establishments she researched the social and food history of early Adelaide. Allison's passion for tea, marmalade, food history and old cookery books continues unabated.
Format Paperback
Size 210 x 140 mm
ISBN 9781743055533
Extent 168 pages
Price: AU$24.95 including GST
Quantity Out of stock