The Cook's Companion

by Stephanie Alexander

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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Food and Drink, Culinary

1126 pages, Hardcover

First published January 1, 1996

About the author

Food and wine and friendship matter more than almost anything I can think of.

Who am I?

Food and wine and friendship matter more than almost anything I can think of. Together they involve skill and craft and patience, and understanding and appreciation of difference, and the desire to bring happiness to others. Brushing past scented leaves in a garden, looking over a vineyard with the vines glowing gold in autumn sunshine, picking parsley outside the back door, pulling a cork from a bottle of wine, cutting into a ripe cheese, appreciating a wonderful apple, setting out a picnic on a bush table, debating the questions of the universe over a fine wine… all these things seem to me to confirm our humanity and to make me want to live for another day, another meal. In the end, I still believe there is no greater joy than sharing food, conversation and laughter around a table.

In 2012 I will publish my memoir A Cook’s Life. Anyone who would like to know more about me will enjoy reading this book. There are many reminiscences and anecdotes in amongst the facts.

These days I spend most of my time supporting the team that makes the Stephanie Alexander Kitchen Garden Foundation project function and grow. I also visit as many of our participating schools as I can and am delighted every time to be greeted by smiling faces and platters of delicious food.

Reviews

[notgettingenough · Rating 5 out of 5]

I bought this when it first came out and then I bought the second edition as well. Perhaps this will speak better than words as to the estimation with which I hold The Cook’s Companion.

Still. I like words, and I’m a bit shocked to discover that I’ve never written about this book. It is, in my opinion as the chief household cook, as a person who loves to read cookbooks, and as a bookseller of cookbooks over the years, one of those classics which will be with us in a hundred years’ time.

The aim of the author was to appeal to ordinary folk and so it is full of things that anybody can do. Its Australian bent discusses food from that local perspective, ingredients by class, what one should and shouldn’t, can and can’t do with them. Its generous layout permits margin notes, small ideas which are as important to the book as the more lavish recipes which take most of the page. Grate apple, says one such note. Breakfast is strong toast, generously buttered, with the apple on top. Cinnamon, of course. I discovered this in a period where I didn’t eat sugar and it was a revelation as a simple, healthy dessert breakfast. Alternatively, I discovered, mash banana and have it the same way instead. This book is not about slavishly follow it, you will also think for yourself. One thing will come from another.

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[Emily Reid · Rating 5 out of 5]

This book is an extensive list of ingredients, and uses for said ingredients. It does also have some recipes for each ingredient listed.
I found it to be pretty awesome because I am interested in food and what I can do with each thing. I am still not convinced to bother with artichokes, but I am not sure any book can convince me that artichokes aren't revolting.
I would recommend it to anyone who loves to pick up new things, but then has no idea how to prepare the food, or what to do with it.
Actually, it really is just a fantastic book to have on hand.

[Shaylene · Rating 5 out of 5]

Superb reference book, although certainly not your everyday cookbook!
Can thoroughly recommend the "simple banana cake". A big hit in my kid's lunchboxes!

[Nikki Balzer · Rating 5 out of 5]

My go to cooking Bible for the past 20 yrs and my first copy is still going, very weather-beaten but we'll worth the money spent

[Lee · Rating 5 out of 5]

This is my kitchen Bible. My copy is somewhat shabby: the pages are coming away from the spine, it's a little grubby, and the corners are a little squashed. All this is evidence of how used this book is.
There are a few favourite recipes, like the simple banana cake, but it is the basic information about individual ingredients which keeps me coming back. What's the best cut of beef? How should you store herbs? What exactly is a cumquat? Stephanie Alexander explains how to select, store and cook just about any food item you can imagine. I have a great selection of cookbooks, but this one is the one I come back to time and again.

[Kim · Rating 5 out of 5]

A classic. If there's something I fancy making and I don't how to do it, this is the recipe book I go to first. Organised by ingredient, it is thorough and easy to use.

[Terri · Rating 4 out of 5]

Good book to lose yourself in, but despite its size, it does not contain everything you think that it would.

[Jane · Rating 5 out of 5]

The cooks bible. A must have reference book.

[Cowboy_Tam · Rating 4 out of 5]

This is a beautiful kitchen standard that I am so grateful to have a copy of. I am sure I will be referring to it for years to come. I enjoy that it is organised by ingredient but that can make it a little difficult to look for something specific that you’re in the mood for (e.g I wanted to look only for biscuit recipes the other day and had to search from the index). I absolutely love the introductions to the ingredients and recipes though - they have a lot of personality, communicate a deep love of food and eating and also some fun facts about where ingredients originate which I always enjoy. A very inspiring and joyful cookbook to have on hand. No pictures though which is a bit of a downside but I will say that the layout is very approachable and the introduction to the recipes makes you excited to try them and that does compensate for the lack of images quite a bit (although not entirely).

[Corinne Johnston · Rating 5 out of 5]

I can't believe i've never included this in my 'read' list! From the very first edition through to this one (I had to copy out my various notations into the new edition when I passed the old one to my daughter) this book is used almost every day. I own hundreds of cooking food and recipe books, but this is the only one that lives permanently in the kitchen, on a beautiful timber stand my son made. It is the best go-to book for anything and everything, it truly is like Stephanie is standing alongside as your companion in the wonderful adventure that is cooking for those you love.

[Sophie Roseby · Rating 5 out of 5]

Everyone should own this book. It truly is the bible of the kitchen. My grandmother bought this for me 10 years ago as a wedding present and it's there to guide me, sometimes even to help me understand other recipes that just don't ring true. And for a newbie out of home, having the book that explains how to cook a steak/roast/every different kind of potato/what okra is, is a godsend.
I love that our copy is now food stained and well thumbed (especially the Banana Cake page) because THAT is the real sign of a great cook book.

[Lachlan Maywood · Rating 5 out of 5]

Loved the layout of this book
The illustrations are amazing
The recipes are simple and delicious
What more could you want?

[Aileen · Rating 4 out of 5]

Brilliant!

[Angus Pattinson · Rating 5 out of 5]

Everything anyone could possibly need to know about cooking in Australia. Makes me just want to be cooking all the time!

[Jack Kirby and the X-man · Rating 5 out of 5]

Want to know how to prepare squid?
Got some Kangaroo in the freezer but not sure what to do with it?
How do you select the best silver beet?
What's the difference between Pacific oysters and Sydney Rock oysters?

Stephanie takes you through each ingredient - provides a background, then explains the varieties, seasonal variations, selection and storage and basic preparation information. A quick reference is provided for what that ingredient goes with. Then a variety of recipes are provided.

I've got the older (1996) edition (with the red cover pictured) - the 2004 edition (with the stripey colourful cover) is expanded to include additional ingredients (I wish I could justify getting it!). But this edition really isn't a slouch with 113 chapters of ingredients.

It may not be the cheapest cookbook around, and it certainly is not the prettiest. But it provides a fantastic comprehensive knowledge base with which to build your cooking skills.

I would recommend this for anyone starting out cooking - maybe as a leaving home gift.

[Emma · Rating 4 out of 5]

The chocolate chip recipe on page 312 is great. Her risotto is a bit plain, but mostly this is a reference for the basics anyway, not for whole set meals. I like that I can decide I'm making choc chip biscuits and I know there will be a recipe there. I'd be confident that whether I wanted to make a pie, steam fish, make ice cream or whatever, she would have it covered. She's also great for if you've got a lot of something to use up, you can just look up that ingredient and get a ton of uses for it.

[Lynne · Rating 5 out of 5]

Simply the best cookery book I own. Set up as an encyclopaedia with main ingredients listed alphabetically, it is great for both inspiration (what shall I cook tonight) and necessity (I only have limited ingredients in the house what can I make with them). I love the 'goes with' lists in the columns of each ingredient's chapter. These have undoubtedly made me a better cook and inspired me to experiment within the confines of a no-fail list of things that go together. My kitchen will never be without it.

[Trevor · Rating 4 out of 5]

Organised by ingredients with wonderful and simple and clear recipes. I even found out the other day how to make orange cordial! Lots of detail too on the varieties and season of ingredients and how to prepare and cook the damn things. Hard to imagine a more essential cook book 'for the Australian kitchen'. Mine has the old orange cover - which is much nicer. Her recipe for the steak sandwich is pretty tasty. And bread, lots on bread.

[Nick Healey · Rating 5 out of 5]

This cookbook is a revelation! It is an encyclopeadia which includes pretty every kind of basic ingreadient, ranging from meats and vegetables to salt and flour. stephanie Alexander is an amazing cook and she writes this book as if she is standing by your side when you are cooking. She is a master at teaching in a very simple way! I love it and I love her as well!!!!

[Imogen · Rating 5 out of 5]

The if-I-had-one-book-on-a-desert-island cookbook. Organised by ingredient, it has great recipes that help you understand how good produce should be cooked, and also give great ideas for using up that veggie that you bought too much of last week...

[Wendy · Rating 5 out of 5]

Essential reading for ideas on cooking everything! Includes a chapter on the basics, equipment, recipes for batters, doughs and pastries etc. Following chapters are per ingredient, includes buying, storing and cooking both complicated recipes and the basics.

[Bookish Enchantment (Katherine Quirke) · Rating 5 out of 5]

Fantastic cookbook.

If you need one cookbook in your home then this is it. Good hearty food, good ideas and a brilliant ingredient reference. I have made many yummy meals from this book.

The replacement for the Commonsense Cookery book as far as I am concerned.

[Jacinta Sheridan · Rating 3 out of 5]

I am NOT a good cook..... Don't much like the making (do enjoy the eating though). This is like a reference book....... Good but at times a little complex. Could use a star rating of difficulty so useless kitchen people, like me, would know when to not even attempt something!

[Claire · Rating 5 out of 5]

This is my all time go to cook book. I have both editions one in the kitchen and one in the lounge room so I can browse while thinking about food. This is where I start when I come home from the markets with a ridiculous amount of something like zucchini and I need ten ways to cook with it.

[Merrian · Rating 5 out of 5]

I have always loved cookbooks from when I was a young girl (probably because I was always so bored!!) but this is an education. For anyone who wants to become a good cook or really understand produce and seasonal cooking in Australia - this is the bible. No pictures, but really not necessary.

[Yvonne · Rating 5 out of 5]

Superb Recipes & well documented

[Simone · Rating 5 out of 5]

Use it constantly - great resource for any type of cooking

[Liz · Rating 3 out of 5]

This is a fantastic resource for someone growing a lot of their own fruit and veg. Great, imaginative recipes.

[Robbie · Rating 5 out of 5]

If your cookbookshelf has room for only one book, make it this one.

Basics, Ingredient selection & storage, Recipes, Ideas - this book has it all.

[George Astudillo · Rating 5 out of 5]

Essential cook's reference.