I discovered this in a period where I didn’t eat sugar and it was a revelation as a simple, healthy dessert breakfast. Breakfast is strong toast, generously buttered, with the apple on top. Its generous layout permits margin notes, small ideas which are as important to the book as the more lavish recipes which take most of the page. Its Australian bent discusses food from that local perspective, ingredients by class, what one should and shouldn’t, can and can’t do with them.
#Cooking companions potato full#
The aim of the author was to appeal to ordinary folk and so it is full of things that anybody can do. It is, in my opinion as the chief household cook, as a person who loves to read cookbooks, and as a bookseller of cookbooks over the years, one of those classics which will be with us in a hundred years’ time. I like words, and I’m a bit shocked to discover that I’ve never written about this book. Perhaps this will speak better than words as to the estimation with which I hold The Cook’s Companion. The aim of I bought this when it first came out and then I bought the second edition as well. I bought this when it first came out and then I bought the second edition as well.
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