The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen [Hardcover]

Stephanie Alexander (Author)

Book Description

Publication Date: April 25, 2007

The Cook's Companion has established itself as the kitchen 'bible' in over 300,000 homes since it was first published in 1996. Stephanie Alexander has added over 300 new recipes as well as 12 new chapters to this thoroughly revised and updated edition. 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.

Product Details

• Reading level: Ages 18 and up
  
• Hardcover: 1136 pages
• Publisher: Penguin Global; 2 edition (April 25, 2007)
• Language: English
• ISBN-10: 1920989005
• ISBN-13: 978-1920989002
• Product Dimensions: 9.7 x 7.6 x 2.6 inches
• Shipping Weight: 5.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (27 customer reviews)
• Amazon Best Sellers Rank: #65,350 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

21 of 21 people found the following review helpful:

5.0 out of 5 stars the best single cookbook over the last 10 years, January 7, 2001

By 

stephen hall (brighton, vic Australia) - See all my reviews

This review is from: Cook's Companion (Hardcover)

Reading this book is like having an older, wise experienced cook hold your hand in the kitchen as well as challenging you in the ways various ingredients can be employed. Every recipe works. The margins are filled with hints to encourage exploration of simple but dramatic food choices. The recipes for Stephanie's steak sandwich and favourite roast chicken are so good that my family repeatedly requests them. The book is organized by principal ingredient with chapters devoted to chestnut, chicken, lettuce etc. I have bought 3 copies - one for myself and one for each of my children to take when they (eventually!) leave home and set up for themselves. This book and a a good market guarantee a life appreciation of great food and confidence in preparing same.

24 of 25 people found the following review helpful:

5.0 out of 5 stars A must have in any kitchen, January 8, 2002

By 

Lesley West (St James, Western Australia) - See all my reviews
(REAL NAME)   

This review is from: Cook's Companion (Hardcover)

This is really the most amazing cookbook. In many ways it is like the famous French gastronomic dictionaries with explanations of the foods that we eat and the seasonings and other basic ingredients, but it also has fabulous ways to use and appreciate these ingredients. As Stephanie is one of Australia's most famous cooks, we are also privy to many of her secrets and favourites - really yummy things!

Best of all it is extremely readable - I mean sit comfortably and read it simply for the pleasure of the contents. It explains why certain cuts of meats are the best, how herbs and spices grow and are used, different ways of working with fruits and vegetables - it is a spectacular scholarly and entertaining book.

As a collector of books I am also lured by the glamour of glossy cookbooks with their mouthwatering recipes and artful pictures. This book has none of this, but it is smeared with chocolate and dappled with olive oil, lemon juice, flour and dried parsley. Surely this is the best indication of a level of usage for any cookbook. Track it down and buy it!

10 of 10 people found the following review helpful:

5.0 out of 5 stars Fabulous "bible" for all cooks!, January 21, 1999

By 

[e-mail] (Brisbane, Australia) - See all my reviews

This review is from: Cook's Companion (Hardcover)

This book begins humbly enough...set out like a dictionary, it lists ingredients and then a selection of recipes for each ingredient. But it is so much more! Not only does she describe the ingredient in detail, she discusses all the important aspects of it, for example varieties, storage, cooking methods, etc. It really comes to the fore if you say, have a particular ingredient that you would like to include in a dinner - just go to that section and there will always be a fabulous selection of dishes to prepare. It must have been a massive undertaking for her to write and I admire the throuroughness that she has achieved. The book includes recipes from all over the world, as well as a few recipes "that her mother gave her" (see her other book with this title). Bravo Stephanie - it is my all-time favourite cookbook and reference book in the kitchen!