The Cook’s Companion 30th Anniversary Edition by Stephanie Alexander

Stephanie Alexander, the author of The Cook’s Companion is a renowned Australian chef, food educator, and prolific cookbook author. Since The Cook’s Companion was first published in 1996, it has been incredibly popular, selling over half a million copies. With over 1200 pages, it is a hefty tome. It would have been a colossal task to write, but she felt, ‘It will all have been worthwhile if this book encourages young people to start cooking and experienced cooks to enjoy it more.’

This celebratory new edition, completely revised and updated, marks the 30th anniversary of this iconic book. Included are over ninety new recipes to match modern tastes. It has a very elegant cloth cover, and the lettering is in a rainbow of colours.

As in previous editions, it begins with a section on kitchen equipment, and how best to use it (including items that have recently come on the market, such as air-fryers and induction cooktops). This is followed by basics (this time divided into ingredients and techniques). New ingredients now available in Australia, and in New Zealand too, such as kimchi, nduja and zataar, are featured.

The bulk of the book is then divided into chapters, arranged alphabetically from A-Z, each featuring an ingredient readily available from the garden, markets, supermarkets, and farmers’ markets, with sound advice on their varieties and season, selection and storage, and preparation and cooking.

There are well over a thousand recipes. Many were inspired by Stephanie’s love of Italian and French cuisine. Some are treasured family recipes from her mother, who was also a wonderful cook, and others have come from her own restaurants. Many well-known chefs and cookbook writers, whom she counts amongst her friends, have also donated recipes.

With such a multitude of recipes to choose from, there is more than enough here for a lifetime of cooking. Vegetarians and vegans are well catered for, and gluten free recipes have been marked.

I bought the 2004 edition many years ago. It still takes pride of place on my cookbook shelf and has continued to be a really useful guide and source of inspiration. It was the book I turned to when I needed to learn how to make pastry, make perfect bechamel sauce, bake healthy country-style bread, and roast a chicken. I have baked her easy carrot cake with its delicious creamy icing countless times.

And her beef bourguignon, her best-ever cheesecake and simple apple tart with its perfectly arranged slices of glazed apple were dinner party favourites. All these old favourites are still there. I am enjoying cooking them again from this new edition as well as looking forward to exploring some of her new recipes, especially those from India, Southeast Asia and the Levant, which reflect the changing tastes of Australians.

Stephanie’s positivity continues to resonate with me.

‘Food should be joyful; a pleasure to obtain, to prepare and to share.’ That has always been Stephanie’s culinary mantra, and the personal stories she shares of her own life in food exude the joy and pleasure good food and sharing it have played in her life and add to the pleasure of reading her book.

Two decades ago, I gave one of my nieces a copy of The Cook’s Companion as a wedding present, and I will give this 30th anniversary edition to my granddaughter, who recently announced her engagement, knowing it will be treasured by her too. With such an abundance of practical advice and tried and true recipes, made from ingredients which are readily available, to choose from, she and her partner will be able to build their culinary repertoire and always be able to put tasty and healthy meals on the table.

How the world has changed since The Cook’s Companion was first published 30 years ago. Today, there are zillions of recipes on the Internet and food bloggers galore. But The Cook’s Companion has stood the test of time, and this book, full of culinary wisdom and practical advice, is just as relevant today as it was when it was first published.

This thirtieth anniversary edition will, I am sure, again be warmly welcomed and loved by a new generation of cooks.

Reviewer: Lyn Potter

Penguin