Stephanie Alexander is an Australian chef, restaurateur, and author who is well-known for her commitment to promoting local, seasonal, and sustainable food. She has been a leading figure in the Australian food industry for over four decades, having opened her first restaurant, "Stephanie's" in 1976. Alexander is also the founder of the Kitchen Garden Foundation, a not-for-profit organisation that works to promote healthy eating habits and environmental awareness among children. Her passion for food and education has led her to publish several books, including the award-winning "The Cook's Companion", which has become a staple in many Australian households. Alexander's contributions to the food industry and her commitment to promoting sustainable and ethical food practices have earned her numerous awards and recognition, including the Order of Australia in 1994 and the Prime Minister's Award for Lifetime Achievement in Agriculture in 2010.

"The Cook's Companion" by Stephanie Alexander is a comprehensive cookbook that covers everything from ingredients and cooking techniques to recipes for a wide range of dishes. The book is organized alphabetically by ingredient, with each entry including detailed information about the ingredient's characteristics, uses, and seasonality.

One of the most important insights from the book is the emphasis on using fresh, seasonal ingredients and the importance of knowing where your food comes from. Alexander also provides valuable tips on selecting and storing ingredients, as well as techniques for preparing and cooking them to maximise their flavour.

The book also includes over 1,000 recipes, ranging from basic techniques and classic dishes to more complex and contemporary recipes. Each recipe is accompanied by helpful tips and variations, making it easy for cooks of all levels to follow and adapt.

Overall, "The Cook's Companion" is an excellent book for anyone who is passionate about cooking and wants to learn more about ingredients, techniques, and recipes. Its comprehensive approach and emphasis on fresh, seasonal ingredients make it a valuable resource for home cooks, while its breadth of knowledge and expertise make it a must-have for professional chefs as well.