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Cook's Companion

Fully updated edition of Australia's favourite cookbook
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8% of people buy The Cook's Companion (Updated Edition) and Stephanie Alexander's Kitchen Garden Companion ~ Hardback ~ Stephanie Alexander.

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"ALL-INCLUSIVE CONTENT. HIGHLY RECOMMENDED"
5 stars"
Purchased on Mighty Ape

Everything you need to know about every ingredient. One of the BEST cooking guides to date. Highly recommended..­...definitely will make you a better chef!!

1 out of 1 people found this review helpful.

Description

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

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. She has invaluable information about ingredients, cooking techniques and kitchen equipment, along with inspiration, advice and encouragement and close to 1000 failsafe recipes.

SAMPLE RECIPES

Lemon Delicious Pudding
Try Stephanie Alexander's ul­timate Lemon Delicious Pudding, a free recipe from The Cook's Companion, by Stephanie Alexander, page 556.

SERVES 8
This is a classic and, in many families, the ultimate pudding – the golden sponge topping hiding a creamy lemon sauce. Lemon delicious belongs to the era when a roast was invariably followed by a hot pudding. Making 2 dishes rather than just 1 would have been seen as a sensible way of utilising the heat from the oven.

2 lemons
60 g butter
1 1/2 cups castor sugar
3 eggs, separated
3 tablespoons self-raising flour
1 1/2 cups milk

Preheat oven to 180°C and butter a 1 litre oven proof basin or serving dish. Zest 1 of the lemons and juice both. In a food processor, cream butter with zest and sugar, then add egg yolks. Add flour and milk alternately to make a smooth batter. Scrape mixture from sides of processor bowl and blend in lemon juice. Transfer to a clean basin. Whisk egg whites until creamy and firm and fold gently into batter. Pour batter into prepared basin. Stand basin in a baking dish and pour in hot water to come halfway up sides of basin. Bake for 1 hour. Allow to cool a little before serving. I like lemon delicious best with pouring cream.

Glaze For Baked Ham
FREE RECIPE FROM THE COOK'S COMPANION BY STEPHANIE ALEXANDER, GLAZE FOR BAKED HAM, PAGE 491.

grated zest and juice of 1 orange
2 tablespoons Dijon mustard
1/4 cup brown sugar
1 leg of cooked ham
cloves
1/2 cup white wine

Preheat oven to 180°C and line a baking dish with foil. Mix zest, juice, mustard and sugar in a bowl. Remove skin (rind) from ham and score fat in a diamond pattern. Press a clove into the middle of each diamond. Spread half the glaze over ham. Place ham in baking dish and pour in wine to prevent ham sticking. Bake for about 40 minutes, basting once or twice with the rest of the glaze, until a rich shiny colour.

ABOUT THE AUTHOR

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 Lovers, Stephanie'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 400 000 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.

Author Biography:

Stephanie Alexander is regarded as one of Australia's great food educators. She is the best-selling author of seventeen books, including The Cook's Companion, which is regarded as an Australian classic and has sold more than 500,000 copies. It has also been developed as a user-friendly app for mobile devices. Stephanie was a columnist in the food pages of Australian newspapers and magazines for more than twenty years, has travelled widely in both Europe and Asia, and is passionate about the need to pass on a love of good food to others to maximise the chances of leading a healthy and happy life. She has also established her reputation as a restaurateur. For 21 years her restaurant Stephanie's was regarded as an essential Melbourne culinary experience. It set new standards of service, pioneered techniques and new ways of looking at ingredients, as well as championing small producers. In 2004 Stephanie established the Stephanie Alexander Kitchen Garden Foundation, a not-for-profit organisation of which she is now a director and board member. She was named Victorian of the Year in 2010; and in 2014 became an Officer of the Order of Australia in recognition of her work with her Kitchen Garden Foundation. Her strong belief is that the earlier children learn about food through example and pleasurable hands-on experience, the better their food choices will be throughout life. stephaniealexander.com.au
Release date Australia
October 4th, 2004
Collection
Audience
  • General (US: Trade)
Edition
2nd edition
Pages
1192
Dimensions
196x252x69
ISBN-13
9781920989002
Product ID
1716373

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