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The Cook’s Companion

by Stephanie Alexander

The Cook’s Companion has established itself as the kitchen ‘bible’ in over 500,000 homes since it was first published in 1996.

The book contains information about ingredients, cooking techniques and kitchen equipment, along with inspiration, advice and encouragement and close to 1000 failsafe recipes. For each ingredient there is information on varieties, season, selection, storage, preparation and cooking, as well as recipes and quick cooking ideas.

This 2014 revision includes two major new chapters, two expanded chapters, 70 new recipes and a complete revision of the text to reflect changes in the marketplace and new regulations.

Stephanie believes that good food is essential to living well: her book is for everyone, every day.


‘Anyone who cooks – or eats – need this book in their home.’  Nigella Lawson

‘…the go-to reference that gives cooks at every level continuous inspiration…needs to be at the heart of every kitchen.’  Maggie Beer

‘Stephanie is one of my all-time food heroes. Of all the many cookery cooks that exist, there are only really a handful which are truly a must-have – The Cook’s Companion is one of them.’  Jamie Oliver

‘It is a rare fit that all cookery writers strive to achieve: writing the definitive book on a single subject. Stephanie Alexander did the impossible and wrote the definitive book on all subjects.’  Yotam Ottolenghi

‘A bible of the best Australian family cooking. The recipes are pretty bulletproof and her tone really means that the book — to quote one of my Twitter pals –—“keeps you company” while you cook.’  Matt Preston

About Stephanie Alexander

For 21 years from 1976, Stephanie Alexander was the force behind Stephanie's restaurant in Hawthorn, a landmark establishment credited with having revolutionised fine dining in Melbourne. From 1997 to 2005 Stephanie, along with several friends, ran the Richmond Hill Café and Larder, a neighbourhood restaurant renowned for its specialist cheese retailing. In her recently published memoir, A Cook's Life, she recounts how her uncompromising dedication to good food has shaped her life and changed the eating habits of a nation. One of Australia's most highly acclaimed food authors, Stephanie has written fourteen books, including Stephanie's Menus for Food LoversStephanie's Seasons and Stephanie Alexander & Maggie Beer's Tuscan Cookbook (co-author). Her signature publication, The Cook's Companion, has established itself as the kitchen bible in over 500 000 homes. With characteristic determination, Stephanie initiated the Kitchen Garden at Collingwood College in order to allow young children to experience the very things that made her own childhood so rich: the growing, harvesting, cooking and sharing of good food.


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