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Cover for The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen
Cookbook

The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen

Stephanie Alexander
Publisher: Penguin Global
Edition: 2004
13
Recipes
13
Recipe reviews
4.7
Avg recipe rating
5.0
Avg book rating

This 2004 Australian cookbook contains 13 indexed recipes with an average member rating of 4.7 out of 5 stars across 13 reviews. The most-reviewed recipes include Mustard Sauce for Corned Beef, Sticky Toffee Pudding, and Leek and Potato Soup. The cookbook itself has received a 5 out of 5 rating from 2 member book reviews.

Popular Recipes

Show All (13)
  1. Bolognese Sauce
    ⭐ 5.0 · 1 review · Page 692
  2. Cheesy Bread & Butter Pudding
    ⭐ 5.0 · 1 review · Page 427
  3. Leek and Potato Soup
    ⭐ 5.0 · 1 review · Page 540
  4. Muff's Cauliflower Soup
    ⭐ 5.0 · 1 review · Page 230
  5. Mustard Sauce for Corned Beef
    ⭐ 5.0 · 1 review · Page 160
  6. Pumpkin & Bacon Soup
    ⭐ 5.0 · 1 review · Page 799
  7. Quince & Browned Butter Tart
    ⭐ 5.0 · 1 review · Page 833
  8. Rosie's (Doggie) Chicken Dinners
    ⭐ 5.0 · 1 review · Page 300
  9. Simplest Beef Stew
    ⭐ 5.0 · 1 review · Page 163
  10. Sticky Toffee Pudding
    ⭐ 5.0 · 1 review · Page 394
  11. Baked Beans
    ⭐ 4.0 · 1 review · Page 134
  12. Cauliflower & Potato 'Pie'
    ⭐ 4.0 · 1 review · Page 229
  13. Parsnip Tart
    ⭐ 3.0 · 1 review · Page 678

Recent Recipe Reviews

3/5
13 years ago
Being very fond of parsnips I was intrigued by what amounts to a parsnip quiche. You must use a deep quiche tin, as there is rather a lot of... Read review
1 helpful
5/5
15 years ago
This could not be easier - no browning, just bung everything into a suitable casserole and forget it for two hours. Stephanie invites you to... Read review
1 helpful
5/5
16 years ago
The inclusion of celery, bay leaf and thyme give this slightly more depth of flavour than Jane Grigson's version. Be careful when sweating t... Read review
0 helpful
5/5
16 years ago
I've got lots of recipes for this, but Stephanie's is still the best. The recipe makes prodigious quantitiites of sauce, but can be halved.... Read review
1 helpful

Other Editions 1