Stephanie's Seasons by Stephanie Alexander

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    • Categories: Pasta, doughs & sauces; Main course; Summer
    • Ingredients: tagliatelle pasta; mussels; red onions; dry white wine; dried oregano; celery; tomato paste; spinach; zucchini; broad beans; zucchini blossoms; parsley; whiting; canned tomatoes
    • Categories: Cooking ahead; English
    • Ingredients: rock lobsters; butter; mace
    • Categories: Jams, jellies & preserves; Australian
    • Ingredients: Morello cherries; granulated sugar; lemon myrtle leaves; brandy
    • Categories: Main course; Summer
    • Ingredients: salmon fillets; potatoes; parsley; chives; celery; bay leaves; black peppercorns; salt cod; tomatoes; spring onions; mayonnaise
    • Categories: Salads; Side dish; Spanish
    • Ingredients: salt cod; tomatoes; spring onions; mayonnaise
    • Categories: Stews & one-pot meals; Main course; Australian
    • Ingredients: rabbit; smoked bacon; carrots; white wine; veal stock; celery; onions; thyme; bay leaves; parsley; black peppercorns; soy sauce; button mushrooms; pickling onions; garlic
    • Categories: Cakes, large; Dessert; Summer
    • Ingredients: dark couverture chocolate; blanched almonds; candied citron; eggs; breadcrumbs; peaches; lemon myrtle leaves; red wine
    • Categories: Baked & steamed desserts; Dessert; Summer
    • Ingredients: peaches; lemon myrtle leaves; red wine
    • Categories: Jams, jellies & preserves; Summer; Picnics & outdoors
    • Ingredients: tomatoes; vegetable oil; cumin seeds; mustard seeds; white wine vinegar; fresh ginger; garlic; red chiles; turmeric; sambal oelek; palm sugar; fish sauce
    • Categories: Salads; Appetizers / starters; Summer
    • Ingredients: potatoes; hazelnut oil; mixed herbs; shallots; green beans; prawns; salad greens; balsamic vinegar
    • Categories: Cocktails / drinks (with alcohol); Summer; English
    • Ingredients: gin; sloes; granulated sugar
    • Categories: Stews & one-pot meals; Main course; Fall / autumn
    • Ingredients: pork loin; rosemary; garlic; carrots; celery; dry white wine; crab apples; turnips; shallots
    • Accompaniments: Flagelot beans
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    • Categories: Soups; Summer; Vegetarian
    • Ingredients: tomatoes; celery; tarragon; parsley; Tabasco sauce; eggs
    • Ingredients: turkey breast; coarse rock or sea salt; black peppercorns; coriander seeds; thyme; bay leaves
    • Categories: Sauces for poultry; Vegetarian
    • Ingredients: red onions; cornichons; capers; mixed herbs; eggs
    • Categories: Side dish
    • Ingredients: game birds; beef marrow; nutmeg; silverbeet; sourdough bread; Parmesan cheese
    • Categories: Pasta, filled
    • Ingredients: duck gizzards; duck fat; leeks; celery; carrots; turnips; ravioli
    • Categories: Egg dishes; Lunch; Fall / autumn; Vegetarian
    • Ingredients: silverbeet; cream; nutmeg; mixed herbs; eggs; hard cheese
    • Categories: Salads; Main course; Fall / autumn
    • Ingredients: squab; bay leaves; potatoes; walnuts; red onions; walnut oil; mixed herbs; spinach
    • Categories: Sauces for meat; Fall / autumn
    • Ingredients: meat trimmings; celery; carrots; veal stock; red wine
    • Categories: Ice cream & frozen desserts; Dessert
    • Ingredients: muscat wine; red wine; prunes; dried currants; raisins; eggs; cream
    • Accompaniments: Baked stuffed figs, or fig wontons
    • Categories: Baked & steamed desserts; Dessert; Fall / autumn
    • Ingredients: figs; filo pastry; anise seeds; ground cinnamon; brandy; walnuts; orange juice; lemons; raspberries
    • Accompaniments: Muscat ice-cream
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  • ISBN 10 1864489359
  • ISBN 13 9781864489354
  • Published Nov 01 1998
  • Format Paperback
  • Page Count 348
  • Language English
  • Edition New edition
  • Countries Australia
  • Publisher Allen & Unwin
  • Imprint Allen & Unwin

Publishers Text

A gastronomic autobiography capturing the essence of Stephanie Alexander's work, the combining of the very practical with an appreciation of the natural world from which all culinary experiences develop. Here are accounts of a trip to New Orleans to attend the Conference of the American Institute of Wine and Food, of making thousands of jars of specialist preserves for Melbourne's annual Harvest Picnic, of cooking an Australian dinner in Los Angeles during the April riots, of the trials of running a restaurant devoted to excellence during a tough recession, of spending a month in a beautiful old farmhouse in flood-ravaged Provence, of the passing of her mentor Elizabeth David, as well as constant adventures in the quest for new and superior produce. Stephanie's philosophy is that a good cook cooks with whatever fine quality produce is to hand. In this book she promotes the use of local and seasonal ingredients and combines her talent for the practical with her love of ideas and books.

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