Stephanie's Journal by Stephanie Alexander, ISBN 9780670863761

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Stephanie's Journal invites the reader on an intimate journey through the culinary year of one of Australia's most loved cooks and food writers, Stephanie Alexander. Here, finally, is Stephanie's personal account of a year of both difficulties and promise, which saw the opening of the Richmond Hill Cafe & Larder, the closure of the celebrated restaurant, Stephanie's, the publication of two books, cooking schools in Tuscany with Maggie Beer and many warm, wonderful times with family and friends. A special selection of recipes is sprinkled throughout - dishes remembered, exalted and offered as gifts during a remarkable and eventful year. Champion of the importance of fresh produce and good food in our lives, Stephanie emerges as a woman of remarkable spirit, generosity and integrity. Her personal insights and observations reveal an openness to experience that will delight and inspire not only food lovers, but lovers of life.

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About the Author: Stephanie Alexander

Stephanie Alexander is one of Australia's best-known chefs and food writers - a national treasure who possesses the rare talent of writing as well as she cooks. Originally trained as a librarian, she ran her Melbourne restaurant, Stephanie's, for 21 years before closing in 1997 to concentrate upon other ventures. The restaurant was the recipient of many national and international awards and accolades and was regarded as the quintessential Melbourne experience. Stephanie is now a partner in the Richmond Hill Cafe and Larder. She has long been an outspoken champion of the quality and diversity of Australian produce and the importance of good food in our lives. She has been a guest chef at many of the great world restaurants, including the Ritz Carlton, London's Inn on the Park, and Sydney's The Regent Hotel. In 1994 Stephanie was awarded an Order of Australia for her services to the hospitality industry and tourism, and she received an Australian Achievement Award in 1995.

Stephanie is the author of several best-selling books, including the widely acclaimed Stephanie's Seasons and The Cook's Companion, and she is co-author of the recent Stephanie Alexander & Maggie Beer's Tuscan Cookbook. She also contributes regularly to The Age and Good Weekend Magazine. Her next project is to produce and present a seven-part television series on Australian food and wine for ABC Television

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