The Cook’s Companion turns 30

When chef and restaurateur Stephanie Alexander published her Cook’s Companion in 1996, she could not have known that it would become Australia’s kitchen bible. An A to Z guide to ingredients, from abalone to zucchini, the book includes detailed explanations of varieties and seasons, as well as selection and storage tips, alongside a glossary of techniques and tools — everything a curious cook could need. The book has sold over 500,000 copies and has been revised a couple of times. The author has several events planned.

In 2026, to celebrate thirty years of this iconic book, Alexander has added over 90 new or newly revised recipes as well as doing a full update of the introduction, ingredients, equipment and a new ‘how to use this book’ section. Now 85 years old, Alexander says the new 30th anniversary edition of the book will be her final revision. ABC National Radio recently sat down with Alexander for a wide-ranging discussion that includes Alexander’s upbringing, why she loves French cuisine, and why writing the book became so important to her.

Alexander laments that many people lack fundamentals necessary for home cooking. She is skeptical of food programs because people don’t watch the shows and become inspired to make what they see at home. While she acknowledges that not everyone will love food and cooking as much as she does, people who don’t cook at home are “passing up an incredible pleasure and a way of sharing time with another person which leads to proper conversation.”