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.
