An updated edition of The Cook’s Companion book is available from booksellers today.

‘Why update something that is perfect?’ asked one journalist.

A gratifying compliment but nonetheless it is over 10 years since the last revision and things change. I have written two completely new chapters – Grains and Seeds, and another on Bush Foods. There are updates to information on certain products that have gained in importance or familiarity such as Wagyu beef, saltbush lamb, truffles, scampi. Here and there facts as stated are no longer accurate. Pork importation regulations changed in 2005 and 2006 to permit the importation of certain products, most importantly for food lovers Italian prosciutto crudo, and Spanish jamon. There are some new recipes, some rewritten recipes after feedback or after recooking them. And some of the longer marginal recipes have been converted into full recipes. And over and above all of these specifics, every line has been re-read, and many minor text adjustments have been made. The Basics section has been expanded and so on and so on.

In answer to the implied question posed by the journalist my answer would be – ‘Given that this book is regarded by so many as an authoritative source, it is very important that it be as up-to-date as possible’.

This new version has been endorsed with quotes on the covers from many of my food heroes, which is a wonderful vote of confidence.

And in the preparing of this revised text it was possible for me to produce a digital App with the full text as in the book, 400 illustrations and 10 videos, to complement the paper version.

To read the full newsletter, subscribe below. You will be sent an immediate email with links to Stephanie’s past newsletters.