Cook by Karen Martini

  • Aleppo chilli salt (page 6)

    from Cook Cook by Karen Martini

    • Categories: Spice / herb blends & rubs; Cooking ahead
    • Ingredients: Aleppo pepper; salt flakes of your choice
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Notes about Recipes in this book

  • Spaghetti carbonara

    • hewlettn on April 18, 2026

      Recipe calls for 600g of dried pasta to serve four people, a huge amount! May be a misprint, potentially serves six?Recommend reducing pasta quantity

  • Bucatini Amatriciana

    • hewlettn on August 21, 2023

      Delicious. Reduced chilli to half a teaspoon and this was spicy enough with a comfortable buzz (1.5 tspn per the recipe would be super spicy)! Next time will also reduce to 400g pasta to make it saucier.

  • Rockling with Thai caramel sauce and herbs

    • lou_weez on April 17, 2023

      Spectacular!!! We felt like we were sitting in a Thai restaurant. It took about 30 minutes to get this dish on the table.

  • Korean-style fried chicken

    • Whatniccieate on January 10, 2026

      Excellent results. I replaced the potato starch with extra rice flour- made a great crispy batter.

  • Brined roast chicken, Greek-style with magic smashed potatoes

    • amy_3ah1cl on April 13, 2026

      Made as the main dish for a Greek dinner party. Very easy to make. Prepped all components ahead including parboiling and smashing the potatoes and then adding everything to roasting tray when it was ready to go in the oven. Need a big size roasting dish to fit it all in nicely, potatoes didn’t get super crispy as they were covered a bit by the chicken. Delicious flavour. Need to learn how to carve a chicken properly to serve next time!

  • Ragù alla Bolognese

    • lou_weez on June 01, 2023

      A great pasta sauce! Makes a huge amount, freezes well.

  • Hummus

    • amy_3ah1cl on April 13, 2026

      This was the first time I have made hummus using dried chickpeas. I know traditional recipes say this but have always used tins for convenience. Cooked chickpeas STINK. Not very pleasant at all. In saying that though this was the smoothest texture hummus I’ve ever made. I used my Thermomix to process, added a little ice water as suggested. It did need quite a bit of seasoning. It makes ALOT. I would halve in the future.

  • Vegetarian stuffed eggplant

    • amy_3ah1cl on April 13, 2026

      Made the vegetarian version of this. Cooked way too much barley for the filling. 250g dried equals about 500g cooked. Really tasty flavour but found the middle of filling a bit dry. Almost needs some of the tomato sauce in the bottom of the eggplant, then the stuffing, and then cook the eggplant halves in the sauce. Tasty though!

  • Malloreddus with prawns & fennel

    • hewlettn on August 09, 2023

      A simple yet outstanding recipe full of flavour. Has become our go-to prawn pasta!

  • Braised lamb, artichokes, lemon & cinnamon with couscous

    • hewlettn on August 09, 2023

      Despite such a great list of ingredients and aromats, we found the result underwhelming and lacking in flavour. Rose harissa on the side helped amp it up.

  • Carrot cake

    • amy_3ah1cl on June 03, 2026

      Cooked both the cake and cream cheese recipe. Cake was to die for. Lovely flavour. If you wanted a taller cake or more layers you’d want to bake in a smaller tin. Used a leveler to cut in half. Cream cheese frosting delicious, not too sweet though slightly runny, maybe a bit less lemon juice. However it did harden up in the fridge.

  • Honey & orange-blossom syrup

    • amy_3ah1cl on April 13, 2026

      Made the syrup to serve with loukoumades. So yum! Rather than orange blossom water I used the orange blossom concentrate you find at the Italian/Mediterranean specialty shops. Only needed a little bit.

  • Slow-rise focaccia

    • KarinaFrancis on March 09, 2025

      My best focaccia so far! I halved the recipe and it made a good sized focaccia. Note that it really rises overnight, give it lots of room! I also used the base recipe to make a sfincioni,it was excellent!

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  • ISBN 10 1743794495
  • ISBN 13 9781743794494
  • Published Aug 08 2022
  • Format Hardcover
  • Page Count 912
  • Language English
  • Countries Australia
  • Publisher Hardie Grant

Publishers Text

Karen Martini’s COOK: The Only Book You Need in the Kitchen is the essential Australian cookbook for the food you’re cooking at home today. Covering a generous breadth of cuisines and ingredients across well over 1000 recipes, this book bursts with Karen’s love of cooking, and the inspiring ideas and enduring principles that make her flavours timeless.

With an acclaimed career spanning decades, and the influence of her Tunisian-Italian heritage, Karen has forged a path for female chefs and cooks across the country, and here she shares the hard-earned knowledge and experience for which she is famed. COOK doesn’t just tell you what to cook but shows you how to cook, with insights into the foundations of flavour and practical advice on sourcing and surrounding yourself with quality, ethical ingredients and essential equipment – everything you need to make fantastic meals from the ground up.

COOK will stay fresh in your kitchen for years to come, providing for the everyday as well as life’s special occasions. Be guided to pull multiple dishes together to build an inspired meal, or to omit ingredients for your dietary preferences. Karen will lead you to bold, simple and satisfying results time and time again.

This is the taste of modern Australia in one long-awaited cookbook. As the title says: COOK.

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