Stephanie’S Seasons

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Number of Pages: 344

Stephanie Alexander is one of the world’s leading woman cooks and food writers. Stephanie’s Seasons is a diary of Stephanie’s culinary year in 1992. It covers vast and fascinating ground. 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 in such a tough recession, of spending a month in a beautiful old farmhouse in flood-torn 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’s Seasons is a food book of passion of wit, seeking to entertain and enthuse the reader about food. Stephanie has an appreciation for the natural world and in describing the juiciness of a pear or the smell of burning leaves on an autumn afternoon she writes with a sensuality redolent of Colette. Stephanie’s Seasons will delight and surprise all those food lovers who wonder how a cook such as Stephanie can be so inspiring year after year. Beautifully illustrated with colour still-life plates and black and white photographs, and with over 80 recipes to complement her culinary journal, Stephanie’s Seasons will find its way to the hearts and kitchens of her fans the world over.