Thoroughly revised and updated edition of the book that has established itself as the kitchen 'bible' in over 300 000 homes since first publication in 1996. Stephanie Alexander has added 12 new chapters and over 300 new recipes, bringing the total recipe count to almost 1000. Here is invaluable information about ingredients, cooking techniques and kitchen equipment, along with inspiration, advice and encouragement for a lifetime of cooking.
This is awesome! I have used this book more in the last couple of weeks than I have the whole time I have had more popular named cook books. It is everything you need to know. I love that after a day at work I can go to my book, look up whatever I have in the fridge and come up with something wonderful for dinner. And if my family doesnt like a particular ingredient, there is a list of other complimentary ingredients in the margin to help you get creative! It is a BIIIIIG book!
My favourite cookbook! This is an absolute god-send for those who have an interest in cooking or are starting out. Great descriptions are given for basic cooking terms. I have tried many of the recipes and they have all turned out fabulous. Most valuable feature of this book is the alphabetical listing of the key ingredients - very helpful when you have an excess of one item. Highly recommend!
I love this book because it has all the simple home foods, as well as special restaurant foods, that you can do yourself, and they work! well set out with really cool hints/info at side of page. I like it how the recipes have a special intro, it makes the recipe more inspiring and shows how passionate Stephanie Alexander is about cookng and her recipes. Great book to have in the bookcase, well worth the investment. mmmm enjoy!
This book is fantastic for people who want to learn more about ingrediants and how to cook them, rather than just have another recipie book. The book lists ingrediants alphabetically and provides recipies for each ingrediant. What is particularly useful is a list for each ingrediant that lists other ingrediants that go well with that item. A great book to sit down and learn from.
We have owned a copy of this book for many years & have given it as gift several times & the copy we purchased through fishpond is an engagement gift for 2 younger friends of ours who enjoy cooking & eating, I find this book very practical & constantly use almost like a reference book. Stepanie Alexander & her friend Maggie Beer have done so much for Australian produce & cooking it is amazing. I would also like to comment on the effeciency of Fishpond, the delivery was very quick.
'Steph', as this book is known in our household, gets a daily outing. Unlike other cookbooks that have chapters for meat, poultry, vegetables, deserts etc., the Cooks Companion is organised by key ingredient. There is a chapter on "Lemons and limes", "Chicken", "Tropical Fruit", "Chocolate", and even "Kangaroo and Wallaby". Main recipes are accompanied by 'ideas' in the margins, a list of complimentary flavours and advice on the best way to prepare and store your ingredients. Extensive discussion of varieties, regions and seasons for fresh produce make this book an excellent guide for Australian cooks. As a collection of recipes, the Cooks Companion reflects the diversity of culinary traditions in Australia. As a manual, the cooks companion helps me get the most out my recipe collection. Beautifully laid-out in pracitical heard-cover and a pleasure to work from. Essential!
This is my 'desert island' cookbook - if I could only take or have one cookbook, this would be the one I would keep. You basically don't need any others. As others have mentioned, it has a fantastic mix of basic recipes (sauces, doughs, cooking methods for particular ingrediants etc) and more complex or unusual recipes for each ingrediant. It is also the book I will turn to first if I want to cook something in particular (for instance, a banana cake) and 9 times out of 10 it will have a recipe for it.
Literally, a food bible! This book is awesome for when you are feeling uninspired with what is in your cupboard, and has extended my understanding of food and flavour in a way no other cookbook ever has.
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