Take a trip down memory lane to the 1950s when home cooks devoted endless hours to preparing meals, especially for the elaborate, formal dinner parties. This new selection of recipes not only reflects the way we used to cook and eat, hut how we've brought food up-to-date to suit our current lifestyle. We used to eat plastic-plated dinners with a knife and fork in front of the television, now we're more likely to eat a bowl of Asian-style food with chopsticks in front of all manner of screens. Teamed with memorable magazine ads from days gone by, these recipes create a cookbook to treasure. .A trip down retro lane is a wonderful thing. And this book is a reminder of the recipes that have stood the test of time. In the 1950s and 1960s home cooks spent much more time not only preparing family meals and baking, but also entertaining. Dinner parties were lavish affairs with lots of time spent planning and cooking for often complicated recipes. Some things don't change, though - then and now, we used pressure cookers, and there's a whole chapter on Presure Cooker recipes. Take a peek at the much-loved food and quirky advertisements from yesteryear, along with our more modern recipes. But remember, whatever the era, the Weekly's recipes are always Triple Tested perfection.
The Women's Weekly Recipes to Remember is an Australian publication. Measurements are in metric, imperial and metric cup & spoon.