A Cook’s Life by Stephanie Alexander

Reviewed by
April 2012, no. 340

A Cook’s Life by Stephanie Alexander

Reviewed by
April 2012, no. 340

Most present-day Australian chefs (that is to say, cooks who earn a living through their training, practice, and culinary skills) who have written cookbooks are at the same time telling us about themselves. Is it not curious that, in general, cooks repeatedly praise the table for its central role in hospitality, conviviality, generosity, and equality, yet seem so needful of, so greedy for, praise?

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