The Complete
Kitchen Companion
The complete nine-part collection through everything that makes a kitchen cook — knives, cookware, appliances, pantry, oils, fresh ingredients, herbs & spices, and baking. All 108 recipes by John William McAbee, ready to read now.
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The Complete
Kitchen
Companion
Tools, appliances, ingredients & recipes from around the world — the complete guide in nine parts.
Everything in the Enhanced Edition.
Nine parts. One kitchen.
The Complete Kitchen Companion is the complete nine-part collection by John William McAbee —98 chapters and 108 recipes, from knives and cookware to baking. All nine parts are ready to read now; the glossary & indexes companion is on the way.
The oldest tool in the kitchen. Eight chapters on history, anatomy, global traditions, sharpening, and the fundamental cuts — plus twelve recipes to practice every one.
From clay pot to clad steel. The materials, the physics of heat, and every vessel from skillet to tagine — with twelve dishes built to show what each pan does best.
The machines that earn their counter space — stand mixers, food processors, blenders, rice cookers, slow cookers, and air fryers — with twelve recipes that show what each does best.
The built-in infrastructure of the serious kitchen — ovens, cooktops, the microwave, sous vide, outdoor cooking, and precision measurement — with twelve recipes that show what each machine does best.
The dry, preserved, and bottled staples that give a kitchen its flavor identity — salt, grains, pulses, pasta, dried chillies, and the preserved pantry — with twelve recipes built from shelf-stable ingredients.
The invisible infrastructure of cooking — olive oil, butter, animal fats, mustards, soy, aioli, hot sauces, and vinaigrettes — with twelve recipes that show what each fat and condiment contributes.
The fresh, transient ingredients that anchor every meal — alliums, brassicas, nightshades, roots, greens, fungi, and the seasons that govern them — with twelve recipes that treat vegetables as the main event.
The flavour layer that defines the world's cuisines — fresh and dried herbs, pepper, warm and earthy spices, saffron, and the great blends — with twelve recipes built around single seasonings.
The baker's craft — bread, sourdough, pastry, cake, custards, chocolate, and choux — with twelve recipes that take you from a white sandwich loaf to a tarte au citron.
The companion volume — a culinary glossary of terms across all nine parts, a complete recipe index (1–108), and the measurement, temperature, and pan conversion tables that make the collection usable in any kitchen.
A flavor of every part.
Nine parts, one library. Here's the taste of what you'll find in each — from the blade to the bake, with 108 recipes in between.
Knives & Cutting Tools
The history, anatomy, and craft of the blade — and the fundamental cuts that define every dish.
Pots, Pans & Cookware
From clay pot to clad steel — the vessels and the physics of heat that turn ingredients into meals.
Small Appliances
The counter machines that earn their space — mixers, processors, blenders, and the air fryer.
Large Appliances & Specialty
Ovens, cooktops, sous vide, and the precision tools that run a serious kitchen.
Pantry Staples & Dry Goods
Salt, grains, pulses, and the shelf-stable pantry that gives a kitchen its flavor identity.
Oils, Fats & Condiments
Olive oil, butter, soy, and the ferments that are the invisible infrastructure of flavor.
Fresh Ingredients
Alliums, brassicas, roots, and greens — the fresh produce that anchors every meal.
Herbs & Spices
Fresh herbs, pepper, saffron, and the blends that define the world's cuisines.
Baking Essentials
Bread, sourdough, pastry, and custards — the baker's craft from a white loaf to tarte au citron.
Glossary & Indexes
The companion volume — a culinary glossary, a full recipe index (1–108), and the measurement & conversion tables that tie the collection together.
25 Recipes of Autumn.
Squash, roots, apples, mushrooms, and warm spice. Twenty-five free autumn recipes — hearty soups, slow braises, traybakes, and rustic desserts — every one with a difficulty level and its own vintage photograph.
Vinopedia — The West Wine Atlas
A companion volume to the Kitchen Companion: a curated atlas of the wines, regions, and cellars of the American West. Pour a glass and explore the terroir that pairs with every recipe here.
Three ways to get the book.
Start with the recipes, take a single part, or take the whole nine-part collection. Every edition is a DRM-free EPUB — yours to keep.
All 108 recipes from across the nine parts — no chapters, no diagrams. For the cook who just wants the cooking.
- ✓All 108 recipes — every part
- ✓Linked ingredients & methods
- ✓DRM-free EPUB 3.2 download
- ✓Yours to keep · updates free
One part of the series — its chapters, diagrams, margin notes, and its 12 recipes. Try one part, then upgrade.
- ✓One part — chapters & diagrams
- ✓That part's 12 recipes
- ✓Author margin notes
- ✓DRM-free EPUB 3.2 download
All nine parts — every chapter, every diagram, every margin note, and all 108 recipes. The whole companion.
- ✓All 9 parts · 98 chapters
- ✓All 108 recipes
- ✓Every diagram & margin note
- ✓Glossary & indexes companion when it arrives
- ✓DRM-free EPUB 3.2 download
All nine volumes separately would cost $216 — the complete collection saves you $87.