Stephanie'S Seasons
Condition: SECONDHAND
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Stephanie Alexander
Format: Paperback
Number of Pages: 324
A food book of passion and wit, Stephanie's Seasons is a gastronomic autobiography capturing the essence of Stephanie's work, the combining of the very practical with an appreciation of the natural world from which all culinary experiences develop. Here are accounts of a trip to New Orleans to attend the Conference of the American Institute of Wine and Food, of making thousands of jars of specialist preserves for Melbourne's annual Harvest Picnic, of cooking an Australian dinner in Los Angeles during the April riots, of the trials of running a restaurant devoted to excellence during a tough recession, of spending a month in a beautiful old farmhouse in flood-ravaged Provence, of the passing of her mentor Elizabeth David, as well as constant adventures in the quest for new and superior produce. Stephanie's philosophy is that a good cook cooks with whatever fine quality produce is to hand. In this book she promotes the use of local and seasonal ingredients and combines her talent for the practical with her love of ideas and books. Her recipes read as poems. Stephanie Alexander lives and writes in the Melbourne suburb of Hawthorn, minutes from where her acclaimed restaurant Stephanie's operated for twenty-one years. Stephanie's restaurant closed on New Year's Eve 1997, and since then she has shared her time between her exciting cafe and foodstore, the Richmond Hill Cafe + Larder, which she owns with three others, writing and dreaming up new food projects. Her bestselling work The Cook's Companion has become the new essential handbook in over 130,000 Australian homes.
Author: Stephanie Alexander
Format: Paperback
Number of Pages: 324
A food book of passion and wit, Stephanie's Seasons is a gastronomic autobiography capturing the essence of Stephanie's work, the combining of the very practical with an appreciation of the natural world from which all culinary experiences develop. Here are accounts of a trip to New Orleans to attend the Conference of the American Institute of Wine and Food, of making thousands of jars of specialist preserves for Melbourne's annual Harvest Picnic, of cooking an Australian dinner in Los Angeles during the April riots, of the trials of running a restaurant devoted to excellence during a tough recession, of spending a month in a beautiful old farmhouse in flood-ravaged Provence, of the passing of her mentor Elizabeth David, as well as constant adventures in the quest for new and superior produce. Stephanie's philosophy is that a good cook cooks with whatever fine quality produce is to hand. In this book she promotes the use of local and seasonal ingredients and combines her talent for the practical with her love of ideas and books. Her recipes read as poems. Stephanie Alexander lives and writes in the Melbourne suburb of Hawthorn, minutes from where her acclaimed restaurant Stephanie's operated for twenty-one years. Stephanie's restaurant closed on New Year's Eve 1997, and since then she has shared her time between her exciting cafe and foodstore, the Richmond Hill Cafe + Larder, which she owns with three others, writing and dreaming up new food projects. Her bestselling work The Cook's Companion has become the new essential handbook in over 130,000 Australian homes.
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Stephanie Alexander
Format: Paperback
Number of Pages: 324
A food book of passion and wit, Stephanie's Seasons is a gastronomic autobiography capturing the essence of Stephanie's work, the combining of the very practical with an appreciation of the natural world from which all culinary experiences develop. Here are accounts of a trip to New Orleans to attend the Conference of the American Institute of Wine and Food, of making thousands of jars of specialist preserves for Melbourne's annual Harvest Picnic, of cooking an Australian dinner in Los Angeles during the April riots, of the trials of running a restaurant devoted to excellence during a tough recession, of spending a month in a beautiful old farmhouse in flood-ravaged Provence, of the passing of her mentor Elizabeth David, as well as constant adventures in the quest for new and superior produce. Stephanie's philosophy is that a good cook cooks with whatever fine quality produce is to hand. In this book she promotes the use of local and seasonal ingredients and combines her talent for the practical with her love of ideas and books. Her recipes read as poems. Stephanie Alexander lives and writes in the Melbourne suburb of Hawthorn, minutes from where her acclaimed restaurant Stephanie's operated for twenty-one years. Stephanie's restaurant closed on New Year's Eve 1997, and since then she has shared her time between her exciting cafe and foodstore, the Richmond Hill Cafe + Larder, which she owns with three others, writing and dreaming up new food projects. Her bestselling work The Cook's Companion has become the new essential handbook in over 130,000 Australian homes.
Author: Stephanie Alexander
Format: Paperback
Number of Pages: 324
A food book of passion and wit, Stephanie's Seasons is a gastronomic autobiography capturing the essence of Stephanie's work, the combining of the very practical with an appreciation of the natural world from which all culinary experiences develop. Here are accounts of a trip to New Orleans to attend the Conference of the American Institute of Wine and Food, of making thousands of jars of specialist preserves for Melbourne's annual Harvest Picnic, of cooking an Australian dinner in Los Angeles during the April riots, of the trials of running a restaurant devoted to excellence during a tough recession, of spending a month in a beautiful old farmhouse in flood-ravaged Provence, of the passing of her mentor Elizabeth David, as well as constant adventures in the quest for new and superior produce. Stephanie's philosophy is that a good cook cooks with whatever fine quality produce is to hand. In this book she promotes the use of local and seasonal ingredients and combines her talent for the practical with her love of ideas and books. Her recipes read as poems. Stephanie Alexander lives and writes in the Melbourne suburb of Hawthorn, minutes from where her acclaimed restaurant Stephanie's operated for twenty-one years. Stephanie's restaurant closed on New Year's Eve 1997, and since then she has shared her time between her exciting cafe and foodstore, the Richmond Hill Cafe + Larder, which she owns with three others, writing and dreaming up new food projects. Her bestselling work The Cook's Companion has become the new essential handbook in over 130,000 Australian homes.
Stephanie'S Seasons
$12.00