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Lantern Cookery Classics Box Set : Volume One - Stephanie Alexander

Lantern Cookery Classics Box Set

Volume One

Boxed, Slipcased or Casebound

Published: 23rd October 2013
In Stock. Usually ships in 3-4 business days
RRP $99.00
$69.40
30%
OFF

Lantern is proud to publish many of Australia's most celebrated cooks and chefs.

Lantern Cookery Classics gathers timeless recipes from these much loved authors in this new series of indispensable books for your kitchen bookshelf, and this convenient boxed set is perfect as a gift or to enhance your own collection.

Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Kylie Kwong, Gary Mehigan and Matt Moran.

About the Author

For 21 years from 1976, Stephanie Alexander was the force behind Stephanie's restaurant in Hawthorn, a landmark establishment credited with having revolutionised fine dining in Melbourne. From 1997 to 2005 Stephanie, along with several friends, ran the Richmond Hill Café and Larder, a neighbourhood restaurant renowned for its specialist cheese retailing. In her recently published memoir, A Cook's Life, she recounts how her uncompromising dedication to good food has shaped her life and changed the eating habits of a nation.

One of Australia's most highly acclaimed food authors, Stephanie has written fourteen books, including Stephanie's Menus for Food Lovers, Stephanie's Seasons and Stephanie Alexander & Maggie Beer's Tuscan Cookbook (co-author). Her signature publication, The Cook's Companion, has established itself as the kitchen bible in over 400 000 homes. With characteristic determination, Stephanie initiated the Kitchen Garden at Collingwood College in order to allow young children to experience the very things that made her own childhood so rich: the growing, harvesting, cooking and sharing of good food.

About the Author

Food and wine and friendship matter more than almost anything I can think of.

Who am I?

Food and wine and friendship matter more than almost anything I can think of. Together they involve skill and craft and patience, and understanding and appreciation of difference, and the desire to bring happiness to others. Brushing past scented leaves in a garden, looking over a vineyard with the vines glowing gold in autumn sunshine, picking parsley outside the back door, pulling a cork from a bottle of wine, cutting into a ripe cheese, appreciating a wonderful apple, setting out a picnic on a bush table, debating the questions of the universe over a fine wine… all these things seem to me to confirm our humanity and to make me want to live for another day, another meal. In the end, I still believe there is no greater joy than sharing food, conversation and laughter around a table.

In 2012 I will publish my memoir A Cook’s Life. Anyone who would like to know more about me will enjoy reading this book. There are many reminiscences and anecdotes in amongst the facts.

These days I spend most of my time supporting the team that makes the Stephanie Alexander Kitchen Garden Foundation project function and grow. I also visit as many of our participating schools as I can and am delighted every time to be greeted by smiling faces and platters of delicious food.

ISBN: 9781921383694
ISBN-10: 1921383690
Audience: General
Format: Boxed, Slipcased or Casebound
Language: English
Published: 23rd October 2013
Dimensions (cm): 22.0 x 17.7  x 9.6
Weight (kg): 2.9

Matt Moran

Matt Moran is the executive chef and co-owner of the award-winning ARIA restaurant, which enjoys one of the most enviable reputations and locations in Sydney, overlooking the Sydney Opera House and the harbour. In 2009 he opened a second ARIA restaurant, in Brisbane, in another stunning waterfront location on Eagle Street Pier. In 2012 Matt opened the doors to Riverbar & Kitchen in Brisbane and also CHISWICK, in Sydney's leafy Woollahra. At the heart of CHISWICK is the kitchen garden, where much of the restaurant's produce is grown.

More recently he has opened North Bondi Fish and also, been awarded the tender for the Art Gallery of NSW restaurant and café. While Matt's main focus remains his restaurants, he displays his passion for cooking in TV shows such as MasterChef, Junior MasterChef, The Chopping Block, My Restaurant Rules and his award-winning TV show, Paddock to Plate.

Visit Matt Moran's Booktopia Author Page