The Cook's Companion,

The Cook's Companion,

4.38 (1,885 ratings by Goodreads)
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The Cook's Companion has established itself as the kitchen 'bible' in over 500,000 homes since it was first published in 1996. In 2004, Stephanie Alexander added over 300 new recipes as well as 12 new chapters in an updated edition. This latest revision includes two major new chapters, two expanded chapters, 70 new recipes and a complete revision of the text to reflect changes in the marketplace and new regulations.

The Cook's Companion has established itself as the kitchen 'bible' in over 500,000 homes since it was first published in 1996. This 2014 revision includes two major new chapters, two expanded chapters, 70 new recipes and a complete revision of the text to reflect changes in the marketplace and new regulations. 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.
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Product details

  • Hardback | 1192 pages
  • 196 x 252 x 69mm | 2,552g
  • Lantern
  • Camberwell, Australia
  • English
  • 2nd edition
  • 1920989005
  • 9781920989002
  • 27,728

About Stephanie Alexander

Stephanie Alexander is regarded as one of Australia's great food educators. She is the best-selling author of seventeen books, including The Cook's Companion, which is regarded as an Australian classic and has sold more than 500,000 copies. It has also been developed as a user-friendly app for mobile devices.

Stephanie was a columnist in the food pages of Australian newspapers and magazines for more than twenty years, has travelled widely in both Europe and Asia, and is passionate about the need to pass on a love of good food to others to maximise the chances of leading a healthy and happy life.

She has also established her reputation as a restaurateur. For 21 years her restaurant Stephanie's was regarded as an essential Melbourne culinary experience. It set new standards of service, pioneered techniques and new ways of looking at ingredients, as well as championing small producers.

In 2004 Stephanie established the Stephanie Alexander Kitchen Garden Foundation, a not-for-profit organisation of which she is now a director and board member. She was named Victorian of the Year in 2010; and in 2014 became an Officer of the Order of Australia in recognition of her work with her Kitchen Garden Foundation. Her strong belief is that the earlier children learn about food through example and pleasurable hands-on experience, the better their food choices will be throughout life.
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Rating details

1,885 ratings
4.38 out of 5 stars
5 61% (1,143)
4 24% (461)
3 9% (175)
2 3% (65)
1 2% (41)

Our customer reviews

This is a wonderful book - not only recipes, but an amazing resource...things like how to make self-raising flour, what do you do with to sterilize jars. Ingredients are catalogued...(e.g. lemons...) a short section on varieties, storage, when they are best to use, what to look for when purchasing - followed by recipes and great little links to complimentary foods/recipes. Never really been a fan of Stephanie's before, but this work is a more
by rosalee
Yes I am an aussie but would still highly recommend this book for anyone interested in cooking tried and trusted recipes and finding out innovative ways to cook a variety of food. Whenever I want an idea for a meal or how to cook a seasonal product, I turn to Stephanie's book first for inspiration. I have tried out her jam and chutney recipes when we get bucketloads of fruit from our backyard trees. Her cakes are delicious and the hints in the side columns of the book are great also. A great buy and an essential addition to any good cookbook more
by Liz
"Not an Aussie? Not in Australia? I would't let that stop me from owning a copy. This book is a worthy addition to any kitchen anywhere on the planet. OK, so the seasons in Aus are pretty much opposite to the norther hemisphere, but that's about the only 'issue' you could have with the book. Most of us know though, that asparagus are at their best in spring regardless of what month spring starts in your part of the world! If in doubt, just add about 6 months to Ms Alexander's availability and you'll be pretty much on the money. I think I have tried every one of the recipes for passionfruit, and if I have a chicken, I look no further than TCC for inspiration as I have never been disappointed. My favourite way to cook roast chicken (or roast lamb for that matter) is Stephanie's way. Of course 'my' pavlovas, which are such a hit at family gatherings are step for step as per The Cook's Companion - fool proof. The recipes are very easy to follow. There is a wealth of choices from the more complicated (though even they seem 'do-able'rather than unapproachable) to the ever-so-deliciously-basic (finger-lickin' duck bones have to be tasted to be believed). Something for everyone. Stephanie obviously loves food, and seems to understand not all of us want to spend hours in the kitchen all the time. I am in total and complete agreement with other reviewers comments on the list of ingredients that 'go with' the chapter's featured ingredient. Meaning if you want to experiment with the case of astringent persimmons you have been given, you'll know that pantry items such as almonds, brandy, cinnamon and hazelnuts amongst other things will be very handy in creating your own masterpiece. I have more beautiful cook books than I care to admit to, but if I had to give them all up, I would, so long as Stephanie Alexander's Cook's Companion wasn't one of them! After all, how else would I have known that the small flat seed in the middle of a choko was not only edible butdn't let that stop me from owning a copy of this book. delicious once cooked?? There are no photos of recipes in this book, though there are lovely moments in time photos sprinkled throughout. I don't think photos are needed as the recipes really are very easy to follow. It also has two ribbons in the second ed (I have both editions) which makes things even easier. Do yourself a favour, and gift it to you or the cook in your family and you'll never regret it."show more
by a Book Depository customer
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