Stephanie's Seasons by Stephanie Alexander, ISBN 9781864489354

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A food book of passion and wit, 'Stephanie's Seasons' is a gastronomic autobiography capturing the essence of Stephanie's work, combining 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 from 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.

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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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