Stephanie Alexander (1) (1940–)

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’ show more 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.

rest here: https://alittleteaalittlechat.wordpress.com/2018/07/16/the-cooks-companion-by-st... show less

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’ show more 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.

rest here: https://alittleteaalittlechat.wordpress.com/2018/07/16/the-cooks-companion-by-st... show less

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’ show more 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.

rest here: https://alittleteaalittlechat.wordpress.com/2018/07/16/the-cooks-companion-by-st... show less

The bottom line is: if you have a kitchen garden, you need this book.

For each plant - vegetable, herb or fruit, there are a few pages of basic growing information; just what you need to decide if you can grow it, how many plants, where it fits into your set-up. Then there is basic kitchen information, followed by lovely recipes. Unlike other similar books I have, there is a wide variety of recipes and imaginative ideas for using the various veggies. Even some that might make me think twice show more about things I have refused to grow so far - if I had any extra growing space.

Both the growing and cooking sections talk about children. If you are trying to grow vegetables with children at home or in a school garden, you will really appreciate these hints.

Because this started as an Australian book, there are things that aren't usually in similar British book. But it has been adapted for Britain, so it will work well in Austria as well. There often isn't as much information on frost hardiness as I would like. show less