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The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen by Stephanie Alexander

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Notes about this book

  • sue_anne on May 20, 2015

    I have made this Tung po pork many times and it is a firm favourite in this 'all things porky' household. Sublime, tender and wickedly evil flavours with meltingly soft rind and FAT. I can understand why the Chinese sigh, shout and groan with happiness when they see it, (as stated by Stephanie A), it is too gorgeousness. It must be said, be very sure that the meat is very well dried before frying, as fat will shoot up the walls and all over you if not.. OUCH! If you don't have to always eat pork with crackling, give it a go, a bit time consuming, but this is a cracking dish. (No pun intended).

  • suzanne P on November 05, 2010

    The best cookbook

  • bnwale on July 24, 2010

    If I had to survive with only one cook book this would be the one.

Notes about Recipes in this book

  • Chestnut soup

    • rodillagra on January 18, 2015

      http://www.pfeifferwinesrutherglen.com.au/home/resources/recipes/57-savoury/84-stephanie-alexander-s-chestnut-soup

    • dalees on August 28, 2013

      I have made this a couple of times and it is absolutely delicious. However, peeling the chestnuts is unbelievably time consuming and tiresome.

  • Lemon curd

    • mummyE_13 on July 24, 2010

      pge 391 lemon butter / lemon curd

  • Pork with prunes

    • Cati on January 30, 2015

      january 2015 , Wendy made this. Quick ,delicious with addition of the red currant jelly.

  • Stephanie's twice-baked goat's cheese soufflés

    • RosieB on May 27, 2017

      Delicious and relatively easy.

  • Pork sausages with sage and tomato

    • RosieB on January 01, 2017

      I skinned the sausages and formed into quenelles before browning. The sauce was delicious with good quality pasta and regianno as I had no pecorino.

  • Quick apple cake

    • Snadra on November 03, 2011

      This really is a great cake, with a tender moist crumb. I make it several times a year. The most time consuming part is chopping the apples, and because you melt the butter rather than cream it there's no waiting around - perfect whn guest are on their way! The first time I made it I found an excess of butter, so now I use a bit less and replace it with Greek yoghurt. Cardamom makes a nice addition, and firm ripe pears make a good sub for the apples when they're in season. I use Kellybrook Apple brandy now, but before I found it I used rum, cognac or whiskey - all are good.

  • Lemon risotto

    • Snadra on November 04, 2011

      This is the first risotto I ever made and is still the one I return to. The lemon works well with the richness of the butter, cheese and starch, and there's not a lot of stuff going into it. Goes well with asparagus or green beans for a veg meal. Leftovers make great arancini cakes with salad.

    • aargle on December 27, 2013

      This is a great base risotto recipe to which you can add prawns or salmon to.

  • Poached quince

    • meganjane on April 18, 2015

      Didn't have a vanilla bean so used vanilla extract and recipe still worked. Really easy recipe

  • French onion soup from Stephanie's

    • debkellie on February 05, 2016

      Really, really good.

  • Bread and butter pudding

    • balmaingirl on February 03, 2012

      For a variation on the theme, you can substitute the bread and butter for a small panetone. Just slice it up and user as per the recipe. Delicious!

  • Passionfruit Bavarois

    • RobertaMuir on January 05, 2013

      Doesn't say what grade gelatine - I used bronze and the set seemed spot on. I wouldn't have minded a more intense passionfruit flavour - may increase amount next time ... certainly needs to be served with extra passionfruit over it for tang.

  • Peach or nectarine chutney

    • pomona on March 06, 2018

      Can cut sugar by a third and up chillies for zing.

  • Jenny's Caesar salad

    • siobhan_curran on December 20, 2011

      Am always asked for the recipe when zi make this. I often omit the eggs out of sheer laziness and it's still delicious.

  • Potato salad with bacon and sour cream

    • siobhan_curran on December 20, 2011

      Another recipe I am always asked for. I double the bacon and cook it to crispy.

    • CBH on January 24, 2016

      Love this

  • Falafel

    • Taylormade on April 15, 2012

      I have made these twice, both times with dismal results! The baking powder is overpowering and causes them to fall apart.

  • Mango salsa

    • Hellyloves2cook on May 21, 2012

      A flavoursome salsa that ticks all the boxes for me. One I use time and time again.

  • Olive bread

    • mondraussie on January 11, 2015

      Absolutely 5 star!! Turned out perfectly on first go, soft and chewy with a very nice crust. ... Only thing to pay attention to is the rise time... Stephanie says 45mins, I left it to 1.5hours...

  • Tomato soup with basil and croutons

  • Preserved lemons

    • JodieE on March 11, 2014

      perfect recipe. I add a few whole peppercorns.

  • Baked beans

    • Neodymia on September 13, 2015

      Don't use as much water as recipe says. Left bacon out.

  • Lemon cordial

    • Neodymia on September 13, 2015

      Leave grated lemon rind out as it is bitter and all floats to the top making a mess.

  • Lemon and lime granita

    • Neodymia on September 13, 2015

      Leave grated rind out as it floats to the top and tastes bitter.

  • Satay sauce

    • KIGirl on April 30, 2016

      Simple with a small list of ingredients

  • Sticky toffee pudding

    • svokes on April 26, 2018

      Sticky date pudding - the bestest easist never fail pud - I always return to this . The recipe makes a lot of toffee sauce - but it gets eaten.

  • Pears baked as in Savoy

    • sfitzy on October 27, 2017

      can use Brown sugar instead of white

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  • ISBN 10 0670863734
  • ISBN 13 9780670863730
  • Linked ISBNs
  • Published Mar 26 1998
  • Format Hardcover
  • Page Count 816
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Viking Australia

Publishers Text

Here is the food that Stephanie Alexander cooks for her family and friends and the recipes she learned from her mother. Here, too, is the distilled wisdom of Stephanie's many years in the markets, in the pantry, in the kitchen and at the table. It is for all those who love good food - and for those who are starting a household and need reliable information on ingredients, cooking techniques and serving suggestions, as well as inspiration and encouragement. With over 800 pages of practical and reliable advice relating to more than 100 common ingredients, 700 delicious recipes and many more quick ideas, and inspiring suggestions for marrying flavours and making the most of fresh produce, this book entices with lasting pleasure from the tastes, treats and delights of the kitchen. This is a book that will always be open on your kitchen bench; that you will consult for basic methods and turn to for inspiration; that friends will borrow and family steal; and that will be your companion for a lifetime of good meals and good times.

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