Passionate cooks never tire of learning more about their produce.
Getting acquainted with your ingredients opens up all kinds of paths of creativity, not to mention confidence in your cooking. And for the ultimate guide to a wide variety of commonly used ingredients - from Tamarillos to Thyme to Turkey – there’s one person Australia’s best chefs turn to…
Stephanie Alexander! The Cook’s Companion - The Complete Book of Ingredients and Recipes for the Australian Kitchen - is the culinary bible you’ll find yourself referring to whenever you’re in need of information and inspiration.
Now in its second edition, the Companion
features 300 new recipes to try out and 12 new chapters full of information about various ingredients, as well as cooking techniques and kitchen equipment.
The book for a lifetime of cooking – this is the must have culinary encyclopaedia for all Aussie kitchens.
- Hardcover – 1126 pages.
- Features beautiful, sporadic picturesque photography.
- Chapters feature an Introduction, Equipment, Basics, Measurement, and an A to Z list of ingredients starting at Abalone and ending at Zucchini and Squash and comprising, various meats, cheese, nuts, condiments and mainly focusing on fresh produce.
- Features two ribbon page markers.
- Includes a full index.
Dimensions: 25 x 19 x 7cm.