Stephanie's second book is a practical cookbook using a wide range of dishes, ideas and ingredients. "Feasts and Stories" draws upon Stephanie's travels through countries as varied as France, Italy, England, Greece, Indonesia, Hong Kong and Australia. Meals she enjoyed have been recreated in these recipes.

Stephanie's Feast and Stories.

Alexander, Stephanie

Susan Haynes / Allen & Unwin

"Stephanie's Australia" is an account of Stephanie Alexander's personal odyssey around Australia looking at tastes, places, stories and people. It offers a portrait of the country and its emerging culinary traditions. For a food lover, each landscape has extra meaning and this book gives a cross-section of what is happening in the Australian food scene. Stephanie is, above all, a food lover and was determined to record the abundant evidence of the variety and quality of foods grown in this country. There are memories of country childhoods when the living was simpler if not easier, of days scrabbling for pipis in the sand, an account of the generosity of an Italian gardener in a Victorian country town, as well as interviews with national marketing bodies concerned with Australia's export levels. She chronicles the success story of anchovies from Fremantle and introduces bush food flavours. There are stories of Gabrielle Kervella and her goats in Western Australia, Blissy's Tuckerbox, which sells rabbit satays from an old bus on the road to Alice Springs, and fiery Catalonian cooking in cold Tasmania. More than 60 recipes capture the spirit and use of the ingredients described. John Hay accompanied Stephanie on this gastronomic journey through Australia. His photographs capture the variety of city and countryside, and the people who labour to produce such delicious tastes.

Stephanie'S Australia

Cookbooks, Food & Wine

Allen & Unwin Pty., Limited

Six years ago Stephanie Alexander and Maggie Beer went to Italy to run three cooking schools. For two months they lived in the heart of Tuscany, in a beautiful villa nestled among the vineyards and fields south of Siena. They immersed themselves in Tuscan culinary traditions. Central to the cuisine are olive oil, bread, tomatoes and wine, and grilling over a fire. The fresh and delicious recipes in this book are based on the local cuisine. The breathtaking photography by Simon Griffiths captures the food, culture, countryside and people of the region in a book that glows with the light of Tuscany.

Stephanie Alexander And Maggie Beers Tuscan Cookbook: Recipes And Reminiscenes From Their Italian Cooking School

Beer, Maggie

Main Courses & Side Dishes

Penguin Australia

This wonderful book is full to the brim with everything new foodies need to know to become relaxed and confident in the kitchen. Arranged alphabetically, it includes 56 ingredient chapters—from Apples to Zucchini—and more than 300 achievable recipes ranging from classics every cook will want to try, to exciting new dishes that reflect our diverse nation. Stephanie explains more than 100 important techniques in straightforward language, discusses the kitchen tools she likes to use, and describes ingredients you might not know: How do I whisk eggs to soft peaks? What does it mean to "make a well" in dry ingredients? Why should I roast spices? How do I prepare fresh chilies safely? What is "resting meat" and why should I do it? How do I prepare a mango? What flavors work well together? What is fresh mozzarella? How do I say "quinoa?" The Cook’s Apprentice gives all you new cooks the inspiration you need for a lifetime of enjoyment in the kitchen. Includes conversion charts.

The Cook's Apprentice: Tips, Techniques and Recipes for New Foodies

Lantern Australia

The Cook's Companion Second Edition

Penguin Books, Ltd.

Stephanie's menus for food lovers

Methuen Haynes

The Tuscan Cookbook

Viking Adult

Stephanie Alexander has written about food from Australia with a fresh view of the culture, landscape, people and produce. Stephanie is an outspoken advocate of Australian produce. In A Shared Table, she travels to seven regions across and helps us change the way we eat and drink.Share Stephanie's pleasure in the friendships and flavours she encounters along the way. With Stephanie as your guide and travelling companion, you will discover the treats of Australia: buffalo-milk mozzarella from the Western District in Victoria, freshly caught rock lobster from Kangaroo Island, wine and cheese from Tasmania's north-east, saucer scallops from Fremantle, vibrant market produce from Melbourne and dishes for a special Easter celebration in Sydney.The seven chapters of this book mirror the episodes in the ABC's television series of the same name. Stunning full-colour photographs capture the rich variety of Australian food and life.

A Shared Table

Viking Books Australia

Cooking & Travelling in South-West France

Regional & International

Penguin Global

Stephanie's Australia: Travelling and Tasting

Tuttle Pub

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Books by Alexander, Stephanie