Additional information
by Stephanie Alexander (Author)
Home is a collection of 180 recipes from Australia's favorite cook, Stephanie Alexander.
Each recipe is a finely crafted tribute to her passions and preferences for produce and flavor, and each reflects her consummate skill in communicating the fundamentals of technique. There are detailed recipes for the more ambitious home cook, but also simple ways to combine beautiful ingredients to make dishes for every day eating. Essays on people, places and experiences offer inspiration to readers looking to deepen their knowledge and appreciation of food. Beautifully designed and photographed, Home is a celebration of the sensual and social delights of food and an essential addition to any kitchen shelf. The recipes - classic, masterful, and delicious - will be cooked, shared and enjoyed for years to come. Recipes include: -Anchovy & Sage Fritters-Mussels with Tomato & Chilli & Garlic-Rubbed Toasts
-Fennel Wedges Braised with Saffron, Tomato & Red Onion
-Oxtail Braised with Red Wine & Orange, with Chunky Pasta
-Pumpkin Gratin with a Cheese & Amaretti Crust
-Melon Salad with Chilli, Watercress & Cucumber
-Lemon Sour Cream Cheesecake
-Quince & Frangipane Tart Includes dual measures.
Author Biography
Stephanie Alexander's unparalleled career in food has spanned five decades. For 21 years, she was the force behind Stephanie's Restaurant, an establishment that set a standard that defined an era. She is the author of 18 books, including The Cook's Companion, which has become the kitchen bible for Australian cooks, selling over half a million copies. In 2001, she launched the Stephanie Alexander Kitchen Garden Program, which now operates in more than 1000 schools around Australia, teaching children about growing, preparing, cooking and sharing delicious, fresh, seasonal food. The recipient of the Medal of the Order of Australia and an Officer of the Order of Australia, Stephanie has launched hundreds of careers, inspired generations of home cooks and fundamentally transformed the way food is thought about in her home country.
