Don't Sweat the Aubergine

What Works in the Kitchen and Why

Nicholas Clee

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Paperback

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QTY:

English

Black Swan
01 July 2012

General cookery & recipes

What works in the kitchen and why- the cookbook that tells you what others leave out.

On average, people cook no more than two dishes from each cookbook they buy. Why? Because most of the other recipes seem just too daunting.

At last, here is the book that answers the questions you always want to ask and solves those frustrating kitchen conundrums - why do some writers tell you to wash and soak rice before cooking while others never mention it? Why won't mince 'brown' the way they tell you? Will an aubergine really taste better if you sweat it with salt first? The authoritative verdict on these and every other cookery technique is here.

Written in Clee's easy, wry style and packed with his own selection of jargon-busting recipes that will deliciously broaden your range of standbys, this is the last cookbook you will ever need to buy . . .

By: Nicholas Clee
Imprint: Black Swan
Country of Publication: United Kingdom
Dimensions: Height: 198mm, Width: 127mm, Spine: 23mm
Weight: 252g
ISBN: 9780552778008
ISBN 10: 0552778001
Pages: 368
Publication Date: 01 July 2012
Audience: General/trade , College/higher education , Professional and scholarly , ELT Advanced , Primary
Format: Paperback
Publisher's Status: Active

Nicholas Clee is a journalist and author. He lives in north London with his wife and two daughters.

Reviews for Don't Sweat the Aubergine: What Works in the Kitchen and Why

It would make the ideal first recipe book for anyone with a bit of a brain -- Tom Jaine * Guardian * Given added spice by clee's willingmess to take a pop at the top chefs who peddle old wives' tales -- Lydia Slater * The Sunday Times * Need a guide to that most complex of assietes rustiques, cassoulet? Wondering whether to salt that mountain of aubergines when you would rather be poolside? Clee's your man -- Kate Colquhoun * Daily Telegraph * A really useful book for anyone interested in learning about the practical side of cooking rather than just throwing ingredients in the pan and hoping for the best -- Matthew Fort Intelligent, thoughtful, fascinating... A gem -- Nigel Slater