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The Cook's Companion von Stephanie Alexander
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The Cook's Companion (Original 1996; 1998. Auflage)

von Stephanie Alexander (Autor)

MitgliederRezensionenBeliebtheitDurchschnittliche BewertungDiskussionen
1988108,894 (4.71)11
A collection of recipes gained during more than 25 years in professional kitchens and 40 years of cooking. This is a book for those who love good food. It contains ideas about the food that the author cooks for her family and friends as well as the recipes learned from her mother. It provides information on more than 100 common ingredients and 700 recipes, plus quick ideas for food. Includes colour photographs by Earl Carter, bibliography and index.… (mehr)
Mitglied:GraceHanson
Titel:The Cook's Companion
Autoren:Stephanie Alexander (Autor)
Info:Viking Australia (1998), 824 pages
Sammlungen:Deine Bibliothek
Bewertung:
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The Cook's Companion von Stephanie Alexander (1996)

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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.

rest here: https://alittleteaalittlechat.wordpress.com/2018/07/16/the-cooks-companion-by-st... ( )
  bringbackbooks | Jun 16, 2020 |
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.

rest here: https://alittleteaalittlechat.wordpress.com/2018/07/16/the-cooks-companion-by-st... ( )
  bringbackbooks | Jun 16, 2020 |
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.

rest here: https://alittleteaalittlechat.wordpress.com/2018/07/16/the-cooks-companion-by-st... ( )
  bringbackbooks | Jun 16, 2020 |
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. ( )
  KimMR | Apr 2, 2013 |
In the words of Keith Floyd:"Totally Brilliant". This is the one book all chefs in Australia would have on their bookshelf. It does not claim to be an encyclopaedia but it is difficult to imagine what might be missing. Next to the Shorter OED this is a book for the desert island. ( )
  BlinkingSam | Apr 18, 2011 |
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In memory of my mother, Mary Burchett
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I learnt to cook at my mother's side, and the images of her that have stayed with me(and that still bring a feeling of loss almost 20 years after her death) include Mum bent in front of the Aga oven scooping baked potatoes into her apron, shaping bread rolls for dinner, forking rough troughs in the mashed potato on top of the shepherd's pie, slipping a slice of butter under the crust of Grandma's bramble cake, or in full beekeeper's outfit setting out to gather the honey from the hive.
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There are two different editions of The Cook's Companion - the first edition from the 90s with an orange cover (ISBN 0670863734 / 9780670863730/ 0670911828) and second edition with the striped cover (ISBN 1920989013 / 1920989005). There are significant differences in content between the 2 editions.
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A collection of recipes gained during more than 25 years in professional kitchens and 40 years of cooking. This is a book for those who love good food. It contains ideas about the food that the author cooks for her family and friends as well as the recipes learned from her mother. It provides information on more than 100 common ingredients and 700 recipes, plus quick ideas for food. Includes colour photographs by Earl Carter, bibliography and index.

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