I bought this when it first came out and then I bought the second edition as well. Perhaps this will speak better than words as to the estimation with which I hold The Cook’s Companion.

Still. I like words, and I’m a bit shocked to discover that I’ve never written about this book. It is, in my opinion as the chief household cook, as a person who loves to read cookbooks, and as a bookseller of cookbooks over the years, one of those classics which will be with us in a hundred years’ time.

The aim of the author was to appeal to ordinary folk and so it is full of things that anybody can do. Its Australian bent discusses food from that local perspective, ingredients by class, what one should and shouldn’t, can and can’t do with them. Its generous layout permits margin notes, small ideas which are as important to the book as the more lavish recipes which take most of the page. Grate apple, says one such note. Breakfast is strong toast, generously buttered, with the apple on top. Cinnamon, of course. I discovered this in a period where I didn’t eat sugar and it was a revelation as a simple, healthy dessert breakfast. Alternatively, I discovered, mash banana and have it the same way instead. This book is not about slavishly follow it, you will also think for yourself. One thing will come from another.

rest here: https://alittleteaalittlechat.wordpress.com/2018/07/16/the-cooks-companion-by-st... ( )

I bought this when it first came out and then I bought the second edition as well. Perhaps this will speak better than words as to the estimation with which I hold The Cook’s Companion.

Still. I like words, and I’m a bit shocked to discover that I’ve never written about this book. It is, in my opinion as the chief household cook, as a person who loves to read cookbooks, and as a bookseller of cookbooks over the years, one of those classics which will be with us in a hundred years’ time.

The aim of the author was to appeal to ordinary folk and so it is full of things that anybody can do. Its Australian bent discusses food from that local perspective, ingredients by class, what one should and shouldn’t, can and can’t do with them. Its generous layout permits margin notes, small ideas which are as important to the book as the more lavish recipes which take most of the page. Grate apple, says one such note. Breakfast is strong toast, generously buttered, with the apple on top. Cinnamon, of course. I discovered this in a period where I didn’t eat sugar and it was a revelation as a simple, healthy dessert breakfast. Alternatively, I discovered, mash banana and have it the same way instead. This book is not about slavishly follow it, you will also think for yourself. One thing will come from another.

rest here: https://alittleteaalittlechat.wordpress.com/2018/07/16/the-cooks-companion-by-st... ( )

I bought this when it first came out and then I bought the second edition as well. Perhaps this will speak better than words as to the estimation with which I hold The Cook’s Companion.

Still. I like words, and I’m a bit shocked to discover that I’ve never written about this book. It is, in my opinion as the chief household cook, as a person who loves to read cookbooks, and as a bookseller of cookbooks over the years, one of those classics which will be with us in a hundred years’ time.

The aim of the author was to appeal to ordinary folk and so it is full of things that anybody can do. Its Australian bent discusses food from that local perspective, ingredients by class, what one should and shouldn’t, can and can’t do with them. Its generous layout permits margin notes, small ideas which are as important to the book as the more lavish recipes which take most of the page. Grate apple, says one such note. Breakfast is strong toast, generously buttered, with the apple on top. Cinnamon, of course. I discovered this in a period where I didn’t eat sugar and it was a revelation as a simple, healthy dessert breakfast. Alternatively, I discovered, mash banana and have it the same way instead. This book is not about slavishly follow it, you will also think for yourself. One thing will come from another.

rest here: https://alittleteaalittlechat.wordpress.com/2018/07/16/the-cooks-companion-by-st... ( )

A classic. If there's something I fancy making and I don't how to do it, this is the recipe book I go to first. Organised by ingredient, it is thorough and easy to use. ( )

In the words of Keith Floyd:"Totally Brilliant". This is the one book all chefs in Australia would have on their bookshelf. It does not claim to be an encyclopaedia but it is difficult to imagine what might be missing. Next to the Shorter OED this is a book for the desert island. ( )