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Item:The Cook’s Companion (Stephanie Alexander) (Brand new)

The Cook’s Companion (Stephanie Alexander) (Brand new)

Item condition:New
Ended12 Nov, 200915:38:09 AEDST
Bid history:11 bids
Winning bid:AU $90.50
Postage:AU $10.50PrePaid Parcel Post Satchels 3kgSee more services 

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Item number:180428643608
Item location:Sydney, NSW, Australia
Posts to:Australia
Item specifics - Non-Fiction Books
Format: HardcoverPublication Year: 2004
Subject: Food/WineSpecial Attributes: --
 Methods, IngredientsLanguage: English
 Basic CookingCondition: New


The Cook’s Companion

by Stephanie Alexander

 

After running a succession of highly acclaimed restaurants in Melbourne (one of which is Stephanie’s restaurant, an icon of Melbourne fine dining), Stephanie Alexander gradually moved into food communication, writing a classic cookbook and making personal and media appearances to spread her messages about the importance of food and wine in daily life.

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 10 new chapters to this thoroughly revised and updated edition. It contains 1136 pages of practical advice relating to more than 100 common ingredients, arranged alphabetically. For each ingredient, there is information on varieties, season, selection, storage, preparation and cooking, as well as recipes and quick cooking ideas. This is the book that will always be open on your kitchen bench that you will consult for basic methods and turn to for inspiration.

Consider the section on bread which appears early in the book. For many years, Stephanie’s restaurant would serve the delightful Sabrina’s breadsticks. The recipe, which is very simple, is included here so that you can enjoy them at home. One of the tricks that Stephanie emphasises is to spray the oven liberally with water to ensure that a really good crust forms. The bread section also includes her famous recipes for Queen of Puddings (a custard-style pudding topped with jam and meringue) and the ever-popular bread and butter pudding. Also included is a great recipe for the lovely Tuscan salad called Panzanella. A ‘margin recipe’ instructs readers on the art of making brown bread ice cream.

The book covers a wide range of cuisines and is especially strong on French, Italian, Asian and Middle Eastern fare. Vegetables and fruit are treated with the same seriousness as meat and fish. Herbs are treated seriously as well -- not just as a support act.







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Item location: Sydney, NSW, Australia
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