The Cook’s Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen

by Stephanie Alexander

ISBN-10: 1920989005
ISBN-13: 9781920989002
Region: Australia
Publisher: Penguin Books
Publication Date: October, 2004
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Recipe Index

Recipesort icon Page Rating
Cumquat Amber Tart 371
0
Cumquat Butter 370
0
Cumquat Chicken or Fish 370
0
Cumquat Sauce 370
0
Cumquat Stuffing 369
0
A Childhood Memory 426
0
A Simple Brine for Pork Cuts 760
0
A Simple Dressing 889
0
Abalone Braised with White Wine 74
0
Ah Foon’s Turnip Cake 1016
0
Aïoli 465
0
Ajo Blanco - White Gazpacho from Malaga 484
0
Allan and Michele’s Asian-Inspired Pumpkin Soup 800
0
Almond and Honey Slice 497
0
Almond Beans 145
0
Almond Frangipane Tart 621
0
Amaretti and Coffee Semifreddo 434
0
Anchovy and Puff Pastry Rolls 898
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Anchovy and Radish Sandwich 898
0
Anchovy and Sage Fritters 898
0
Anchovy Butter 895
0
Anchovy Peppers 724
0
Anchovy Scrambled Eggs 896
0
Anchovy Toast 897
0
Anchovy Vinaigrette 896
0
Anchovy ‘Cigars’ 897
0
Andalusian Broad Beans 143
0
Andalusian Chick Peas and Salt Cod 281
0
Angel Cake 430
0
Angela’s Chelsea Butter Buns 389
0
Angie’s Lemon Cake 555
0
Anna-Maria’s Zucchini Slice 1071
0
Annabel Langbein’s Tamarillo Hollandaise Sauce 946
0
Another Asian Beef Salad 158
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Another Veal Galantine 1028
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Apple Charlotte 81
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Apple Muffins 80
0
Apple Snow 82
0
Apple Toast 80
0
Apple Yeast Sugar Tart 82
0
Apples with Crépinettes 768
0
Apricot Crumble 85
0
Apricot Fool 386
0
Apricot Ginger Ice-Cream 383
0
Apricot Glaze 86
0
Apricot Jam 85
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Apricot Mustard Fruits 381
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Apricots in Wine 86
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Artichoke Fritters 92
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Artichoke Heart Salad 92
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Artichoke Salad 94
0
Artichoke Stew 94
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Artichokes and Peas with Sage 91
0
Artichokes Trastevere 91
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Artichokes with Tomato Vinaigrette 93
0
Asian Bream 460
0
Asian Chicken 292
0
Asian Crab 359
0
Asian Ginger Sauce 475
0
Asian Pork 765
0
Asian Scallops 915
0
Asian Soupy Peas 717
0
Asian Venison Salad 1036
0
Asian-Style Broccolini 201
0
Asparagus and Poached Egg Salad 425
0
Asparagus Custards 105
0
Asparagus Platter 104
0
Asparagus Rolls 105
0
Asparagus Soup 104
0
Asparagus with Coddled Eggs 104
0
Asparagus with Mayonnaise 105
0
Asparagus with Oyster Sauce 104
0
Asparagus with Pasta 691
0
Aunt Elva’s Apple Cake 79
0
Aunt Nora’s Steak and Kidney Pudding 161
0
Aunt Peggy’s Powder Puffs 427
0
Australian Old-Fashioned Gramma Pie 801
0
Autumn Buckwheat Noodle Salad 694
0
Avgolemono - Greek Egg and Lemon Soup 552
0
Avocado and Citrus 109
0
Avocado and Cumin 110
0
Avocado and Olive Dip 632
0
Avocado and Tomato Salsa with Macadamia Oil 109
0
Avocado Bavarois 108
0
Avocado Dressing 109
0
Avocado Pita 110
0
Avocado Salad 108
0
Avocado Sashimi 108
0
Avocado Spread 110
0
Baby Green Beans with Onion and Rosemary 877
0
Babycino 316
0
Bacon and Brain Sandwich 183
0
Bacon and Mustard Dressing for ‘Bitey’ Greens 890
0
Bacon and Tomatoes 114
0
Bacon Muffins 114
0
Bacon Omelette 115
0
Baghdad Eggs 426
0
Bagna Cauda 896
0
Baked Apples 81
0
Baked Artichokes 93
0
Baked Bananas with Meatloaf 119
0
Baked Beans 134
0
Baked Buffalo Mozzarella 243
0
Baked Buttery Tamarillos 947
0
Baked Chicken with Rice 862
0
Baked Custard Tart 431
0
Baked Eggs with Fetta 423
0
Baked Fennel 441
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Baked Fish in a North African Ginger Marinade 473
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Baked Fish with Garlic and Coriander 341
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Baked Flaming Bananas with Butterscotch Sauce 120
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Baked Lamb and Tomato 528
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Baked Onions 640
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Baked Potato with Lamb Filling 535
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Baked Quinces 832
0
Baked Rabbit with Rosemary 876
0
Baked Ricotta with Fennel, Cumin and Coriander 249
0
Baked Salmon and Witlof 456
0
Baked Stuffed Peppers 725
0
Baked Stuffed Salmon 458
0
Baked Sweet Potato with Cider 942
0
Ballottine of Farmed Rabbit Stuffed with a Herb Mousse 846
0
Balsamic Berry Syrup 1044
0
Balsamic Lamb 537
0
Balsamic Pears 1043
0
Banana and Coconut Toast 119
0
Banana Custard 121
0
Banana Fritters 121
0
Banana Ice-Cream 122
0
Banana Icy-Pole 120
0
Banana Muffins 119
0
Banana Passion 683
0
Banana Pecan Pancakes 120
0
Banana Smoothie 118
0
Banana Split 122
0
Banana Tartlets with Butterscotch Sauce 121
0
Banana-Leaf BBQ Wrappers 119
0
Banbury Cakes 393
0
Bang Bang Chicken 300
0
Bangers and Mash 779
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Barbecued Calamari with Soy Sauce 936
0
Barbecued Chicken Wings 288
0
Barbecued Skewers of Bay Leaves and Pork 130
0
Bashed Neeps 1014
0
Basic Brown Lentils 562
0
Basic Pizza Dough 47
0
Basic Prawn Mousse 791
0
Basil Bocconcini 126
0
Basil Butter 124
0
Basil Oil 126
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Basil Sauce 125
0
Basil Stuffing for Lamb 125
0
Basque Garlic Chips 466
0
Batter with Egg Whites 23
0
Battered Prawns 792
0
Bay Leaf Custard 130
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BBQ Asparagus 104
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BBQ Calamari 937
0
BBQ Corn 349
0
BBQ Kangaroo and Ratatouille 509
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BBQ Leeks 541
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BBQ Lime Chicken 293
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BBQ Liver 568
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BBQ Mullet in Vine Leaves 484
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BBQ Quail in Vine Leaves 485
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BBQ Sardines 900
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BBQ Scaloppine 1026
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BBQ Squab 819
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BBQ Yabbies 1053
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Bean and Sage Salad 882
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Bean Jaffle 137
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Beans and Bay 130
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Beans and Ham 492
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Beans and Hazelnuts 613
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Beans and Parsley Butter 672
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Beans with Fetta and Mint 144
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Beans with Leaf Chicory 137
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Beans with Pork Sausage 134
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Beans with Spinach 136
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Beans with Tuna and Sage 136
0
Beef and Beer 154
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Beef Bourguignon 156
0
Beef Carpaccio 153
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Beef Donburi 860
0
Beef Olives 161
0
Beer Batter 23
0
Beetroot and Avocado Salad with Baby Spinach 167
0
Beetroot Crisps 167
0
Beetroot Dip 167
0
Beetroot Leaves and Anchovies 167
0
Beetroot Leaves and Pasta 693
0
Beetroot with Capers 168
0
Beetroot with Citrus 168
0
Bellini 700
0
Belly Pork in a Piquant Cream Sauce 769
0
Berries and Syllabub 176
0
Berry Crumble 175
0
Berry French Toast 176
0
Berry Frozen Yoghurt 1064
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Berry Jelly 178
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Berry Muffins 179
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Berry Sponge 175
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Best-Ever Cheesecake 251
0
Beurre Blanc 24
0
Bircher Muesli 79
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Black Forest Cake Made Simple 262
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Black Forest Sour Cherry Crêpes 261
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Black Sapote Ice-Cream 990
0
Black Satin Duck with Egg Noodles 408
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Black-Eyed Beans with Coriander and Capers 136
0
Blanquette of Tripe 978
0
Blintzes 254
0
Blood Orange Jellies 652
0
Blood Orange Juice 647
0
Bloody Mary Jelly Shots 965
0
BLT 115
0
Blue Cheese Butter 247
0
Blue Cheese Dressing for Lettuce 889
0
Blue Cheese Sauce 245
0
Blue Eye Cutlets with Cumin 459
0
Blueberry Pancakes 176
0
Blushing Betty 852
0
Bocconcini Pizza 244
0
Bocconcini, Tomato and Basil Salad 126
0
Boil-and-Bake Fruit Cake 391
0
Boiled Artichokes 94
0
Boiled Egg with ‘Soldiers’ 424
0
Boiled Octopus with Ouzo 938
0
Boiled Prawns 790
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Bok Choy with Fermented Black Beans 99
0
Bolognese Sauce 692
0
Bouillabaisse 457
0
Bourride 467
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Brain Bites 183
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Brain Fritters 185
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Brain Salad with Celery and Mustard Cream Sauce 183
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Brain, Mushroom and Chicken Croquettes 184
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Brains and Artichoke Hearts with Browned Butter 183
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Brains and Crunch 184
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Brains, Beurre Noir and Capers 185
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Braised and Glazed Turnips 1013
0
Braised Celery 233
0
Braised Fennel in Meat Juices with Cheese 439
0
Braised Pears with Lemon Myrtle Leaves 712
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Braised Pork Neck with Cider 769
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Braised Stuffed Trotters 995
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Braised Tongue with Madeira Sauce 972
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Braised Vinegar Beef with Rye Bread 1043
0
Braised Witlof 1046
0
Brandied Cumquats 369
0

Publishers Information

About The Cook’s Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen

Publisher Web Link: http://www.penguin.com/

The Cook’s Companion has established itself as the kitchen ‘bible’ in over 300 000 homes since it was first published in 1996. Stephanie Alexander has added over 300 new recipes as well as 12 new chapters to this thoroughly revised and updated edition. Stephanie believes that good food is essential to living well: her book is for everyone, every day. She has invaluable information about ingredients, cooking techniques and kitchen equipment, along with inspiration, advice and encouragement and close to 1000 failsafe recipes. (http://www.penguin.com./)

Author Information

About Stephanie Alexander

Author Web Link: http://www.stephaniealexander.com.au/

My early food life was influenced first and foremost by my mother, Mary Burchett. I studied to become a librarian (with no thoughts of working with food professionally) and left Australia at the age of 21 to see the world. The world for me at that time was France, and I was delighted to discover that France was every bit as thrilling and satisfying as I had dreamed it would be. In the intervening 40 plus years I have returned as often as possible and, whilst acknowledging change, there remains a value and respect accorded to food that I find renewing and reassuring.

My first restaurant, Jamaica House, opened in 1964. It was successful from the customers’ point of view but disastrous personally. I had a baby to care for as well as a restaurant and my marriage collapsed after two years. I went back to libraries for several years but I maintained a passionate interest in food and cooking. In 1976, remarried and with a second daughter, I opened Stephanie’s Restaurant in a small shopfront in the Melbourne inner suburb of Fitzroy. Four years later, in 1980, the restaurant moved to a beautiful National Trust building in the middle-class suburb of Hawthorn.

The timing of this move coincided with an increased interest in food generally. The nouvelle cuisine movement in France was inspiring Australian chefs, the liberalising of the liquor laws allowed for new styles of eating, more of the young middle-class was spending its holidays abroad, the food media grew rapidly and instantly reported everything new, and of course there was the general affluence of the early eighties.

For 21 years Stephanie’s Restaurant was at the heart of everything culinary in Australia. We trained wonderful staff, we cooked excellent food, we pioneered techniques and ways of looking at ingredients, we championed small producers before anyone else understood the importance of this, we set new standards of service, and I was asked to comment on anything and everything to do with food. By the end of 1997 I felt my energies ebbing, an essential ingredient in a restaurant driven by personal style, and I closed the doors.

In 1985 my first book, Stephanie’s Menus for Foodlovers, was published and once I had found my voice there seemed to be no stopping me! My fifth book, The Cook’s Companion (1996), was a product of my growing belief that despite all the surface interest in restaurants and ‘fancy food’ we were raising children and young adults with little if any understanding of what to do with fresh food in their daily lives. When faced with independent living these young people were at best anxious or, at worst, unable to cook for themselves. The vindication of my belief has been the phenomenal success of this massive book.  In October 2004 a completely revised and expanded version with 12 extra chapters and an extra 300 pages was published and is selling strongly..  Soon after the publication of The Cook’s Companion came a television series for the ABC and the book of the series, A Shared Table, in which I visited every state in the country in order to highlight the resources and individuals that contribute to its amazing culinary diversity. My tenth book, Cooking & Travelling in South-West France, was published in March 2002. It is a personal tribute to the south-west of France – a region that will forever be a special place for me.

In 1997, with three other partners including my daughter Lisa, I opened Richmond Hill Cafe & Larder – an informal cafe, cheeseroom and produce store. The aim was to create a warm and accessible neighbourhood cafe and food shop and a centre for interesting food events. This enterprise has given me much pleasure and satisfaction for the past eight years. In early 2005 my partners and I sold the business to our Business Manager, perfect succession planning, as she has been at the helm for close to five years.

My preoccupation with the way children do, or do not, learn about food led me to develop a comprehensive gardening and cooking program at an inner-city Melbourne school – The Kitchen Garden at Collingwood College. This project commenced in 2001 and is still going strong. It is my belief that the earlier children learn about food through example and positive experiences, the better their food choices will be through life. In 2004 I established the not-for-profit Stephanie Alexander Kitchen Garden Foundation to raise funds to expand the model into other schools  throughout the primary school system. The early work of the SAKGF was made possible by several generous individuals, by government and by philanthropic Foundations. We are eternally grateful for this support at such a critical time in our growth. In 2006, my colleague Anna Dollard and I collaborated to produce Kitchen Garden Cooking with Kids, the story of how the Collingwood project developed, with practical information to assist other schools. This book also contained over 100 recipes suitable for children to make and enjoy.

In 2006, after intense lobbying, the Victorian State government announced grants of $2.4 million to part-fund 40 new kitchen garden programs in Victorian primary schools following the successful model at Collingwood College. In 2007, the Australian Government agreed to support 190 additional projects around Australia by 2012.  For most recent information please visit www.kitchengardenfoundation.org.au.

In October 2009 my latest book will be published The Kitchen Garden Companion. This book is for all families, with the hope that many will want to garden together, cook together and above all, eat together.

I see myself as having an unusual mix of practical skills, creative ability, and lots of energy, which when linked to my persuasive gift of the gab have enabled me to achieve a great deal. I am both proud and humble about this. I shall continue to work at all of these things as long as I can. I am also fully aware of the importance of every member of the teams I have worked with, and the wholehearted support of my closest friends and family.  Food and wine and friendship matter more than almost anything I can think of. Together they involve skill and craft and patience, and understanding of difference, and appreciation, and the desire to bring happiness to others. Brushing past scented leaves in a garden, looking over a vineyard with the vines glowing gold in autumn sunshine, picking parsley outside the back door, pulling a cork from a bottle of wine, cutting into a ripe cheese, appreciating a wonderful apple, setting out a picnic on a bush table, debating the questions of the universe over a fine wine … all these things seem to me to confirm our humanity and to make me want to live for another day, another meal. In the end, I still believe there is no greater joy than sharing food, conversation and laughter around a table. (http://www.stephaniealexander.com.au/)

Cookbooks by Stephanie Alexander