Stephanie Alexander (1) (1940–)
Autor von The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen
Andere Autoren mit dem Namen Stephanie Alexander findest Du auf der Unterscheidungs-Seite.
Über den Autor
Stephanie Alexander ran the acclaimed Stephanie's Restaurant, which was the recipient of many national and international awards and regarded as an essential Melbourne experience, for twenty-one years. She closed the restaurant to concentrate on new ventures and writing. With her daughter Lisa mehr anzeigen Montague, friend Angela Clemens and cheese expert Will Studd, she opened the popular Richmond Hill Cafe and Larder in 1997 weniger anzeigen
Reihen
Werke von Stephanie Alexander
The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (2004) 316 Exemplare
Zugehörige Werke
Getagged
Wissenswertes
- Geburtstag
- 1940-11-13
- Geschlecht
- female
- Nationalität
- Australia
- Wohnorte
- Melbourne, Victoria, Australia
- Ausbildung
- University of Melbourne
Melbourne State College (Library Studies) - Berufe
- chef
restaurateur
cooking writer - Beziehungen
- Burchett, Mary (mother)
Burchett, Wilfred (Uncle) - Organisationen
- Stephanie Alexander Kitchen Garden Foundation
- Preise und Auszeichnungen
- Order of Australia
Mitglieder
Diskussionen
Stephanie Alexander in Cookbookers (März 2012)
Rezensionen
Auszeichnungen
Dir gefällt vielleicht auch
Nahestehende Autoren
Statistikseite
- Werke
- 34
- Auch von
- 1
- Mitglieder
- 1,329
- Beliebtheit
- #19,360
- Bewertung
- 4.2
- Rezensionen
- 19
- ISBNs
- 94
- Sprachen
- 8
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.
rest here: https://alittleteaalittlechat.wordpress.com/2018/07/16/the-cooks-companion-by-st...… (mehr)