The English and Australian Cookery Book. Cookery for the Many, as Well as for the “Upper Ten Thousand” (London, 1864), was published by Edward Abbott under the pseudonym of ‘an Australian Aristologist’. It is generally acknowledged to be Australia’s first cook book. Abbott was a newspaper proprietor in Hobart, an MP and noted for his hospitality. His book included traditional recipes but also many with local ingredients, such as ‘slippery bob’ – battered kangaroo brains fried in emu fat.